This is a simple, tasty vegetarian snack recipe from the Gujarati cuisine. It is made from chickpea batter, and is typically prepared in a dhokla steamer or cooker. This recipe is unique and handy. Dhokla is a popular Gujarati and Indian snack food. Its popularity has resulted in several recipe variations, many of which are simple and quick to make. It can be prepared in just 15 minutes using the microwave and needs little effort.
The Dhokla dish is a delicious and an extremely popular Gujarati meal that everyone in the country enjoys. It's a savoury cake made with gram flour batter and is either steamed or baked. It is smooth, spongy, fluffy, and juicy in texture, and it has a slightly sweet and salty flavour. It is usually served as a Snack, Breakfast, or brunch, accompanied by green chutney, tamarind chutney, and fried chillies.
The traditional dhokla is made in the conventional manner by fermenting the dhokla batter for 24 hours. Microbes break down starches and sucrose into alcohols and acids during this fermentation process. The batter is spread out and then flipped. The bubbles that form during this process make the batter thinner and give it a more distinct texture. Dhokla gets its delish texture and subtle sour flavour thanks to this fermentation technique.
On the other hand, instant dhokla requires no fermentation process. It is a fast way to prepare and apt in today's fast-paced world. Yoghurt, lemon juice or vinegar may be added to give the fermented dhokla batter its characteristic sour taste.
A microwave-ready dish is a useful and practical recipe. It may be a wonderful method to treat visitors at home without much difficulty. In fact, instant dhokla for brunch on lazy weekends might be a fantastic alternative. The feel of this Dhokla dish in the microwave is soft, spongy, and fluffy, almost the same as the traditional version.
Why is fruit salt used to make dhokla?
Fruit salt is a combination of sodium bicarbonate and citric acid. This helps the dhokla batter to rise. If you don't have fruit salt, baking soda can be used for the sodium bicarbonate. Lemon juice can be used as a replacement for citric acid.
What is causing my dhokla to have red spots?
Sometimes adding too much turmeric powder to the dhokla batter can cause red spots. To avoid this, make sure to whisk the batter evenly after adding the baking soda and lemon juice.
Why didn't my dhokla rise?
If you add baking soda and lemon juice to the recipe, don't mix the batter too much or it will stop reacting and your dhokla won't rise.
What is the secret to making fluffy, spongy dhokla?
The key to making soft and fluffy dhokla is to make sure the batter is smooth and free of lumps. You should also add the raising agent and let the batter rest for a while before cooking.
What is the shelf life of dhokla?
Dhokla can be stored in an airtight container in a cool, dark place for up to 24 hours. If you want to store it in the fridge, it will last for 3-4 days.
What should I do if I have leftovers?
If you want to reheat the dhokla, you can do it in the microwave. If you think the dhokla will get too dry, then you can sprinkle a little bit of water over it before putting it in the microwave.
1) In a bowl, add besan, turmeric powder, salt, sooji, oil and lemon juice. With a whisk, combine them together. Add water gradually to achieve a smooth and lump-free batter with an acceptable consistency.
2) Add the fruit salt to the mixture and mix it so it starts to bubble, and you will see an increase in batter quantity
3) In a greased microwave safe dish add the batter and microwave it for 5 minutes at 1000 W.
4) For the tempering, add mustard seeds in a bowl, roasted coconut, curry leaves and green chilli to it, after which add some sugar mixed in water and mix well.
5) Pour the tempering on the cooked dhokla along with grated coconut and some chopped coriander leaves on top of the dhokla.
6) Cut the pieces and take them out of the Anyday dish and place them on a plate. Serve with your favourite sweet and spicy chutneys.
1) Before making the dhokla batter, always sieve the besan flour to remove any lumps from it.
2) Don't make the batter stand for longer before baking.
3) The cooking time for the dhokla in the microwave may vary depending on the power of the microwave..