BhavnaDhokla is a delicacy of Gujarat. This is the quick version of traditional recipe. Traditional recipe requires fermenting time of at least 6 hours. So if you ever wish to make instant dhokla, this is the recipe.
Instant Dhokla
A quick version of traditional Dhokla. Traditionally, rice and daal are soaked and then course mixture is prepared and then again wait till the mixture is fermented. Here I have brought you the easiest way to make it quick.
Ingredients
For Batter
- ½ cup rice flour
- ¼ cup besan (chick pea flour), If you can find Urad atta (Black gram flour), add in this recipe.
- ¾ cup rawa/sooji/semolina
- Salt and sugar to taste
- ¼ tsp citric acid (Nimbu phool)
- 1 tsp ENO
- ¼ cup yogurt
- 2-3 tbsp oil
- Ginger and green chili as per your taste
- 1 tbsp sesame seeds (til)
For Tadka(Tempering):
- 2 tbsp oil
- ½ tsp mustard seeds (rai)
- A pinch of Asafoetida
For garnishing:
- Finely chopped cilantro
- Red chili powder
Instructions
- Mix together all the dry and wet ingredients for the batter except the fruit salt using enough water to make a easy pour consistancy(Not too thick or thin) batter.
- Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.
- When the mixture rises, pour it into a greased thali and steam for about 20 minutes.
- For the tempering, heat the oil in a small katori and add the mustard seeds, and asafoetida. When the mustard seeds crackle, and pour this over the steamed dhoklas.
- Garnish with red chili powder or blalck pepper powder and finley choped cilantro.
- Cut into pieces and serve with green chutney.
Tips
- You can use 1 teaspoon of lemon juice instead of the citric acid crystals. But Dhokla might not come out as spongy as with Citric acid.
- Keep the steamer hot and add the fruit salt into the batter.
Hi Bhavna,
For instant dhokla which semolina did you use? coarse or fine. And can we use soda-bi-carbonate instead of fruit salt?
Thanks