Dhokla 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.
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.
- 1/2 cup rice flour
- 1/4 cup besan (chick pea flour), If you can find Urad atta (Black gram flour), add in this recipe.
- 3/4 cup rawa/sooji/semolina
- Salt and sugar to taste
- 1/4 tsp citric acid (Nimbu phool)
- 1 tsp ENO
- 1/4 cup yogurt
- 2-3 tbsp oil
- Ginger and green chili as per your taste
- 1 tbsp sesame seeds (til)
- 2 tbsp oil
- 1/2 tsp mustard seeds (rai)
- A pinch of Asafoetida
- Finely chopped cilantro
- Red chili powder
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.
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.