Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.
living in a suburb in mumbai, there was this guy in the vegetable market who would sell dhokla made with fermented batter. when my mom would go to buy vegetables in the market, at times she would also get dhokla for us. now this vendor’s dhokla would sell like hot cakes as they were too good. even after so many years, i still do remember the taste and avor of this fermented dhokla. we actually prefer foods made with fermented batter than the instant versions and the same goes for dhokla too.
TO MAKE DHOKLA
2 Cups or 200 gms Besan
1 tsp or 4 Gms Citric Acid
2 tsp Salt
6 Tbsp Powdered Sugar
Pinch Of Hing
3 Green Chillies (Finely Chopped)
½ Inch Ginger Finely Chopped
2 Tbsp Oil
1.5 Cups or 300 ml Water
1-3/4 tsp or 4 gms Baking Soda
2 Tbsp Oil
½ tsp Mustard Seeds
A Pinch Of Hing
3 – 4 Green Chillies
Some Curry Patta
2 – 3 Tbsp Sugar
½ tsp Salt
1 – ½ Lemon Juice
300 – 500 ml Water
Procedure:
Strain the besan before using it
Make sure you whisk the batter for atleast 5 minutes
Use Powdered Sugar in the batter
Add the tadka to the dhokla when both tadka and dhokla are warm
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