Dhokla
“Dhokla is a fluffy, tangy delight that dances on the palate, thanks to the effervescent combination of yogurt and lemon.”
chickpea flour
Yogurt
Ginger
green chilies
Mustard seeds
Curry LeafWhere it comes from
Hailing from the western Indian state of Gujarat, Dhokla is a hallmark of Gujarati cuisine, often served as a breakfast dish or snack and celebrated for its light texture and versatility.
On the Palate
How it's made
7 steps · Show ↓50 min active · 240 min waiting
How it's made
7 steps · Show ↓- 15 min
Rinse and soak the dried rice and split chickpeas overnight in a large bowl filled with water. Ensure the water covers the ingredients by at least an inch.
Watch outEnsure the water level remains above the ingredients to allow for proper soaking.
- 210 min
Drain the soaked mixture and grind it into a smooth paste. Add water gradually to achieve a thick, pouring consistency.
Watch outDo not over-grind; the paste should be smooth but not runny.
- 35 min
Allow the batter to ferment in a warm place for at least four hours until it develops a slightly sour aroma and bubbly texture.
- 45 min
Mix in spices like chili pepper, coriander, and ginger into the fermented batter. Stir well to incorporate evenly.
- 515 min
Pour the batter into a greased steaming tray. Steam the batter for about 15 minutes until a toothpick inserted comes out clean.
Watch outAvoid opening the steamer frequently, as this can disrupt the cooking process.
- 65 min
In a small pan, heat oil and add mustard seeds, green chilies, and curry leaves. Sauté until the seeds pop and the leaves are aromatic. Pour this seasoning over the steamed dhokla.
Watch outBe cautious of oil splatters when adding the mustard seeds.
- 75 min
Cut the steamed dhokla into squares and garnish with fresh cilantro. Serve with deep-fried chilies and coriander chutney.
