Dhokla is the famous snack from the cuisine of Gujrat. I had had dhokla for the first time after completing my high school. It was the summers and admission time. I was out with my friends when I had dhokla and since then I was in awe with this snack. So whenever I went out I used to order dhokla. I also used to wonder how it’s made, as I didn’t have an access to the internet then, I couldn’t get the recipe. It was until the year 2013; I got an instant recipe from my cousin. Though it wasn’t an authentic recipe but it tasted like one and now I could make dhokla at home whenever I wanted to.

Preparation Time: 45 minutes

Cooking Time: 15-20 minutes

Course: Breakfast/ Snacks

Cuisine: Indian

Ingredients:

Bengal Gram Flour/ Besan                                                    2 cups

Curd                                                                                        ¼ cup

Green Chilies                                                                          2

Eno Powder                                                                            1 ½ tsp

Salt to taste

Water as required

To temper the Dhokla:

Oil                                                                                           1 tbsp

Mustard Seeds                                                                      1 tsp

Dried red chilies                                                           2

Curry Leaves                                                                        15-20

Sugar                                                                                      2 tbsp

Water                                                                                    1 cup

Directions:

1. Take a bowl and sieve the besan into it. Add chopped deseeded green chilies to it and mix well. Now add the curd to the besan also add water as required to make a thick batter. Whisk the besan mix to make a lump free batter. Add salt according to the taste mix well and keep the batter aside for 30 minutes.
2. Meanwhile take two five inch square cake tin and grease it with oil. Keep it aside.
3. In two deep pots, pour some water into it and place a steel rack to it and place the pots on the stove.
4. After half an hour, put on the heat to bring the water in the pot to boil. Take the dhokla batter kept aside. Add a sachet or 1 ½ tsp of Eno powder to it. Mix the batter well.
5. Pour the batter equally into the greased pans. Place the pans into the pots with boiling water. Cover the pots with the lid. Make sure steam doesn’t escape; hence the lid should cover the pot well.
6. Dhokla will be steam cooked. Now let the dhokla steam cook for 15-20 minutes in medium low heat.
7. After 15-20 minutes, remove the lid and insert a toothpick into the dhokla. If the toothpick comes out cleans then the dhokla is done. Remove the dhokla from the heat and let it cool.
8. Heat a saucepan, add oil to it and let it heat. Add dried red chilies to it. Add mustard seeds to the oil and let it crackle. Then add fresh curry leaves to the oil and quickly add one cup of cold water. To the water add sugar and bring it to boil.
9. Now temper the dhokla with the tempered water. Keep the dhokla into the fridge to cool.   

10. Cut the dhokla into squares and serve it chilled with tamarind chutney.

Tips: One can even use the idli moulds to steam the dhokla.