-
View
Dhokla is more than just a snack in Indian cuisine, this soft, steamed cake made from rice and chickpea flour is light, spongy, and wonderfully satisfying. Known for its subtle tanginess and delicate texture, Dhokla is often enjoyed for breakfast, as a snack, or even as part of festive meals.
Its versatility, combined with its unique flavours, makes it a favourite for those who crave something savoury yet wholesome.
What Is Dhokla?
Dhokla is a savoury, steamed cake traditionally made from a fermented batter of rice and chickpea flour, or besan. It’s a beloved dish in the state of Gujarat, but its popularity has spread across India due to its light, airy texture and tangy taste.
What sets Dhokla apart is its method of preparation, steamed rather than fried, which makes it a healthier option that doesn’t compromise on flavours.
Typically, the batter is fermented overnight, which gives the dish its characteristic mild tang. Once steamed, Dhokla is cut into soft, bite sized squares and garnished with tempered mustard seeds, curry leaves, and green chilies, adding a delightful crunch and fragrance.
It’s usually served with chutneys, such as coriander or tamarind, which complement its gentle flavours with a burst of fresh or tangy notes.
Ingredients and Taste
The beauty of Dhokla lies in its simplicity. The basic ingredients include rice, chickpea flour (besan), yogurt, and a few essential spices. The fermentation process, often aided by yogurt or a leavening agent like baking soda, creates a light, fluffy texture while adding a subtle sourness to the batter.
Turmeric is commonly used to give the dish its signature golden hue, while a pinch of sugar helps balance the flavours.
After steaming, the spongy Dhokla is topped with a tempering of mustard seeds, sesame seeds, curry leaves, and sliced green chilies, which adds a crunchy texture and aromatic punch. The contrast between the soft, pillowy cake and the crisp topping creates a delightful eating experience.
When paired with a tangy chutney, the dish offers a harmonious blend of flavors, mildly sour, slightly sweet, and delicately spiced, making it a crowd-pleaser at any time of day.
A Taste of History
Dhokla has a long history rooted in the cuisine of Gujarat, a western state in India known for its inventive vegetarian dishes. The tradition of steaming rather than frying food is a hallmark of Gujarati cooking, reflecting a preference for lighter, healthier meals.
Dhokla, with its rice and chickpea base, is a perfect example of how simple ingredients can be transformed into something delicious and nourishing through clever cooking techniques.
The dish is often linked to festivals and special occasions, but it’s also a staple in everyday meals, valued for its ease of preparation and versatility.
Over time, different regions and families have developed their own versions, incorporating various ingredients like semolina or even serving it with a variety of toppings and dips. Despite these variations, Dhokla’s essence remains the same, a dish that’s light, wholesome, and full of flavours.
Dhokla (Savoury steamed cake) Recipe
Serves: 4 people
Ingredients:
- 1 cup gram flour (besan)
- 2 tbsp semolina (rava)
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp lemon juice
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1 tsp salt (adjust to taste)
- 1 tsp fruit salt (Eno)
- 1 cup water
- 2 tbsp oil (for tempering)
- 1 tsp mustard seeds
- 10-12 curry leaves
- 2 green chilies, slit
- 2 tbsp chopped fresh coriander (for garnish)
- 1 tbsp grated coconut (optional, for garnish)
Directions
Begin by preparing the batter. In a large bowl, combine the gram flour, semolina, ginger paste, green chili paste, turmeric powder, lemon juice, sugar, and salt. Gradually add water, stirring continuously to form a smooth batter. The consistency should be like pancake batter, neither too thick nor too runny.
Allow the batter to rest for about 10-15 minutes. Meanwhile, prepare your steamer by adding water and bringing it to a boil. Grease a round or square cake tin that fits inside the steamer.
Once the batter has rested, add the fruit salt (Eno). Stir gently but quickly, as the batter will begin to froth and rise. The fruit salt makes the dhokla light and fluffy. Immediately pour the batter into the greased tin, spreading it evenly.
Place the tin in the preheated steamer and steam for 15-20 minutes on medium heat. To check if the dhokla is done, insert a toothpick into the centre, it should come out clean. Once cooked, remove the tin from the steamer and let it cool slightly before cutting into squares or diamond shapes.
While the dhokla cools, prepare the tempering. In a small pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Then, add curry leaves and slit green chilies, frying them briefly until aromatic.
Drizzle the hot tempering evenly over the steamed dhokla. This adds both flavours and visual appeal to the dish. Ensure every piece gets a bit of the crunchy, aromatic tempering.
For garnish, sprinkle chopped fresh coriander leaves and, if desired, some grated coconut. The coconut adds a subtle sweetness that balances the savoury dhokla perfectly.
Serve the dhokla warm with green chutney or tamarind chutney on the side. It pairs well with a cup of chai or as a standalone snack. Dhokla is light yet filling, making it perfect for breakfast, a tea time snack, or even as part of a larger meal.
Leave a Review