Why is dhokla famous in Gujarat?
✍️Because it is a popular
dish and a favorite vegetarian snack, dhokla has many variations, such as
semolina, rice powder, or cheese dhokla. Fluffy, low in calories, and packed
with protein, it is unsurprising that dhokla remains a staple food of Gujarat.
Is dhokla eaten hot or cold?
✍️Dhokla should be eaten at room temperature. No need to make it cold or hot before eating. You can
refrigerate dhokla for two to three days
Why is my dhokla not spongy?
✍️After adding Eno fruit salt do not keep batter for long time otherwise dhokla will not be spongy. Steam batter over
medium flame to make them spongy. Do not steam it on high flame otherwise it
will not cook from inside.
Which Eno is used for dhokla?
✍️Eno: Use the regular plain Eno without any flavors. Gluten-free: For making Khaman gluten free,
skip the asafetida and semolina. Baking soda or Eno: The ingredient which we
use to leaven the Khaman batter is fruit salt.
And what exactly is Gujarati Khaman Dhokla?
✍️Khaman dhokla is a dish common in the Indian state of Gujarat.
Related :
https://www.shettypassion.in/2021/08/vegetable-pulao-recipe-i-main-course.html
How to steam Dhokla
- When the water starts boiling and you see steam coming out, transfer the plate along with batter over the forged stand. Turn flame to medium -low, and cover the lid in which the water is boiling. So as to keep steaming in the dhokla.
- If you are using a pressure cooker, to steam the dhokla, then remove the whistle from the lid.
- Steam and cook the dhokla batter on a medium flame for 20 minutes.
- After 20 minutes when the dhokla gets cooked, a knife or toothpick inserted in the center of dhokla should come out clean.
- When cooked, remove the dhokla pan from heat and let it cook down a little on room temperature ,in spite keep it a little warm.
- Then place a plate on top of the dhokla pan and turn upside down. Tap the pan and the dhokla will gently slip on the plate.
- Place another plate on the dhokla and again turn upside down, this will make dhokla the top side face up again.
- Cut the dhokla with a knife, to get medium or large bite-sized pieces. Remember the dhokla still should warm enough. Otherwise it will not absorb the tempered juices poured over it.
How to make Dhokla batter
- In a vessel sieve the gram flour. Filtering the gram flour ensures mildness, this avoids forming lumps while adding water.
- Place a forged stand inside the large pot. Then add some water and let the water boil over medium flame. The water should be sufficient to steam the dhokla, but should not jump over the dhokla during boiling.
3. Steam and cook the dhokla batter on a medium flame for 20 minutes.
How to temper dhokla :
- Heat a 2 tablespoon oil in a small pan or tempering pan.
- Add mustard seeds and let the mustard seeds crackle.
- When the mustard seeds stop crackling ,add curry leaves, green chilies, stir and fry for a few seconds ,till the curry leaves become crisp.
- Add 1/2 cup water (You can also switch off the flame while adding water)
- Then add 2 teaspoons of sugar,1/2 teaspoon of salt stir and mix the sugar and salt with water and cook until the water gets boiled.
- Now add handful of coriander leaves and 1 teaspoon of lemon juice and once water comes to boil turn off the heat.
- Then pour this entire tempering mixture slowly and gently all over the dhokla.(Remember: dhokla should be warm so that it can absorb juices properly
Instant
Dhokla Recipe
Prep Time : 15 mins Cook Time : 20 mins Total Time : 30-35 mins Course : Breakfast,
Side Dish, Snacks Cuisine : Gujarati, Indian Servings : 4 servings Author : Shettyspassion Ingredients
For tempering
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