Dhokla or Khata Dhokla is Gujarati delicacy made in every Gujju household for breakfast or snack or lunch box ! Note that it's different from Khaman which is often found in stores or restaurants and made instantly with just chickpea flour(besan). This much healthier version is not only delicious, it's packed with lentils and spices which makes it much better option! The combination of lentils and grains are different in different households as the combos are never ending !
Vegetarian | GF
Serving Size : 5 (for breakfast)
Prep ⏰: 20 mins (not including soaking and fermenting) | Cook ⏰ : 20 mins for whole batter
Ingredients
2 cups rice (Idli rice preferably or raw rice)
1/2 cup channa dal
1/2 cup whole urid dal
1/2 cup toor dal
1/2 cup yellow moong dal
1 tbsp fenugreek /methi
(Measurements below are for whole batter)
3 tbsp ginger green chilli coarse paste
2 tbsp jaggery or sugar
6 tbsp of sour curd
3 tsp turmeric powder
3 tsp ENO
Salt to taste
3 tbsp oil for tempering
2 tbsp mustard seeds
8-10 curry leaves
Coriander for garnish
Instructions
Wash rice and lentils thoroughly. In a large bowl, add rice, dal, fenugreek and then add about 5-6 cups of water to soak the mixture.
Soak the mixture for 5-6 hours or overnight.
In a blender or wet grinder, add the mixture and blend to smooth texture (add water as necessary).
Place the batter in warm place for 6-7 hours or overnight for fermentation.
The batter becomes light and a bit frothy once fermented. This stays in fridge up to a week so good option for meal prep.
Once you are ready to prepare Dhokla , take the necessary amount aside. For about 2.5 cups of batter, add salt to taste, 1 tsp of turmeric powder, 2 tsp of ginger-green chilli paste, 1 tbsp jaggery or sugar, 3 tbsp sour curd and1 tsp of ENO.
Fold the batter to mix the ingredients well. In a well oiled plate, add batter for about 1/2 inch. Sprinkle chilli powder on top of the batter and stream cook it for 8-10 mins.
Poke with a fork to check if Dhokla is ready and if fork comes out clean, remove from steamer.
Set aside for few mins to cool down and serve as-is or cut into pieces (how our kids love it )
To elevate the taste, temper some mustard seeds and curry leaves in oil and spread on the Dhokla. Garnish with some coriander leaves and serve with green or/and sweet chutney and enjoy !
Note : You could add all ingredients except ENO and set the batter aside or store in fridge. But make sure to add ENO right before cooking or else it will make the batter too sour for later use.
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