Category Archives: Dhokla recipe

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla

Sandwich Dhokla | Double Layered Dhokla | सैंडविच ढोकला | Gujarati Instant Sandwich Dhokla

Layers of spicy chutney, sandwiched within layers of dhokla make a sumptuous snack. Have this soft and puffy Sandwich dhokla oozing with flavors anytime. Making it is really easy and it is a fuss free recipe that wouldn’t take much of your time.

Here is a step by step recipe with picture to make Sandwich dhokla. I am sure you with your friends and family will enjoy every bite of it.

Direction :

Getting Ready :

Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.

sandwich dhokla

Take a thali and grease it with a little oil.

sandwich dhoklaMaking:

Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.

sandwich dhokla
After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add 3/4 tsp eno fruit salt to one bowl of the batter.

sandwich dhokla
Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.

sandwich dhokla

Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.

sandwich dhokla
Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.

sandwich dhokla
After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.

sandwich dhokla
After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.

sandwich dhokla
Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.

sandwich dhokla
After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.

sandwich dhokla
To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.

sandwich dhokla
For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.

sandwich dhoklaServing:

Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

sandwich dhoklaSuggestion:

  • You can take green coriander, sesame seeds. If you take sesame seeds, add it while you prepare the tempering.
  • You can also make it from semolina or from dal batter.

Sandwich Dhokla | Double Layered Dhokla | Gujarati Instant Sandwich Dhokla sandwich-dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour - 1.5 cup (150 gms)
  • Whisked Curd - 1 cup
  • Green Coriander chutney - ½ cup
  • Oil - 2 to 3 tbsp
  • Fresh Coconut - 2 to 3 tbsp (grated)
  • Black Mustard - ½ tsp
  • Curry leaves - 10 to 12
  • Sugar - 2 tsp
  • Salt - ¾ tsp or to taste
  • Green chili - 2 (finely chopped)
Instructions
  1. Take 1.5 cup chickpea flour, also 1 cup whisked curd in a bowl and make a smooth batter by mixing the two. Make sure you have preciously sieved the chickpea flour. If batter seems dense add little water. We have used less than ¼ cup water in it.
  2. Take a thali and grease it with a little oil.
  3. Once batter is of right consistency then add 1 tsp sugar to it, 2 tsp oil, ¾ tsp salt or to taste. Mix all ingredients well until sugar dissolves. Keep the batter aside for 10 to 15 minutes to set.
  4. After 10 min the batter is puffed up and ready. Divide batter in 2 parts and keep in separate bowls. Add ¾ tsp eno fruit salt to one bowl of the batter.
  5. Place a vessel to heat on flame. Put a jali stand in it then add 2 to 2.5 cup water. Turn on the flame. Cover the lid of the vessel and let water boil.
  6. Once puffy, pour batter on thali, tap and spread evenly. Meanwhile also check the water.
  7. Reduce the flame, while you place the thali in vessel to prevent from burning. After placing the thali increase flame. Cook the dhokla for 5 minutes on high flame.
  8. After 5 minutes, take out the thali, spread chutney over the layer. We have taken ½ cup chutney. Spread it lightly so that the layer below isn’t mashed.
  9. After spreading chutney, Take the other bowl of batter left and add remaining eno fruit salt to it. Mix well. Spread batter over chutney layer lightly so that the layer below isn’t mashed.
  10. Put the thali back into the vessel carefully. Cook the dhokla for 12 to 14 minutes on high flame.
  11. After 15 minutes, poke it with a knife and check. Dhokla is ready if knife comes out clean.Dhokla is ready, turn off flame.
  12. To take out the dhokla, separate it from the edge of the plate with a knife. Move the knife forward. Place another plate over it and flip it. Tap the plate to take out dhokla.
  13. For tempering taken a pan, put 1 tbsp oil, heat it . Add add ½ tsp black mustard, let it crackle, then add ½ cup water, add 1 tsp sugar to it. Cook till sugar dissolves.
  14. Cut the slice of dhokla, spread tempering over it and serve to friends and family. You can have it with green coriander chutney, peanut chutney, tomato sauce.

 

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet Corn Dhokla recipe | Sweet Corn Dhokla – Instant Corn Dhokla

Sweet corn dhokla is prepared by adding sweet corn cream into the curd-semolina mixture along with salt and ginger. It tastes super scrumptious. This soft and spongy dhokla can be served as a snack or breakfast along with green coriander chutney and chilly sauce.

Sweet corns are loaded of nutrients and sometime it becomes difficult to feed healthy foods to kids. Here is the best way to fulfill the daily intake of nutrients of such kids. Sweet corn dhokla is very easy to make and it’s finger-licking taste will make your kids to ask for more and more. So, try out making sweet corn dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Wash  sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.

Instant corn dhokla

Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Instant corn dhokla
Cut the green chilies lengthwise with a knife and place them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.

Instant corn dhoklaMaking:

Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.

Instant corn dhokla

5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.

Instant corn dhokla

5 minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.

Instant corn dhokla

In the end, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much. Transfer the dhokla batter on the greased plate.

Instant corn dhokla
Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.

Instant corn dhokla

20 minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.

Instant corn dhokla

Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.

Instant corn dhokla
For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.

Instant corn dhoklaServing:
Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

Instant corn dhoklaSuggestion

  • You can take 1 cup of sweet corn kernels instead of sweet corns. Prepare its paste in mixer grinder and then add it into the semolina-curd mixture.

Sweet Corn Dhokla recipe | Sweet Corn Dhokla - Instant Corn Dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Sweet corns – 2
  • Semolina – 1 cup
  • Curd – 1 cup (whisked)
  • Oil – 2-3 tbsp
  • Green coriander – 2 tbsp (finely chopped)
  • Curry leaves – 10-12
  • Lemon – 1
  • Green chilies – 2
  • Ginger – 1 inch baton grated or 1 tsp paste
  • Salt - ¾ tsp
  • Red mustard seeds – 1 tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Wash the sweet corns thoroughly with water then let them to dry out completely. After that, grate the sweet corns manually with a grater in a plate to extract its cream. Grate only the soft part and discard its hard portion. Transfer the sweet corn cream in a bowl.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2-3 cups of water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Cut the green chilies lengthwise with a knife and plate them in a bowl. Make a bunch of curry leaves then chop them with the knife and place them in another bowl.
  4. Take curd in a big mixing bowl along with semolina and stir to mix them really well until the lumps dissolves completely. Batter has turned smooth, keep it aside for a while so that the semolina puffs up.
  5. Now add the sweet corn cream into the batter along with salt and ginger. Mix all the ingredients really well. Cover and keep the batter aside for 5 minutes to set.
  6. minutes are over, semolina has puffed up completely. Cut the lemon into half and squeeze its juice into the batter. Mix it nicely.
  7. In the end, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much. Transfer the dhokla batter on the greased plate.
  8. Remove the lid from the vessel placed on flame, water has started boiling. Place the plate on the wire rack, cover the vessel and allow the dhokla to steam for 20 minutes.
  9. minutes are over, remove the lid. Insert a knife into the dhokla, it came out clean that means dhokla has steamed aptly. Turn off the flame and let the dhokla cool down slightly.
  10. Dhokla has cooled down a bit, take out the plate from the vessel. Now move a knife around the sides of the dhokla. Cover the plate with another plate and flip the sides. Pat on the plate and lift it. Dhokla will come out on the plate then cut it into desired size pieces. Sweet corn dhokla is now ready to serve.
  11. For tempering, heat a small pan and pour the oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves into it. Turn off the flame and add green chilies into it as well. Stir everything for a while, tempering is now ready.
  12. Pour the tempering all over the dhokla with the help of a spoon and garnish it some chopped green coriander. Serve this mouth-drooling and tempting sweet corn dhokla steaming hot along with green coriander chutney or chilly sauce. Enjoy!

 

Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta Dhokla Recipe – Rice Dhokla Recipe – Gujarati White Dhokla recipe

Khatta dhokla is an authentic gujarati recipe. You must have prepared dhokla with semolina and chickpea flour before but this time try making it with rice and urad dal batter. It tastes equally delicious. It is prepared in the same way such as chickpea flour dhokla, just replace the chickpea flour batter with rice-urad dal batter.
Khatta dhokla appears white in colour which is garnished with the tempering of red mustard seeds and curry leaves. Prepare this dhokla for breakfast or have it as the evening snack along with green coriander chutney, coconut chutney, chilly sauce or any other chutney you like. So try out making khatta dhokla with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.

Rice dhokla
Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.

Rice dhoklaMaking:

Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don’t whisk the batter too much.

Rice dhokla

Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.

Rice dhokla
20 minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.

Rice dhokla
For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.

Rice dhokla
Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.

Rice dhokla
Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.

Rice dhoklaServing:

Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!
Suggestions
If you are using fresh curd for making the dhokla then add 2 tsp of lemon juice into the batter to give the sour taste to the dhokla.
If you want to avoid using oil then sprinkle some crushed black pepper and red chilly powder on the batter while steaming the dhokla.

Khatta Dhokla Recipe - Rice Dhokla Recipe - Gujarati White Dhokla recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • Urad dal and rice batter – 2.5 cup
  • Curd - ½ cup
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3 tbsp
  • Curry leaves – 10-12
  • Green chilly – 1 (finely chopped) or ½ tsp paste
  • Ginger – 1 tsp paste
  • Salt - ¾ tsp or to taste
  • Red mustard seeds - ½ tsp
  • Eno fruit salt - ¾ tsp
Instructions
  1. Take rice and urad dal in 3:1 ratio. Wash them thoroughly with water and then soak them in water for 3-4 hours. Grind them into fine paste and transfer it to a big bowl. Cover the batter and keep it aside to ferment for 12-14 minutes in warm place. After 12-14 minutes, dhokla batter will get fermented aptly.
  2. Take a small plate which can be easily placed inside the vessel in which you are steaming dhokla and grease it evenly with some oil using a brush. Take 2 cups water in a vessel, put a wire rack inside it and place the vessel on flame. Cover and let it simmer for a while.
  3. Add ginger, green chilly, salt, 2 tsp oil and curd into the dhokla batter. Mix everything really well. In the last, add eno fruit salt into the batter and mix it really well. Don't whisk the batter too much.
  4. Transfer the batter on the greased plate and place the plate on the wire rack. Cover the vessel and allow the dhokla to steam for 18-20 minutes. Check later.
  5. minutes are over, remove the lid. Dhokla has steamed aptly, take out the plate from the vessel and place it on another wire rack. Allow it to cool down slightly. Dhokla has cooled down slightly, cut it into desired size pieces with a knife or pizza cutter.
  6. For tempering, heat a small pan and pour 2 tbsp oil into it. When the oil gets heated, add red mustard seeds into it. After sauteing it, add curry leaves and saute it for a while then turn off the flame.
  7. Now pour the tempering all over the dhokla with the help of a spoon. Sprinkle some chopped green coriander on it as well.
  8. Move a knife around the sides of the dhokla and transfer the dhokla pieces on a plate. Khatta dhokla is now ready to serve.
  9. Serve this tangy and lip-smacking khatta dhokla steaming hot along with green coriander chutney, coconut chutney or chilly sauce. Enjoy!

 

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rava dhokla recipe – Instant Sooji Dhokla Recipe

Rawa dhokla is an instant version of traditional Guajarati dhokla recipe. It is authentically prepared with chickpea flour but this recipe of semolina dhokla can be made instantly without any hustle and bustle. Rawa dhokla is made with semolina, curd, lemon, eno fruit salt and few more Indian spices.

Rawa dhokla tastes as delicious as chickpea flour dhokla. It turns out as spongy and juicy as the dhokla purchased from market. Prepare this finger-licking dhokla for your family. They will love it for sure! So, try out this semolina dhokla recipe with easy to follow step-by-step instructions.

Directions

Getting ready:

Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it. Cover and let it simmer. So that steam gets generated inside it.

rawa dhokla

Grease a plate with some oil for making dhokla.

rawa dhoklaMaking:

In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.

rawa dhokla

Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.

rawa dhokla

Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.

rawa dhokla

Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.

rawa dhokla

Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.

rawa dhokla

After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly. Let the dhokla cool down for a while and then take out the plate from the vessel.

rawa dhokla

After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it. Cut the dhokla into square shape or any desired shape or size.

rawa dhokla

For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.

rawa dhokla

Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.

rawa dhoklaServing:

Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

rawa dhokla

Suggestions

  • Don’t whisk the batter too much after adding eno fruit salt. If you will whisk it too much than the air bubbles will get destroyed and the dhokla will not become spongy.

Rava dhokla recipe - Instant Sooji Dhokla Recipe rawa dhokla
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina – 1 cup
  • Curd – 1 cup
  • Green coriander – 1 small bowl (finely chopped)
  • Lemon – 1 small size (take its juice)
  • Ginger – 1 inch baton (grated) or 1 tsp paste
  • Green chilly – 1 (finely chopped) and 2 vertically halved
  • Salt – ½ tsp or to taste
  • Turmeric powder – 2-3 pinches
  • Oil – 2-3 tbsp
  • Red mustard seeds – ½ tsp
  • Sesame seeds – 1 tsp
  • Eno fruit salt – ½ tsp
Instructions
  1. Whisk the curd until it becomes smooth.
  2. Take a vessel fill it with 2.5 to 3 cups of water and place the net stand into it.
  3. Cover and let it simmer. So that steam gets generated inside it.
  4. Grease a plate with some oil for making dhokla.
  5. In a big mixing bowl, take semolina and add curd to it. Mix the semolina really well into the curd to dissolve the lumps completely.
  6. Whisk both semolina and curd together with the spatula until it becomes smooth in texture.
  7. Further add lemon juice, grated ginger, chopped green chilly, turmeric powder and salt into the semolina mixture.
  8. Stir it well until the spices mixes completely with the semolina and curd mixture. Keep whisking for few minutes to dissolve the lumps.
  9. Further add chopped coriander leaves followed by 1 tbsp of oil. Mix everything really well.
  10. Add ¼ cup of water into the semolina-curd mixture and whisk it well until it becomes smooth and thick in consistency. Keep the batter aside for 20 minutes to set.
  11. Dhokla batter is raised now. Further add eno fruit salt into the batter and mix the batter nicely. Don’t whisk it too much. Batter has become fluffy.
  12. Pour the dhokla batter into the greased plate. Spread the batter evenly on the plate.
  13. Remove the lid from the vessel. Water is boiling now. Carefully place the plate on the net stand.
  14. Cover the vessel again and let the dhokla steam for about 18-20 minutes or until it gets cooked aptly.
  15. After 20 minutes, remove the lid and check the dhokla. For this, poke a knife inside the dhokla and if it comes out clean that means dhokla is cooked aptly.
  16. Let the dhokla cool down for a while and then take out the plate from the vessel.
  17. After the dhokla cools down completely then transfer it to a serving late. For this, pass a knife along the edge of the dhokla. Place the serving plate on the plate and flip it.
  18. Cut the dhokla into square shape or any desired shape or size.
  19. For tempering, heat a small pan with 2 tbsp of oil. After the oil is heated then splutter red mustard seeds.
  20. Then add sesame seeds and allow it to splutter too further add green chillies. Saute for a while. Turn off the flame.
  21. Pour this tempering evenly on the dhokla. Rava dhokla is now ready to serve.
  22. Garnish this spongy and mouth-watering rava dhokla with some chopped green coriander and serve it along with green chutney or mint chutney and relish eating.

 

 

Idli Dhokla Recipe

Idli Dhokla Recipe – South Indian Idli Dhokla Recipe

Idli Dhokla is the simple recipe one can prepare any time without any laborious preparation. This dhokla is similar to regular idli and is also firm from outside. The only ingredients required for making idli dhokla are chickpea flour, semolina and curd as the main ingredient along with ginger, turmeric, sugar, salt, lemon, green coriander and fresh coconut which are always available in kitchen. We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day.

Idli dhoklas are so soft and spongy that it will melt in your mouth. Whenever there is less time and you can think of nothing then this recipe will help you out. Serve these tempting idlis as a snack or a main course with side assortment of any Indian chutney or dip. Kids will relish eating idli dhokla if served with tomato sauce. Everyone will enjoy these spongy, soft and mouthwatering idlis for sure! So, try this recipe with simple to follow step-by-step instructions and impress your dear ones. Enjoy!

Directions

Getting ready:

1.  Strain chickpea flour through a sieve in a big bowl.


2.  Grease each mold on the idli stand with some oil.


3.  Place a big vessel on flame for making the idlis and pour 2 cups of water into it.

Making:

4.  Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.


5.  Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.


6.  After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well.


7.  Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.


8.  Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated                   quickly.


9.  Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in       an idli. If it comes out clean this means they are perfectly cooked.


10.  Put the flame off. Take the stand out from the vessel and let it cool for a while.


11.  Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.


12.  To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.


13.  Separate the idlis from mold with the help of a knife and transfer them on a plate.


14.  Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.

Serving:

15.  Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney,                   coconut chutney, tomato sauce or any other chutney you like and enjoy!

Suggestions

  • Idli batter should not be too thick or too runny.
  • Don’t whisk the batter too much after adding eno fruit salt to it else the air created in the batter will get released and the Idli will neither rise   nor will become spongy.
  • Cover the vessel properly so the steam doesn’t escape.

Easy Idli Dhokla- Dhokla Recipe Idli Dhokla Recipe
Author: 
Recipe type: Snack
Cuisine: Indian
Serves: 12 Idlis
 
Ingredients
  • Chickpea flour – 1 cup (150 grams)
  • Semolina – ½ cup (75 grams)
  • Curd – ¾ cup
  • Fresh coconut – 2 tbsp (grated)
  • Green coriander – 1-2 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Mustard seeds – ½ tsp
  • Curry leaves – 15-20
  • Sugar – 3 tsp
  • Eno fruit salt – ¾ tsp
  • Salt – more than 1 tsp or to taste
  • Ginger paste – ½ tsp
  • Lemon – 1
  • Turmeric powder – ¼ tsp
Instructions
  1. Strain chickpea flour through a sieve in a big bowl.
  2. Grease each mold on the idli stand with some oil.
  3. Place a big vessel on flame for making the idlis. Pour 2 cups of water in the utensil for steaming idlis.
  4. Add semolina and curd to the sieved chickpea flour along with ½ cup of water. Whisk them well to prepare a lump-free batter.
  5. Then add salt, ginger paste and 2 tbsp lemon juice in the batter followed with 2 tsp of sugar and turmeric powder. Mix everything really well. Cover and keep the prepared batter aside for 10 minutes to set.
  6. After 10 minutes, add eno fruit salt to the raised idli batter. Mix it well..
  7. Pour the batter equally in the greased moulds with the help of a spoon. Set them on stand.
  8. Place the stand in the water filled vessel. Put the lid on and cook the idlis on medium flame so that the water doesn’t get evaporated quickly.
  9. Let the idlis steam for 15 minutes. After that, uncover the utensil and check whether the idlis are cooked or not. To check, poke a knife in an idli.If it comes out clean this means they are perfectly cooked.
  10. Put the flame off. Take the stand out from the vessel and let it cool for a while.
  11. Meanwhile prepare the tempering. For this, heat 2-3 tsp oil in a wok. When oil starts to fume, splutter mustard seeds first. Then add curry leaves and saute it for a while.
  12. To this add ½ cup of water along with salt and sugar. Put off the flame when everything is dissolved completely.
  13. Separate the idlis from mold with the help of a knife and transfer them on a plate.
  14. Spread this tempering all over the idli dhokla with a spoon. Spongy and scrumptious Idli dhokla is ready to serve.
  15. Garnish these yummylicious idlis dhokla with chopped green coriander and grated coconut and serve them with coriander chutney, coconut chutney, tomato sauce or any other chutney you like and enjoy!

 

Instant Khaman Dhokla Recipe without eno

Dhokla Recipe – Besan Dhokla without ENO – How to Make Soft and Spongy Khaman Dhokla

Who doesn’t relish eating scrumptious dhokla? We often make dhokla with eno salt mixed in chickpea flour batter. But I often receive queries from my viewers for a substitute of eno salt in dhokla. So, this recipe of dhokla with baking soda is the solution. Today I am sharing with you all a simple recipe of dhokla using baking soda.

We all relish eating spongy, very soft and sweet-sour dhokla prepared in very less oil. This soft, fluffy, mildly zingy dhokla sums up to a great snack anytime of the day. I personally, do like eating dhokla and often make it a light snack at my home. I will be sharing more versions to this simple and easy recipe of dhokla here soon. Till then try making dhokla with baking soda at your home today and I am sure everyone will like it. Enjoy!

Directions

Getting ready:

Crush tartaric acid crystals into fine powder in mortar pestle.

khaman dhokla

Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.

khaman dhoklaMaking:

Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water. Stir and continue stirring until the sugar and tartaric powder dissolves completely.

khaman dhokla

Then add chickpea flour to the same bowl and continue stirring to prevent formation of lumps. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth. Overall we have used 1 cup and 1 tbsp of water in the batter. Add 1 tsp salt and less than 1/4 tsp of turmeric powder. Mix everything really well. Now cover and keep aside the batter for 10 minutes to rest.

khaman dhokla

Add baking soda to the batter after 10 minutes and mix well. Pour this batter over the greased tray and spread evenly.

khaman dhokla

When you see gentle boil in the water, place a net stand inside the vessel and place the tray with batter over it. Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 20 minutes.

khaman dhokla

To check, insert a knife or toothpick and it should come out clean. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.

khaman dhokla

Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds and allow them to crackle. When the seeds are crackling, add curry leaves, green chillies, 1 cup of water and 2 tsp of sugar and let it simmer. Tempering is ready.

khaman dhokla

When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate. Invert the tray over another plate. Dhokla will slide on the plate.

khaman dhokla

Slice the dhokla in small to medium size chunks as desired.

khaman dhokla

Pour this tempering over the dhokla evenly with the help of a spoon. Instant khaman dhokla is now ready .

khaman dhoklaServing:

Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve right away with side assortment of green coriander chutney, coconut chutney or sweet chutney and relish eating.

khaman dhoklaSuggestion

  • If the dhokla batter is thin or too thick, then dhokla doesn’t puff up and is not spongy.
  • After adding baking soda, don’t whisk it too much else its reaction escapes and dhokla doesn’t become spongy.
  • You can also use 2 tbsp lemon juice in place of tartaric powder for making the batter.

Instant Khaman Dhokla Recipe without eno dhokla with baking soda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Chickpea flour – 1.5 cup (150 grams)
  • Salt – less than 1tsp or as per taste
  • Tartaric powder (Tartaric acid) – 1 tsp
  • Oil – 2 tsp
  • Sugar – 4 tsp
  • Baking soda – ⅓ tsp
  • Water – ¾ cup
  • Oil – 1 to 2 tsp
  • Red mustard seeds – ½ tsp
  • Curry leaves – 10 to 12
  • Green chilly (chopped in two long pieces) – 3 to 4
  • Sugar – 2 tsp
  • Fresh coconut – 2 to 3 tbsp (grated)
  • Green coriander – 1 to 2 tbsp
  • Water – 1 cup
Instructions
  1. Grease the plate to be used for steaming the dhokla with some oil or ghee. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it. Cover and let it simmer.
  2. Mix tartaric powder and sugar in a mixing bowl, followed by ½ cup of water.
  3. Then add chickpea flour, salt and turmeric powder to the same bowl. Add some water into the batter. Mix it well. Keep the consistency of batter thick and smooth.
  4. Now cover and keep aside the batter for 10 minutes to rest. Add baking soda to the batter and mix well.
  5. Pour this batter over the greased tray. Place a net stand inside the vessel and place the tray with batter over it.
  6. Cover with lid and let it simmer on medium flame until the batter is cooked through. Dhokla is ready, take out the tray from the vessel. Let it cool down a bit.
  7. Meanwhile heat 2 tsp oil of oil in a small pan and add red mustard seeds, curry leaves, green chillies, 1 cup of water and sugar and let it simmer.
  8. When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
  9. Slice the dhokla in small to medium size chunks as desired.
  10. Pour this tempering over the dhokla. Instant khaman dhokla is now ready .
  11. Garnish this lip smacking and spongy instant khaman dhokla with some green coriander sprigs and grated fresh coconut and serve.