How To Create Perfect Gujarati Dhokla: A Step-by-step Guide
Gujarati Dhokla is a beloved dish from the western part of India. Known for its soft, fluffy texture and tangy taste, Dhokla is enjoyed as a snack, breakfast, or even a light meal. Whether you’re new to Gujarati cuisine or an experienced cook, mastering the perfect Dhokla is simple with the right ingredients and technique. According to culinary experts, the key to making the fluffiest Dhokla lies in the fermentation process and steaming technique. Let’s explore how to prepare this delightful dish at home.
Ingredients for Gujarati Dhokla
To make soft and fluffy Dhokla , you will need the following ingredients
- 1 cup of chickpea flour (besan)
- Prepare the Batter: In a large mixing bowl, combine the chickpea flour, rice flour, turmeric powder, and ginger paste. Add in the yogurt, lemon juice, and salt. Slowly mix water to form a thick batter that’s not too runny.
- Ferment the Batter: Cover the bowl with a cloth and let the batter ferment for about 1-2 hours. This step is crucial for giving the Dhokla its signature sourness and fluffiness.
- Add Eno Fruit Salt: Before steaming, add the Eno fruit salt to the batter. Stir gently to combine, and you’ll notice the batter begin to bubble and expand, a sign that your Dhokla will be light and fluffy.
- Steam the Dhokla: Grease a steaming tray or a shallow dish. Pour the prepared batter into the tray, ensuring it’s spread evenly. Steam for 20-25 minutes or until a toothpick inserted comes out clean.
- Tempering: In a small pan, heat a tablespoon of oil and add mustard seeds, curry leaves, and finely chopped green chilies. Once the mustard seeds splutter, pour the tempering over the steamed Dhokla.
For the softest and fluffiest Dhokla, it’s essential to get the right consistency in the batter. The batter should not be too thick or too thin. Additionally, steaming the Dhokla on medium heat ensures that it cooks thoroughly without becoming dense.