Dhokla Recipe by Rekha Bapodra
Cooking Instructions 1 Blend yogurt, semolina, gram flour, and water until smooth. 2 3 4 Add salt, sugar, asafoetida, turmeric, and ginger-green chilli paste. Mix well. 5 Cover and let the batter rest for 20 minutes. 6 Add 1 tablespoon oil and whisk for 4-5 minutes until the color lightens. 7 Boil water in a steamer and grease a dhokla plate. 8 Add eno to the batter, pour 1 teaspoon water over it, mix quickly, and transfer to the plate. 9 Steam on high for 15 minutes. Check doneness with a toothpick. 10 Let cool before cutting into pieces. 11 For tempering, heat 2 tablespoons oil in a pan. Add mustard seeds. 12 13 When they splutter, add curry leaves and slit green chillies. Turn off heat, add sesame seeds. 14 Spoon the tempering over the dhokla. Enjoy! 1 Blend yogurt, semolina, gram flour, and water until smooth. 1 Blend yogurt, semolina, gram flour, and water until smooth. 2 2 3 3 4 Add salt, sugar, asafoetida, turmeric, and ginger-green chilli paste. Mix well. 4 Add salt, sugar, asafoetida, turmeric, and ginger-green chilli paste. Mix well. 5 Cover and let the batter rest for 20 minutes. 5 Cover and let the batter rest for 20 minutes. 6 Add 1 tablespoon oil and whisk for 4-5 minutes until the color lightens. 6 Add 1 tablespoon oil and whisk for 4-5 minutes until the color lightens. 7 Boil water in a steamer and grease a dhokla plate. 7 Boil water in a steamer and grease a dhokla plate. 8 Add eno to the batter, pour 1 teaspoon water over it, mix quickly, and transfer to the plate. 8 Add eno to the batter, pour 1 teaspoon water over it, mix quickly, and transfer to the plate. 9 Steam on high for 15 minutes. Check doneness with a toothpick. 9 Steam on high for 15 minutes. Check doneness with a toothpick. 10 Let cool before cutting into pieces. 10 Let cool before cutting into pieces. 11 For tempering, heat 2 tablespoons oil in a pan. Add mustard seeds. 11 For tempering, heat 2 tablespoons oil in a pan. Add mustard seeds. 12 12 13 When they splutter, add curry leaves and slit green chillies. Turn off heat, add sesame seeds. 13 When they splutter, add curry leaves and slit green chillies. Turn off heat, add sesame seeds. 14 Spoon the tempering over the dhokla. Enjoy! 14 Spoon the tempering over the dhokla. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Creamy Macaroni and Cheese Beef and Celery Dumplings （牛肉芹菜饺子） Chicken Shanghai Rolls (Kids Friendly Version) One Pot Texas-Style Chili Blueberry Sorbet - Simple quick and WOOOWWWWW Arborio Rice Vegetable and Soya Chunk Risotto Begun Jhaal Posto / Eggplant with Poppy seed paste for lunch in Thakurbari style Black Chana Sundal(kondakadakai Sundal) Healthy Moong Dal/Split yellow Lentils Cutlets Masala idli Vrat ki Puri Healthy Kuzi paniyaram (Tamilnadu snack) Beetroot and Gramflour/Oatsflour pancakes Macaroni Pasta with Mixed Vegetables and Soya Chunks Spinach Leaves Fritters Arborio Rice Vegetable and Soya Chunk Risotto Begun Jhaal Posto / Eggplant with Poppy seed paste for lunch in Thakurbari style Black Chana Sundal(kondakadakai Sundal) Healthy Moong Dal/Split yellow Lentils Cutlets Masala idli Vrat ki Puri Healthy Kuzi paniyaram (Tamilnadu snack) Beetroot and Gramflour/Oatsflour pancakes Macaroni Pasta with Mixed Vegetables and Soya Chunks Spinach Leaves Fritters