Yellow dhokla is a beloved steamed snack from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan) that is seasoned with mustard seeds, curry leaves, and green chilies. This version uses a combination of rice flour and besan to create a soft, spongy texture that is both tangy and mildly sweet, making it a perfect tea-time treat or light breakfast. The steaming method keeps it light and healthy, while the tempering adds a burst of flavor that makes this dish truly irresistible.
Ingredients
- 1 cup (160 g) rice flour (fine)
- 1 cup (120 g) chickpea flour (besan)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 teaspoon (5 g) ginger-green chili paste
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) turmeric powder
- 1 teaspoon (5 g) salt, or to taste
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice
- 1 cup (240 ml) water, as needed
- For tempering: 2 tablespoons (30 ml) oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tablespoon (15 g) sugar
- Fresh cilantro, chopped, for garnish
- Grated coconut, for garnish (optional)
Instructions
- In a large mixing bowl, combine the rice flour, chickpea flour, yogurt, ginger-green chili paste, sugar, turmeric, and salt. Add water gradually and whisk until you get a smooth, thick batter with no lumps. The batter should be of pouring consistency, like a thick pancake batter. Cover and let it rest in a warm place for 3-4 hours to ferment slightly. The batter will rise a little and develop a mild tangy aroma.
- After resting, the batter will have some bubbles. Add the fruit salt (or baking soda) and lemon juice to the batter. Stir gently in one direction for about 30 seconds. The batter will become frothy and increase in volume.
- Prepare a steamer: If you have an electric steamer or a large pot with a tight-fitting lid, fill it with water and bring to a boil. Grease a 9-inch (23 cm) round cake pan or a thali (steel plate) with a little oil.
- Pour the batter into the greased pan, spreading it evenly. Place the pan in the steamer. Cover the steamer with the lid, leaving a small gap for steam to escape (or use a cloth to cover the lid to prevent water droplets from falling on the dhokla). Steam on medium-high heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Once done, remove the pan from the steamer and let it cool for 5 minutes. Then run a knife around the edges and invert the dhokla onto a plate. Cut into squares or diamonds.
- For the tempering: Heat the oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for a few seconds until fragrant.
- In a separate small bowl, mix the 1/4 cup water and 1 tablespoon sugar until the sugar dissolves. Pour this mixture over the dhokla pieces, then immediately pour the hot tempering over the top, distributing evenly.
- Let the dhokla absorb the tempering for 5-10 minutes before serving. Garnish with fresh cilantro and grated coconut, if using.
Tips
- Fermentation: The resting time is crucial for the texture. If your kitchen is cold, place the batter in the oven with the light on, or in a warm spot. In summer, 3 hours may be enough; in winter, it might take up to 5-6 hours. The batter should have small bubbles and a slightly sour smell.
- Fruit salt vs. baking soda: Fruit salt (like Eno) gives a lighter, fluffier texture. If using baking soda, make sure to mix it with lemon juice to activate it. Do not overmix after adding the leavening agent, or the dhokla will become dense.
- Steaming: Do not open the lid during steaming, as the sudden temperature change can cause the dhokla to collapse. Also, make sure the water is boiling before you place the batter in the steamer.
- Moistness: The sugar-water mixture is essential for moistness and taste. Don’t skip it; it also helps balance the tanginess of the fermentation.
Serving Suggestions
Serve yellow dhokla warm or at room temperature with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of masala chai or as a side dish to a Gujarati thali. For a heartier meal, serve with a bowl of dal and a salad.
Variations
- Rava Dhokla: Replace rice flour with fine semolina (rava) for a slightly grainy texture. Soak the rava in water for 15 minutes before making the batter.
- Vegetable Dhokla: Add finely grated carrots, peas, or spinach puree to the batter for added color and nutrition. Reduce the water accordingly.
- Spicy Dhokla: Increase the number of green chilies or add a teaspoon of red chili powder to the batter for a spicier kick.
- Baked Dhokla: Instead of steaming, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5-7 minutes, or microwave on high for 30-60 seconds. If microwaving, place a damp paper towel over the dhokla to prevent drying out. You can also enjoy them cold, but they are best when warm. Avoid freezing dhokla, as the texture becomes mushy upon thawing.
Frequently Asked Questions
1. Why is my dhokla not spongy?
Your dhokla may not be spongy if the batter was not fermented enough, if you overmixed after adding the leavening agent, or if the steaming was interrupted. Ensure the batter has bubbles before steaming, mix gently, and keep the steamer closed for the full time.
2. Can I make dhokla without fermentation?
Yes, you can make a quick version by skipping the fermentation and increasing the fruit salt to 1.5 teaspoons. The texture will be softer but less tangy. Let the batter rest for at least 30 minutes after mixing to allow the flours to hydrate.
3. What is fruit salt and where can I find it?
Fruit salt is a leavening agent popular in Indian cooking, often sold as Eno. It contains baking soda and citric acid. You can substitute with baking soda, but you need to add an acid like lemon juice or yogurt to activate it.
4. Can I use only chickpea flour (besan) instead of rice flour?
Yes, you can make dhokla with only besan. In that case, use 2 cups (240 g) of besan and adjust the water to get the same pouring consistency. The texture will be softer and more cake-like, and the taste will be more pronounced.
5. How do I know when the dhokla is steamed perfectly?
Insert a toothpick or a knife into the center of the dhokla. If it comes out clean without any batter sticking, it is done. Also, the surface should look shiny and not sticky.
6. Can I make dhokla in a pressure cooker?
Yes, you can. Place a trivet or a small rack inside the pressure cooker, add water, and bring to a boil. Place the dhokla pan on the trivet, cover the cooker with the lid (without the weight), and steam on medium heat for 15-20 minutes. Ensure the water does not touch the pan.
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