Dhokla is a staple Gujarati snack recipe. For those hearing the term ‘Dhokla’ for the first time, imagine a soft sponge like savoury steamed cake made with gram flour! Might sound weird but it’s really flavourful. What’s best is that it is vegan and gluten free too. I tried making this for the first time and the texture and taste, both were brilliant. It’s a little sweet, a little tangy and a whole lot tasty! Dhokla makes for a great breakfast or snack option and since this is an instant recipe, this won’t even take much time to prepare.
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I had an unopened packet of Makai/Maize/Yellow Corn Flour/Aata/Meal. I found this recipe online and decided to try for breakfast. Maize Flour is gluten free too! Such a guilt-free treat this was, I ended up eating too many! The end result felt more like Baati than Dhokla. But I loved it nevertheless. I paired this with a spicy green chutney, mix lentil dal, a dollop of ghee and a dash of lemon juice!
INGREDIENTS: 500 grams Makai Aata (Yellow Maize Flour) 2 Tsp Mustard Seeds 2 Tsp Cumin Seeds (Jeera) 2 Tsp Fennel Seeds (Saunf) 2 Tsp Kashmiri Red Chilli Powder 2 Tsp Turmeric Powder 2 Tsp Coriander Powder 1 Tsp Baking Soda 2 Green Chillis, Finely Chopped 1 Inch Grated Ginger (Optional) 1/2 Cup Finely Chopped Coriander Leaves (Optional) Salt to taste 1 Cup Green Peas, Crushed Water
To this add all the items mentioned in the ingredients list, except water. I didn’t add Coriander leaves and ginger. So you can skip ingredients you don’t have.
Now add water little at a time, while kneading the dough. So 500 grams measured around 4 cups with my teacup. And I used around 3.5 cups of water.
The consistency of the dough should be soft and malleable just like Roti dough.
Divide the dough into equal balls. You can size them, the way you prefer. I made big enough to fit my one rack of Idli stand. The rest I cooked in boiling water. I’ll explain both ways.
So once you have the portions ready, flatten each dough ball like a super thick disc and make a hole in the center with your finger. Just like Medu Vada but just half way. You can check pictures below to help better understand.
Now I tried making this using the steamer method as well as the boiling method.
For the Steamer Method, add water in your steamer. I used my Idli cooker. I placed one empty stand first and then on the stand above it, I placed my 4 big dough balls after greasing the moulds. Close the steamer lid and a on high flame, steam for 15 minutes. Take them out and let them cool.
For the Boiling Method, add water in a deep wide pan. Depending on the width of your pan, add the dough balls carefully. Let them boil and cook on a high flame for 5-6 minutes. When they start floating on top, you’ll know they are cooked and you can switch off the flame. Transfer them onto a plate and let them cool and dry for sometime.
Both methods gave the same result. I preferred the boiling method since it takes lesser amount of time and I can fit in more without the hassle of using a lot of utensils.
Now in a wide pan, heat oil and splutter the ingredients mentioned in the Tempering section.
Add the steamed/boiled dough balls and sauté them on a low flame, flipping multiple times to evenly roast both sides.
Transfer them to a plate and serve with Chutney and Dal.