Skip to main content

From out Guest Chef : Dhokla



Dhokla is an all time favorite. But I can never get it to look or taste like this.

This dhokla comes my way every couple of weeks our guest chef makes it. You will notice this is less like the traditional dhokla, and probably closer to the idli/dosa batters but our guest chef says this is guaranteed to dish out perfect, fluffy dhoklas every time.

To make dhokla:
Grind 1/2 cup urad dal and 1 1/2 cups rice to a powder. Mix with 1 cup yogurt - you might need more or less, just make sure you have a runny batter. Leave overnight to ferment.

In the morning, grind 1 tbsp corinader, 1/2 tsp ginger, 2 cloves garlic and 2 green chillies to a paste. Add this paste, 1/2 tsp turmeric powder and salt to the batter. Mix well. Finally, add 1 tsp Eno and steam in a dhokla maker for 20 minutes. Let it cool slightly and cut into squares.

For the tempering, heat 1 tbsp oil. Add mustard seeds (rai) and curry leaves, saute for a few seconds, then pour over the dhokla squares. Garnish with coriander.

If you do not have a dhokla maker, you can steam your dhokla by heating some water in a pressure cooker, and placing the dhokla batter in a smaller dish on a mesh/stand so that it does not touch the water (cook it without the pressure whistle). You can even use your idli maker.

Comments

the dhokla looks yummy!! this is one of the many dishes I am yet to try!! :-) good job!
Suganya said…
Dhokla looks YUM!. Turned out so perfect. Looks great. Lovly recipe....
Sunshinemom said…
very beautiful! Somehow my dhoklas have never turned out perfect till now! I have stopped trying!
i used to get dhoklas from juhu tara road... near sndt wala thakkars...
these look perfect..

i have a small something for you in my blog.. come over and check it :)
Shri said…
I always like to taste Dhokla,but haven't got the opportunity yet.Can you post the Dhokla maker's image?I wanted to try this.
Bharti said…
Dhoklas look great...you have a guest chef? Lucky. I wish I had a regular chef let alone a guest one. Yahan pe chef bhi hum hai aur khaane waale bhi hum hain...
bha said…
i always wanted to try making this, but do not ever have the most important apparatus, the steamer....this one looks nice..
Srivalli said…
Dhokla..I can have it anytime..looks great!
Anonymous said…
Swati - thanks for my first ever award. You rock!

Bharti - my guest chef is my neibhour auntie. And she's promised to send a lot more Bombay specialities our way :)

Shri - I'd post the image as soon as I get hold of our guest chef/auntie. It's very similar to your standard steamer.
Bharti said…
Neighbor auntie..even better yaar!

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.