This traditional Gujarati dish is highly popular all over India. This instant dhokla can be made quickly and stored in the fringe for a couple of days. It can also make for great school tiffin for kids. Served with a savory chutney, this instant dhokla will win over for kids and adults alike.
Let’s quickly start with the recipe.
· 3/4th Cup of thick yogurt/curd
· ½ Cup Semolina (suji)
· 1/4th Teaspoon salt
· 1/4th Teaspoon turmeric
· 1 Teaspoon Eno powder
· 1 Tablespoon water
· Oil for greasing
· ½ Teaspoon mustard seeds
· 1 Tablespoon of white oil
· 8-10 Curry leaves
· 1 Tablespoon of finely chopped coriander leaves
For Sweet & Sour Chatney:
· 1 Tablespoon of ripe de-seeded tamarind pulp
· 1 Tablespoon of sugar
· 1 pinch of salt
· 1 pinch of chili powder
· 5 Tablespoons of water
- In a large cooking pot that has a lid, pour some water and put a metal ring in the middle, ensuring that after the water boils it would not reach the top of the ring. Cover the pot with the lid and let the water come to a boil.
- Whisk the curd in a mixing bowl nicely. Add the salt and turmeric powder and whisk again.
- Add the semolina to the whisked curd and mix well.
- Take a high rimmed metal plate. Grease it well with oil.
- Add the Eno powder to the dhokla mix and water. Mix well, but do not whisk.
- Place the mixture immediately in the greased plate. Place the place carefully onto the ring inside the steamer pot. Cover the lid and let it steam on low-medium flame for 15 minutes.
- After 15 minutes, turn off the flame and take the lid off. Let the dhokla sit in the pot for another 5 minutes and take out the plate from the steamer pot.
- After the dhokla cools, cut them in square or diamond shapes and add the takda from the top.
- In a small tadka pan, heat 1 tablespoon oil.
- Add the mustard seeds and let them splutter.
- Lower the flame and add the curry leaves and let them splutter.
- Turn off flame and pour this tadka over the prepared dhokla.
- Mix all the ingredients for chutney very well and serve with the dhokla.
- Sprinkle the dhokla with freshly chopped coriander leaves and enjoy.
- For kid’s school lunch boxes, pack the chutney separately in tiny chutney containers.