Gujarati Dhokla ... perfect for a tea-time snack

Dhokla is a Gujarati speciality which is soft, spongy, mildly spiced and topped with a perfect tadka that will win everyones heart. My mom makes it the traditional way ... soaking the dal and then grinding it followed  by fermentation. Yes it tastes really awesome when made that way. I am more into easy-to-make recipes... see the lazy bug kinda thing ;) I am way better with the gram flour version of making dhoklas and I feel they are not less than perfect either

Its a quick and easy option for an evening tea-time accompaniment. Piping hot tea and dhokla to enjoy makes a perfect combi.... especially when the weather is cosy around. Do try it and enjoy with your family

Serves... 2 ppl

Serve option... Hot

This is what u'll need....

Gram Flour - 1 cup
Rava/Sooji - 1 tbspn
Curd - 1/4 cup 
Water - 3/4 cup
Green Chilly - 1 
Ginger paste - 1/2 tspn
Asafoetida - a pinch
Turmeric - 1/4 tspn
Oil - 1  tspn
Lemon - 1/2 lemon
Soda - 1/2 tspn or little more
Sugar - 1 tspn
Salt to taste

For Tempering
Oil - 1 tbspn
Hing/Asafoetida - a pinch
Mustard seeds - 1 tspn
Red Chillies - 2 
Curry Leaves - few
Grated Coconut - 1 tbspn

Here is the stir.... 

• Measure 1 cup of gram flour into a wide bowl

• Add a tablespoon of semolina/rava/sooji to the bowl 

• Add a teaspoon of sugar

• Pour in 1/4th cup of curd into the flour mixture

• Add about 1/2 cup of water to the mix

• Sprinkle salt as needed. I used about half a teaspoon

• Whisk all this well so that there are no lumps. If the batter is too thick then add the remaining 1/4th cup of water

• Add crushed green chilly and ginger paste to the batter

• Add a pinch of hing/asafoetida to the batter

• Sprinkle about 1/4  tspn of turmeric for a little added colour

• In a small bowl add a teaspoon of oil. Squeeze juice from half a lemon into the bowl

• Add half a teaspoon or maybe a pinch more of baking soda. The mixture will start to bubble

• When the mixture starts bubbling add it to the batter and stir the batter for a few seconds with a whisk to evenly distribute the soda all through the batter

• The batter should look frothy and should feel light

• Grease a flat bowl and pour the batter into the bowl

• Steam this for about 12 minutes or till a toothpick inserted in the middle comes out clean. If not done steam for another couple of minutes

• In a small tadka pan add a tablespoon of oil

• When the oil is hot enough add mustard seeds, hing, curry leaves, red chillies and turn off the flame

• Run a knife along the corners of the dhokla bowl and slide it on to a plate. Slice the dhokla into squares and arrange them

• Pour hot tadka over steamed dhokla and garnish with grated coconut 

• Serve hot and enjoy along with your tea

Note:

• Steam the batter soon after adding the baking soda mixture. Dont keep it out for too long
• Tadka should  be hot when pouring over the dhokla pieces so that they soak up some oil 
• You can steam them dhokla moulds / idli moulds or any flat vessel like I have used here