Dhokla or Dhokra is a vegetarian food that originates from the Indian state of Gujarat. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.
At times when eating out I have come across the Dhokla which the taste is like chilly and may be little sour.
I came across the recipe yesterday evening and thought to have a go at about 9:30PM just after dinner. It is pretty simple and takes about 30 mins exactly from ingredient to serving dish.
- Suji / Semolina / Rava
- Curd / Yogurt
- Green Chilly
- Baking Soda / Eno Salt(1 tsp eno = 1/2 tsp baking soda + 1/2 tsp citric acid)
- Mustard Seeds
- Curry Leaves
- Turmeric powder
Take about 1 cup of Rava (roasted or not) and mix well with 2 cups of yogurt. So if you want to have 2 cups of Rava then its 4 cups of yogurt or enough yogurt to know the mix is not liquid as water. Add a little turmeric powder for that yellow colour. Add baking soda or eno. The reason to add Eno salt is because it contains baking soda and citric acid which will give the dhokla a soft, cushion type texture. But if you do not have eno at hand then 60% baking soda and 40% citric acid would do just good.
Place the mix into the steamer and wait about 20-25 mins for it to cook. You could check if it is cooked well by inserting a knife/fork into the center. If it is cooked then slice the Dhokla into cubes.
For the finishing touches, heat oil in a pan, add mustard seeds, sliced green chilly, curry leaves. Switch off flame when the aroma hits your nose. Put the sliced dhokla into the pan and toss it around and then put it into a serving dish.
You could eat the Dhokla plainly or with a chutney of your choice.