I am not how or when Purvi acquired the taste for Dhoklas. However or whenever it was, she seems to have fallen in love with this steam baked snack. Every time we visit this sweet shop called Chappan (56) bhog, she asks for Dhoklas. It's heart warming to see her feel the spongy dhoklas and take a large bite of it. Since dhoklas are mostly gluten free and fat free and steam baked, I buy these for her without a second thought.
After giving purvi the store brought Dhoklas for four or five times, I decided to make them at home. Although I had tried making dhoklas once, they hadn't turned out as spongy as the store brought ones. That was the reason I was a little hesitant to try this dish. But this recipe truly rocked. This was given to me by a Gujrati neighbor. So in a sense, it was like getting the recipe straight from the horse's mouth. The dhoklas turned out super spongy and Purvi gorged on it like there was not tomorrow. As a mother, I couldn't have asked for anything more. If you haven't tried making Dhokals at home, I suggest you give this recipe a try. Trust me. You are sure to be transported to a different world with each bite
Preparation time: 10min
Cooking time- 10min
Gram flour or besan- 240gms
Fine semolina- 2tbsp
Salt- 1 tsp or to taste
Lemon flavored eno fruit salt- 2 heaped tspn
Ginger- 1/2" piece
Green chili- 1
For the tempering:
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Sesame seeds- 1/2 tsp
curry leaves- 8-10
Green chili- 1, chopped fine
Asafetida- A large pinch
Coriander leaves- 2tbsp
Fresh grated coconut- 2tbsp
- Crush the ginger and green chili to a fine paste and keep aside.
- Grease a steamer vessel with a tea spoon of oil and set aside
- Combine the gram flour with the semolina, salt, turmeric, ginger- green chili paste, and sugar along with the yogurt and water to get a smooth and thick batter. See to it that there are no lumps.
- Add the eno fruit salt, mix well and pour the batter into the greased vessel and steam bake the batter for 12-15min on med heat. Or till a tooth pick inserted comes out clean
- Heat a table spoon of oil in a pan and add the mustard seeds. Once they crackle, add the sesame seeds and the curry leaves and green chilies and fry till the curry leaves turn crisp.
- Add the Asafetida and remove from heat. Combine the tempering with three table spoons of water and mix well.
- Pour the tempering on the prepared dhokla and allow the dhokla to cool slightly before cutting them into desired shapes.
- Garnish with coriander leaves and coconut and serve immediately with chutney or sauce.
- If you are using plain eno, then you will have to add half a tea spoon of lemon juice to the batter.
- Since I did not have a steamer, I used the pressure cooker to steam the dhokla.
- The batter should be of dropping consistency rather than pouring consistency.