How to Make Instant White Dhokla

Quick and Easy Recipe for White Dhokla

Today, I’m commencing my series of videos on quick and tasty breakfast dishes. I’ll start the ball rolling with my easy recipe for instant white dhoklas, which the Gujaratis also call khatta dhokla. This instant recipe does away with the traditional overnight fermenting and can be prepared in minutes. And though an instant recipe, these dhoklas are as spongy and delicious as the traditionally made ones. Let me show you how I make them.

Another interesting dhokla I have which you might want to check out is my healthy vegetable dhokla recipe.

\

Ingredients

1 cup (170g) rava

1/3 cup / 5 ½ tbsp poha

3 tbsp besan

1 cup dahi

½ cup + ½ cup + 2 tbsp water

2 tsp crushed ginger and green chilli mix

¾ tsp salt

1 tsp sugar

1 tbsp oil

2 – 3 tsp lime juice / ¼ tsp citric acid

1 sachet / Around 1 tsp Eno (fruit salt) or ½ tsp baking soda

1 tsp water

Chopped coriander

Tadka

1 tbsp oil

½ tsp mustard seeds

2 green chillies, sliced

¼ tsp hing (asafoetida)

½ tsp sesame seeds

¼ tsp turmeric powder (optional)

¼ cup water

1 tsp sugar

Procedure

1. In a grinder jar, grind the rava, poha, and besan to a slightly granular powder.
2. Whisk the yogurt, crushed ginger and green chilli, salt, and sugar, and ½ cup water in a bowl.
3. To it, add the ground rava mixture. Mix everything. Cover the bowl and keep it aside for 15 minutes to give the rava time to soak.
4. In the meanwhile, you could prepare prepare the pan. I’m using an 8-inch round pan. Grease the inside, that is, the bottom and sides with oil. If you have a thali of around 9 or 10 inches diameter that could fit into your steamer, that would be better because white or khatta dhoklas are not very thick. Traditionally, white dhoklas are less than 1 inch thick. Mine could turn out to be 1-inch or a little more in thickness.
5. Add water to the steamer and set it on the stove to heat.
6. After 15 minutes, check the dhokla batter. Add some more water to adjust the consistency. It should be like idli batter and free from lumps. Stir in the oil and lime juice.
7. When the water in the steamer starts boiling, add the Eno along with 1 tsp water to the batter, and mix the batter well. It will start frothing instantly. Instead of Eno, you could also add ½ tsp baking soda.
8. Without wasting too much time, transfer the batter to the prepared pan. Sprinkle some red chilli powder and ground pepper on the top and put the pan inside the steamer.
9. Steam the dhokla for around 15 to 20 minutes on medium heat.
10. After 15 minutes, check if the dhokla is done by inserting a skewer into it. If it comes out wet, steam the dhokla for 5 minutes more. The skewer should come out clean. Once the dhokla is done, remove the pan from the steamer, brush the top of the dhokla with oil, and let it cool for around 15 minutes.
11. When the dhokla is lukewarm, prepare the tadka. Add the oil to the tadka vessel. Once the oil gets hot enough, throw in the mustard seeds, and then the green chilli pieces and the hing. Turn off the heat and add the sesame seeds to the hot oil. Add some turmeric powder too (But this is optional.) After a couple of minutes, pour in the water and add the sugar. Give the tadka a stir.
12. Run a knife along the edges of the dhokla and unmould it on to a plate.
13. Cut the dhokla into cubes or diamonds. Pour spoonfuls of the tadka all over the cut dhokla. Then add a topping of chopped coriander. The dhokla can be enjoyed with any chutney of your choice. But preferably with green coriander chutney.

Enjoy!