Dhokla is a Gujarati word whereas in Rajasthan we call it Khaman.
Let’s talk business, i know you are hungry and you want to eat.
So here we go,
Things needed –
- A big smile
- Rice and urad dal batter (same one used for idli)
- Coriander chutney or any chutney that you would like
- Olive oil
- I used idli stand to make dhoklas
- Tempering – mustard seeds, sesame seeds, asafoetida, curry leaves, green chillies
Follow the below steps –
- Take around 2 cups of rice and urad dal and soak it overnight or for 7-8 hours. Grind it next morning to make a smooth paste like idli batter consistency. Add water if required.
- Grease the plate nicely with oil especially the corners.
- Now, spread the batter on greased plate approximately one cm, this will semi cook the first layer and it will be easy to apply the chutney. Steam it for 4-5 mins (i kept checking every minute but this is not recommended)
- After the first layer is semi cooked, apply a layer of chutney (i used coriander chutney) evenly on dhokla. Then pour the final layer of batter on top of chutney and spread it evenly.
- Cook the dhokla for 8 to 10 minutes. (i will recommend to check once after half time)
For tempering –
- In a tempering pan or a smaller pan take some oil (good quantity), add mustard seeds, sesame seeds, curry leaves, green chilies, salt, asafoetida (hing) and pour it on the dhokla
- Cut the dhokla in any shape you want and garnish with coriander.
Feel free to share your thoughts.