From traditional twists to innovative flavours, these one-of-a-kind dhokla recipes promise to tantalize your taste buds and elevate your cooking game.
When it comes to trying Gujarati cuisine, there are endless mouthwatering dishes to prepare. Gujarati cuisine has plenty to offer, whether it’s a snack, a main course, or a special dessert. However, there is one Gujarati dish that has won our hearts: fluffy, light dhokla! Dhoklas, traditionally made from fermented gram flour, are perfectly cooked and seasoned with green chilies and mustard seeds. The overall experience is enhanced when served with tea.
We’re here to help you with our special collection of creative dhokla recipes that will elevate your culinary adventure.
Creative Dhokla Recipes You Must Try
1. White Dhokla
Ingredients:
Rice Soaked 3 cup
Urad Dal Soaked 1 cup
Asafetida 2 tsp
Sugar 1 tsp
Water as required
Ginger 1 inch
Green chili 4-5 no.
Salt to taste
Yogurt 2 tbsp
Eno ½ tsp
Black pepper crushed 1 tsp
Red chili powder 1 tsp
Coriander leaves chopped 1 tbsp.
Method:
1. In a grinder jar, combine soaked rice, urad dal, asafoetida, sugar, and water. Grind thoroughly.
2. Place in a bowl, cover, and set aside to ferment overnight.
3. In a grinder jar, combine ginger, green chili, and a little water. Grind coarsely and add to the fermented batter.
4. Combine the salt and yogurt and mix well.
5. Add eno and mix thoroughly. Keep it aside.
6. Meanwhile. Take a large pot, place it on a stand, and add water.
7. Tie the cloth to the lid and cover the pot.
8. Grease the tin with oil and pour the prepared batter, then add crushed black pepper, red chilli powder and chopped coriander on top
9. Place the tin on the prepared steamer, cover it, and cook for 15-20 minutes.
10. After 15-20 minutes, remove the tin from the steamer, brush some oil on top, and set aside to cool.
11. Cut into pieces and serve.
2. Nylon Dhokla
Ingredient:
250 ml of water.
Lemon juice, 1 no.
Sugar 2 tablespoons
Salt to taste.
Ginger 1 inch.
Green chillies, 5-6 total.
Gram flour (2 ¼ cup)
Turmeric powder 1 teaspoon
Eno 1 teaspoon
Citric acid in a pinch.
1½ tablespoon of oil
Regarding sugar syrup:
Water ¼ cup
Sugar 2 tablespoons
Regarding Tadka:
1½ tablespoon of oil
Asafoetida 1 teaspoon
Slit 4-5 green chillies.
Mustard seeds 1 teaspoon
Curry leaves Sprig 2-3 times.
Method:
1. In a mixing bowl, combine water, lemon juice, sugar, and salt. Mix well until the sugar melts.
2. In a grinder jar, combine ginger, green chili, and a little water. Grind coarsely and add to the bowl, mixing well.
3. Add gram flour gradually, mixing well to make a smooth batter.
4. Combine turmeric powder, eno, and citric acid and mix thoroughly.
5. Add oil, mix well, and set aside for 5 minutes.
6. Meanwhile. Take a large pot, place it on a stand, and add water.
7. Tie the cloth to the lid and cover the pot.
8. Grease the tin with oil and pour in the prepared batter. Place it on the prepared steamer, cover it, and cook for 15-20 minutes.
9. After 15-20 minutes, remove the tin from the steamer and set it aside.
10. In a pan, combine water and sugar and mix well to make sugar syrup.
11. Pour the syrup on top of the prepared dhokla and set aside.
12. Heat the oil in a pan, then add the asafoetida, mustard seeds, and green chilli, stirring well and sautéing for 1 minute.
13. Add curry leaves, mix well and pour the tadka on top of Dhokla.
14. Cut into pieces and serve.
3. Grilled Dhokla Sandwich
Ingredients:
4 cups readymade dhokla batter
Salt to taste
Oil for greasing
Crushed black peppercorns to taste
2-3 tablespoons crushed corn kernels
2-3 tablespoons finely chopped mixed capsicum
2 tablespoons grated cottage cheese (paneer)
1-2 green chillies, crushed
1 teaspoon chaat masala
1½ tablespoons chopped fresh coriander leaves
Green chutney for spreading
2 teaspoons ghee + for basting
1 teaspoon mustard seeds
1 teaspoon white sesame seeds
Method:
1. Heat enough water in a dhokla steamer.
2. Place batter in a bowl. Add salt and mix thoroughly.
3. Grease the dhokla moulds with oil, then pour the batter and tap. Sprinkle crushed peppercorns on top, then place the moulds in the hot steamer to steam until done. Remove from the steamer, let cool, and then demould.
4. In a bowl, combine corn kernels to make stuffing. Combine the mixed capsicum, cottage cheese, green chillies, chaat masala, and 1 tablespoon coriander leaves. Add salt and mix thoroughly.
5. With a medium-sized cookie cutter, cut the steamed dhoklas into roundels.
6. Preheat a nonstick grill pan.
7. To make dhokla sandwiches, spread green chutney on one side of each roundel. Spread some stuffing over half of the prepared dhoklas, then cover with the remaining dhoklas, chutney side down.
8. Add ghee to the hot grill pan. Let the mustard seeds splutter. Add sesame seeds and the remaining coriander leaves. Place the sandwiches and grill on both sides until light golden, basting with ghee.
9. Serve hot.
4. Dhokla Pizza
Ingredients:
3 cups of dhokla batter
3 tablespoons pizza sauce (plus for spreading)
Salt to taste.
Oil for greasing.
2 teaspoons of olive oil + for spreading.
One medium green capsicum, finely chopped
Boil 1/4 cup of sweet corn kernels.
1 teaspoon red chili flakes, plus for sprinkling.
1 teaspoon dried oregano, plus for sprinkling.
4-5 black olives, pitted and sliced
Grated mozzarella cheese for spreading
Method:
1. Heat water in a dhokla steamer.
2. Place batter in a bowl. Add salt and mix thoroughly.
3. Grease a dhokla plate with oil. Fill ½ of the dish with batter and spread evenly.
4. Place the plate in the hot steamer, cover, and steam until finished. Remove from the steamer, let cool, and then demould. Similarly, prepare with the remaining batter.
5. Heat olive oil in a nonstick pan. Add the capsicum and sauté for 1 minute.
6. Combine corn kernels, chili flakes, dried oregano, salt, black olives, and 3 tablespoons pizza sauce; cook for 1-2 minutes. Transfer to a bowl.
7. Use a medium cookie cutter to cut ½ of each dhokla into roundels, and a small cookie cutter for the rest.
8. Spread some pizza sauce, prepared toppings, and cheese over each roundel. Sprinkle dried oregano and chili flakes on top.
9. Heat a nonstick pan and grease with olive oil. Place the prepared dhokla pizzas, cover, and cook over low heat until the cheese melts.
10. Serve hot.
5. Cabbage Dhokla
Ingredients:
1 cup besan (Bengal gram flour)
1 cup finely chopped cabbage
½ cup curds (dahi)
1 tsp chilli powder
2 pinches of asafoetida (hing)
1½ tsp coriander-cumin seeds (dhania-jeera) powder
½ tsp turmeric powder (haldi)
Salt to taste
1 tsp fruit salt
Oil for greasing
1½ tsp oil
1 tsp mustard seeds (rai/ sarson)
5 to 6 curry leaves (kadi patta)
1 tsp sesame seeds (til)
For the garnish
1 tbsp finely chopped coriander (dhania)
Method:
1. In a deep bowl, combine besan, cabbage, curds, chilli powder, asafoetida, coriander-cumin seeds powder, turmeric powder, and salt with about ½ cup of water. Mix well to form a batter of dropping consistency.
2. Just before steaming, add the fruit salt to the batter and sprinkle with 2 tsp water.
3. When the bubbles appear, gently mix.
4. Pour the batter into a greased thali with a diameter of 175 mm (7″) and steam for 10 minutes. Set aside to cool slightly.
5. Heat the oil in a small nonstick pan, then add the mustard seeds, curry leaves, and another pinch of asafoetida.
6. When the seeds crackle, add the sesame seeds and mix thoroughly.
7. Pour the tempering over the dhoklas.
8. Cut into equal-sized squares.
Serve immediately, garnished with coriander.