Live dhokla is a popular Gujarati snack. Typically, dhokla is prepared from a fermented batter, but in this recipe, I share an instant dhokla recipe made from coarse rava, besan, urad dal flour, sour curd, and regular spices. I also share two types of chutney, which are easy to prepare and taste great with dhokla. With this recipe, the dhokla is prepared instantly and does not require fermentation like regular dhokla. Do try this!
The key to making soft and perfect instant live dhokla at home are
- Firstly, I prepare the dhokla batter using sooji (coarse rava), besan, and urad dal flour. Sooji gives jalidar and softness, while besan provides binding, and urad dal flour adds fluffiness and sponginess to the dhokla. You can easily grind urad dal to prepare its flour.
- The dhokla batter should be of medium thickness and pouring consistency. Also, whisk the batter well so that air particles incorporate into it, making the dhokla soft and spongy.
- I have added Eno fruit salt, which can be easily replaced with baking soda if you wish. However, I would strongly recommend skipping turmeric, as it reacts with baking soda to yield a pink color.
- I have steamed the dhokla in a kadai and boiled the water before placing the dhokla plate in it. Preheating the steamer and kadai helps to make the dhokla spongy.
- Steam the dhokla for 12-15 minutes on high-medium flame. Do not oversteam the dhokla, or it will become hard.
Please do visit my other related recipe collection like
Recipe video
Instant live dhokla recipe | live dhokla | instant dhokla
Ingredients
For Instant live dhokla
- 1 cup sooji - coarse rava
- ½ cup gram flour - besan
- ¼ cup urad dal flour
- ½ cup curd
- 1.5 cup sour buttermilk or as required
- Salt to taste
- ¼ tsp turmeric powder
- 1 tsp sugar
- 1 tsp green chilli paste
- ½ tsp ginger paste
- 2 tbsp oil
- 2-3 tbsp water or as required to adjust batter consistency
- 1 tsp eno
- 1 tsp lemon juice
For garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 tomato
- 2 tbsp oil
- ¼ cup water or as required
For yellow chutney
- ½ cup roasted peanuts
- ½ cup chopped green chilli
- Salt to taste
- ¼ tsp turmeric powder
- Pinch of hing
- 1.5 tbsp lemon juice
- 4 tbsp water
- 1 tbsp oil
Serving
- Oil
- Garlic chutney
- Spicy chilli chutney
Instructions
- In a mixing bowl, add 1 cup sooji (coarse rava), ½ cup gram flour (besan), ¼ cup urad dal flour, ½ cup curd, salt to taste, ¼ tsp turmeric powder, 1 tsp sugar, 1 tsp green chili paste, and ½ tsp ginger paste.
- Gradually add 1.5 cups sour buttermilk and make the dhokla batter slightly thick.
- Then add 2 tbsp oil and whisk the batter for 3-4 minutes until it becomes light and fluffy.
- Cover and let the batter rest for 25-30 minutes. After resting, the rava will absorb the buttermilk and become fluffy.
- Then add 2-3 tbsp water to achieve a medium-thick, ribbon-like pouring consistency.
- Now add ½ tsp ENO fruit salt and 1 tsp lemon juice. Mix well. Grease a plate with oil, add the batter, and spread it into a thin layer. Sprinkle some red chili powder on top.
- In a kadai, add 3-4 cups of water and bring it to a boil. Place the dhokla plate in the center, cover with a lid, and steam the dhokla on medium-high flame for 12-15 minutes.
- Once done, take the plate out of the steamer and allow it to cool for 5-10 minutes.
- Apply some oil on the cooked dhokla. Cut into the desired shape and serve the live dhokla with oil, garlic chutney, and yellow chutney.
Making garlic chutney.
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder and tomatoes. Grind it into paste.
- In a pan, add oil and grinded paste. Saute till oil is separate from its sides.
- Take out chutney into bowl, add water to adjust the consistency of the chutney.
- Serve garlic chutney with live dhokla
Making yellow chutney
- In a mixture jar, add roasted peanutes, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil and water.
- Grind it into smooth paste.
- Yellow chutney is ready serve with dhokla.
Notes
- Coarse sooji gives a jalidar and soft texture to dhokla.
- Besan gives binding and taste to dhokla.
- Urad dal flour gives fluffiness and softness to dhokla.
- Use sour buttermilk for instant fermentation of the dhokla batter.
- The consistency of dhokla batter should be medium-thick and ribbon-like when poured.
- Whisk the dhokla batter for 5-7 minutes so air particles incorporate into it and it becomes light and fluffy.
- Steam dhokla on a medium-high flame. Do not steam it on a low flame.
Subscribe to our Youtube ChannelClick here to subscribe our Youtube Channel and stay updated with our latest video recipes