live dhokla is all time favorite Gujarati snack. In this recipe, I follow the traditional way of soaking, grounding, and fermenting to prepare soft and spongy dhokla. Also, I share dry garlic chutney which tastes great with dhokla. So, a perfect ingredient ratio and a few no-fail tips help you to make perfect soft and spongy dhokla on the first attempt. Do try this!
The key to making tasty live dhokla at home are
- Firstly, for dhokla batter rice and dal should be in equal proportion. I use small grain rice varieties like khichdiya or jeerasar rice and add a combination of chana dal and urad dal. also add some poha into the dhokla batter to make it softer.
- Dhokla batter should be medium thick and pouring consistency. Also, whisk the dhokla batter well so air particles incorporate it and the dhokla becomes soft and spongy dhokla.
- I add some vegetables to the dhokla batter to make it healthier. You can add vegetables of your choice.
- i have added baking soda for spongy dhokla which can be easily replaced with Eno fruit salt if you wish to.
- Steam dhokla for 12-15 min on high-medium flame. Do not oversteam dhokla otherwise, it will become hard.
- live dhokla tastes great when prepared slightly sweet, and tangy and serve hot.
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Recipe video
Khatta dhokla | vegetable khatta dhokla | Gujarati live dhokla | dhokla recipe
Ingredients
For dhokla batter
- 1 cup small grain rice
- ½ cup urad dal
- ½ cup chana dal
- ½ tsp methi dana
- ½ cup poha
- ½ cup sour curd
- Salt to taste
- Water for soaking and grinding
Making vegetable dhokla
- Dhokla batter
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp sugar
- 2 tbsp oil
- 1 tsp ginger paste
- 2 tbsp green chilli paste
- ¼ cup chopped cabbage
- ¼ cup grated carrot
- ¼ cup chopped capsicum
- ¼ cup boiled corn
- ¼ cup chopped bottle gourd - lauki / dudhi
- ¼ cup coriander leaves
- ¼ tsp baking soda - for half batter
For dry garlic chutney
- 9-10 roasted garlic cloves
- 3 tbsp roasted peanuts
- 3 tbsp roasted coconut
- 1.5 tbsp kashmiri red chilli powder
- Salt to taste
Serving
- Oil
- Dry garlic chutney
Instructions
Making vegetable khatta dhokla
- In a mixing bowl, add rice, chana dal, urad dal, methi dana, and poha. Wash and soak it for 4 hrs.
- Now remove water from the soaked grain and keep it aside. Use water while grinding the batter.
- Then in a mixture jar, add soaked grains, ½ cup curd, and some water. Grind batter into a smooth and ribbon-like consistency.
- Add grinded batter into the mixing bowl. Then add salt and whisk batter for 2 minutes.
- Then spread 1 tsp curd on dhokla batter. Cover and ferment batter to keep it in warm place.
- After 6 hrs, the batter is properly fermented.
- Now in a pan, add 1 tbsp oil, ginger paste, and green chili paste. Sauté it for a minute.
- Then add chopped cabbage, grated carrot, chopped capsicum and boiled corn, chopped bottle gourd (lauki) pieces, and salt. Sauté till vegetables become slightly soft.
- Switch off the gas and keep it aside.
- Now in a dhokla batter, add turmeric powder, sugar, oil, vegetables, coriander leaves, and oil. mix well, dhokla batter is ready.
- Now take out some batter into another bowl.
- Then in a half batter, add ¼ tsp baking soda and some water. Mix well.
- Grease the dhokla plate with oil & pour the mixture into plate.
- Steam in idli-dhokla steamer or Kadai for 10 min on high-medium flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Apply some oil and garlic chutney to cooked dhokla.
- Cut into the desired shape and serve.
Making dry garlic chutney
- In a mixture jar, add roasted garlic cloves, roasted peanuts, and roasted dry coconut.
- Then add red chili powder and salt.
- Without adding water, grind chutney into coarse damp powder.
- Store dry garlic chutney in an air-tight container.
Notes
- Use small grain for dhokla batter.
- The addition of some urad dal into the dhokla batter helps to make fluffy dhokla.
- The addition of some poha into the batter helps to make soft dhokla.
- Grind batter into a smooth paste, do not grind it coarse. Also, the consistency of the batter should be ribbon-like.
- addition of salt to grinded batter fastens its fermentation process.
- whisk batter in one direction so air particles incorporate in it.
- Add little curd to the batter helps to fasten the fermentation process.
- Saute the vegetable on high flame, so it becomes slightly soft.
- steam dhokla on high flame.
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