Throughout the week, our breakfast includes Kelloggs K or oats or eggs but as much as I want to make weekend breakfast special, my laziness gets in the way. I do love the occasional parantha and aloo puri, never mind the expanding waistline. Since I am nowhere near my weight loss goals, dhokla seemed like a good option. It has several advantages working for it - it is steamed, needs less than a tablespoon of oil and quite filling.
Honestly, if you are looking for a light, fluffy dhokla, this recipe is not for you. The basic technique is the same but to get that fluffy texture, leave the mixture to ferment for 3-4 hours. I am not good at things that require a lot of time so this works well for me.
Dhokla in Five Minutes
serves two
1 cup besan/black gram flour
2 tbsp sooji/semolina
1 tsp salt
1 tsp turmeric powder
1 tsp fruit salt
3/4 cup water
Tempering:
1/2 tbsp cooking oil (any, except ghee or mustard oil)
1/2 tbsp black mustard seeds
2 sprigs curry leaves
3-4 split green chillies
Juice of 2 lemons
3 tbsp sugar
1/2 cup water
Mix all the dry ingredients including the fruit salt for the dhoklas in a large bowl. Add 3/4 cup water to make a thick batter. Pour the batter into a greased dish, preferably with a flat bottom. You can steam this in a microwave using a microwave safe steamer for about 3 minutes on HI. Alternatively, you can cover the dish with plastic wrap and then steam it on the stove. Place it in a pan filled to 1/2 its height with water. Cover and let it cook for about 7-10 minutes.
Insert a knife to check if the dhokla is fully cooked. The knife should come out clean. If crumbs remain on the knife, give it about 30 seconds more. Once it is cool, cut into pieces and serve.
For the tempering, heat the oil and add mustard seeds. Once they stop spluttering, add the curry leaves and chillies. Fry these for about 2-3 minutes. Pour the tempering over the cut dhokla pieces.
In another bowl, mix the lemon juice, sugar, and water till the sugar is completely dissolved. Pour over the dhoklas. Let them sit for five minutes to absorb the syrup.
You can serve them warm or chilled.
Honestly, if you are looking for a light, fluffy dhokla, this recipe is not for you. The basic technique is the same but to get that fluffy texture, leave the mixture to ferment for 3-4 hours. I am not good at things that require a lot of time so this works well for me.
Dhokla in Five Minutes
serves two
1 cup besan/black gram flour
2 tbsp sooji/semolina
1 tsp salt
1 tsp turmeric powder
1 tsp fruit salt
3/4 cup water
Tempering:
1/2 tbsp cooking oil (any, except ghee or mustard oil)
1/2 tbsp black mustard seeds
2 sprigs curry leaves
3-4 split green chillies
Juice of 2 lemons
3 tbsp sugar
1/2 cup water
Mix all the dry ingredients including the fruit salt for the dhoklas in a large bowl. Add 3/4 cup water to make a thick batter. Pour the batter into a greased dish, preferably with a flat bottom. You can steam this in a microwave using a microwave safe steamer for about 3 minutes on HI. Alternatively, you can cover the dish with plastic wrap and then steam it on the stove. Place it in a pan filled to 1/2 its height with water. Cover and let it cook for about 7-10 minutes.
Insert a knife to check if the dhokla is fully cooked. The knife should come out clean. If crumbs remain on the knife, give it about 30 seconds more. Once it is cool, cut into pieces and serve.
For the tempering, heat the oil and add mustard seeds. Once they stop spluttering, add the curry leaves and chillies. Fry these for about 2-3 minutes. Pour the tempering over the cut dhokla pieces.
In another bowl, mix the lemon juice, sugar, and water till the sugar is completely dissolved. Pour over the dhoklas. Let them sit for five minutes to absorb the syrup.
You can serve them warm or chilled.
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