Dhokla is a wonderful dish with its origin in Gujarat. I got to taste it when I attended a North Indian wedding. But that dhokla was sweet and sour like if the dhokla is having sugar syrup in it how would it be!! I thought of trying it and hunted for the recipe. I saw in some recipes mentioning the use of Eno in it. But I used sodium bi carb and citric acid. Though I loved it, I din't like the sweet flavor in it. So in my recipe its only the sour version. Hope all of you will enjoy reading.
Besan- 1 cup
Citric acid- 1 tsp (Bakers Brand)
Sodium Bi Carb- 1 tbsp (Bakers brand)
Salt- 1 tsp
Turmeric- 1 tsp
Water- 1 cup
Oil- 3 tbsp
Mustard- 1 tsp
Oil- 1 tbsp
Curry Leaves Few
Green Chillies- 4
- Make a batter with besan, citric acid, Sodium bi carb, salt, turmeric, water and oil.
- Heat a vessel with water.
- In another bowl pour the batter and place it in the boiling water and steam for 20 minutes just like steaming idlies.
- Prick with a toothpick to see if the centre is cooked.
- Once cooked, cut into cubes.
- In another kadai fry mustard, curry leaves, green chillies with oil.
- Add it on top of dhoklas and serve with Pudhina Chutney.
Points to be noted:
- Let the water reach boiling point before you put the batter for steaming.
- Leave head space and pour the batter to half the vessel because sodium bi carb and citric acid causes batter to raise.
- Use of exact amount of sodium bi car will give super spongy dhoklas.
- After mixing up the batter use it immediately, it is not advisable to store the mixed batter for long as it will cause frothing.