Dhokla (also spelt Dhokra or Dokra)) is a vegetarian dish that originated in the state of Gujarat in India. It can be served for breakfast, or as a side dish,a main course or a teatime snack. It can be served hot, cold, or at room temperature. It is made with fermented batter made of gram flour(chickpeas) rice and yoghurt. The main ingredient is rice.
Dhokla is a savory cake that is steamed.
My mum used to make dhoklas for breakfast. Any left over, we would have at teatime. A hot garlic chutney is served with it.
Somebody came up with instant dhokla which are easier to make and you do not ferment it overnight. Instant dhoklas are made with Sooji (wheatlets) or cornmeal. I make it with sooji, If you are allergic to wheat, use cornmeal.
Sooji is also known as Semolina or wheatlets
1.Semolina is the coarse, purified wheat middling’s of durum wheat used in making pasta and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middling from other varieties of wheat, and from other grains such as rice and corn.
- 1 cup sooji
- 2 tablespoon Channa Flour
- 5 tablespoon Yoghourt
- ½ teaspoon Black Pepper (freshly ground)
- ½ teaspoon Cumin (freshly ground)
- ½ teaspoon Fenugreek Seeds
- 1 tsp sugar
- 1 tsp Citric Acid
- ½ tsp salt
- ¼ cup oil
- ¼ tsp ground ginger
- ¼ tsp ground garlic
- ¼ tsp ground jalapeno
- ½ tsp chopped fresh coriander leaves
- ½ cup warm water
- 1 ½ tsp rounded Baking Powder
- In a large sauce pan pour about 2 inches of water and boil. The water should be boiling when you put the dhokla in. The saucepan should be about 10 inches wide. Put a wok ring inside the saucepan, the dhokla dish should sit on this ring.
- Add everything except Baking Powder and mix well.(The mixture should be running consistency like a cake).
- Add Baking Powder and mix well.
- Pour into a greased 8” sandwich tin.
- sprinkle chilly powder on it.
- Steam for 20 min.
Serve with Garlic Chutney.