Steamed Dhokla is a popular snack from the Indian state of Gujarat. It is made from a fermented batter of rice and chickpea flour, and is steamed in a special container. It is usually served with a variety of chutneys and garnishes. Dhokla is a popular snack for breakfast, lunch, or dinner, and is often served as an appetizer or side dish. It is light, fluffy, and slightly tangy in flavor.
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1 cup
1/2 teaspoon
1/2 teaspoon
1 teaspoon
1 teaspoon
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1/4 cup
1/4 cup
2 tablespoons
1 teaspoon
1 teaspoon
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1 teaspoon
In a bowl, mix together the chickpea flour, baking soda, salt, sugar, ginger-garlic paste, green chili paste, lemon juice, yogurt, and water.
Grease a steamer plate with oil and pour the batter into it.
Place the steamer plate in a steamer and steam for 15 minutes.
In a small pan, heat the oil and add the mustard seeds, sesame seeds, and cumin seeds.
When the seeds start to splutter, add the chopped coriander leaves and grated coconut.
Pour this tempering over the steamed dhokla and let it cool for 10 minutes.
Cut the dhokla into small pieces and serve.
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When it comes to Steamed Dhokla, our users are head over heels in september, but the interest cools down in october.
It's official: Steamed Dhokla is the food of choice for 28-30 female, with people of >40 BMI also on board.
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