Ever since I can remember, I have loved dhoklas, the lovely low-calorie snack which rules Gujarat and also many parts of Western India. It is available in almost all sweetmeat shops, especially those run by Gujaratis or Marwaris. This snack, which is steamed and then tempered with mustard seeds and sesame seeds, is delightfully soft and fluffy when made right.
Oh, the pleasure of biting into a piece of freshly made dhokla topped with a cold coconut chutney, supreme pleasure. And I can tell you that every family guards their dhokla recipe very closely.
For years I have tried to make the perfect dhokla and have tried so many recipes, some of which have seen the bin and some of them my table. And just when I think, okay, that is it, this is the perfect recipe, along comes another version which I feel is better than the first.
But finally, after many trials and errors, I have found my version of the dhokla, which I am going to stick to for a long time. My version is made from semolina, which I love. I know this would not be what is made in many Gujarati households, where dhoklas are traditionally made with soaked and ground chana dal or besan. But it is an instant version which can be made in a jiffy with just a few ingredients. Do try it.
Instant Rawa Dhokla
Ingredients
- 1 cup semolina
- 1 cup watered down yogurt, well beaten
- 1 green chilli and a small piece of ginger
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tbsp sugar
- 1 tbsp oil
- 1/8 tsp citric acid mixed with 1 tsp water
- 1 tsp Eno fruit salt
Method
- Blend the yogurt, green chilli, and ginger. Strain the mixture and add it to the semolina.
- At the same time add
- oil
- salt
- turmeric
- sugar
- citric acid
- Heat a steamer and when it comes to a boil, leave it on simmer.
- Grease a plate or a low-rimmed steel bowl or container.
- Check the consistency of the dhokla mixture. It should be a dropping consistency, not thick or watery.
- Add the Eno to the mixture and pour 1 tbsp water onto it. Immediately it will start bubbling. Mix gently and pour this mixture into the prepared container. Sprinkle red chilli powder on top.
- Steam on high for 20 minutes.
- Remove from the steamer and let it cool completely. Overturn onto a plate and flip it over. Cut into squares.
- Temper it and sprinkle chopped coriander leaves if you so desire. Serve with fried green chillies or coconut chutney.
Tempering
- Heat 2 tbsps oil in a small pan.
- Add
- 2 tsps mustard seeds
- 2 tsps sesame seeds
- Once the seeds stop crackling, add about 10 chopped curry leaves and shut the flame.
- Add 2 tbsps water and 1 tsp sugar to the oil. Mix well and pour over the dhoklas.