Wherever you live, be it in India or outside, at some stage in your life you’re neighbors with a Gujarati. Trust me, count that as your blessing. Not only are they nice people, but man do they know to cook! Bhajiya, Dhokla, Handvo,Thepla, Khadvi – scripted recipes of getting khatta-meetha taste through to you. Thanks to my dad, we had the fortune of living in a Gujarati Neighborhood itself once and we took good advantage of it. 😉
Are you fishing for Indian snack ideas this week? Your search ends here as I’m flooding you with variations of the very Gujarati Dhokla!
Dhokla as we know it is the traditional Khaman (Besan) Dhokla. Khaman Dhokla is best made with fermented chickpea flour, but in the busy world of today, fruit salt (eno) is added for instant sour and airy texture. If it’s a Mellow Monday morning and you’re barely dragging your legs out of bed that you think breakfast is not even an option, this will only need about 15 minutes of your time & attention and is sure to liven you up! If you’re tad bit too smart, just pour the batter in a microwave-safe bowl and cook in the microwave for about 2-3 minutes!
Ever since Dhoklas earned their popularity outside of their state of birth, they’ve been Masquerading in many new recipes. To start of with some cousins of Khaman Dhokla like, Idli Dhokla, White Dhokla, Rava Dhokla, Sandwich Dhokla, Sprouts Dhokla, etc have been tried and tested in many kitchens. Now is the time to try out some lesser known variations!
NOTE: You might have read different blogs with different recipes for preparing puffy and soft Dhoklas. Some recommend certain ingredients while the others dismiss it. It’s always a hit and miss. After multiple references, I made note of the technique that worked for me.*Scroll to read how I make soft Dhoklas in Improv & Notes section*
PS: Serve hot with Mint or Coriander Chutney or even raw Papaya Chutney!