Irrespective of what you are or where you belong from, Dhokla is one dish that is known by all. It is so famous, that it may now also be personified. The Dhokla is generally associated as a Gujarati traditional dish. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack; it varies in taste and in size.
There are different kinds of dhokla prepared with different ingredients and ratios of chickpeas. An interesting fact is that the yellow Khaman dhokla, due to its sweet taste can be considered as a farsaan and not a savory dish.
Now, you need not visit a shop to dig into this traditional treat. All you need is:
1 cup of urad dal, 2 cups of rice, coarsely ground pepper corns according to your taste, salt according to your taste
1) Wash & soak the dal for about 4 hours.
2) Grind dal in a mixer to smooth paste.
3) Soak the rice for 1 hour and grind it to a mixture. Add it to the urad dal paste.
4) Keep the mixture in a warm place for 6 to 7 hrs to ferment.
5) Oil the dhokla stand plates and pour a little batter into it.
6) Sprinkle coarsely ground pepper corns and steam it in a pressure cooker without the whistle or in a steamer. The dhokla should be ready in about 15 minute’s time.
7) You can check if dhoklas are cooked by passing a steel knife through it, if it comes out clean it is done. Cut it in diamond shape and serve green chutney or tomato sauce.
8) You can add a tadka of mustard seeds (rye), and hing, it is optional.