Dhokla recipe is very popular Gujarati breakfast recipe made with chickpea flour (Besan) and tempered with mustard seeds and other spices. Dhokla recipe is very healthy as it is steamed so no oil is required to cook, small quantity of Oil is used in batter only. For me Dhokla is one of the healthiest and tasty snacks of India. You can serve Dhokla for breakfast, brunch, snack or dinner whenever you like or want to eat something light but stomach full. Here we are with Besan Dhokla recipe steamed in pressure cooker.
I like Gujarati food very much and Dhokla is one of my favorite like my other favorite snack rice Idli from South India puffy streamed rice balls served with coconut chutney and tangy Sambar. Let’s talk about Dhokla now there are many variants of Dhokla. You can make Rice Dhokla also known as khatta Dhokla, Mixed dal Dhokla, Rava Dhokla etc. Here we are with instant Dhokla recipe can be made in less than 30 minutes without fermentation. Learn How to make instant Dhokla in pressure cooker.
Besan Dhokla recipe ingredients
• Chickpea flour (Besan) – 1 1/2 cups
• Yogurt (Sour curd) – 1 cup
• Salt to taste
• Eno salt – 1 1/2 teaspoon
• Turmeric powder – 1/2 teaspoon
• Water – as required
• Oil – 1 1/2 tablespoon
• Citric acid – 1/2 teaspoon
• Finely chopped Coriander leaves for garnishing
• Grated Fresh coconut for garnishing
• Green chilies to serve with
• Oil – ½ tablespoon
• Mustard seeds – 1 teaspoon
• Curry leaves – 2 sprigs
• Sugar – 1 tablespoon
• Water – 5 to 6 tablespoon
• Lemon juice – 2 tablespoon
How to make instant Dhokla in pressure cooker
• Meanwhile you make the batter, boil 2 cups water or as required in pressure cooker to get nice steam.
• To prepare Dhokla batter Grease a stainless steel round vessel or any cake tin.
• Sieve the Besan in large bowl and mix it with salt, turmeric powder and oil. Add yogurt and mix to form a thick mixture. Add water slowly a little at a time, to make a smooth, thick, pouring consistency batter. Ensure there should be no lumps init otherwise Dhokla will not cook evenly.
• Mix one teaspoon of water, Eno salt and citric acid and immediately add to the batter. Mix it with a light hand. It will increase in volume and become frothy.
• Immediately pour the Dhokla batter into the greased tin and place it in the cooker or steamer. Cook for 12 to 15 minutes on medium flame, cover the pressure cooker with plate or lid.
• After 15 minutes check the Dhokla by pricking a toothpick in the center of it. If toothpick comes out clean, it means Dhokla is cooked perfectly. Turn off heat and remove the vessel from the cooker. Let it cool.
• Add water and sugar in a pan and bring it to a boil. When sugar dissolves completely, switch of the heat and add lemon juice, mix well. Pour this sugary water over the Dhokla evenly.
• For tempering heat oil in a small pan, add mustard seeds let it splutter. Add curry leaves and roast for a few seconds. Pour this tempering all over the Dhokla evenly.
• Garnish with fresh coriander and grated coconut. Let it rest for at least 20 to 25 minutes so that all flavors get absorbed.
• Once it cooled down completely, cut into square pieces and serve with green chilies, green chutney or tomato ketchup.
Tips to make soft & spongy Dhokla in pressure cooker
To get soft and spongy Dhokla batter should be smooth, lump free and of pour able consistency similar to pancake batter. Beat the batter for at least 2 to 4 minutes minutes in one direction to incorporate the air in it which lightens the batter and you will get soft and spongy Dhokla. Eno fruit salt and citric acid should be mixed into the Dhokla batter just before it is placed in the cooker or steamer.