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Today we’ll make spongy dhokla with gram flour (besan).
This dhokla is often prepared with using eno powder and baking soda.
We have already prepared Besan Dhokla using Eno powder but today we’ll make Dhokla with baking soda.
Let’s start with the procedure of making besan dhokla
For making dhokla prepare batter with gram flour.
We are using tartaric for giving that tarty flavor to the dhokla.
We are adding 1 tsp tartaric powder.
To make powder, finely ground the tartaric crystals.
Dissolve this powder in water nicely.
Add ½ cup water into it and stir until all tartaric crystals get dissolve completely.
Baking soda is added to make the dhokla spongy.
You need to add something acidic for baking soda to react.
So, for this we are using tartaric acid.
If tartaric acid is not available, take lemon juice (2 tbsp).
Now add 4 tsp sugar into it for giving some sweetness.
Stir until tartaric powder and sugar dissolves completely.
Now add gram flour into it.
We have taken 1.5 cups (150 grams) gram flour.
Stir until all lumps dissolves.
Batter should be dense, thick and consistent.
Add little amount water first as if we add water altogether then it gets difficult to dissolve the lumps.
Also batter can get too drippy.
We added ½ cup of water.
Batter with dense and thick consistency is now ready.
Consistency of batter should be same as required for making pakoras.
Add less than 1 tsp salt, 2 tsp oil and mix well.
Now make preparations for cooking dhokla.
For this we need a vessel which can accommodate another vessel for cooking dhokla and which can be covered nicely so that dhokla is cooked with steam aptly.
You can even use steamer for making dhokla.
We have taken this vessel and added 2 cups of water into it.
Place a net sieve in the vessel.
There should be constant boil in water.
Now place the batter in any plate for cooking.
For making batter we have used ¾ cup water.
Grease the plate to be used for cooking dhokla with some oil.
All preparations are done and now we’ll add baking soda in the dhokla batter.
Baking soda should be added in the end after all preparations are done.
We have taken 1/3 tsp baking soda.
Mix it in batter and don’t whisk the batter too much.
After mixing baking soda, batter has started puffing up.
Now pour the batter in plate.
Shake the plate nicely so that batter gets evenly spread.
Water is boiling, now place the plate into it for cooking.
Increase the flame and cover the vessel with a lid.
Cook the dhokla for 18-20 minutes.
We have cooked dhokla for 20 minutes and now check.
Dhokla appears puffy.
To check, insert a knife into to the batter, it should come out clean.
Knife is clean, dhokla is ready.
Now place the plate over a net stand.
Keep it as it is for 5-6 minutes so that it gets bit frigid and then take it out from plate.
Dhokla is now cooled, separate it from plate.
For this run your knife around the dhokla like this and place another plate over it.
Now flip it.
Tap with your hands.
You can cut into any size pieces as per your preference.
Puffy and spongy dhokla is ready.
Now we’ll add tadka over the dhokla.
For this take a small pan and preheat it.
Add 2 tsp oil into it.
When oil is sufficiently hot add ½ tsp brown mustard seeds into it.
After brown mustard seeds crackle, add 10-12 curry leaves.
Now add 4 green chilies (slit in two halves).
Sauté for few minutes and add 1 cup water into it.
Also add 2 tsp sugar and allow the water to simmer.
Water has started boiling, turn off the flame.
Now pour this tadka over the dhokla evenly.
Garnish with some grated coconut and chopped green coriander.
Scrumptious and spongy besan dhokla is ready and we have used baking soda for making this dhokla.
This dhokla can be served now.
This spongy dhokla can be served with green coriander chutney or coconut chutney.
This much dhokla can be served to 5-6 members.
Making dhokla is very easy but keep note of few things.
While making batter make sure it’s not too drippy.
If the batter is too drippy even then batter will not get puffy.
Add baking soda in the end after finishing all the preparations like boil water, grease the plate or container for cooking dhokla and then add baking soda in the batter.
Don’t whisk the batter too much else dhokla will not get puffy.
Keep note of few things to get perfect dhokla.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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