I love staying fit and cooking tasty and healthy meals. I don't use artificial colors or preservatives.
How to Make Dhokla With Pulses
This is my own recipe. I combined a few varieties of pulses to make this steam-cooked dhokla, and it came out very well. Dhokla is a heavy, aromatic, and flavorful dish. Eating three to four pieces will satiate your hunger. Each bite gives you the satisfaction of knowing you're starting the day with a nutritious breakfast.
Pulses are loaded with minerals, protein, fiber, vitamins, and iron. When steamed, they give out a natural and appetizing aroma. These dhoklas are less spicy than some, so I recommend serving them with a spicy sauce or chutney.
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- 1 big bowl of soaked pulses (1 cup horse grams, 1 cup green grams, 1/2 cup chickpeas, and a fistful of soybeans)
- 1/2 inch ginger
- 2 green chilies
- 2–3 tablespoons yogurt or thick curd
- 1 teaspoon lemon juice
- 2 teaspoons oil, for the batter and for greasing dhokla container
- 1/2 teaspoon sugar
- Salt to taste
- 1 teaspoon mustard seeds, for the tempering
- 1 teaspoon sesame seeds, for the tempering
- 10 curry leaves, for the tempering
- 2 teaspoons oil, for the tempering
- 1/4 teaspoon hing powder, for the tempering
- 1 teaspoon chopped green chilies, for the tempering
- 1/2 teaspoon sugar, for the tempering
- 1/4 teaspoon turmeric powder, for the tempering
- 2 teaspoons grated coconut, for garnishing
- 2 teaspoons chopped coriander leaves, for garnishing
- 2 tablespoons chickpea flour, for the batter
- 1/2 teaspoon fruit salt or baking soda, for the batter
- Wash and soak the green grams, chickpeas, soybeans, and horse grams in fresh water for 8 hours. Strain them, then grind them with ginger and green chilies, adding enough water to get a thick batter. Add the chickpea flour (gram flour) and salt and mix well. Keep covered for 3 hours.
- Grease a container for making the dhokla.
- Gently mix the batter. Add some sugar, yogurt or thick curd, oil, and lemon juice. Mix them with the batter.
- Get your steamer or cooker ready.
- Add fruit salt or baking soda to the batter and give it a quick stir. Pour it into the greased container and place it inside the steamer or cooker. Place an inverted steel glass on the hole to prevent steam from escaping easily.
- Steam cook for 15 minutes, then take out the dhokla container.
- Now, you have to make the tempering. Heat some oil in a small hand pan. Add the mustard seeds, sesame seeds, hing powder, turmeric powder, and curry leaves. Let the mustard sizzle. Pour in some water and add the chopped green chilies and some sugar. Boil for 30 seconds.
- Pour it evenly over the dhokla. It will absorb the water in no time. Slice it into the desired shapes, but don't detach the pieces. Top it with chopped coriander leaves and grated coconut.
- Serve 2 pieces on a plate along with a spicy chutney/sauce and a sweet chutney/sauce. Enjoy!