DAY 10 – A Gujarati’s Symbol

Dhokla is for sure every Gujarati’s symbol and a very healthy option  for dieters. It is prepared from fermentation of dals which enhances its nutritive value. The fermented dal adds to the fiber and protein content of the dish.Being steamed and not fried they have less oil content which make them low in calories.

A dhokla recipe is so versatile that it’s fascinating to see how you can mix ingredients that could be piling up in your kitchen cabinets and all you can steam away your very own invention.

They are light, steamed, easy to digest and a healthy way to ease your mid-meal cravings.

Steamed Dhokla


Protein and power packed


  1. Thick rice                                1 cup
  2. Chana dal                                3/4 cup
  3. Toor dal                                   1/2 cup
  4. Salt                                           to taste
  5. Green chilli and gingr paste  1+1/2 tsp
  6. Asafoetida                                 pinch
  7. Turmeric powder                    pinch
  8. Curd                                           1/2 cup
  9. Fruit salt                                    1 tsp
  10. Water                                         for soaking

-For tempering

  1. Oil                                  1+1/2tbsp
  2. Mustard seeds              1/2 tsp
  3. Sesame seeds                1/2 tsp
  4. Green chilly rings         of 1 chilly
  5. Asafoetida                      pinch

-For garnishing

  1. Red chilli powder
  2. Corriander



  1. Soak the rice and dals overnight.
  2. Churn it in a mixture jar along with curd.
  3. Let it ferment for 5-6 hours.
  4. In the fermented batter, add salt, turmeric, green chilli and ginger paste. Mix well.


  1. Just before steaming the dhokla, add fruit salt and mix well.
  2. In a greased thali, pour the batter and shake the thali clockwise to spread the batter in an even layer. Steam it in a cooker or steamer till the dhoklas are cooked ( approx. for 8-10 minutes or until it is soft and little spongy in texture).

– For tempering

  1. In a pan, heat oil, add mustard seeds, when the seeds crackle, add  the sesame seeds, green chilly rings and asafoetida. Mix well and sauté on a medium flame for a second, while stirring continuously.

-Cut the dhokla into pieces. Pour the tempering over it.

-Garnish with coriander and sprinkle red chilly powder. Serve immediately.



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