Dhokla is a staple food in an Indian state of Gujarat. The recipe is very simple and involves making a batter out of either gram flour or lentils. The batter is then steamed. It can be served as a breakfast or as a main course. There are a lot of variations possible in dhokla and the recipe that I have today is a very quick one with least number of ingredients required. Gram flour is gluten free and hence it is a healthy option for a lot of people.
Ingredients 1 cup chickpea flour, also known as gram flour or besan in Hindi.
3/4 cup of mint puree mixed with water.
Salt as per taste
1/2 tsp fruit salt/eno
Measure gram flour and mint puree. The puree can be easily prepared by blending mint leaves in a blender. The idea is to have some water in the puree so that it is easy to mix the gram flour in it and make a paste.
Mix them both. Add the mint puree slowly and keep mixing with a spoon. Make sure that the batter is not too runny and has a good consistency. If the batter is too runny, it will not result in good dhokla. Please see the image below for consistency.
Meanwhile, heat water and prepare it for steaming the dhokla batter.
Just before you are ready to steam the batter, mix eno or fruit salt well in the batter and transfer the mix to a plate in which you are going to steam dhokla. I have used a small round steel plate here.
Don't add too much fruit salt as it will spoil the taste. So, it is better to stick with just half a teaspoon and add it only when you are ready to steam the batter.
Let the batter steam for at least 7-10 minutes. Check with a toothpick or fork to see if it is done. The toothpick/fork should come out clean with no batter sticking to it.
Cut the dhokla into small square pieces and serve it with Coconut or any chutney of your choice.