Ever since we came to Canada, I have tried out several recipes to make a soft, spongy dhokla but all have been utter failures. Results have ranged from hard-as-a-rock dhoklas to started-as-spongy-but-lost-the-way-midway dhoklas. In fact, I had given up on the idea of ever making good dhokla at home. That is, until I came across Chefinyou's recipe. The recipe is a really simple one and with Chefinyou's detailed instructions and pictures, you just cant go wrong. Click here for the original recipe. I am not reiterating the recipe here as I followed it pretty much word for word and Chefinyou's instructions are really superb!
Here are some pictures of the dhokla as I made it:
Step 1: Mix besan (chickpea flour), yogurt, water and baking soda to form a smooth batter. I let it rest for about 45 mins.
Step 3: Heat water in a pressure pan. Once the water begins to boil, add eno to the batter and immediately set in to steam in the pan (without the whistle). after about 10 mins, my dhokla looked liked this.
Step 4: Make the tadka (tempering) using mustard seeds, green chillies, curry leaves, oil and water.
Step 5: Pour the tadka on the dhokla. Let it cool.
Step 6: Cut into bite-sized pieces, admire the sponginess for a moment and then EAT UP!!
See how spongy it turned out? I was so delighted!!
Will be back tomorrow with the orange recipe.