Vegan Dhokla
Vegan Dhokla is a popular Indian snack or appetizer made from a fermented and steamed batter of gram flour (besan), rice flour, and semolina. It’s known for its spongy texture and tangy-sweet flavor. This vegan version of dhokla is free from dairy and still delivers all the delightful flavors.
INGREDIENTS
For the Dhokla Batter:
- 1 cup gram flour (besan)
- 1/4 cup rice flour
- 1/4 cup semolina (sooji)
- 1 cup water
- 1/2 teaspoon turmeric powder
- 1 teaspoon lemon juice
- Salt, to taste
- 1 teaspoon Eno fruit salt or 1/2 teaspoon baking soda
For the Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 green chilies, finely chopped
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 1/4 cup water
- 2 tablespoons sugar
- Juice of 1 lemon
- 2 tablespoons chopped fresh cilantro leaves (for garnish)
- Grated coconut for garnish (optional)
INSTRUCTIONS
Prepare the Dhokla Batter:
In a mixing bowl, combine the gram flour, rice flour, semolina, turmeric powder, lemon juice, and salt.
Gradually add 1 cup of water while stirring continuously to form a smooth batter. Ensure there are no lumps in the batter.
Set the batter aside to rest for 15-20 minutes.
Grease a dhokla plate or a shallow, wide steaming dish with some oil.
After the resting period, check the batter’s consistency. If it has thickened too much, add a little water to make it a pourable consistency.
Just before steaming, add Eno fruit salt or baking soda to the batter and mix it gently. You will notice the batter becoming frothy.
Steam the Dhokla:
Pour the batter into the greased dhokla plate or dish.
Place the plate or dish in a steamer or a large vessel with a lid.
Steam the dhokla over high heat for approximately 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
Prepare the Tempering:
In a small saucepan, heat 2 tablespoons of oil.
Add mustard seeds and cumin seeds. Let them splutter.
Add finely chopped green chilies, asafoetida (hing), and curry leaves. Sauté for a minute.
Add 1/4 cup of water and 2 tablespoons of sugar. Bring the mixture to a boil and let it simmer for a couple of minutes.
Remove the tempering from heat and add the juice of 1 lemon. Mix well.
Slice and Garnish the Dhokla:
Once the dhokla is steamed and slightly cooled, cut it into squares or diamond shapes in the dhokla plate.
Pour the prepared tempering evenly over the sliced dhokla.
Garnish with chopped fresh cilantro leaves and grated coconut (if using).
Serve Vegan Dhokla:
Allow the dhokla to soak in the tempering for a few minutes.
Serve the vegan dhokla warm as a snack or appetizer. It’s delicious on its own or with green chutney.
TIPS
- Make sure the batter is well-mixed and free of lumps before adding the Eno fruit salt or baking soda.
- Steam the dhokla on high heat for the specified time to ensure it cooks properly.
- You can adjust the spiciness of the tempering by adding more or fewer green chilies.
- Dhokla is traditionally garnished with grated coconut, fresh cilantro leaves, and sometimes grated carrots for added color and flavor.
- Dhokla is typically served with green chutney made from cilantro, mint, and green chilies. You can also serve it with tamarind chutney for a sweet and tangy contrast.
NUTRITION VALUE
- Calories: Approximately 100-120
- Carbohydrates: 18-20g
- Protein: 3-4g
- Fat: 3-4g
- Fiber: 2-3g
