Olivia Carter
Dhokla is a popular Gujarati dish that is not only delicious but also healthy. It is made from fermented rice and chickpea flour, which gives it a light and fluffy texture. Typically, dhokla is steamed to perfection using a traditional dhokla stand or a steamer. However, if you don’t have a steamer, you might be wondering if you can make dhokla in a pressure cooker.
The answer is yes, you can make dhokla in a pressure cooker! In fact, using a pressure cooker is a convenient and efficient way to make dhokla. The steam generated inside the pressure cooker helps the dhokla batter cook evenly and quickly, resulting in soft and spongy dhoklas.
To make dhokla in a pressure cooker, you will need a specially designed dhokla plate or a small steel plate that fits inside the cooker. The plate should have holes or slits to allow steam to pass through. You will also need to add water to the pressure cooker, just like you would when using it for regular cooking.
So, if you’re craving some delicious dhoklas and don’t have a steamer at hand, don’t worry! Just grab your pressure cooker, follow the recipe, and enjoy homemade dhoklas in no time.
Cooking Dhokla in a Pressure Cooker
Pressure cookers are a fantastic tool for cooking a variety of dishes efficiently and quickly. One such dish that can be easily cooked in a pressure cooker is Dhokla, a popular Indian snack. Dhokla is a steamed cake made from fermented batter derived from rice and split chickpeas. It is typically served with chutney and is a delicious and healthy option for breakfast or as an evening snack.
To cook Dhokla in a pressure cooker, follow these simple steps:
- Prepare the batter by mixing rice flour, chickpea flour, yogurt, ginger-garlic paste, turmeric, and lemon juice. Add water gradually to form a smooth and thick batter.
- Grease a plate or a pan that will fit inside the pressure cooker. Pour the batter into the greased plate or pan.
- Add water in the pressure cooker, making sure it doesn’t touch the plate or pan with the batter.
- Place a trivet or a small stand inside the pressure cooker.
- Place the greased plate or pan with the batter on the trivet or stand.
- Close the pressure cooker with the lid and remove the whistle/weight.
- Steam the Dhokla on medium flame for about 15-20 minutes or until it is cooked through. To check if it is cooked, insert a toothpick into the Dhokla, and it should come out clean.
- Once cooked, remove the Dhokla from the pressure cooker and let it cool for a few minutes.
- Cut the Dhokla into desired shapes and sizes.
Now your Dhokla is ready to be served! You can garnish it with some chopped coriander leaves, grated coconut, or sesame seeds for added flavor. Serve it with green chutney or tamarind chutney for a delightful eating experience.
Using a pressure cooker to make Dhokla is not only convenient but also saves time. It ensures that the Dhokla is evenly cooked and retains its soft and spongy texture. So, if you have a pressure cooker at home, give this recipe a try and enjoy a delicious plate of Dhokla!
Steps for Making Dhokla
Here are the step-by-step instructions for making dhokla:
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Gather Ingredients
Collect all the necessary ingredients for making dhokla. This includes gram flour (besan), yogurt, semolina (suji or rava), lemon juice, green chilies, ginger, turmeric powder, salt, sugar, eno fruit salt, and mustard seeds for tempering.
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Prepare the Batter
In a mixing bowl, combine the gram flour, yogurt, semolina, lemon juice, chopped green chilies, grated ginger, turmeric powder, salt, and sugar. Mix well to form a smooth batter. Add water as needed to attain the desired consistency.
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Steam the Dhokla
Grease a round cake tin or a thali with oil. Pour the prepared batter into the greased tin. Tap the tin gently to remove any air bubbles. Place the tin in a pressure cooker with enough water for steaming. Close the pressure cooker lid and steam the dhokla for about 15-20 minutes on medium heat.
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Check for Doneness
After 15 minutes, open the pressure cooker and insert a toothpick or a knife into the center of the dhokla. If it comes out clean, the dhokla is cooked. If not, steam for a few more minutes until done.
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Prepare the Tempering
In a small pan, heat some oil. Add mustard seeds and allow them to crackle. Once the mustard seeds splutter, remove the pan from heat and add curry leaves. Pour this tempering over the steamed dhokla, spreading it evenly.
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Serve and Enjoy
Allow the dhokla to cool for a few minutes. Cut it into desired shapes and serve with coriander chutney or sweet tamarind chutney. Dhokla can be served as a snack or as a part of a main course. Enjoy!
Benefits of Using a Pressure Cooker
A pressure cooker is a versatile and efficient kitchen appliance that offers several benefits. Here are some of the advantages of using a pressure cooker:
1. Saves Time
One of the biggest advantages of using a pressure cooker is that it saves time. The high pressure and heat cooking method helps to cook food faster compared to traditional cooking methods. It can significantly reduce the cooking time for various dishes, making it a time-saving tool in the kitchen.
2. Energy Efficient
Pressure cookers are designed to use less energy compared to other cooking methods. The sealed design and high-pressure environment allow the food to cook quickly, using less energy. This makes pressure cookers an eco-friendly option and helps in reducing energy consumption.
3. Preserves Nutrients
When food is cooked in a pressure cooker, it is cooked quickly at a high temperature. This helps to retain more nutrients compared to other cooking methods that involve prolonged cooking time and higher heat exposure. Pressure cooking preserves the natural color, flavor, and nutritional value of the food.
4. Tenderizes Tough Cuts of Meat
Pressure cooking is an excellent method for tenderizing tough cuts of meat. The high pressure and steam help to break down the connective tissues, making the meat tender and juicy. This makes it ideal for cooking dishes like stews, curries, and roasts.
5. Easy to Use
Pressure cookers are easy to use and require minimal monitoring once the cooking process starts. You can simply set the required cooking time and pressure level, and the cooker takes care of the rest. The safety features in modern pressure cookers make them safe and user-friendly.
In conclusion, a pressure cooker is a valuable kitchen tool that offers several benefits. It saves time, energy, and preserves the nutrients in the food. It can tenderize tough cuts of meat and is easy to use. Consider adding a pressure cooker to your kitchen appliances for faster and more efficient cooking.
Tips for Making Perfect Dhokla
Dhokla is a popular Indian snack that is light, fluffy, and full of flavor. Whether you are making dhokla in a pressure cooker or any other method, these tips will help you make the perfect dhokla every time.
1. Choose the right ingredients
Use good quality gram flour (besan) for making dhokla. This will ensure that your dhokla is soft and has a nice texture. Also, make sure that your ingredients are fresh and not expired.
2. Follow the recipe measurements accurately
Dhokla requires a precise balance of ingredients to achieve the perfect texture. Make sure to measure the ingredients accurately using measuring cups or a digital scale. Don’t guess the measurements as it can affect the final result.
3. Use a good quality steamer or pressure cooker
If you are using a pressure cooker to make dhokla, make sure it is in good condition and has a tight-fitting lid. This will create the necessary steam to cook the dhokla. If using a steamer, ensure that it can generate enough steam to cook the dhokla properly.
4. Prepare the batter well
When making the dhokla batter, make sure to whisk it well to remove any lumps. This will help in achieving a smooth and even texture in the final dhokla. A well-prepared batter will also aid in the fermentation process, resulting in a light and airy dhokla.
5. Ferment the batter properly
Dhokla batter needs to be fermented for a certain period of time to develop its characteristic taste and texture. Follow the recipe instructions for the fermentation time and keep the batter in a warm place to aid the process.
6. Steam the dhokla at the right temperature
When steaming the dhokla, make sure that the water is boiling before placing the dhokla batter in the steamer or pressure cooker. The steam should be consistent throughout the cooking process to ensure even cooking of the dhokla.
Remember: Do not open the steamer or pressure cooker lid in the middle of cooking as it can cause the dhokla to sink or become dense.
By following these tips, you can make the perfect dhokla that is soft, fluffy, and delicious. Enjoy your homemade dhokla with chutney or as a tea-time snack!
Traditional Dhokla Recipe
Dhokla is a traditional Indian snack that originated in the state of Gujarat. It is a steamed dish made from fermented rice and chickpea flour batter. Dhokla is light, fluffy, and tangy in taste. It is often served as a breakfast or snack item.
Ingredients:
- 1 cup rice
- 1/2 cup split chickpeas (chana dal)
- 1/2 cup yogurt
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-garlic paste
- Salt to taste
- 1 teaspoon fruit salt
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- Few curry leaves
- 2 green chilies, chopped
- Chopped coriander leaves for garnishing
Instructions:
- Soak the rice and split chickpeas separately for at least 4-5 hours.
- Drain the water and grind the rice and split chickpeas together to make a smooth batter.
- Add yogurt, turmeric powder, ginger-garlic paste, and salt to the batter. Mix well and let it ferment for 6-7 hours or overnight.
- Add fruit salt to the batter and mix gently. The batter will become frothy.
- Grease a baking dish or thali and pour the batter into it.
- Steam the batter for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the dish from the steamer and let it cool.
- In a small pan, heat oil and add mustard seeds, sesame seeds, curry leaves, and green chilies. Saute until the mustard seeds crackle.
- Pour the tempering over the cooled dhokla and garnish with chopped coriander leaves.
- Cut the dhokla into squares or diamonds and serve with green chutney or tamarind chutney.
Note: Dhokla can be eaten as is or used as a base for other dishes like sev tamatar ki sabzi or khaman sandwich.
Ingredients for Dhokla
Below is a list of ingredients needed to make Dhokla:
| Ingredients | Quantity |
|---|---|
| Gram Flour (Besan) | 1 cup |
| Yogurt | 1/2 cup |
| Water | 1/2 cup |
| Citric Acid | 1/2 teaspoon |
| Salt | to taste |
| Sugar | 1/2 teaspoon |
| Ginger Paste | 1/2 teaspoon |
| Green Chili Paste | 1 teaspoon |
| Eno Fruit Salt | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Fresh Curry Leaves | 8-10 leaves |
| Oil | 1 tablespoon |
| Water | for steaming |
| Fresh Coriander Leaves | for garnish |
Ensure you have all the ingredients to prepare a delicious Dhokla.
FAQ
What is dhokla?
Dhokla is a popular Indian snack that is made from fermented rice and chickpea flour.
Can we make dhokla in a pressure cooker?
Yes, it is possible to make dhokla in a pressure cooker.
How long does it take to make dhokla in a pressure cooker?
It usually takes around 15-20 minutes to make dhokla in a pressure cooker.
What are the ingredients required to make dhokla in a pressure cooker?
The ingredients required to make dhokla in a pressure cooker are rice flour, chickpea flour, yogurt, lemon juice, eno fruit salt, green chili, ginger, sugar, salt, and water.
What is the process of making dhokla in a pressure cooker?
The process of making dhokla in a pressure cooker involves mixing the ingredients to make a batter, pouring the batter into a greased plate or mold, steaming it in a pressure cooker for 15-20 minutes, and then tempering it with mustard seeds, curry leaves, and green chili.
