Olivia Carter
Dhokla is a popular vegetarian dish that originates from the state of Maharashtra in India. It is a steamed savory cake made from fermented batter of gram flour, rice flour, and sour yogurt. Dhokla is typically served as a snack or as part of a main course.
To make dhokla, you will need a pressure cooker, as it helps in the steaming process and ensures that the dhokla cooks evenly. The pressure cooker creates a high-temperature, high-pressure environment that speeds up the cooking time and results in soft and fluffy dhoklas.
To start, mix together gram flour, rice flour, sour yogurt, and a pinch of turmeric powder in a bowl. Add water little by little to create a smooth batter. It should have a pouring consistency, similar to pancake batter. Let the batter rest for about 15-20 minutes to allow fermentation.
Meanwhile, grease a steel plate or a dhokla tray with oil to prevent the dhokla from sticking. Also, fill the pressure cooker with water, about 2-3 cups, and place a stand or a steel ring at the bottom. This will elevate the plate above the water level during steaming.
Step-by-Step Guide to Cooking Dhokla
Dhokla is a popular Gujarati snack that is loved by people of all age groups. It is a steamed dish made from fermented rice and chickpea flour. Dhokla can be enjoyed as a breakfast, snack, or even as a light meal. Follow these simple steps to cook delicious dhokla at home.
Step 1: Prepare the Batter
In a bowl, mix 1 cup of rice flour, 1 cup of chickpea flour, and 1/2 cup of yogurt. Add salt to taste and mix well. Slowly add water while stirring continuously to get a smooth batter. Let the batter rest for at least 2 hours to ferment.
Step 2: Prepare the Seasoning
In a pan, heat 2 tablespoons of oil. Add mustard seeds and allow them to crackle. Then add curry leaves, green chilies, and sesame seeds. Cook for a few seconds until the sesame seeds turn golden brown. Remove from heat and set aside.
Step 3: Steam the Dhokla
Grease a dhokla plate or a round cake tin with oil. Pour the fermented batter into the greased plate or tin. Place the plate or tin in a pressure cooker filled with 2 cups of water. Cover the pressure cooker and cook on medium heat for about 15 minutes or until a toothpick inserted in the dhokla comes out clean.
Step 4: Add Seasoning
Once the dhokla is cooked, remove it from the pressure cooker and let it cool for a few minutes. Cut the dhokla into desired shapes. Drizzle the prepared seasoning mixture over the dhokla.
Step 5: Serve
Garnish the dhokla with chopped coriander leaves and grated coconut (optional). Serve the dhokla with green chutney or tamarind chutney. Dhokla can be enjoyed warm or at room temperature.
Now you know how to cook dhokla in a pressure cooker. Enjoy this delicious and healthy snack with your family and friends!
Gather the Ingredients
To cook dhokla in a pressure cooker, you will need the following ingredients:
| Ingredients | Quantity |
|---|---|
| Gram flour (besan) | 1 cup |
| Semolina (rava) | ½ cup |
| Curd | ½ cup |
| Ginger paste | 1 teaspoon |
| Green chilli paste | 1 teaspoon |
| Turmeric powder | ¼ teaspoon |
| Asafoetida (hing) | A pinch |
| Salt | To taste |
| Lemon juice | 1 tablespoon |
| Fruit salt | 1 teaspoon |
| Oil | 1 tablespoon for greasing |
| Water | As required |
| Mustard seeds | 1 teaspoon |
| Curry leaves | A few |
| Grated coconut | For garnishing |
| Coriander leaves | For garnishing |
Prepare the Batter
To prepare the batter for dhokla, you will need the following ingredients:
- 1 cup of chickpea flour (besan)
- 1/4 cup of semolina (rava)
- 1/2 cup of yogurt
- 1/2 cup of water
- 1 teaspoon of ginger paste
- 1 teaspoon of green chili paste
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of lemon juice
- 1/2 teaspoon of baking soda
- 1 tablespoon of oil
- Salt to taste
Follow these steps to prepare the batter:
Step 1: Mix the dry ingredients
In a mixing bowl, combine the chickpea flour, semolina, turmeric powder, and salt. Mix well.
Step 2: Add the wet ingredients
In a separate bowl, whisk together the yogurt, water, ginger paste, green chili paste, lemon juice, and oil.
Step 3: Combine the wet and dry ingredients
Pour the wet mixture into the bowl of dry ingredients. Mix well to form a smooth batter. Make sure there are no lumps.
Note: The consistency of the batter should be slightly thick, similar to pancake batter. If needed, add more water.
Grease the Pressure Cooker
Before cooking dhokla in a pressure cooker, it is important to properly grease the cooker to prevent sticking and ensure easy removal of the cooked dhokla.
Here are the steps to grease the pressure cooker:
- Take a small amount of oil or ghee.
- Apply the oil or ghee to the inside surface of the pressure cooker.
- Use a brush or a piece of kitchen towel to spread the oil or ghee evenly.
- Make sure to cover all the surfaces, including the bottom and the sides of the cooker.
- Ensure that there is a thin layer of oil or ghee on the entire surface.
By greasing the pressure cooker, you will create a non-stick surface that will prevent the dhokla from sticking and tearing when it is being removed from the cooker.
Pour the Batter in the Cooker
Now that the dhokla batter is ready, it’s time to pour it into the pressure cooker.
Make sure to carefully open the pressure cooker and remove the whistle and rubber gasket from the lid. This step is important to ensure that the cooker doesn’t build up too much pressure and cause the dhokla to become too dense.
Gently pour the batter into the pressure cooker, making sure not to fill it more than half full. Leave enough space for the dhokla to rise and expand as it cooks.
If you want to add a little extra flavor, you can sprinkle some grated coconut or chopped coriander leaves on top of the batter before closing the lid.
Once the batter is poured, close the pressure cooker with its lid. Make sure it is tightly sealed and that the whistle is in place.
Now, it’s time to steam the dhokla. Place the pressure cooker on medium heat and let it steam for about 15-20 minutes.
Important tip:
Do not put the weight or whistle on the cooker. This will prevent the batter from rising properly.
You can check if the dhokla is cooked by inserting a toothpick or a knife into the centre. If it comes out clean, the dhokla is ready.
Caution:
Be careful while opening the pressure cooker lid as the steam can cause burns. Use oven mitts or a cloth to protect your hands.
Once the dhokla is cooked, turn off the heat and let it cool for a few minutes before removing it from the pressure cooker. This will make it easier to remove the dhokla without breaking it.
Use a knife to gently loosen the edges of the dhokla from the pressure cooker. Then, place a plate or a tray on top of the cooker and carefully flip it over to remove the dhokla.
Now, your delicious dhokla is ready to be served! Cut it into pieces, garnish with chopped coriander leaves, and serve with chutney of your choice.
Enjoy your homemade dhokla!
Cook the Dhokla in the Pressure Cooker
Once the dhokla batter is ready, it’s time to cook the dhokla in a pressure cooker. The pressure cooker will help create steam which is essential for making soft and fluffy dhoklas.
Step 1: Prepare the Pressure Cooker
Start by preparing the pressure cooker. Remove the rubber gasket and the weight valve from the lid. Add 2 cups of water to the pressure cooker and place a trivet or a small stand at the bottom. This will prevent the dhokla plate from touching the water directly.
Step 2: Grease the Dhokla Plate
Grease a dhokla plate or any flat plate that will fit inside the pressure cooker. You can use oil or ghee to grease the plate. Make sure to grease the plate evenly and thoroughly to prevent the dhokla from sticking.
Step 3: Pour the Batter in the Plate
Pour the dhokla batter into the greased plate. Fill the plate about 3/4th of the way to allow room for the dhokla to rise while steaming.
Step 4: Steam the Dhokla
Place the filled dhokla plate inside the pressure cooker on the trivet. Close the pressure cooker with its lid, without any weight valve. Turn the heat on medium-low and let the dhokla steam for about 15-20 minutes.
Make sure to steam the dhokla without the weight valve as it will prevent the steam from escaping quickly, resulting in a softer and fluffier dhokla.
After 15-20 minutes, turn off the heat and let the pressure cooker cool down for a few minutes. This will allow the steam to settle before opening the lid.
Step 5: Check for Doneness
To check if the dhokla is cooked, insert a toothpick or a knife into the center of the dhokla. If it comes out clean, it means the dhokla is cooked. If there is batter sticking to the toothpick, steam the dhokla for a few more minutes.
Once cooked, remove the dhokla plate from the pressure cooker and let it cool down slightly. Using a knife, gently separate the edges of the dhokla from the plate and transfer it to a serving dish.
You can now garnish the dhokla with grated coconut, chopped coriander leaves, or temper it with mustard seeds and curry leaves for added flavor. Serve the dhokla warm with green chutney or tamarind chutney.
Enjoy your homemade dhokla, cooked to perfection in the pressure cooker!
Release the Pressure and Remove the Dhokla
Once the dhokla is cooked and the pressure has been released, carefully open the lid of the pressure cooker.
Use a pair of tongs or a fork to carefully lift the dhokla out of the pressure cooker.
Place the dhokla on a clean plate or a serving tray.
Removing the Dhokla from the Tray
If you used a metal tray to steam the dhokla, gently run a butter knife or spatula along the edges of the tray to loosen the dhokla.
Then, carefully invert the tray onto a flat surface or another plate to release the dhokla.
Serving the Dhokla
Once the dhokla is released from the tray, you can cut it into squares or diamond shapes for serving.
Garnish the dhokla with freshly chopped coriander leaves, grated coconut, and a sprinkle of chaat masala.
Serve the dhokla with a side of green chutney and tamarind chutney for dipping.
The steamed dhokla is now ready to be enjoyed!
Serve and Enjoy!
Once your dhokla is ready, it’s time to serve and enjoy! Here’s how:
Step 1: Cut the dhokla into small squares or diamond shapes using a sharp knife.
Step 2: Garnish with fresh coriander leaves and grated coconut for added flavor and aesthetics.
Step 3: Serve dhokla with green chutney or mint-coriander chutney for a tangy and spicy kick.
Step 4: You can also serve it with sweet and tangy tamarind chutney for a different taste experience.
Step 5: Dhokla is often served as a snack or breakfast item and can be enjoyed on its own or with a cup of hot tea or coffee.
So go ahead and share this delicious and healthy dhokla with your family and friends. They are sure to love it!
FAQ
What ingredients are needed to make Dhokla in a pressure cooker?
To make Dhokla in a pressure cooker, you will need besan (gram flour), semolina, yogurt, lemon juice, salt, sugar, turmeric powder, ginger-green chili paste, oil, mustard seeds, curry leaves, grated coconut, and coriander leaves.
How long does it take to cook Dhokla in a pressure cooker?
The cooking time for Dhokla in a pressure cooker is approximately 15-20 minutes.
Can I use a regular pot instead of a pressure cooker to make Dhokla?
Yes, you can use a regular pot instead of a pressure cooker to make Dhokla. However, the cooking time may vary.
What is the texture of Dhokla?
Dhokla has a soft and spongy texture.
Can I garnish Dhokla with any toppings?
Yes, you can garnish Dhokla with grated coconut and coriander leaves.
