I tried dhoklas for the first time a few months ago. I was told by a friend to try them when we passed a Bangladeshi savoury snack shop in London on Brick Lane and since then I have been working on the perfect dhokla recipe.
I loved them and jotted down the name as something I needed to try at home.
Just in case, like me at the time, you’ve never heard of dhoklas, they are savoury, mildly spiced breads made with a batter of yogurt and gram flour.
Dhokla recipe works well as a snack but they can also be served as a side dish. Dip them in your favourite curry. You’re probably not supposed to do that but I like it.
So, a couple of weeks ago I was in London and had forgotten all about dhoklas until I passed the shop again. I went in and asked the shop owner for his recipe but he wasn’t giving it away.
I purchased a few anyway.
Another customer overheard me asking and came up to me in the street. He was from Gujarat in western India and said he had a dhokla recipe for me. I took it all down and this is his dhokla recipe!
I really like the dhoklas from the shop but these are better. The shop version is much fluffier and airy like a cake. These aren’t and I much prefer the texture.
If you like this recipe try these other similar recipes:
- 100g gram flour
- 130g plain Greek Yogurt
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 heaping tablespoon garlic/ginger paste
- 3 green chillies - finely chopped
- 1/2 teaspoon turmeric
- 4 teaspoons rapeseed oil
- 1 teaspoon black mustard seeds
- 10 fresh or frozen curry leaves
- 2 tablespoons dried coconut flakes
- 2 tablespoons finely chopped coriander
- Whisk the yogurt and then sift in the gram flour and whisk further until there are no lumps. Cover and set aside for about five hours to ferment.
- After five hours, whisk in the salt, baking powder, garlic/ginger paste, chillies, turmeric and one teaspoon of the rapeseed oil.
- Grease a dhokla tray or a deep plate with one teaspoon of oil pour in the batter. Place in a steamer over boiling water and cover.
- Steam for ten minutes. You know it is ready when you stick a fork in and it comes out clean.
- Remove and let sit for a few minutes and then turn it over onto a serving plate. You may need to help the dhokla out with a knife and/or spatula.
- Heat the remaining oil in a frying pan. When the oil is bubbling hot, add the mustard seeds. When they begin to crackle, add the curry leaves and coconut flakes. Allow to sizzle for about 30 seconds until the coconut is nicely toasted and move from the heat.
- Pour this all over the dhokla and and garnish with the freshly chopped coriander. Slice the dhokla into small bit sized squares to serve.