Authentic Dhokla Recipe- Chana Dal & Rice Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Authentic Dhokla Recipe – Chana Dal & Rice Steamed Cakes

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Gujarati markets and the sweet-savory aroma filling the air. This isn’t just a snack; it’s a little piece of happiness. I first made dhokla trying to recreate those flavors, and honestly, it took a few tries to get it just right. But trust me, the effort is SO worth it. This recipe is for a classic, fluffy, and flavorful dhokla, made with chana dal and rice. Let’s get started, shall we?

Why You’ll Love This Recipe

This dhokla recipe is a winner for so many reasons! It’s relatively easy to make, even if you’re new to Indian cooking. The combination of the soft, spongy cake and the tangy-spicy tempering is simply irresistible. Plus, it’s a fantastic vegetarian snack that’s perfect for breakfast, tea time, or even a light lunch. It’s also naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delightful dhokla:

• 1 cup chana dal (split chickpeas)
• ¼ cup rice (any short-grain variety)
• Water, for soaking
• 1 inch ginger, roughly chopped
• 2 green chilies, roughly chopped
• ¼ cup curd (plain yogurt)
• ¼ tsp turmeric powder
• ½ tsp salt (plus ¼ tsp for tempering)
• ½ cup water (for batter)
• ½ tsp eno fruit salt
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp sesame seeds
• Pinch of asafoetida (hing)
• 2 slit green chilies
• Few curry leaves
• ¼ cup water (for tempering)
• 1 tsp sugar
• 1 tsp lemon juice
• 2 tbsp grated coconut, for garnish
• 2 tbsp coriander leaves, chopped, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Chana Dal: This is the star! Make sure yours is fresh for the best flavor and texture.
• Rice Varieties: Traditionally, short-grain rice like sona masuri is used. But you can experiment with other varieties too – just avoid long-grain basmati, as it won’t give you the same sticky texture.
• Eno Fruit Salt: This is key for that light and fluffy texture. Don’t substitute with baking soda (more on that in the FAQs!).
• Regional Tempering Variations: Tempering is where things get fun! Some families add a pinch of red chili powder to the tempering for extra heat. Others might use a different type of oil for a unique flavor. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and rice together in plenty of water for at least 4 hours, or even overnight. This softens them up for a smooth batter.
2. Drain the soaked dal and rice really well. Then, pop them into a blender with the ginger and green chilies. Add a little water and blend into a coarse paste – not super smooth, a little texture is good.
3. In a large bowl, combine the dal-rice paste with the curd, turmeric powder, salt, and ½ cup of water. Mix everything well until you have a smooth, flowing batter.
4. Now, the patience part! Cover the bowl and let the batter ferment for 8 hours, or until it’s nicely risen and bubbly. The warmer the environment, the faster it will ferment.
5. Just before you’re ready to steam, add the eno fruit salt to the batter. Gently mix it in – don’t overmix! You’ll see it become frothy and light.
6. Grease a shallow pan (around 7-8 inches in diameter) with oil. Pour the batter into the pan and steam for 20-25 minutes on medium heat. A toothpick inserted into the center should come out clean.
7. Let the dhokla cool completely in the pan before cutting it into squares or diamonds.
8. While the dhokla cools, let’s make the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then add the cumin seeds, sesame seeds, asafoetida, slit green chilies, and curry leaves.
9. Pour in the ¼ cup of water, add the sugar and ¼ tsp salt, and bring to a boil. Stir until the sugar dissolves. Finally, squeeze in the lemon juice.
10. Pour the hot tempering evenly over the cooled dhokla. Garnish generously with grated coconut and chopped coriander.

Expert Tips

• Don’t skip the soaking and fermentation steps – they’re crucial for the texture and flavor.
• Be gentle when mixing in the eno. Overmixing will deflate the batter.
• Make sure your steaming water is already boiling before you put the dhokla in.
• A well-greased pan is essential for easy removal.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dhokla: Substitute the curd with vegan yogurt.
• Gluten-Free Dhokla: This recipe is naturally gluten-free, but always double-check your eno fruit salt to ensure it’s gluten-free certified.
• Spice Level Adjustments: Add more or fewer green chilies to adjust the heat. My friend, Priya, loves to add a pinch of red chili powder to the batter for an extra kick!
• Gujarati New Year/Festival Adaptations: During festivals, some families add a touch of saffron to the batter for a beautiful color and aroma.

Serving Suggestions

Dhokla is delicious on its own, but it’s even better with a side of green chutney! You can also serve it with sweet tamarind chutney or a dollop of yogurt. It’s a popular breakfast item in Gujarat, but honestly, I’ll happily snack on it any time of day.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 3 days. It might lose a little of its fluffiness, but it will still taste great! You can gently reheat it in the microwave or enjoy it cold.

FAQs

• What type of rice is best for dhokla? Short-grain rice like sona masuri is traditionally used, but you can experiment with other short-grain varieties.
• Can I use baking soda instead of Eno? While you can use baking soda, it won’t give you the same light and airy texture as Eno fruit salt. Eno is preferred for its unique leavening action.
• How do I know if the batter is fermented enough? The batter should have doubled in volume and be bubbly. It will also have a slightly sour smell.
• What is the purpose of tempering in dhokla? The tempering adds a burst of flavor and aroma to the dhokla. It’s the perfect finishing touch!
• Can I make dhokla in an Instant Pot? Yes! You can use the steam function on your Instant Pot. Just make sure to use a trivet and enough water.