Dhokla, a sweet and sour taste along with a tadka of curry leaves and mustard seeds is a mouth watering popular snack in India. It is also made for Breakfast. Instant Dhokla is quiet favorite one. There are various recipes to make Dhokla, using chana dal flour, salt and citric acid called “Super Instant Dhokla “or” Zatpat Dhokla”, as it is made with minimum ingredients and less time. My recipe of instant Dhokla is a mixture of rice, chana dal and urad dal along with other spices. This flour can be made and stored for 6-8 months. While making Dhokla only required quantity of flour is mixed with water and steam it…..that’s it…very simple and delicious.
For Flour –
- Rice – 1 kg
- Chana dal – 750 gm
- Urad dal – 250 gm
- Sugar – 150 gm
- Citric acid – 60 gm
- Baking soda – 50 gm
- Salt – 75 gm
For Paste –
- Green chilli – 2 to 4
- Garlic – 2 clove
- Ginger ½ inch
- Coriander leaves – ¼ cup
- Cumin/jeera – 1 tsp
For tadka –
- Curry leaves – 8 to 10
- Mustard seeds – 1 tsp
- Oil – 2tbsp
- Grind together rice, chana dal and urad dal into a coarse flour(like rava/suji).
- Grind sugar, salt, citric acid separately into a fine powder.
- Mix the flour along with the other grinded powder thoroughly.
- Store in an air tight container.
- For making Dhokla, take 1 cup of this flour and make a batter with water. The consistency used be like idli batter, not too thin not too thick.
- Make a paste of green chilli, garlic, ginger, jeera/cumin and coriander leaves. Add this paste to the batter and mix well.
- Grease the Dhokla plates with oil. Pour the batter keeping some space empty for the Dhokla to rise.
- Steam for 10 to 15 minutes.
- Take out the plates from the steamer.
- For making tadka, heat 2 tbsp oil in a pan. Add curry leaves and mustard seeds. Pour it over the Dhokla.
- Serve hot.