Recipes, Vegetarian

Dhokla

One day in a month is reserved for Gujarati breakfast. We love dhoklas, khandvi, fafda-jalebis. Before the pandemic, we would just get it parcelled from outside but now I have started cooking them at home. My first try is Dhokla.

Ingredients

  • 1½ Cup Besan (gram flour)
  • 1/2 Tsp Ginger Paste
  • 1/4 Tsp Turmeric
  • 1 Tsp Sugar
  • A pinch hing (asafoetida)
  • Salt to Taste
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Oil
  • 1 Cup Water
  • 1/2 Tsp Eno Fruit Salt/Baking Soda
  • For Tempering
  • 3 Tsp oil
  • 1/2 Tsp mustard
  • 2 Chilli (slit)
  • 1/4 Cup Water
  • 1 Tsp Sugar
  • 1/4 Tsp Salt
  • For Garnishing
  • 2 Tbsp Coriander (finely chopped)

Preparation

Prep: 10 minutes
Cooking: 20 minutes

  1. In a large mixing bowl, sieve besan. Then add ginger paste, turmeric, sugar, hing, salt, lemon juice and oil.
  2. Prepare a smooth batter by adding 1 cup of water or as required.
  3. Additionally, add ½ tsp of Eno or you can alternatively use a pinch of baking soda.
  4. Steam the dhokla batter for 20 minutes.
  5. Meanwhile, heat oil and add mustard, chillies, salt and sugar. Take off the heat and add water.
  6. Further, cut the dhokla and pour tempering over.
  7. Garnish the dhoklas with chopped coriander leaves.

Watch
Manisha Chavan

I come from a village in Solapur district of Maharashtra. My father was a farmer and we had a big joint family. I used to be with my grandmother all the time, we all called her Aai. Aai always took care of everybody, she loved us and cooked for us. Whether it was her grandchildren, neighbours, house helps or even their children, Aai made sure no one sleeps hungry. This inspired me to live my life a certain way and to be a better human being - without any expectations or appreciation, just giving immense love. In 1975, I got married and came to Mumbai. I lived in a joint family here too. I had no idea what poha or upma was because we always ate bhakri and bhaaji for all the three meals in the village. Eventually, I learnt everything. I am vegetarian but I learnt how to cook meat, chicken and fish because my husband liked it. Akka, my mother-in-law taught me. Surprisingly Akka was also vegetarian. Today, I am 60 and still eager to learn interesting dishes - some might be updated with time, some could be a fusion. The other day, my granddaughter taught me a new dish that I am eager to make.