Dhokla is one of the healthy and delicious snacks, eaten frequently at our home. This version of dhokla does not require any fermentation and just takes approximately 30 minutes to prepare this dish. Traditional version of dhokla requires sugar, lemon juice and a few spices to be cooked in water, which is then poured over dhokla pieces to make them wet and juicy . Savoury dhokla bites recipe is different from the traditional one. In this preparation, steamed dhokla has been cut into bite-sized portions and fried along with some green chillies, mustard seeds, curry leaves, coriander leaves, loads of grated coconut and red chilli powder. Lemon juice along with powdered sugar has also been added to enhance the flavor. These dhokla bites are extremely soft and moist. Sweet, tangy and spicy flavor of these dhokla bites complement each other perfectly.
My mother used to make this version of dhokla and we used to relish these scrumptious dhokla bites much more than the traditional ones.
Savory dhokla bites can be relished for breakfast / snack. You can also pack it for office.
Serves : 2-3 Persons
For Dhokla Batter :
1 Cup Gram Flour (Besan)
1/4 Cup Yogurt
3/4 Cup Water
1 1/2 Tsp Lemon Juice
1 Sachet Eno Fruit Salt
Oil ( For Greasing)
For Frying :
4 Green Chillies (Slit and cut into half)
16-18 Curry Leaves
3/4 Tsp Mustard Seeds
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Cup (Grated) Coconut
2 Tbsp (Powdered) Sugar
4 Tsp Lemon Juice
1/8 Cup (Chopped) Coriander Leaves
1 1/2 Tbsp Oil
Prepare a utensil for steamer by greasing it with some oil.
In big bowl, add all ingredients for dhokla (except for eno) and mix everything with a whisk.
Add eno and incorporate it well into above batter. You will see that batter starts to rise and double in size at this stage.
Transfer batter immediately to the greased utensil and put it inside a steamer.
Steam it for 10 minutes and insert a toothpick to see if dhokla has been cooked. If it comes out clean, batter has been properly cooked. If not, steam again for 3-4 minutes.
Once dhokla has been cooled down, remove it from the utensil and cut into bite- sized portions.
Heat oil in a big kadai and add mustard seeds, green chillies and curry leaves.
Once mustard seeds begin to splutter, add turmeric powder and dhokla bites.
Also add red chilli powder, grated coconut, lemon juice and sugar.
Mix contents of kadai and adjust salt at this stage.
Finally, add chopped coriander leaves and turn off the heat.
Transfer scrumptious savoury dhokla bites to a serving bowl.
Besan ke Gatte dish is an integral part of traditional Rajasthani thali. Gram flour, yogurt and oil along with a few spices are combined to knead a dough, which is then moulded into cylindrical shape and boiled in simmering water. Once boiled, they are cut and added to yogurt gravy.
I have slightly altered the recipe by making gravy with tomatoes plus a few tablespoons of yogurt. I have also added a bit of gram flour for thicker gravy. I have not added onion/garlic to this gravy.
This besan ke gatte recipe yields soft gram flour dumplings dipped in thick, tangy and medium spicy gravy. Fennel seeds and asafoetida give an aromatic flavor to this gravy. Relish it with missi roti/ roti made with makai, bajra, jowar or whole wheat flour.
Serves: 2-3 Persons
1 Cup Gram Flour (Besan)
1/2 Tsp Chilli Powder (Pisi Lal Mirch)
1 Tsp Fennel Seeds (Saunf)
1/2 Tsp Carom Seeds (Ajwain)
1 1/2 Tbsp Yogurt (Dahi)
Salt as per Taste
2 1/2 Tbsp Oil
For Gravy :
3 Medium Tomatoes
1 1/2″ Ginger Piece
1 Tsp Asafoetida (Heeng )
1/2 Tsp Cumin Seeds (Jeera)
1/4 Tsp Turmeric Powder (Haldi)
1/2 Tsp Red Chilli Powder ( Pisi Lal Mirch)
2 Tsp Coriander Powder (Dhaniya Powder)
1 Tsp Cumin Seeds Powder (Bhuna Jeera)
1 Tsp Fennel Seeds Powder (Saunf Powder)
3/4 Tsp Garam Masala
5 1/2 Tbsp Yogurt (Dahi)
2 Tbsp Gram Flour (Besan)
1 Tbsp Oil
Chopped Coriander Leaves (For Garnishing )
For Gatte :
Using all the ingredients, knead firm dough using a few teaspoons of water.
Divide the mixture into 6 equal portions and shape each portion into 10 cms. long cylindrical roll with a width of 1-1.5cms.
Boil 3 1/2 cups of water in a pan and cook gattas in boiling water for 7 to 8 minutes. You will see that they will start floating on top. Drain water.
Cut cylindrical rolls into small pieces and keep them aside.
Blend tomato and ginger using mixer-grinder and transfer to a bowl.
Heat oil in a kadai and add asafoetida and cumin seeds.
When cumin seeds begin to crackle, add tomato-ginger paste.
In the meantime, add yogurt, turmeric powder, red chilli powder, coriander powder, cumin seeds powder, fennel seeds powder and gram flour to a bowl and mix properly.
Cook tomato-ginger paste for 3-4 minutes and subsequently, add yogurt mix to kadai.
Cook again for 3-4 minutes. Add salt and 1 1/4 cup of water.
Add gattas to kadai and cook for 10-12 minutes till gravy starts to thicken.
Add garam masala and cook for 2-3 minutes.
Turn off the heat. Transfer to a serving bowl and garnish with chopped coriander leaves.