Quick & Wholesome Instant Dhokla
Instant Dhokla is rich in protein and fiber, supporting digestive health and helping maintain stable blood sugar levels.
4 Pieces
For 4 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Protein: Besan is high in protein, essential for muscle growth and repair.
Low in Calories: A great low-calorie snack to satisfy cravings without the guilt.
High in Fiber: Keeps your digestive system healthy and helps with weight management.
Gluten-Free: Suitable for those with gluten intolerance or celiac disease.
Improved Heart Health: Contains healthy fats and is low in cholesterol.
180 kcal
in 204g
Protein:
6g
Fats:
8g
Carbs:
22g
Cholesterol:
0mg
Sodium, Na:
320mg
Potassium, K:
180mg
Dhokla is a popular and healthy Indian snack originating from the state of Gujarat. This steamed savory cake is a delightful treat and perfect for a light breakfast or a quick snack. The spongy texture and vibrant flavors make it a crowd-pleaser at any time of the day.
Ingredients
4
1 & half cups Besan
quarter teaspoon Turmeric
1 tablespoon Sugar
Salt as per taste
1 teaspoon Ginger chilli paste
1 piece Lemon
three quarters cup Water
1 tablespoon Fruit salt / eno
2 tbsp Oil
1 teaspoon Mustard seeds
quarter teaspoon Hing
8 pieces Curry leaves
2 pieces Green chillies
three quarters cup Water
2 tbsp Sugar
Coriander leaves as per taste
Nylon Sev as per taste
Tips
Adjust the level of green chilies to control the spiciness of the dish.
Ensure the besan batter is smooth without any lumps.
Use a well-fitted lid while steaming to prevent water from dripping into the dhokla.
Directions
In a mixing bowl, combine besan, turmeric, sugar, salt, ginger chilli paste, and lemon juice. Mix well.
Gradually add water to form a smooth batter.
Add fruit salt or Eno to the batter and mix gently. The batter will become frothy.
Grease a pan and pour the batter into it. Steam for about 18 minutes or until a toothpick inserted comes out clean.
For the tadka, heat oil in a pan. Add mustard seeds, hing, curry leaves, and green chillies. Sauté for a minute.
Add water, sugar, and salt to the pan. Bring it to a boil and then simmer for a few minutes.
Cut the steamed dhokla into pieces and pour the tadka over them.
Garnish with fresh coriander leaves and shev before serving.
Notes
Those with allergies to chickpea flour, garlic, or ginger should avoid this recipe.
People on a low-sodium diet should be mindful of the added salt.
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