Different dhokla recipes to try for breakfast
A popular savory snack from Gujarat, dhokla has a feathery-light texture and is made using a fermented batter of gram flour and mild spices. This steamed spongy offering is served with a crackling tempering and a generous drizzle of flavorful chutneys. Dhokla is healthy and light, perfect to have even when you are on a weight loss diet. Here are five different dhokla recipes.
Suji dhokla
Mix semolina, chili paste, salt, ginger paste, oil, and sugar. Add curd and beat the mixture. Add water and mix. Now add some fruit salt and mix. Pour into a greased tin and steam for 20 minutes. Make tadka by sauteing mustard seeds, green chilies, and curry leaves in mustard oil. Cut the dhokla, pour the tadka over, and garnish with coriander and coconut.
Rice dhokla
Mix rice flour with yogurt, sugar, oil, and semolina, and make a smooth paste. Add water and mix. Add asafoetida and lemon juice and allow the mixture to ferment overnight. Pour the batter into greased plates and steam for 20 minutes. Saute mustard seeds and red pepper in oil. Add little water, mix well, and pour over the dhokla. Garnish with coconut and serve.
Chili cheese dhokla
Mix semolina, salt, sugar, oil, water, fruit salt, and yogurt. Pour the first half of the batter into a baking pan and sprinkle chopped green chilies and grated cheese on top. Layer it with the second half of the batter and steam for 20 minutes. Saute mustard seeds, dried red chilies, cumin seeds, and curry leaves in oil. Pour it over the dhokla.
Methi palak dhokla
Rich in iron and folic acid, this healthy dhokla recipe can be had for breakfast. Wash and soak cow peas or lobia in water overnight. Drain, add water, and blend everything well. Combine chopped spinach, ginger-green chili paste, fenugreek, oil, asafoetida, and salt. Add some fruit salt and water and mix well. Pour the batter into greased plates, steam for 10 minutes, and serve.
Oats rava dhokla
Combine oats, low-fat curd, semolina, salt, water, and green chili paste. Keep aside. Add chopped spinach and water and mix well. Add some fruit salt and more water and mix again. Pour the batter into a plate and spread it evenly. Steam the batter for 10-12 minutes. Let the dhokla cool, cut it into diamond-shaped pieces, and serve immediately with green chutney.
