Dhokla
Dhokla is a fluffy, spongy cake made from semolina flour, yogurt, and spices. It is a popular Gujarati snack or appetizer that is often served with chutney or raita. Dhokla is a relatively easy dish to make, and it can be made ahead of time and reheated when you are ready to serve it.
Dhokla is said to have originated in the Indian state of Gujarat. The dish is believed to have been created by a Gujarati chef named Dhokla Kaka in the 18th century. Dhokla was originally made with rice flour, but over time, semolina flour became the more popular ingredient. Dhokla is now a popular snack or appetizer all over India, and it is also enjoyed in other countries around the world.
Dhokla Dhokla Dhokla Dhokla
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 cup semolina flour
  • 1/4 cup plain yogurt
  • 1/2 cup water
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
Instructions
  1. In a large bowl, combine the semolina flour, yogurt, water, oil, salt, baking soda, and baking powder.
  2. Mix well until a smooth batter forms. Cover the bowl with a damp cloth and set aside for at least 30 minutes, or up to overnight.
  3. Prepare a steamer. Grease a 9-inch square baking dish or mold.
  4. Pour the batter into the prepared dish and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let the dhokla cool slightly before cutting into squares and serving.
Why It Works
  • The combination of semolina flour, yogurt, and spices gives dhokla its unique flavor and texture.
  • The use of baking soda and baking powder helps dhokla to rise and become fluffy.
  • Steaming dhokla helps to keep it moist and spongy.