Dhokla is one of my all time favourite snacks since childhood. I can eat it any given time of the day! So was only obvious that I tried a recipe for instant dhokla in my kitchen and came up with a no fail recipe for it.
My mom makes amazing Dal Dhokla and Instant Dhokla and it had been really long since I had eaten good Dhokla since the detest the Dhokla soaked in a sugary syrup, as is sold in most places. So finally I decided to try making Instant Dhokla at home after speaking to mom who managed to convince me that making Instant Dhokla is really simple with just a few simple ingredients. So the chef in me was all set to give it a try. Another reason I was really keen on making it is because it makes for perfect breakfast, evening snack or even a light dinner on days when you want to eat something yummy, light and easy to make. After all isn’t that what A Working Girl’s Kitchen is all about- quick, easy, effortless and delicious cooking!
After making it once, I have tried it a couple of times and this recipe has turned out to be my no fail recipe for Instant Dhokla. I find it an extremely convenient breakfast option because the batter can be made in almost 2 minutes and I put it to steam just before I go for a shower. By the time I’m out of the shower it is steamed to perfection! I just add the tadka and voila! My breakfast is ready.
So well here goes the recipe for my Instant Dhokla, you almost won’t believe the magic possible with such less ingredients all of which are already in our kitchens.
For the Batter:
1 cup besan (chickpea flour)
2 tbsp curd (most recipes don’t use curd, but I like the tartness it gives to the instant dhokla)
1 tbsp fruit salt (I use Eno)
½ tbsp baking bowder
½ tsp tumeric
½ tsp sugar
salt to taste
Water to make the batter
For the Tadka:
1 ½ tbsp vegetable oil
¼ tbsp mustard seeds
¼ tbsp rai seeds
8- 10 curry leaves
¼ tsp astofedia (hing)
2 green chillies (split into 2)
1. Mix all the dry ingredients in a bowl and use water to make a flowing thick batter, just like the batter we make for pakodas.
2. Use ½ tbsp oil to oil the tin in which you want to steam the instant dhokla. I use a cake tin and steam it in my pressure cooker.
3. To steam in the pressure cooker add about 1 cup water in the cooker and just put the lid on the top without the whistle. (Don’t close the lid, just put it on the top). Place the cake tin on a small stand inside the cooker and your steamer is ready! You can even use an idli stand, like I do sometimes!
4. Let the instant dhokla steam for 18- minutes, till the toothpick comes out clean.
5. For the tadka, heat oil and add asafoetida along with mustard and rai seeds and curry leaves. Let it splutter, then add the split green chillies.
6. Once the instant dhokla is steamed add the tadka on the top.
Cut it into pieces and serve with green chutney!
So next time you have friends visiting in the evening or wondering what to serve for starters, just make this instant dhokla and charm your guests!
Do let me know how your instant dhokla turned out.