Quick and easy to make instant white dhokla which does not require much time. It’s a perfect snack or breakfast recipe.
Recipe – Video
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Ingredients
- 1 cup (200g) semolina/suji/rawa
- 1 cup (240g) curd/dahi
- ½ teaspoon ginger, crushed
- ½ teaspoon green chilli, crushed
- 2 teaspoons oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 eno sachet/ ½ teaspoon baking soda
- 1 pinch asafoetida/heeng
- water, as required
For tempering
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- ½ teaspoon sesame seeds
- 10-12 curry leaves
- 3-4 green chillies, slit
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a large bowl add semolina, curd and mix well. Now add some water and mix again. The consistency will not be very thick nor thin. It will have medium consistency.
- Now add the crushed green chilli and ginger, salt, oil and mix well. Further add some water and mix again. The consistency will not be very thick nor thin, itt will have medium consistency. Let it rest for around 20 minutes.
- To prepare the steamer, take a kadai or a pan and place a stand in it. Fill it 1/3 with water and bring it to a boil.
- After 20 minutes, if the batter has become thick then add some tablespoons of water and mix well. Now add a sachet of eno and a tablespoon of water and gently mix again.
- Grease a plate/tin with oil and pour the dhokla batter in it.
- Carefully place it in the kadai. Cover it with a lid and let it steam for around 15 minutes.
- Once done, remove the tin from the kadai and let it cool down for 10 minutes.
- With the help of a knife, remove the dhokla from the sides and transfer it on a plate.
For tempering
- In a pan add oil and once it becomes hot, add mustard seeds, sesame seeds, green chilli and curry leaves and toss them for a minute.
- Immediately pour the tempering on the dhokla.
- Now cut them into slices and serve.
Recipe Notes
- Never steam the dhoklas for long, else they will become hard.
- Grease the tin/plate with oil, else the dhokla will stick and wont come out easily.
- If you do not have eno then replace it with baking soda.
Step By Step In Pictures For Instant White Dhokla
1. In a large bowl add semolina, curd and mix well.
2. Now add some water and mix again. The consistency will not be very thick nor thin. It will have medium consistency.
3. Now add the green chilli paste, ginger paste, salt, oil and mix well.
4. Let it rest for around 20 minutes.
5. To prepare the steamer, take a kadai or a pan and place a stand in it. Fill it 1/3 with water and bring it to a boil.
6. After 20 minutes, if the batter has become thick then add some tablespoons of water and mix well. Now add a sachet of eno.
7. Now add a tablespoon of water and gently mix again.
8. The white dhokla batter looks nice and frothy.
9. Now grease a plate/tin with oil and pour the dhokla batter in it.
10. Carefully place it in the kadai.
11. Cover it with a lid and let it steam for around 15 minutes.
12. Insert a knife and if it comes out clean, its done. Now remove the tin from the kadai and let it cool down for 10 minutes.
13. To prepare the tempering, in a pan add oil and once it becomes hot, add mustard seeds, sesame seeds and asafoetida.
14. Add green chilli and curry leaves and toss them for a minute.
15. The tempering looks perfect now.
16. Pour it on the instant white dhokla and cut it in desired shape.
17. Serve with chutney or garam-garam chai.
