Dhokla is a beloved snack from the western part of India, particularly Gujarat. This delightful dish is not only healthy but also incredibly versatile. Made from fermented rice and chickpea flour, dhokla is steamed to perfection, resulting in a soft and spongy texture. While traditionally made in a steamer, you can easily prepare this delicious dish in a pressure cooker as well. This article will guide you through the process of making dhokla in a pressure cooker, along with tips, tricks, and variations to elevate your dhokla game.
Understanding Dhokla: A Glimpse Into Its Origins
Before diving into the cooking process, let’s look at what makes dhokla such a cherished dish. Dhokla hails from Gujarat, where it is typically eaten as a breakfast dish or light snack. It can be served hot or cold, often garnished with mustard seeds, green chilies, and fresh coriander. The unique fermentation process not only enhances its flavor but also makes it light and healthy, exhibiting a spongy texture that is hard to resist.
Ingredients You Will Need
Cooking dhokla is simple, provided you have the right ingredients on hand. The basic ingredients include:
| Ingredient | Quantity |
|---|---|
| Chickpea flour (Besan) | 1 cup |
| Rice flour | 1/4 cup |
| Curd (Yogurt) | 1/2 cup |
| Water | 1/2 cup (adjust as needed) |
| Eno Fruit Salt (or baking soda) | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Green chilies (finely chopped) | 1-2 (optional) |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Coriander leaves (for garnish) | As needed |
Using fresh ingredients is vital, as they contribute to the flavor and texture of the dhokla.
Step-by-Step Guide to Cooking Dhokla in a Pressure Cooker
Now that we’ve covered the basics, let’s get started with the cooking process. Follow these steps to prepare delicious dhokla in a pressure cooker.
Step 1: Prepare the Batter
Mix Dry Ingredients: In a large mixing bowl, add the chickpea flour, rice flour, turmeric powder, sugar, and salt. Stir well to combine.
Add Wet Ingredients: Pour in the curd and water gradually, stirring continuously to avoid lumps. The consistency should be smooth and somewhat thick. Add the chopped green chilies for an extra kick.
Incorporate Eno: Just before cooking, add the Eno fruit salt to the batter. It should start to bubble. Quickly mix it in to incorporate air into the batter, ensuring your dhokla will be fluffy.
Step 2: Prepare the Pressure Cooker
Setup the Pressure Cooker: Pour about 1-1.5 cups of water into the pressure cooker. This will create steam for cooking.
Arrange the Steamer Plate: Place a tall cup or a trivet inside the cooker, ensuring that it sits above the water level. This setup is crucial as it prevents your dhokla from being submerged.
Step 3: Pour and Steam the Batter
Grease the Steaming Dish: Take a round or square dish (preferably stainless steel) and grease it lightly with oil to prevent sticking.
Pour the Batter: Pour the prepared batter into the greased dish, filling it only halfway to allow room for rising.
Cover and Cook: Once everything is set, cover the pressure cooker with its lid. Remember to remove the pressure weight. Steam the dhokla for about 15-20 minutes over medium heat.
Check for Doneness: After 15 minutes, insert a toothpick into the dhokla. If it comes out clean, your dhokla is ready. If not, steam for an additional 5 minutes.
Step 4: Cool and Cut
Remove from Heat: Once cooked, carefully take out the steaming dish using tongs or oven mitts. Let it cool for a few minutes.
Cut into Pieces: Use a sharp knife to cut the dhokla into square or diamond shapes.
Step 5: Tempering the Dhokla
Prepare Tempering Mix: In a small pan, heat 1 tablespoon of oil. Add mustard seeds and let them crackle, followed by sesame seeds if desired, and chopped green chilies.
Pour the Tempering: Once the spices are fragrant, drizzle this tempering over the freshly cut dhokla pieces.
Serving Suggestions
Dhokla can be served in various delightful ways. Here are some options you might consider:
- **With Green Chutney**: A mint-coriander chutney complements the savory dhokla perfectly.
- **With Sweet Chutney**: A tamarind chutney adds a sweet tang that balances the flavors beautifully.
Additionally, dhokla can be garnished with finely chopped coriander leaves for a fresh touch.
Tips for Perfect Dhokla
Perfect Fermentation: If you wish to enhance flavor, allow the batter to ferment for a few hours before cooking. This is optional, but it enriches the taste significantly.
Adjust Water Content: The consistency of the batter is crucial. It should be thick but pourable. Adjust the water as needed for the right texture.
Don’t Rush the Cooking: Allow adequate steaming time and ensure the pressure cooker is set to the appropriate level. The key to fluffy dhokla lies in proper steaming.
Experiment with Flavors: You can add grated carrot, chopped spinach, or even fenugreek leaves to the batter for added nutrition and flavor.
Use Fresh Ingredients: Fresh curd and wholesome flour make a noticeable difference in taste and texture.
Variations of Dhokla You Can Try
While the classic dhokla is loved by many, variations can spice up your cooking routine:
1. Khaman Dhokla
Khaman dhokla is softer and usually made with split chana dal or gram flour. The preparation involves a slight tweak in the ingredients and cooking time, resulting in a slightly different flavor profile.
2. Rawa Dhokla
Made using semolina (rava), this version of dhokla is unique. Mix semolina with yogurt and allow it to rest, then proceed with the same steaming techniques.
Conclusion
Cooking dhokla in a pressure cooker is not only a quick and efficient method but also allows you to enjoy this fluffy, savory snack in the comfort of your home. Armed with the right ingredients and techniques, your dhokla can turn out to be as delightful as that from famous Gujarati eateries. Whether served as a snack, breakfast, or appetizer, dhokla is sure to impress your family and friends.
So, put on your apron and get ready to master the art of cooking dhokla! Happy Cooking!
What is Dhokla and what are its main ingredients?
Dhokla is a savory steamed snack that originates from the Indian state of Gujarat. It’s made primarily from fermented chickpea flour (besan) and is known for its light and fluffy texture. Dhokla can be enjoyed as a breakfast item, a tea-time snack, or even as a satisfying side dish.
The main ingredients typically include chickpea flour, water, yogurt or lemon juice (to aid fermentation), and a variety of spices like turmeric, green chilies, and mustard seeds. Additionally, a pinch of sugar is often added to balance the flavors, while garnishes like fresh coriander and grated coconut enhance its presentation and taste.
Can I cook Dhokla in a pressure cooker?
Yes, a pressure cooker is an excellent appliance for making Dhokla, especially if you want to save time. Cooking Dhokla in a pressure cooker allows it to steam effectively and ensures even cooking due to the trapped steam. It’s a practical alternative to traditional steaming methods that require special equipment.
When using a pressure cooker, you won’t need to use the weight for cooking; simply use the lid to create the necessary steam. Make sure to add enough water at the bottom of the cooker, and place a rack or a plate to keep the Dhokla batter elevated above the water level for best results.
How long does it take to cook Dhokla in a pressure cooker?
Cooking Dhokla in a pressure cooker usually takes about 15 to 20 minutes. After you’ve poured the batter into a greased dish or a plate, you can place it in a preheated pressure cooker. The time may vary slightly depending on the cooker’s size and the quantity of batter used.
It’s crucial to check for doneness by inserting a toothpick or knife into the Dhokla. If it comes out clean, your Dhokla is ready. If not, you may need to steam it for an additional few minutes. Always allow the Dhokla to cool for a few minutes before cutting it into pieces to retain its moist texture.
What are some common toppings or accompaniments for Dhokla?
Dhokla is often served with various chutneys, such as green coriander chutney, sweet tamarind chutney, or spicy red chili sauce, which can enhance its flavor profile. These accompaniments balance the savory taste of Dhokla, making it a delicious snack or appetizer.
You can also garnish Dhokla with freshly chopped coriander leaves, grated coconut, or seasoned mustard seeds for added texture and visual appeal. These toppings make your Dhokla not only tasty but also look more inviting when served to guests or family.
Is Dhokla gluten-free and suitable for various diets?
Yes, Dhokla is naturally gluten-free as it is primarily made from chickpea flour. This makes it a great option for individuals who are sensitive to gluten or have celiac disease. Additionally, since Dhokla is steamed, it is generally lower in calories compared to many fried snacks, making it a healthier alternative.
It can also be tailored to fit different dietary preferences. For vegan diets, simply skip the yogurt or use a plant-based alternative. You can experiment with adding vegetables to the batter to increase nutritional value while still maintaining the delightful taste and texture that Dhokla offers.
Can leftover Dhokla be stored and reheated?
Absolutely! Leftover Dhokla can be stored in an airtight container and kept in the refrigerator for up to 3 days. It retains its flavor and texture quite well when stored properly. Just make sure it cools completely before sealing the container to avoid moisture buildup.
When you’re ready to enjoy the leftovers, reheating them is simple. You can either steam them lightly in a steamer or microwave them for a quick warm-up. If reheating in the microwave, add a few drops of water to keep them moist. Enjoy your Dhokla as if it were freshly made!