Dhokla is a popular Indian snack that is not only delicious but also very easy to make. Traditionally, it is prepared by steaming a fermented batter made from rice and chickpea flour. However, with the convenience of modern appliances, such as a rice cooker, you can now make this delectable snack in no time. In this article, we will guide you through a step-by-step process of making dhokla in a rice cooker, ensuring that you end up with a soft and fluffy snack that will impress your family and friends.
Gathering the ingredients
Before you start making dhokla in a rice cooker, you need to gather all the necessary ingredients. The main ingredients required for this recipe are:
1. Rice flour: 2 cups.
2. Chickpea flour (besan): 1 cup.
3. Yogurt: 1 cup.
4. Semolina: 1/4 cup.
5. Water: 1 1/2 cups.
6. Lemon juice: 1 tablespoon.
7. Ginger paste: 1 tablespoon.
8. Green chili paste: 1 tablespoon.
9. Turmeric powder: 1/2 teaspoon.
10. Eno fruit salt: 1 tablespoon.
11. Salt to taste.
12. Oil: 2 tablespoons.
Preparing the batter
Step 1: Mixing the dry ingredients
To begin, take a large mixing bowl and combine the rice flour, chickpea flour, semolina, turmeric powder, and salt. Mix these dry ingredients well to ensure they are evenly distributed.
Step 2: Adding the wet ingredients
Next, add the yogurt to the dry mixture and mix well. Gradually pour in the water while stirring continuously to prevent any lumps from forming. You should aim for a smooth and flowing consistency.
Step 3: Fermenting the batter
Once the batter is well-mixed, cover the bowl with a clean cloth or plastic wrap. Let it sit at room temperature for at least 4-5 hours to ferment. Fermentation helps develop the characteristic tangy flavor of dhokla and also contributes to its fluffy texture.
Steaming the dhokla
Step 1: Preparing the rice cooker
While the batter is fermenting, it’s time to prepare your rice cooker for steaming. Firstly, grease the inside of the rice cooker pot with oil, ensuring that it is evenly coated. This will prevent the dhokla from sticking to the pot.
Step 2: Boiling water
Fill the rice cooker with water, roughly up to the halfway mark. Turn on the rice cooker and let the water come to a boil. This may take a few minutes, depending on your rice cooker model.
Step 3: Adding the leavening agent
Once the batter has fermented, it should have risen slightly. Now, add the lemon juice and ginger paste to the batter and stir well. This will enhance the flavor of the dhokla.
In a separate small bowl, mix the eno fruit salt with 1-2 tablespoons of water. The eno fruit salt acts as a leavening agent, making the dhokla extra fluffy. Add this eno mixture to the batter and stir gently. You will observe a slight fizzing reaction, which is completely normal.
Step 4: Steaming the dhokla
Quickly transfer the prepared batter into the greased rice cooker pot. Smooth out the surface with a spatula to ensure even cooking. Place the pot inside the rice cooker, close the lid, and let it steam on the “Cook” or “Steam” mode for approximately 20-25 minutes.
During this time, avoid opening the rice cooker lid frequently, as it may affect the cooking process and result in unevenly cooked dhokla.
Checking for doneness
After 20-25 minutes, carefully open the rice cooker lid and insert a toothpick or knife into the center of the dhokla. If it comes out clean, the dhokla is ready. If not, steam for a few more minutes and recheck.
Tempering the dhokla
Once the dhokla is cooked, remove the pot from the rice cooker and let it cool for a few minutes. In the meantime, prepare the tempering mixture.
In a small pan, heat 2 tablespoons of oil. Add mustard seeds and allow them to crackle. Then, add curry leaves, sliced green chilies, and a pinch of asafoetida (hing). Stir briefly until the curry leaves become crispy. Turn off the heat and set the tempering mixture aside.
Serving the dhokla
Now it’s time to cut the steamed dhokla into desired shapes, such as squares or diamonds. Drizzle the prepared tempering mixture over the dhokla, ensuring it coats every piece evenly. Garnish with freshly chopped coriander leaves for an added touch of freshness and color.
Serve your homemade dhokla with mint chutney or tamarind chutney for a burst of flavors. It is a perfect snack for tea time or can even be enjoyed as a light meal.
Conclusion
Making dhokla in a rice cooker is a convenient and hassle-free way to prepare this popular Indian snack. By following the simple steps mentioned in this recipe, you can achieve perfectly steamed and fluffy dhokla without the need for specialized equipment. So, gather your ingredients, get your rice cooker ready, and treat yourself to a delightful plate of homemade dhokla that will surely impress everyone with its taste and texture.