Restaurant Style Gujarati Dhokla: Dhokla is a Gujarati snack which is the first choice in every household for a light and tasty breakfast. Dhokla is not only delicious to eat, but it is also very beneficial for health, because it is cooked in steam. This dish, low in oil and rich in protein, is a great option for breakfast or evening tea.

People often complain that Dhokla at home is not as soft as the market one. Today we will tell you a step-by-step recipe that will make your Dhokla as soft as cotton.

Ingredients for making Dhokla

• 1 cup gram flour
• 1 tbsp semolina (optional)
• 1 tablespoon lemon juice
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp ginger-green chilli paste
• 1 cup water (as required)
• 1 tsp eno fruit salt
• 1 tsp oil

for tempering

• 1 tbsp oil
• 1 tsp mustard
• 8-10 curry leaves
• 2-3 green chillies (cut lengthwise)
• 1 tsp sugar
• 2 tbsp water
• 1 tablespoon lemon juice
• Green coriander and grated coconut for garnish

How to make spongy dhokla

Spongy Dhokla To make it, first of all prepare a smooth batter by adding gram flour, semolina, salt, sugar, ginger-green chilli paste, lemon juice and water in a vessel. Take care that there are no lumps in the batter. Keep it covered for 10-15 minutes.

Now heat water in a deep vessel or steamer. Grease the plate or tin in which Dhokla is to be made with light oil.

Add eno to the batter last and add 1 tsp water on top. Mix gently in one direction. As soon as the batter swells, immediately pour it into a greased plate and place it in a steamer. Steam on medium flame for 15-20 minutes.

Heat oil in a pan. Add mustard seeds, curry leaves and green chillies and crackle. Then add water, sugar and lemon juice and cook for a minute. Pour this tempering evenly over the prepared dhokla so that the dhokla becomes even and soft and delicious Let it become.

Cut the dhokla into square pieces and garnish with green coriander and grated coconut. Serve it hot with green coriander chutney or sweet tamarind chutney.

Tips to make perfect spongy dhokla

• Always add fruit salt just before steaming.
• Do not keep the batter too thin or too thick.
• The steamer should be preheated.
• After cooking the dhokla, let it cool for 5 minutes, then cut it.
• By adding tadka, dhokla becomes more soft and tasty.