These jowar dhokla take healthy snacking to a new level! Introducing yet another simple and delicious millet recipe, these dhoklas are just as delicious as the regular khaman dhokla. Plus a whole lot quicker too!
Say hello to the latest millet recipe in town - jowar dhoklas! I have been on a mission to include more millet recipes in our diet, and these jowar dhoklas are a result of yet another successful experiment. This might not sound like the most exciting dish, but one bite into these soft, spongy sorghum dhoklas will change your mind. And if you’ve read my millet 101 article, then you know that this sorghum flour recipe is also insanely healthy!
Want some more easy millet recipe ideas? Check out my Millet Bisi Bele Bath, Chocolate Ragi Pancakes, Instant Ragi Dosa, and Ragi Crepes recipes!
Ingredients for Jowar Dhoklas
Here's what you need for Jowar Dhoklas. Jowar Flour is called Sorghum Flour in English and is easily available at Indian grocery stores.
Reasons Why You’ll Love This Recipe
- An even healthier version of already healthy dhoklas
- A delicious way to introduce millets into your family’s diet
- Except jowar flour, everything else is just pantry staples.
- Rich in nutrition. Sorghum flour is high in protein, fiber, and various other vitamins and minerals
- Unlike traditional khaman dhokla batter, this jowar dhokla batter doesn’t need time to ferment and the dish comes together in under 30 minutes!
- Travels really well, so makes for a great lunch box recipe
- 100% gluten-free, which makes them diabetic-friendly
Top Tips To Make The Best Jowar Dhokla
- I would recommend using homemade, sour curd for this recipe, as that enhances the flavour and makes the dhoklas soft
- Add water gradually as you don’t want the batter to be too thick or runny. The perfect dhokla batter resembles a cake batter consistency and should fall in ribbons when poured. This helps the dhoklas stay fluffy and porous
- Set the water to boil before you start prepping the batter. If the water is not boiling, the dhoklas will become dense and hard, instead of soft and spongy.
- Add eno or fruit salt to the batter just before steaming and gently mix until the batter turns. The timing of adding the fruit salt and not not overmixing the batter are two of the most important elements to help this dhokla recipe.
- To check if the dhoklas are done, insert a knife or toothpick in the centre. If it comes out clean, the dhoklas are ready. If not, then steam for another few minutes until done.
- Always allow the dhoklas to cool down before cutting them into pieces to make the demoulding process easier and mess-free.
If you have been looking for easy and healthy millet recipes, then these jowar dhoklas might be a great place to start. I love serving these with some green chutney and a steaming cup of chai. The best thing about this dish is that it works for breakfast, as a snack, and even a side dish with your lunch.
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JOWAR DHOKLA / SORGHUM DHOKLA
Ingredients
For the batter:
- 1 cup jowar flour sorghum flour
- 2 tablespoons suji rava/ semolina
- 3 tablespoons sour curd or plain yoghurt at room temperature
- 1 ¼ cups water start with 1 cup and add more as required
- ½ inch ginger crushed, approx 1 teaspoon
- 2 green chillies crushed, approx 1 teaspoon
- 1 teaspoon cooking oil
- ½ teaspoon salt
- 1 teaspoon fruit salt or eno 5 grams (see note 1 for substitute)
For the tempering:
- 1 tablespoon cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon white sesame seeds
- ¼ teaspoon asafoetida powder hing
- 2 sprigs curry leaves
- 1 tablespoon finely chopped coriander leaves
- ½ teaspoon salt
- 1 teaspoon sugar
- juice of ½ lemon
For garnish:
- 1 tablespoon finely chopped coriander leaves
- 1 tablespoon freshly grated coconut
Instructions
- Batter: Add jowar flour, suji and curd to a mixing bowl. Add water gradually and make a thick and fluffy batter which has the consistency of cake batter. It should fall in a ribbon like consistency when poured with a ladle. Rest the batter for 15 minutes. Then add crushed ginger and green chillies, 1 teaspoon oil & salt and mix well.
- Prep Steamer: Grease a round 12 inch plate with oil. Heat the steamer or a pot with water. Place a stand inside and let the water come to a boil.
- Add Fruit Salt or Eno: Once the water starts boiling, add fruit salt or Eno to the batter, and mix gently till the batter is frothy.
- Steaming Dhoklas: Transfer the batter immediately to the prepared tray or plate, keep it on the stand, cover and steam on medium low heat for 15 minutes. To check if the Dhokla is cooked, insert a toothpick in the centre of the dhokla and if it comes out clean, it's done. If it has batter on it, steam for a few more minutes until done. Remove the plate from the steamer and set aside to cool.
- Tempering: Heat oil in a pan, add mustard seeds and once they sputter, add sesame seeds, hing, curry leaves, salt, sugar and water. Be careful as the water will splutter. After 10 seconds, switch off the stove and squeeze lemon. Mix with a spoon.
- Serving Dhoklas: Demould dhoklas once cooled and cut into squares. Pour the tempering over the dhokla and let it soak in it for 5-10 minutes. Garnish with grated coconut & coriander leaves just before serving. Dhoklas are ready to be served with green chutney.
Notes
- Substitute for Eno: If Eno (fruit salt) is unavailable in your area, you can replace 1 teaspoon Eno with ½ teaspoon Baking Soda + ½ teaspoon Lemon Juice.
- Try to use sour curds to get pillowy soft dhoklas.
- It's important that the consistency of the batter is like cake batter that falls like a ribbon when poured so that the dhoklas cook well & are porous.
- It's really important to have the steamer going and the water boiling before you add eno or fruit salt to the batter. If there is a long gap between adding eno and steaming, the dhoklas won’t be light and spongy and will become dense.
- Don’t skip the tempering as it adds that perfect balance of sweet, salty, sour flavour that's so essential to amazing dhoklas.
- Grated coconut for garnishing is optional but trust me, you’ll love it!
- These taste best when fresh, but can be made a day in advance and refrigerated. Steam them for 5 minutes just before serving. They remain fresh in the fridge for up to 5 days.
Nutrition
Frequently Asked Questions
Dhoklas are a mildly sweet and savoury, sponge-like snack that’s native to Gujarat, India. They are usually made from a fermented batter of rice and gram flour (besan), and then steamed until cooked through. While dhoklas are already pretty healthy, making them from sorghum flour ensures that they’re even healthier.
While these dhoklas taste the best fresh off the steamer, you can make them a day ahead if you’re pressed for time. Keep them refrigerated in an airtight container and steam them for 5 minutes when you’re ready to eat.
These dhoklas can easily stay in the refrigerator in an airtight container for up to 4 days. Refrigerate them after adding the tadka or tempering so that the flavours of the tadka seeps through.
1 teaspoon Eno can be substituted with ½ teaspoon Baking Soda + ½ teaspoon Lime Juice. Like with Eno, add it just before steaming the dhoklas for best results
srimayyia says
Pongal seems very delicious, Poonam! Beautifully shared Sri Mayyia is one of the best Caterers in Bangalore offers Innovative catering, fusion food, premium and Luxury Catering Services for Wedding, Small Parties, Griha Pravesh and Corporate parties in Bangalore. We are considered as one of top Veg Caterers in Bangalore. For more info visit our official website https://www.srimayyiacaterers.co.in/ or contact us @ +91-9845038235