JOWAR DHOKLA / SORGHUM DHOKLA

Jowar dhokla served on a banana leaf on a plate with coconut chutney on the side

JOWAR DHOKLA / SORGHUM DHOKLA

Try this recipe to make soft & healthy jowar dhokla at home which also happens to be Gluten Free! Dhoklas are a savoury and mildly sweet sponge-like snack which is steamed and incredibly healthy. Serve it with a coconut chutney for a delicious breakfast or snack.

Course Breakfast, Snacks & Appetizers

Cuisine Indian

Diet Diabetic, Hindu, Vegetarian

Prep Time 10

Cook Time 15

Resting Time 15

Total Time 40

Servings pieces

Calories 69kcal

Author Richa

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