Instant dhokla | How to make Instant dhokla

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ByRimjhim Agarwal
Created on 25th May 2017
  • Instant dhokla, How to make Instant dhokla
Instant dhoklaby Rimjhim Agarwal
  • Instant dhokla | How to make Instant dhokla (1 likes)

  • 0 reviews
    Rate It!
  • By Rimjhim Agarwal
    Created on 25th May 2017

About Instant dhokla

Dhokla is one of the most famous gujrati dishes and consumed all over India. Follow this recipe to make the yummy dhokla at home.

Instant dhokla, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Rimjhim Agarwal. Instant dhokla is a dish which demands no explanations, it's a whole world of flavour in itself. Instant dhokla is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Instant dhokla by Rimjhim Agarwal is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Instant dhokla.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People
Instant dhokla

Ingredients to make Instant dhokla

  • Rice flour 1 cup
  • Rava ½ cup
  • Gram flour ½ cup
  • Sugar 1½ spoon
  • Salt 1 spoon
  • Citric acid ½ spoon
  • Refined oil 2 spoon
  • Water
  • Mustard seeds 1 tsp
  • Curry leaves few
  • Soda ¼ spoon

How to make Instant dhokla

  1. Take ½ spoon citric acid,1 spoon sugar, ½ spoon salt in a glass bowl and mix them with 3 spoons of water.
  2. Keep aside for 15 minutes.
  3. In a bowl mix rice flour, rawa [semolina] and gram flour with water
  4. Make a little thick batter and whisk till the batter is smooth.
  5. Keep aside for 15 minutes to rest.
  6. Now mix ½ spoon of salt and 1 spoon refined oil to the batter.
  7. Now mix citric acid mixture into the flour batter.
  8. Fold in ,and this will make the batter fluffy and airy.
  9. Add the soda to the batter as well now.
  10. Pour the mixture into a greased tin.
  11. Steam the mixture like we steam idlis, in a water bath or pressure cooker without the whistle. It takes about 20 minutes to cook or cook until a skewer poked inside comes out clean.
  12. Take the tin out and de-mould the dhokla. Let it rest and cut it into desired pieces.
  13. To make the tempering [tadka], heat about 1 tbsp of refined oil.
  14. Add mustard seeds and curry leaves, let them splutter.
  15. Add 4-5 spoon water and ½ spoon sugar
  16. Let the tempering boil and then pour this over the dhokla pieces.
  17. Serve hot with some green chutney or tamarind chutney.

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