Instant Jowar Dhokla

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. 

Ingredients 

For the batter:

• 1 cup jowar flour, sorghum flour
• 2 tbsp suji, rava/ semolina
• 3 tbsp 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 tsp
• 2 green chilies, crushed, approx 1 tsp
• 1 tsp cooking oil
• ½ tsp salt
• 1 tsp Eno fruit salt  5 grams (see note 1 for substitute)

For the tempering:

• 1 tbsp cooking oil
• 1 tsp mustard seeds
• 1 tsp white sesame seeds
• ¼ tsp asafoetida powder, hing
• 2 sprigs curry leaves
• 1 tbsp finely chopped coriander leaves
• ½ tsp salt
• 1 tsp sugar
• juice of ½ lemon

For garnish:

• 1 tbsp finely chopped coriander leaves
• 1 tbsp 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 chilies, 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

  1. Substitute for Eno: If Eno (fruit salt) is unavailable in your area, you can replace 1 tsp Eno with ½ teaspoon Baking Soda + ½ teaspoon Lemon Juice.
  2. Try to use sour curds to get  soft dhoklas.
  3. 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.
  4. 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.
  5. Don’t skip the tempering as it adds that perfect balance of sweet, salty, sour flavour that’s so essential to amazing dhoklas.
  6. Grated coconut for garnishing is optional but trust me, you’ll love it!
  7. 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.

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

  https://cancersupportindia.blogspot.com  for info on cancer and health related topics

  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.