Follow these steps for perfect results
Kaddu (Pumpkin)
peeled and diced
Sunflower Oil
Sooji (Semolina/ Rava)
Curd (Dahi / Yogurt)
Salt
Green Chilli
made into paste
Enos fruit salt
Sunflower Oil
Mustard seeds
Cumin seeds (Jeera)
Asafoetida (hing)
Sesame seeds (Til seeds)
Curry leaves
Coriander (Dhania) Leaves
chopped
Heat oil in a skillet and roast diced pumpkin until soft. Cool completely.
Grind the roasted pumpkin into a smooth puree.
In a mixing bowl, combine pumpkin puree, rava, curd, oil, salt, and green chili paste.
Mix well and let rest for 30 minutes.
Preheat a steamer with water.
Grease a plate generously with oil.
Add eno's fruit salt to the batter and mix gently.
Pour the batter into the greased plate.
Steam for 10-12 minutes, or until firm. Check with a knife for doneness.
Demold and transfer to a serving plate.
For the tempering, heat oil in a tadka pan.
Add mustard seeds, cumin seeds, asafoetida, sesame seeds, and curry leaves. Let them crackle.
Pour the tempering over the dhokla.
Garnish with coriander leaves and serve hot.
Expert advice for the best results
Adjust the amount of green chili paste according to your spice preference.
Ensure the steamer is preheated before adding the dhokla batter.
Greasing the plate well prevents the dhokla from sticking.
Everything you need to know before you start
15 mins
The batter can be prepared a day in advance and refrigerated.
Garnish with fresh coriander and serve with green chutney.
Serve hot with Green Chutney
Serve with Masala Chai
Pairs well with the spices in the dhokla.
Discover the story behind this recipe
Dhokla is a popular snack and breakfast item in Gujarati cuisine.
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