Samak ke chawal ka dhokla Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine samak ke chawal flour, yogurt, ginger-chili paste, salt, and water to make a smooth batter.
• STEP 2.Add lemon juice and eno fruit salt to the batter and mix well. The batter will become frothy.
• STEP 3.Grease a dhokla plate or a steamer tray with oil and pour the batter into it.
• STEP 4.Steam the dhokla for about 15-20 minutes or until a toothpick inserted in the center comes out clean.
• STEP 5.Once done, remove the dhokla from the steamer and let it cool for a few minutes.
• STEP 6.Cut the dhokla into squares or diamond shapes and garnish with chopped coriander leaves.
• STEP 7.Serve the samak ke chawal ka dhokla with green chutney or tamarind chutney.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to use fresh yogurt for a tangy flavor in the dhokla.
• You can add grated coconut or chopped vegetables like carrots and capsicum to the batter for added texture and taste.
• If you don't have a dhokla plate or steamer tray, you can use a regular plate and steam it in a pressure cooker or a large pot with a steamer rack.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, the dhokla is ready.
• For a spicier version, you can add more ginger-chili paste or sprinkle red chili powder on top before steaming.

Storage and Serving

• Serve the samak ke chawal ka dhokla as a snack or breakfast option.
• You can serve it with green chutney, tamarind chutney, or tomato ketchup.
• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave it for 30 seconds.
• Garnish with fresh coriander leaves before serving for added freshness.