OPOS: Dhokla

 rainbow Thali template: Gujarati Dhokla (Steamed batter cakes)

Base: Dals & grains

Flavouring: Ginger. garlic, chillies, tadka

Additives: Spices, vegetables, herbs,

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Monday: Khaman Dhokla (Gram flour based dhokla)

Tuesday: Khatta dhokla (Dal- rice Flour based Dhokla)

Wednesday: Idli Dhokla (Dal- rice batter based dhokla)

Thursday: Rava Dhokla (Grain grits based dhokla)

Friday: Vegetable Dhokla.

Saturday: Palak Dhokla.

Sunday: Oats Rava dhokla (Mixed grains dhokla)

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Monday: Khaman Dhokla (Gram flour based dhokla)

Mix 1C Besan, 2tbsp Rava, 1tsp each (Sugar, Ginger-Garlic paste, Lemon juice, Green chilli paste), 1/2tsp Salt, 2tsp oil, 3/4C water. Let it rest for 10Mins. Mix in 1tsp Fruit salt and tTsp water till batter gets frothy.

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Tuesday: Dal- rice Flour based Dhokla

Mix 1.5C Dhokla flour, 1/2C Sour curd, 1/2C Water, 1Tsp each(GInger-Garlic paste, Green chilli paste, Crushed black pepper,Salt), 2Tsp oil. Let it ferment for 5-6 hrs. Mix in 1Tsp Fruit salt and 2Tsp water till batter gets forthy.

Can use any grain/ lentil flour or any combination of them.

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Wednesday: Dal- rice batter based dhokla

Take 2C of readymade idli batter. Mix in 1tsp each (Ginger-Garlic paste, Green chilli paste, Crushed black pepper, Salt), 2tsp oil. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

Can use any grain/ lentil batter or any combination of them.

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Thursday: Grain grits based dhokla (Rava Dhokla)

Mix 1C Rava, 1/4C sour curd, 1C water, 1tsp each (Ginger-Garlic paste, Green chilli paste), 2tsp oil, 1tsp salt. Let it rest for 10 mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

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Friday: Vegetable Dhokla.

Mix 1C Rava, 1/4C each (Grated Carrots, Green peas), 1/2C Sour curd, 1/2C water, 1tsp each(Ginger-Garlic paste, Green chilli paste), 2tsp oil, 1tsp salt. Let it rest for 10 mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

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Saturday: Palak Dhokla.

1C Besan 1/4C Rava, 1C chopped spinach, 1tsp each (Salt, Sugar, Green chilli paste, Ginger-Garlic paste), 1/4Tsp nimbuka Phil (Citrus Acid) dissolved in 1Tbsp water, 2Tsp Oil. Let it rest for 10Mins. Mix in 1tsp Fruit salt and 2Tsp water till batter gets frothy.

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Sunday: Mixed grains dhokla (Oats Rava dhokla).

Mix 1/2C quick cooking oats, 1/2C Rava, 1/2C Curd, 1/2C water, 1tsp each (Ginger-Garlic paste, Green chilli paste), 1/2tsp salt, 2tsp oil. Let rest for 10 Mins. Mix in 1tsp Fruit salt and 2tsp water till batter gets frothy.

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Cooking Dhoklas: For all the above, cook as below:

In 2L/ 3L/ 4.5L pot, add 1C water. Place a greased inner wide bowl with batter.

Cook on high for 3 whistles. Let pressure settle. Unmould & slice into squares. Add tadka, garnish.

Tadka: Mustard, Sesame seeds, Curry leaves.

Garnish: Cliantro , Grated coconut

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Dhokla styles:

a. Mini Dhoklas

Pour batter in mini idli moulds and cook on high for 3 whistles.

b. Idli Dhoklas:

Pour batter in shallow idli moulds/ thatte idli moulds and cook on high for 3 whistles.

c. Rasila Dhokla:

Mix 1Tbsp sugar,1/2C hot water. Pour over cooked dhoklas.

d. Sandwich Dhokla:

Pour alternating layers of dhokla batter in mould & steam together.

e. Idada Dhokla (flat, Non- fermented, non-leavened dhokla)

Use any batter above and cook it as above without fermentation.

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Tips:

1. Make sure batter is of dosa batter consistency.

2. If batter is too thick, add water. If too thin add flour.

3. The batter should resemble a foam for fluffy dhoklas.

4. The South Indian idli/ rava idli are dhokla variants.