Dhokla
State: Gujrat
Community: Gujarati
Also known as (other names): Dhokla
Introduction
Gujarat, a state in western India which lies on the western coast of India with a coastline of 1,600 km – most of which lies on the Kathiawar peninsula – and has a population of 60.4 million. The state is broadly divided in to four regions viz., South Gujarat, Central Gujarat, North Gujarat and Saurashtra Kutch. Gujarati people are mostly vegetarian; this is due to the influence of Jain Vegetarianism. However many communities do include seafood, chicken and mutton in their diet. A typical Gujarati thali consists of rotli or bhakhri, shaak (vegetable), dal, bhaat. Thepla, dhokla, chakli etc. are some snacks mostly savoured by the Gujarati people.
Description of Recipe
Dhokla is a vegetarian Gujarati savoury snack made with fermented pulse. In this recipe we are using bengal gram flour instead of fermented pulse to make the dhoklas.
Details of ingredients and their amounts
| Ingredient | Household Measurement | Amount (in cups/spoons) | Amount (in gm/ml) |
| Bengal gram flour (Besan) | 1/4 katori | 5 tsps | 25 gm |
| Sugar | 1 tsp | 1 tsp | 5 gm |
| Lemon juice | 1/2 tsp | 1/2 tsp | 2.5 ml |
| Ginger paste | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Green chilli paste | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Salt | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Turmeric | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Eno fruit salt | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Proteinex powder (original) | 2 tsp | 2 tsp | 10 gm |
Method of Preparation:
- Take a bowl. Add all the ingredients.
- Add water little by little and mix all the ingredients (except eno fuit salt) well forming a batter.
- In a karahi, keep a small plate or katori upside down, fill the karahi with little water such that it the katori or plate does not fully immerse in it. Put the karahi on flame.
- Grease a katori and keep aside, add eno fruit salt to the batter and mix well.
- Add the batter to the grease katori and put the katori on the half immersed utensil in the karahi.
- Cover the karahi with a lid, let the dhokla cook for 15 minutes.
- After 15 minutes check if the dhokla is cooked using a toothpick.
- Serve hot with green chutney or sauce.
Nutritive Value of the recipe
| Ingredient | Amount | Energy (kcal) | Carbs (gms) | Protein (gms) | Fat (gms) | Iron (mg) | Calcium (mg) | Vitamin A (mcg) | Vitamin C (mcg) |
| Bengal gram flour | 25 gm | 300 | 9.8 | 4.7 | 1.3 | 1.69 | 37.5 | 43 | |
| Sugar | 5 gm | 12.1 | 0.65 | 0 | 0.02 | 0.05 | 0.9 | 2.1 | |
| Green chilli paste | 1.25 gm | 2.1 | 0.06 | 0.02 | 0 | 0.01 | 0.22 | 13.8 | 1.2 |
| Ginger paste | 1.25 gm | 2.8 | 0.11 | 0.02 | 1.06 | 0.02 | 0.24 | 4.1 | 0.1 |
| Lemon juice | 2.5 ml | 3.8 | 0.17 | 0.10 | 0.01 | 0 | 0.57 | 2.2 | 1.2 |
| Proteinex powder (original) | 10 gm | 36.7 | 5.75 | 3.2 | 0.1 | 2.0 | 130 | 160 | 8.4 |
| TOTAL | 45 gm | 357 | 16.5 | 8 | 2.5 | 3.7 | 169.4 | 225.2 | 10.9 |
| TOTAL PER SERVING | 357 | 16.5 | 8 | 2.5 | 3.7 | 169.4 | 225.2 | 10.9 | |
| % CONTRIBUTION OF MACRONUTRIENTS TO TOTAL ENERGY | 18.5 | 8.9 | 6.3 |
Final Yield of Recipe
| Total Weight (in gms) | Total Volume (in cups/spoons) | Total yield | Serving size |
| 81 | 1 cup | 81 gm | 1 piece |
Name of the modified recipe
Besan Dhokla with fennel seedsDetails of ingredients and their amounts
| Ingredient | Household Measurement | Amount (in cups/spoons) | Amount (in gm/ml) |
| Bengal gram flour (Besan) | 1/4 katori | 5 tsps | 25 gm |
| Sugar | 1 tsp | 1 tsp | 5 gm |
| Lemon juice | 1/2 tsp | 1/2 tsp | 5 gm |
| Ginger paste | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Green chilli paste | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Salt | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Turmeric | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Eno fruit salt | 1/4 tsp | 1/4 tsp | 1.25 gm |
| Proteinex powder (original) | 2 tsp | 2 tsp | 10 gm |
| Fennel seeds powder | 1 tsp | 1 tsp | 5 gm |
Method of Preparation:
- Take a bowl. Add all the ingredients.
- Add water little by little and mix all the ingredients (except eno fuit salt) well forming a batter.
- In a karahi, keep a small plate or katori upside down, fill the karahi with little water such that it the katori or plate does not fully immerse in it. Put the karahi on flame.
- Grease a katori and keep aside, add eno fruit salt to the batter and mix well.
- Add the batter to the grease katori and put the katori on the half immersed utensil in the karahi.
- Cover the karahi with a lid, let the dhokla cook for 15 minutes.
- After 15 minutes check if the dhokla is cooked using a toothpick.
- Serve hot with green chutney or sauce.
Nutritive Value of the recipe
| Ingredient | Amount | Energy (kcal) | Carbs (gms) | Protein (gms) | Fat (gms) | Iron (mg) | Calcium (mg) | Vitamin A (mcg) | Vitamin C (mcg) |
| Bengal gram flour | 25 gm | 300 | 9.8 | 4.7 | 1.3 | 1.69 | 37.5 | 43 | |
| Sugar | 5 gm | 12.1 | 0.65 | 0 | 0.02 | 0.05 | 0.9 | 2.1 | |
| Green chilli paste | 1.25 gm | 2.1 | 0.06 | 0.02 | 0 | 0.01 | 0.22 | 13.8 | 1.2 |
| Ginger paste | 1.25 gm | 2.8 | 0.11 | 0.02 | 1.06 | 0.02 | 0.24 | 4.1 | 0.1 |
| Lemon juice | 2.5 ml | 3.8 | 0.17 | 0.10 | 0.01 | 0 | .57 | 2.2 | 1.2 |
| Proteinex powder (original) | 10 gm | 36.7 | 5.75 | 3.2 | 0.1 | 2.0 | 130 | 160 | 8.4 |
| Fennel seeds powder | 5 gm | 17.25 | 2.6 | 0.8 | 0.75 | 0.92 | 59.8 | 6.7 | 1 |
| TOTAL | 50 gm | 374 | 19.1 | 8.8 | 3.3 | 4.6 | 229.2 | 231.9 | 11.9 |
| TOTAL PER SERVING | 374 | 19.1 | 8.8 | 3.3 | 4.6 | 229.2 | 231.9 | 11.9 | |
| % CONTRIBUTION OF MACRONUTRIENTS TO TOTAL ENERGY | 20.4 | 9.4 | 7.9 |
Final Yield of Recipe
| Total Weight (in gms) | Total yield | Serving size |
| 87 | 87 gm | 1 piece |
Suitability of Recipe:
The recipe of dhokla is suitable for lactating mothers after modification, as fennel seeds act as galactogogue and the flavor and aroma are also enhanced.