You can make Dhokla without yogurt by using lemon juice or vinegar as a souring agent, which will help with the fermentation and spongy texture. Here’s an updated recipe that does not require yogurt:
Homemade Dhokla Recipe (Without Yogurt)
Ingredients:
For the Dhokla Batter:
– 1 cup besan (chickpea flour)
– 1/4 cup rice flour (optional, for extra softness)
– 1 tsp ginger-green chili paste
– 1/2 tsp turmeric powder
– 1 tsp baking soda or fruit salt (Eno)
– 1 tsp salt (adjust to taste)
– 1 tsp sugar (optional, for sweetness)
– 1 tbsp lemon juice (or 1 tsp vinegar) — to add tanginess
– 1 tbsp oil (for greasing the steaming dish)
– Water (to make a smooth batter; around 1/2 cup or as needed)
For the Tempering:
– 1 tbsp oil
– 1/2 tsp mustard seeds
– 1/2 tsp cumin seeds
– 1-2 green chilies (sliced)
– A few curry leaves
– 1 tbsp sesame seeds (optional)
– 1 tbsp water (to sprinkle)
Garnishing:
– Fresh coriander leaves (chopped)
– Grated coconut (optional)
Instructions:
1. Prepare the Dhokla Batter:
– In a mixing bowl, combine besan, rice flour, ginger-green chili paste, turmeric powder, salt, and sugar.
– Add lemon juice (or vinegar) and enough water to make a smooth, pourable batter. It should be of similar consistency to pancake batter. Mix well to avoid lumps.
– Let the batter rest for about 10-15 minutes. The batter will thicken a little during this time.
2. Prepare the Steaming Setup:
– Grease your dhokla tray or a shallow heatproof dish with some oil.
– Set up your steamer or a large pot with water and bring it to a boil. If using a regular pot, place a stand or trivet at the bottom to raise the dhokla tray above the water.
3. Add the Rising Agent:
– Just before steaming, add baking soda or Eno to the batter. Stir gently and quickly to mix. You’ll see the batter become bubbly and slightly increase in volume.
4. Steam the Dhokla:
– Pour the batter into the greased tray. Tap the tray gently to release any air bubbles.
– Place the tray in the steamer or pot and cover. Steam the batter on medium heat for **15-20 minutes** or until a toothpick inserted into the center comes out clean.
5. Prepare the Tempering:
– While the dhokla is steaming, heat oil in a small pan.
– Add mustard seeds and let them splutter. Then, add cumin seeds, green chilies, and curry leaves. Sauté briefly until fragrant.
– Add sesame seeds (if using), and cook for another 1-2 minutes. Finally, add water to the pan, mix well, and remove from heat.
6. Finish and Serve:
– Once the dhokla is cooked, remove it from the steamer and let it cool for a couple of minutes.
– Using a knife, cut the dhokla into squares or diamonds.
– Pour the prepared tempering over the dhokla pieces.
– Garnish with freshly chopped **coriander leaves** and optionally, **grated coconut**.
7. Serve Hot:
– Serve your dhokla with tamarind chutney or green chutney for extra flavor!
Tips:
– Baking soda or Eno is essential for the soft, spongy texture, so don’t skip it.
– If you don’t have lemon juice or vinegar, you can try using a pinch of citric acid dissolved in water as an alternative souring agent.
– You can adjust the consistency of the batter by adding a little more water if needed.
Enjoy your yogurt-free dhokla—soft, fluffy, and delicious!
