A short recipe video of Super Spongy Dhokla: https://youtu.be/AyH2ztJagzY
A few things to keep in mind:
This one is a really spongy dhokla recipe.
*I have prepared it in microwave, you may even steam the same recipe in a steamer as per the instructions given in the video.
*Just follow everything including the amount of water mentioned in the recipe.
*Sieving besan is must as it helps in introducing air into it which is required to make it super spongy.
*Also, one of the two(dhokla sponge & tempering water) should be chilled and the other one should be piping hot when you pour tempering water over the dhokla for maximum absorption of water into the sponge.
*Turmeric used should be 2 pinch only as more than that will react with baking soda, making dhokla having red patches here and there.
*Do not replace citric acid with lemon juice.
*Citric acid reacts with baking soda doubling up the volume of the batter.
*Mix the baking soda well for a minute only.
*Mix the batter in one direction only as this helps in retaining the entrapped air.
*Add baking soda just before you are going to bake or steam it.
*I have prepared this for kids too but you may increase the green chillies amount in the recipe as per your taste.
*This recipe serves 3-4 people as snacks. You may easily modify it as per your requirements. Incase you want to serve double people, just double up the quantity of each ingredient.
Besan – 1 cup
Water – 3/4 cup(for batter), 1.5 cup(for tempering)
Heeng(Asafoetida) – 3 pinch
Turmeric powder – 2 pinch
Salt – 1.5 tsp
Ginger green chilli paste – 1 tbsp
Powdered sugar – 4 tbsp
Citric acid – 1/2 tsp
Baking soda – 1/2 tsp
Oil – 2 tbsp
Mustard seeds – 1 tsp
Green chillies – 1 to 2 (slit lengthwise)
Curry leaves – a few
Lemon – 1
Coriander leaves, grated coconut, toasted sesame seeds – to garnish
-Sieve besan. Add 2 pinch of heeng, 1tsp salt, 3 tbsp powdered sugar, ginger green chilli paste & citric acid to it.
-Mix in 1/2 cup water first, then add 1 tbsp oil and finally 1/4 cup more water.
-Keep on mixing continuously in one direction for 5 minutes to introduce air inside the batter.
-Cover it and keep aside to rest for 15 minutes.
-Meanwhile, prepare the tempering water.
-In 1 tbsp hot oil, add a pinch of heeng, mustard seeds, slit green chillies, curry leaves, 1/2 tsp salt, 1 tbsp sugar, 1.5 cup water & lemon juice. Let it cool down and then chill it in refrigerator.
-Now, add 1/2 tsp baking soda to the dhokla batter, mix it well for 1 minute and pour it in a greased lined baking dish.
-Bake it in a preheated oven at 160°C for 15 minutes, then in microwave mode(full power,900W), and finally convection mode at 160°C for 5 minutes till the toothpick inserted in the center comes out clean.
– You can even steam the same recipe in a steamer for 25 minutes on medium flame.
-Cut cubes of the ready dhokla sponge and pour the chilled tempering water over hot dhokla for maximum absorption.
-Garnish with coriander leaves, grated coconut & toasted sesame seeds and enjoy!!
‘Cooking for our loved ones with love!’