Gluten freeIndianVeganVegetarians

Dhokla Vegan

by bhavesh
written by bhavesh
Dhokla a gujarati dish

You don’t have to be from Gujarat to have tasted dhokla. Its an “anytime” dish, a dish you can eat any time of the day for breakfast,  as a part of a meal or even a midnight snack. Dhokla is made from batter that you steamed till it’s like a soft fluffy pillow. Cooled, layer with mint and chilli chutney and cut into squares garnished with fresh coriander and chillies. This very same dhokla can be crumbed and served with accompaniments like assorted chutneys, fried green chillies and a delicious raw papaya salad.  Usually made with yogurt I have made vegan using silken tofu and taken out the need for oil to keep it super healthy. It is a quick recipe which makes a delicious snack anytime of the day.

Dhokla a gujarati dish

Dhokla (Vegan)

You don’t have to be from Gujarat to have tasted dhokla. Its an “anytime” dish, a dish you can eat any time… Indian Dhokla European Print This
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 cups white rice
  • 3/4 cup udad dal
  • 1/4 cup chana dal
  • 4-5 green chillies, minced
  • 1-2 chunks of ginger, minced
  • 100- oz package of silken soft tofu
  • 1/2 cup lemon juice
  • 1/2 tsp Eno Fruit Salt (you can find this at any Indian grocery store-- it's primarily meant to fight indigestion)
  • Salt to taste
  • 1/2 cup finely chopped coriander leaves
  • A pinch of cayenne pepper to sprinkle on the dhokla (optional)
  • For Chutney (Optional)
  • 2 green chillies
  • Hand full of mint
  • Handful of coriander
  • 1 tbsp desecrated coconut
  • 1 tsp Salt (to taste)
  • 1/2 lemon squeezed

Instructions

  1. Soak the rice and the dals together for about 8 hours or overnight.
  2. Drain, then blend with some water to make a rather smooth paste. You will need a fairly powerful blender for this, I like the Indian blenders they are super powerful
  3. Add the tofu, chillies, ginger and lemon juice and salt and blend a little more until everything's nicely mixed.
  4. Set aside for 2-6 hours to ferment. I would recommend two hours if you don't want your dhokla sour
  5. I have a steamer to do this which allows me to steam multiple dishes. However if you do not you can steam by greasing a baking dish or metal dish with sides at least 2-3 inches high. Heat about 1 inch water in a pan that the dish will fit into and let it come to a boil
  6. Pour the batter about 1 inch deep in the steaming dish, you should steam at least 2 dishes so you can add the chuntney in the middle. Now add the Eno Fruit Salt and stir gently, in a single direction, until just mixed.
  7. Carefully place the dishes into the steamer (or pan if you don't have a steamer)
  8. Cover  and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the center comes out clean.
  9. Remove, allow it to cool a little
  10. Grind chillies, mint, coriander, coconut, salt and squeed lemon together to make the chutney
  11. When dhokla is cool enough layer as a cake with chutney in the middle
  12. Cut into squares and garnish with  coriander and chillies
  13. Serve with a tamarind chutney or on its own and most of all enjoy

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