How To Make Dhokla Without Steamer

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Introduction

Have you ever been craving a delicious plate of dhokla, but realized you don’t have a steamer at home? Don’t worry, you can still satisfy your cravings by learning how to make dhokla without a steamer. Dhokla is a popular savory snack from the Indian state of Gujarat, made from fermented rice and chickpea flour. It is often served with chutney or as part of a larger meal.

The traditional way to make dhokla is by steaming the batter in a specialized steamer. However, not everyone has access to a steamer, especially if you’re a beginner in the kitchen or have a limited cooking setup. But fret not! There are alternative methods that can yield equally delicious and fluffy dhoklas, without the need for a steamer.

In this article, we will explore three different methods to make dhokla without a steamer. You’ll be surprised at how easy and versatile these methods are, allowing you to whip up a batch of mouthwatering dhoklas whenever the craving strikes.

Ingredients

Making dhokla without a steamer requires a few simple ingredients that you may already have in your kitchen. Here’s what you’ll need:

• 1 cup of besan (gram flour)
• 1 tablespoon of semolina (optional)
• 1 tablespoon of yogurt
• 1 teaspoon of ginger paste
• 1 teaspoon of green chili paste
• 1 teaspoon of sugar
• 1 teaspoon of lemon juice
• 1 teaspoon of Eno fruit salt
• 1/2 teaspoon of turmeric powder
• Salt to taste
• Water as needed
• For tempering:
• 2 tablespoons of oil
• 1 teaspoon of mustard seeds
• 1 teaspoon of sesame seeds
• A pinch of asafoetida (hing)
• Curry leaves (optional)
• Coriander leaves for garnish

These ingredients can be easily found in local grocery stores or your pantry. If you don’t have some of the items, you can make substitutions based on your preferences or the availability of ingredients. Now that you have your ingredients ready, it’s time to learn the methods of making dhokla without a steamer.

Method 1: Using a Pressure Cooker

If you have a pressure cooker at home, you can use it as a makeshift steamer to make delicious dhoklas. Follow these steps:

1. Grease a round cake pan or a steel plate that fits inside the pressure cooker. This will be the container for your dhokla batter.
2. In a mixing bowl, combine besan, semolina (if using), yogurt, ginger paste, green chili paste, turmeric powder, sugar, lemon juice, and salt. Gradually add water to make a smooth and thick batter. Make sure there are no lumps.
3. Add Eno fruit salt to the batter and mix gently. You will notice the batter becoming frothy and light.
4. Pour the batter into the greased cake pan or steel plate, making sure it’s spread evenly.
5. Heat the pressure cooker on medium heat with about 1-2 cups of water at the bottom. Place a trivet or a small, heatproof stand inside the cooker to elevate the cake pan or plate.
6. Carefully place the cake pan or plate with the dhokla batter on top of the trivet.
7. Cover the pressure cooker with its lid, without using the pressure valve. Steam the dhokla on medium heat for about 15-20 minutes or until a toothpick inserted comes out clean.
8. Once cooked, remove the cake pan or plate from the pressure cooker and allow it to cool for a few minutes.
9. In a small saucepan, heat oil and add mustard seeds. Once they start spluttering, add sesame seeds, asafoetida, and curry leaves (if using). Cook for a few seconds and remove from heat.
10. Pour the tempering over the dhokla and garnish with coriander leaves.
11. Cut the dhokla into desired shapes and serve hot with chutney or enjoy it as it is!

Using a pressure cooker as a steamer provides the necessary heat and steam to cook the dhokla to perfection. The result is soft, fluffy, and flavorful dhoklas ready to be devoured!

Method 2: Using a Deep Pot or Saucepan

If you don’t have a pressure cooker, don’t worry! You can still make dhokla using a deep pot or saucepan. Follow these steps:

1. Grease a round cake pan or a heatproof dish that fits inside the pot. This will be the container for your dhokla batter.
2. In a mixing bowl, combine besan, semolina (if using), yogurt, ginger paste, green chili paste, turmeric powder, sugar, lemon juice, and salt. Gradually add water to make a smooth and thick batter. Make sure there are no lumps.
3. Add Eno fruit salt to the batter and mix gently. The batter will become frothy and light.
4. Pour the batter into the greased cake pan or dish, ensuring it’s spread evenly.
5. Fill a deep pot or saucepan with about 1-2 cups of water. Place a heatproof stand or a small upturned bowl inside the pot.
6. Place the cake pan or dish with the dhokla batter on top of the stand. The water should be at a level that it doesn’t touch the bottom of the pan or dish.
7. Cover the pot with a tight-fitting lid. Steam the dhokla on medium heat for about 15-20 minutes or until a toothpick inserted comes out clean.
8. Once cooked, carefully remove the pan or dish from the pot and allow it to cool for a few minutes.
9. In a small saucepan, heat oil and add mustard seeds. When they start crackling, add sesame seeds, asafoetida, and curry leaves (if using). Cook for a few seconds and remove from heat.
10. Pour the tempering over the dhokla and garnish with fresh coriander leaves.
11. Cut the dhokla into desired shapes and serve hot with chutney or enjoy it as it is!

The deep pot or saucepan acts as a steamer, creating the necessary steam to cook the dhokla. With this method, you can still achieve soft and fluffy dhoklas without the need for a traditional steamer.

You can make dhokla without a steamer by using a pressure cooker. Simply pour water into the pressure cooker, place a trivet inside, and then place the dhokla batter in a greased pan on top of the trivet. Steam for about 15-20 minutes with the pressure cooker lid on but without the whistle.

Method 3: Using a Microwave

If you’re looking for a quick and convenient way to make dhokla, using a microwave is the perfect option. Follow these steps:

1. Take a microwave-safe bowl and grease it with oil or cooking spray. This will prevent the dhokla from sticking to the bowl.
2. In a mixing bowl, combine besan, semolina (if using), yogurt, ginger paste, green chili paste, turmeric powder, sugar, lemon juice, and salt. Gradually add water to make a smooth and thick batter. Ensure there are no lumps.
3. Add Eno fruit salt to the batter and mix gently. The batter will become frothy and light.
4. Pour the batter into the greased microwave-safe bowl, filling it about halfway.
5. Place the bowl in the microwave and cook on high power for 3 minutes.
6. After 3 minutes, check the dhokla by inserting a toothpick. If it comes out clean, the dhokla is cooked. If not, microwave for another 1-2 minutes until fully cooked.
7. Once cooked, remove the bowl from the microwave and allow it to cool for a few minutes.
8. In a small saucepan, heat oil and add mustard seeds. When they start crackling, add sesame seeds, asafoetida, and curry leaves (if using). Cook for a few seconds and remove from heat.
9. Pour the tempering over the dhokla and garnish with fresh coriander leaves.
10. Cut the dhokla into desired shapes and serve hot with chutney or enjoy it as it is!

The microwave method is ideal when you’re short on time or prefer a hassle-free way of making dhokla. It produces a fluffy and tasty result, making it a great option for a quick snack or breakfast.

Tips and Variations

Now that you know how to make dhokla without a steamer, here are some additional tips and variations to enhance your dhokla-making experience:

• If you prefer a tangier flavor, you can increase the amount of lemon juice in the batter.
• Add grated vegetables like carrots, cabbage, or spinach to the batter for an added crunch and nutritional boost.
• For a spicier kick, increase the amount of green chili paste or add finely chopped green chilies.
• Experiment with different toppings for your dhokla. You can sprinkle shredded coconut, roasted peanuts, or sesame seeds on top.
• To add an extra layer of flavor, temper the dhokla with mustard seeds, dried red chilies, and curry leaves.
• Try using different flours like rice flour or wheat flour instead of besan for a unique twist.
• For a healthier option, you can replace semolina with oats or add flaxseeds to the batter.
• To make your dhokla look more appealing, use a round cake pan or a silicone mold to create different shapes and sizes.
• Make sure to grease the container well before pouring the batter to prevent sticking.
• Allow the dhokla to cool down slightly before cutting it into shapes to prevent crumbling.
• Serve the dhokla with a side of tangy green chutney or sweet tamarind chutney for a burst of flavors.

These tips and variations will help you customize your dhokla according to your taste preferences and add your own creative touch to the recipe!

Conclusion

Learning how to make dhokla without a steamer opens up a world of possibilities in the kitchen. Whether you have a pressure cooker, a deep pot, or even just a microwave, you can enjoy this delicious Gujarati snack in the comfort of your own home. By following the methods outlined in this article, you can create soft, fluffy, and flavorful dhoklas that are sure to satisfy your cravings.

Whether you choose to use a pressure cooker, a deep pot, or a microwave, each method has its own charm and convenience. The pressure cooker method provides an authentic steaming experience, while the deep pot or saucepan method offers flexibility. The microwave method, on the other hand, is quick and efficient, perfect for those busy days when you need a snack in a hurry.

Remember to play around with different flavors and toppings to personalize your dhokla. Add your favorite vegetables, spices, or even experiment with different types of flours. The possibilities are endless, and you can create a dhokla that suits your taste preferences perfectly.

So, the next time you find yourself craving dhokla but don’t have a steamer, don’t despair. Give one of these methods a try and enjoy the delightful taste of freshly made dhoklas right at home. Prepare a batch for your family, friends, or even as a treat for yourself. Dhokla is not only a delicious snack but also a symbol of the rich culinary heritage of Gujarat. Happy cooking!