Dabeli Dhokla
Planning to offer distinctive appetizers at your Diwali celebration or any gathering? Try crafting these delectable Dabeli Dhoklas! A fusion of Gujarat's renowned Khaman Dhokla and the popular street food Dabeli from Kutch.
Ingredients
- 2 cup (184 Grams) Besan (Gram flour) (Sieved and then measured)
- 3 tablespoon (34 grams) Sooji Rawa / Semolina
- 3 tablespoon Sugar
- 1 teaspoon Citric acid Nimbu ke Phool
- 6 tablespoon Oil
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- 3 teaspoon eno fruit salt
- 1 cup + 3 tablespoon Water
For dabeli
- 450 grams Potato Boiled peeled and mashed potatoes (about 1 and ¾ cup)
- 3 ½ tablespoon Dabeli Masala
- 1 tablespoon Peanut oil
Instructions
Pre-prep work
- Boil potatoes, peel the skip, and mash it very well. Keep it aside.
- Make the sweet chutney and garlic chutney and keep it aside. Make sure your chutneys are pourable i.e on a thinner side. You can add water and adjust the consistency.
Make Dhokla Batter
- Sieve Gram flour (Besan) in a big mixing bowl at least once. This step is really important. Take 2 cups of Besan in a mixing bowl.
- Now add sooji (semolina), salt, citric acid (Limbu na Phool), Turmeric powder, sugar. Mix everything well.
- Now slowly, add water, a little at a time, and mix them very well. Make the lump-free batter. It should be easy to pour consistency (not too thick, not too thin) batter.
- Add oil and whisk the batter well for about 2 to 3 minutes. This is another really important step. Cover the batter bowl and let it rest for 15 minutes.
Dabeli Masala
- While dhokla batter is resting, let’s make dabeli stuffing.
- Heat peanut oil in a pan. Add dabeli masala and ½ cup water. Mix very well and let it come to a boil. Make sure to break all the lumps of the dabeli masala (if any).
- Now add mashed potatoes and mix everything very well. Let the mixture cook for about 2 to 3 minutes on medium flame. Keep stirring in between.
- Switch off the flame and let it cool down completely.
Steaming the Dhokla
- Meanwhile, grease your 2 pans or thali with oil. I have taken a 9-inch diameter plate. Make sure your thali is a bit tall.
- Add water to your steamer, cover the steamer, and let the water boil.
- Once the 15 minutes are over, just before steaming, open the lid of the batter bowl, and divide the batter into 2 parts.
- Take one part of the batter, add one and a half teaspoons fruit salt (ENO) into the batter and mix it gently. The mixture will rise immediately. DON’T over mix it.
- Pour it immediately into a greased pan, place it in a steamer, cover the steamer, and steam it for 10 minutes over medium to high heat. Don’t open it for the first 8 minutes.
- Once 10 minutes are over, insert a toothpick or knife to check if it is done or not. If a toothpick or knife comes out clean, it is done. If it’s not then let it cook for 2 more minutes.
- Switch off the flame, take out the dhokla plate and let the dhokla cool down for at least 10 minutes.
- Add remaining one and half teaspoon eno in the remaining 2nd part of the batter, mix the batter, and Steam it dhokla. Let it cool down.
- Now every component is ready. It’s time to assemble.
Assemble
- When the khaman becomes lukewarm or cool, then with a butter knife gently slid along the edges.
- Keep a plate or tray on top of the pan. Invert the pan. If greased well, the khaman will easily get inverted on the plate.
- Take one base of the dhokla, Brush it with water. You will need about 2 to 3 tablespoon of the water).
- Apply all of the dabeli mixtures evenly.
- Then place the 2nd base of the dhokla on top.
- Sprinkle masala peanut, pomegranate, onion, sev, grated coconut, and chopped cilantro.
- Then cut Dabeli dhokla into desired pieces. I have cut it into 16 square pieces.
- Your Dabeli dhokla is ready. Serve it with garlic chutney. Enjoy!
Steaming the dhokla in instant pot
- Add 2 cups of water in the inner pot of the IP,
- Place the trivet, Turn IP on saute mode, let the water comes to a boil.
- Divide the batter into 4 parts. Take 1 part of the batter, add 1 teaspoon eno. Mix well.
- Grease a 6-inch diameter pan with oil. Add the batter.
- Place the greased pan filled with batter, cover the IP with the lid, set Instant Pot to Steam mode, with an external timer for 10 mins. (Note: Timer function does not work with Steam/Venting, so an external timer is needed).
- Once the timer goes off, Press Cancel and open the Instant Pot after 5 minutes Carefully take out the dhokla bowl. Steam the remaining 3 batches the same way.
- Then follow the assembling steps.
Nutrition
Calories: 191kcalCarbohydrates: 19gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 278mgPotassium: 328mgFiber: 6gSugar: 5gVitamin A: 2212IUVitamin C: 2mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!