Winter Snack: How to make Dhokla in a pressure cooker

Are you craving something healthy and light? If yes, then this vegetarian snack dish of Gujarat will surely satiate your taste buds. Made with a fermented batter of gram flour, curd, and a sweet and tangy tempering, Dhokla is a steamed treat of the states and goes well with tamarind or coriander chutney of the side. Scroll down to read the art of making it in a pressure cooker.

1 cup gram flour 1 cup, 1/2 cup semolina, salt to taste, 3/4 cup curd, 1/2 tsp turmeric, 1/2 tsp baking soda, 5 tbsp vegetable oil, 1 tbsp mustard seeds, 5 green chilli, 2 tbsp sugar, 1 tsp lemon juice, 8-10 curry leaves

In a mixing bowl, add gram flour, semolina, curd, salt, turmeric and 1 tbsp oil. Mix well.

Add baking soda, mix well and pour the batter in a greased tin.

Preheat a pressure cooker with ½ cup water for 5 mins, place the tin and cover the lid without a whistle.

Steam it for 18-20 mins and once down allow the Dhokla to cool down.

Take a small pan, add leftover oil, mustard seeds, curry leaves, and green chilli. Allow the mixture to splutter.

Add sugar and two cups of water. Bring it to a boil, add lemon juice, and pour it over the dhokla. This light syrup seeps into the sponge, balancing tanginess and sweetness while keeping the dhokla soft, moist, and delicately flavoured.

Cut dhokla in desired shapes and serve hot with green chutney.

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