Tandoori Dhokla Recipe – Instant Spongy Nylon Khaman without ENO – CookingShooking
Hey Foodies, Dhokla is a specialty snack of Gujarat; but now easily available in all parts of India. Dhokla is a savory steamed light, airy and spongy snack similar to a cake. It is made with besan which is the main ingredient along with some baking powder, which plays an important role in puffing up the dhokla. It is then steamed and then tossed is a mustard seeds tadka. Well this was the traditional description, in today’s recipe we have gone a step further and given it a twist. We have marinated the steamed dhokla into a delicious spicy yougurt base tandoori masala, and then tossed it in a pan. Yummy and super easy to make. Let’s get started!
RECIPE VIDEO
RECIPE CARD
Tandoori Dhokla Recipe – Instant Spongy Nylon Khaman without ENO – CookingShooking
Hey Foodies, Dhokla is a specialty snack of Gujarat; but now easily available in all parts of India. Dhokla is a savory steamed light, airy and spongy snack similar to a cake. It is made with besan which is the main ingredient along with some baking powder, which plays an important role in puffing up the dhokla. It is then steamed and then tossed is a mustard seeds tadka. Well this was the traditional description, in today’s recipe we have gone a step further and given it a twist. We have marinated the steamed dhokla into a delicious spicy yougurt base tandoori masala, and then tossed it in a pan. Yummy and super easy to make. Let’s get started!
INGREDIENTS:
For the dhokla
- Warm water - 1/2 cup
- Citric Acid - 1 tsp or lemon juice 2 ½ tsp
- Sugar - 3 tsp
- salt - 1/2 tsp
- Yellow colour - 1 pinch
- Yellow Chili Powder - 1/2 tsp or white chili powder
- oil - 2 tbsp
- Besan - 130 gms
- oil - for brushing the tin
- baking soda - 1/2 tsp
- Water - 1 tbsp
For the tandoori marinade
- Red Chili Paste - 2 tbsp
- Black Salt - 1/2 tsp
- Chat Masala - 1/2 tsp
- Dahi / Curd - 1/2 cup
- Mint leaves - 1 tbsp finely chopped
- Coriander Leaves - 2 tbsp finely chopped
- Dahi - 2 tbsp
- Mustard Oil - 1 tbsp
- Mustard Seeds - 1 tsp
- Ginger Garlic Paste - 1/2 tsp optional
- oil - as required to cook
RECIPE STEPS:
-
In a large mixing bowl pour warm water, citric acid, sugar, salt and yellow food coloring. Give it a good stir.
-
Add yellow chili powder and stir, then add oil and stir again.
-
Next add the besan, using a spoon combine everything and make a batter. Once everything combines, use a whisk and then start to whisk everything once again for 5 minutes. The batter should be fluid consistency.
-
Grease a 5.5 inch cake tin with oil; ensure you grease the sides as well.
-
Now dilute the baking soda with 1 tbsp of water and then add it to the batter, using your hands start mixing. Please mix the batter only in one direction. Pour the batter into the greased tin and set aside.
-
Pour water into the idli steamer and place a cookie cutter or a katori in the center, this will elevate the height and then place the dhokla on top.
-
Cook the dhokla over medium heat for 15 minutes. After 15 minutes to cooking, lower the flame and cook for further 5 minutes. If the flame is high then the dhokla’s will crack.
For the tandoori marinade
-
In a large mixing bowl combine, red chili paste, black salt, chat masala, mint leaves, coriander leaves and dahi. Combine everything to make a marinade.
-
In a tadka pan pour oil and heat it up over high heat, until hot and smoky. This will bring out the tandoori flavour.
-
Once the oil is hot, turn off the flame and then add the mustard seeds, allow it to crackle. Then add the ginger garlic paste, give it a final stir, add it to the tandoori marinade.
-
Mix everything until well combined, the tandoori marinade is ready.
For making the tandoori dhokla
-
Remove the dhokla from the steamer and place cake tin on a wire rack; allow the dhokla to cool for 30 minutes.
-
Cut the dhokla into squares; coat the dhokla pieces in the tandoori marinade. Ensure there is no moisture in the marinade, otherwise the dhokla’s will absorb the moisture and it will be difficult to cook it.
-
In a pre-heated non-stick frying pan, pour the oil and then add the tandoori dhokla’s one piece at a time, using a tong.
-
Cook them over high heat for about 30 seconds on each side. Keep flipping the dhokla’s. Once done place them in a serving plate.
Serve
-
Sprinkle fresh coriander leaves and serve the Tandoori Dhokla’s with some onions and green chutney.
RECIPE NOTES :
Notes: You have to use yellow color and not haldi as it will change the color of the dhokla because of the reaction with baking soda, hence avoid it. Avoid using red chili powder or black pepper powder; this will change the colour of the dhokla. Use yellow chili powder. Preferably use a fine quality of besan which is also called as Bombay besan, if it’s not available then use regular besan. Red chili paste made with red chilies, salt and oil. Tips: Please do not use a mixer grinder to blend the besan, use a spoon, whisk or a fork for mixing the dhokla batter. Whisking the batter will incorporate lot of air and this will make the dhokla fluffy. Whisking also makes the batter very fluid. The dhokla batter puffs only at two stages once while whisking and second when you add the ENO. If you bake the dhokla then they might dry out, hence cooking in a pan is advisable.