Staple Gujarati snack, dhokla, is a simple and healthy preparation that can easily be incorporated into your diet plan, especially if you want to avoid high-calorie snacks Made with rice flour and besan, the batter is fermented and then steamed allowing minimal oil usage. The other variations of this snacks are khaman, which is made with only chickpeas and idada also known as idra which is made with different types of lentils instead of chickpeas. The perfect and typical accompaniments with dhokla are hari chutney and meethi chutney. The former is a spicy green chutney made of coriander and mint, and the latter,a sweet and sour tamarind-jaggery one. But you don’t have to limit yourself to just these two, dhokla goes very well with a range of sauces and chutneys. Here are some unique dhokla chutney ideas apart from the usual ones.
Simple green chutney
The basic green chutney has fresh coriander leaves as the key ingredient, which gives this chutney a very fresh taste along with the brilliant green colour. This is the most versatile chutney, served not just with dhoklas but almost all savoury Indian snacks.
1. To make this green chutney for your dhokla, in a wet mixer add 110 gms of green coriander leaves, six pieces of green chilies, 20 gms of roasted chana daal, 5 gms of cumin seeds, 8 gms of sugar, 5 ml of freshly squeezed lemon juice and 3 gms of salt.
2. Grind all the ingredients to make a smooth paste and your chutney is ready to serve with dhokla.
Goodh and Imli ki Chutney (Tamarind and jaggery chutney)
Tamarind is an essential part of most of the Indian households and it is used extensively. This classic sweet and sour condiment is used as a dipping sauce for fried snacks and also used in Indian street food and chaat along with the mint and coriander chutney.
1. To make this chutney you need to wash, soak and boil 50 gms of tamarind for a few minutes. Simmer for some time, deseed and keep it aside to cool.
2. In a saucepan add the tamarind pulp along with 100 gms of jaggery, 5 gms of roasted cumin seed powder, 2 gms of garam masala, 2 gms of black salt, and 3 gms of red chili powder and cook on medium flame for few minutes.
Don't miss: How to store the tamarind and jaggery ft. chef Pankaj Bhadouria
Raw papaya chutney
This grated raw papaya chutney also known as kacha papaya sambharo, tempered with aromatic Indian spices, and is usually served with snacks such as samosa, kachoris. This tongue-tickling, delicious accompaniment can also be part of the chutney platter that you wish to prepare when you make dhoklas.
1. Peel, clean and grate about 150 gms of raw papaya and keep it aside. Then in a bowl of warm water mix 100 gms of palm jaggery to use it later.
2. In a pan, pour about 20 ml of oil, when the oil is hot, add a pinch of asafoetida and crackle 5 gms of cumin seeds, mustard seeds, kalongi (nigella seeds) and saunf (fennel seeds).
3. Add the grated papaya, saute for a few minutes till the papaya softens, add 5 gms of chopped green chilies and 2 gms of black salt to it. Pour the jaggery and water mixture and keep cooking on a slow flame.
4. Adjust the consistency by adding more water if required. When the chutney gets a glossy finish it is ready to be served with dhokla.
Sweet and sour ginger chutney
There is no flavour like the spicy, peppery and pungent flavour of ginger. This versatile tuber works its way into different cuisines. Here is a quick sweet and sour ginger chutney you can prepare when you make a fresh batch of steaming hot dhoklas for your evening snack.
1. Soak 50 gms of tamarind in a bowl of warm water. Clean and grate about 100 gms of ginger and keep it aside. Then in a pan, add 20 ml of sesame oil, heat it and throw in a pinch of asafoetida, 2 gms of mustard seeds.
2. When the mustard seeds crackle, add the grated ginger and cook for a few minutes till the ginger becomes soft. Then add about 3 gms of red chili powder, 50 gms of jaggery, 2 gms of turmeric powder and cook for a few more minutes.
3. When the mixture becomes a thick mass, pour in the tamarind extract and add more water if you need to adjust the consistency. Your sweet and sour ginger chutney is ready to be served with dhokla.
Recipes by chef Sudhir Arora, Executive Chef, Travel Food Services
Ananas saunf aur mirchi dane ki chutney (pineapple, fennel and chilly seed chutney)
Craving for something sweet and spicy? Then this chutney made with pineapple juice is the answer. Easy to whip up in a few minutes, you just need a handful of ingredients to make this one-of-a-kind chutney if you are looking to make your homemade dhokla exciting.
1. In a pan, add 200 ml of pineapple juice and a pinch of red chilli seeds and fennel seeds and cook it over low flame. You can use either canned pineapple juice or the freshly made pineapple juice. If you are using fresh juice, add a little sugar to balance the tartness of the fruit. Cook it till the mixture reduces to half.
2. Once done, allow it to cool and add a pinch of black salt to it. Refrigerate for around 2 hours before serving it to enhance the flavour.
Tulsi, imli aur methi ki chutney (Basil, tamarind and fenugreek seed chutney)
The fresh and quirky mix of tulsi, imli and methi is the perfect condiment to jazz up even the blandest dish. Whip up this chutney in minutes to serve with homemade dhokla or khaman. you can toss all the ingredients into a food processor and whizz it into this perfectly quirky chutney in minutes.
1. In a pan, along with some water, add 10 gms of seedless tamarind pulp and allow it to cook for a while. In the meantime, wash about 20 gms of basil leaves and grind it to a coarse paste.
2. In a pan roast some fenugreek seeds and keep it aside. Now, to the tamarind water mix 20 gms of sugar and cook it for a while, remove from the heat and keep it aside to cool.
3. In a bowl add the tamarind mix, basil paste and roasted fenugreek seeds. Add a pinch of black salt and allow the chutney to refrigerate for an hour or two before serving it with your dhokla.
Recipes by chef Rubal Pupneja, Chef, Hotel Samrat
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