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APPE DHOKLA RECIPE

Appe Dhokla Recipe with Step-by-Step Photos and Video – A delicious and fluffy snack made from gram flour, Appe Dhokla is soft, mildly tangy-sweet, and perfect for any time of the day. This is an instant version of the traditional Appe Dhokla, offering a quick and easy way to enjoy this tasty treat!

INGREDIENTS

For the Dhokla Batter:

  • 1 cup gram flour (besan)
  • 2 tbsp semolina (sooji)
  • 2 tbsp oil
  • 1 tbsp sugar
  • ⅛ tsp turmeric powder
  • Salt, to taste
  • 1 tsp lemon juice
  • 1 tsp Eno or fruit salt
  • A pinch of asafoetida
  • 1 green chili, chopped
  • ⅔ cup water (or as needed)

For Tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 green chilies, slit
  • ¼ tsp salt
  • 1 tsp sugar
  • 1 tsp lemon juice
  • ½ cup water

INSTRUCTIONS

Preparing the Batter:

  • Gather all the ingredients needed for the batter.
  • In a large bowl, combine besan (gram flour) and sooji (semolina).
  • Add salt, turmeric powder, and asafoetida. Mix well.
  • Add powdered sugar and chopped green chili, then mix again.
  • Gradually add water while whisking until smooth. (Use about ⅔ cup water, but adjust as needed depending on the consistency. The batter should be thick but pourable.)
  • Stir in oil and lemon juice, mixing until the batter is smooth and silky.
  • Beat the batter a few times to incorporate air, making the dhokla light and fluffy.
  • Cover the batter and let it rest for 10 minutes.

Making the Dhokla Appe:

  • Heat an appe pan (or paniyaram pan) on low heat, adding a few drops of oil into each cavity. Tilt the pan to evenly distribute the oil.
  • While the pan heats, add Eno or fruit salt to the batter. Stir quickly in one direction to evenly distribute the Eno, which will cause the batter to froth and bubble.
  • Once the pan is ready, drop spoonfuls of batter into each cavity. Ensure the pan is not too hot to avoid burning the batter.
  • Cover the pan with a lid and let it cook on low heat for 2-3 minutes. Do not open the lid for the first 2 minutes.
  • After 3 minutes, check the dhokla by inserting a toothpick or knife. If it comes out clean, the dhokla is done. If not, cook for another minute.
  • Once cooked, carefully remove the dhokla from the pan using a spoon and set them aside on a plate.

Tempering the Dhokla:

  • For the tempering, heat 1 tbsp of oil in a small pan.
  • Add mustard seeds and let them crackle over low heat.
  • Once the mustard seeds crackle, add the slit green chilies.
  • Add ½ cup of water, salt, sugar, and lemon juice. Stir and let the mixture come to a boil.
  • Once the tempering mixture boils, remove the pan from the heat.
  • Pour the tempering evenly over the cooked dhoklas. It’s best to pour the tempering while the dhoklas are still slightly warm to ensure they absorb the flavors.
  • Garnish with fresh coriander leaves and serve with your favorite chutney.

NOTES

  • The effect of Eno in the batter reduces over time, so it’s best to add it just before cooking to keep the dhoklas light and fluffy.
  • If you don’t have Eno, you can substitute it with baking soda.
  • Ensure that the appe pan is properly greased and cooked on low heat to avoid undercooked centers or burnt outsides.

CANNING BLACKBERRY PIE FILLING

Preserving blackberry pie filling is a wonderful way to capture the abundance of this summer fruit, ensuring you can enjoy it year-round straight from your pantry. This versatile filling isn’t just for pies—it makes a delicious topping for cheesecakes, ice cream, and yogurt, and adds incredible flavor to layered birthday cakes.

INGREDIENTS
For a Single Quart:

  • 3 1/2 cups blackberries (about 2 lbs)
  • 3/4 cup + 2 Tbsp sugar
  • 1/4 cup + 1 Tbsp Clear Jel
  • 1 cup water (or juice)
  • 3 1/2 tsp bottled lemon juice

For a 7-Quart Canner Batch:

  • 6 quarts blackberries (about 14 to 15 lbs)
  • 6 cups sugar
  • 2 1/4 cups Clear Jel
  • 7 cups water (or juice)
  • 1/2 cup bottled lemon juice

INSTRUCTIONS

  • Prepare Your Supplies: Before starting, set up a water bath canner and sterilize jars and lids.
  • Sort and Clean the Blackberries: Pick through the berries, removing stems, leaves, and debris. Wash and drain thoroughly. If using frozen berries, thaw them in a colander over a bowl, saving the juice.
  • Blanch the Blackberries: Boil a few quarts of water, then blanch the berries for 30 seconds to 1 minute until heated through. Work in small batches, handling gently to avoid breaking the fruit. Remove with a slotted spoon and keep warm. (See notes on why blanching is crucial.)
  • Prepare the Clear Jel Mixture: In a large pot, combine sugar and Clear Jel. Add cold water or juice, whisking until the Clear Jel dissolves completely. Do not heat the mixture until fully dissolved. (See notes for details.)
  • Cook the Mixture: Heat the pot over medium-high heat, whisking constantly, until the mixture thickens and begins to bubble. Add the lemon juice and cook for 1 more minute.
  • Add the Blackberries: Turn off the heat and gently fold in the drained blackberries.
  • Fill the Jars: Spoon the mixture into jars, leaving a generous 1-inch headspace. Use a utensil to remove any air bubbles.
  • Seal and Process: Place lids on jars and tighten rings to finger-tight. Process in a water bath canner for 30 minutes, adjusting for altitude.
  • Cool and Store: Once processing is complete, turn off the heat and let jars sit in the canner for 10 minutes before removing. Cool jars on the counter for 12 to 24 hours, then check seals. Refrigerate any unsealed jars for immediate use.

Properly canned jars can be stored for up to 12 months in a cool, dry place. Refrigerate after opening.

NOTES

  • Blanching the Fruit: This is a hot pack recipe, and pre-blanching ensures the fruit won’t float, prevents excess juice from diluting the filling, and ensures proper cooking for safe canning. Do not skip this step.
  • Dissolving Clear Jel: Always dissolve Clear Jel in cold water to prevent clumping. Avoid using hot water or blanching water—it will create a lumpy mess.
  • Headspace and Siphoning: Leave at least 1 inch of headspace to minimize siphoning, which can cause a sticky mess but doesn’t affect safety if jars remain sealed. Allow jars to cool in the canner for 10 minutes after processing to reduce siphoning risk.