Ingredients

  • Serves 6 people
  • dhokla batter:

    200 g besan (gram flour)

  • 25 g sooji (semolina) 

  • 20 g ginger-green chili paste (10 g ginger + 10 g green chilies)  

  • 5 g turmeric powder

  • 2 g hing (asafoetida)

  • 3 g baking soda

  • 5 g lime juice

  • 150 ml water 

  • 2 to 3 g salt

     

  • temper:

    8 g oil

  • 50 g water

  • 5 g mustard seeds

  • 5 g cumin seeds 

  • 8 g white sesame seeds

  • 8 to 10 curry leaves

  • 1 green chili (finely-chopped)

  • 5 g lime juice

  • 5 g sugar

     

  • garnish:

    fresh coriander leaves (finely-chopped)

  • freshly-grated coconut

Dhokla
Recipe Courtesy of
Asian Food Network

Dhokla

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Dhokla is a famous snack time recipe from the India’s western province of Gujarat. This eggless gram flour cake is steamed and leavened (or aerated), while topped with a lip-smacking temper. The flavors of Dhokla predominantly consists of curry leaves, mustard seeds and some sweetness through sugar.
  • Easy
  • 10 min
  • 15 min
  • 15 min
  • 3 steps
  • 19 Ingredients
  • Easy
  • 3 steps
  • 19 Ingredients
  • 10 min
  • 15 min
  • 15 min

Instructions

  1. Set up steamer and Make the Dhokla batter

    • Grease a steamer pan with some oil. Add 1 liter water to the bottom of the steamer and let it come to a boil.
    • In a large bowl, add the Besan, turmeric powder, Hing, lime juice, ginger-green chili paste and 2 to 3 g salt. Stir well to combine.
    • Add the water to the batter and increase the amount as required to make a thick, yet flowing batter. The amount of water required depends on the quality of Besan.
    • Stir and add the Sooji. Stir well to achieve a smooth, thick batter without any lumps.
    • The batter should be thick, yet flowing. If the batter becomes too thin, add 20 g of Besan to it.
    • Add the baking soda to the batter. Stir quickly and briskly.
    • The baking soda should be mixed evenly with the batter, you will get an uneven texture in the Dhokla if it is not mixed evenly.
    • The batter should froth and become bubbly. If the batter looks flat with no air bubbles then it is not right.
    Set up steamer and Make the Dhokla batter


  2. Steam the Dhokla

    • Pour the Dhokla batter in your prepared steamer pan.
    • Ensure that water is rapidly boiling so that you have the most amount of steam. If the amount of water in the steamer looks less, you can add more and wait for it to come to a boil.
    • Place the pan in the steamer and steam the Dhokla for about 10 to 15 minutes. 
    • The amount of time needed to steam the Dhokla will depend on the size of the steamer. For smaller steamers and pans, you will have to steam the Dhokla for 10 to 12 minutes. However, for larger steamers and pans, you might have to increase the time to 20 minutes. 
    • To check if the Dhokla is steamed properly, take a small knife or wooden skewer and insert into the center of the Dhokla. If the knife or skewer comes out clean, the batter is cooked. If there is batter stuck to it, you need to steam it for a few more minutes.
    • Once cooked, remove the pan from the steamer and set aside to cool.


  3. Make the Tadka (temper) for the Dhokla

    • In a small pan over medium heat, add oil and heat. Add mustard seeds and cook them until you hear a crackling sound.
    • Add the cumin seeds, curry leaves and finely-chopped green chili.
    • Stir and cook for about 1 minute, then add the sesame seeds fry until the sesame seeds turn light brown.
    • Add the water. Be very careful while adding water as the mixture sizzles and can splatter.
    • Add the sugar and stir. Allow the tempering mixture to come to a boil.
    • Then, pour this tempering mixture evenly on the Dhokla.
    Make the Tadka (temper) for the Dhokla


Plate and Serve!

Once the Dhokla is at room temperature, cut it into 2-inch X 2-inch squares. Serve Dhokla at room temperature in a plate, and garnish with chopped coriander and freshly-grated coconut.

Plate and Serve!

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    Ingredients
    • Serves 6 people
    • dhokla batter:

      200 g besan (gram flour)

    • 25 g sooji (semolina) 

    • 20 g ginger-green chili paste (10 g ginger + 10 g green chilies)  

    • 5 g turmeric powder

    • 2 g hing (asafoetida)

    • 3 g baking soda

    • 5 g lime juice

    • 150 ml water 

    • 2 to 3 g salt

       

    • temper:

      8 g oil

    • 50 g water

    • 5 g mustard seeds

    • 5 g cumin seeds 

    • 8 g white sesame seeds

    • 8 to 10 curry leaves

    • 1 green chili (finely-chopped)

    • 5 g lime juice

    • 5 g sugar

       

    • garnish:

      fresh coriander leaves (finely-chopped)

    • freshly-grated coconut

    Nutrition
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