Dhokla is a soft, spongy, and savory steamed cake made from gram flour or rice-lentil batter, originating from the Indian state of Gujarat. A healthy and delicious snack, it’s perfect for breakfast, tea-time, or as a party appetizer. Here’s an easy recipe to make this flavorful dish at home.
Ingredients
For the Batter:
1 cup besan (gram flour)
1/4 cup semolina (optional, for texture)
1 tablespoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 tablespoon lemon juice
1 teaspoon Eno fruit salt (or baking soda)
1 teaspoon sugar
Salt – to taste
3/4 cup water – as needed to form a smooth batter
For Tempering:
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds (optional)
8-10 curry leaves
2 green chilies – slit lengthwise
1/2 cup water
1 teaspoon sugar
For Garnishing:
Freshly chopped coriander leaves
Grated coconut (optional)
Instructions
Step 1: Prepare the Batter
In a mixing bowl, combine besan, semolina (if using), turmeric powder, sugar, and salt. Mix well.
Add ginger-green chili paste, lemon juice, and water. Whisk to make a smooth, lump-free batter.
Just before steaming, stir in Eno fruit salt or baking soda and mix gently. The batter will become airy and light.
Step 2: Steam the Dhokla
Grease a round or square steaming plate with oil.
Pour the batter into the greased plate, filling it halfway to allow room for rising.
Place the plate in a steamer or large pot with boiling water. Cover and steam on medium heat for 15-20 minutes, or until a knife inserted in the center comes out clean.
Once done, remove from the steamer and let it cool slightly.
Step 3: Temper the Dhokla
Heat oil in a small pan. Add mustard seeds and let them splutter.
Add sesame seeds, curry leaves, and green chilies. Sauté for a few seconds.
Add water and sugar. Stir until sugar dissolves.
Pour this tempering evenly over the steamed dhokla.
Step 4: Garnish and Serve
Cut the dhokla into square or diamond-shaped pieces.
Garnish with chopped coriander leaves and grated coconut, if desired.
Serve with green chutney or tamarind chutney.
Variations
Khaman Dhokla: A fluffier and slightly sweeter version, made with more sugar and skipping semolina.
Rava Dhokla: Made entirely with semolina for a different texture.
Moong Dal Dhokla: Use soaked and ground moong dal instead of gram flour.
Tips for Perfect Dhokla
Fresh Batter: Add Eno or baking soda only when you’re ready to steam, for the best rise.
Even Texture: Sift the besan to remove lumps before mixing.
Consistent Steaming: Ensure the water in the steamer is boiling before placing the batter.
Healthier Alternatives
Microwave Dhokla: Cook the batter in a microwave-safe dish for 4-5 minutes.
Air-Fried Dhokla Bites: Cut steamed dhokla into pieces and air fry until crisp for a unique twist.
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