Dhokla Recipe
Dhokla is a light, fluffy, and savory steamed cake made from gram flour (besan). A popular Gujarati snack, it’s loved for its soft texture and tangy-sweet flavor. Whether you serve it as breakfast, a tea-time snack, or during festivals, this khaman dhokla is sure to win hearts every time.
Equipment
- Steamer or Idli Cooker - To steam the dhokla (you can also use a large deep pan or pressure cooker without whistle).
- Dhokla Plate / Flat Round Pan - A steel or aluminum plate that fits inside your steamer.
- Mixing Bowl - To prepare the batter.
- Whisk or Spoon - For mixing the batter smoothly.
- Katori (small bowl) - To measure and pour the batter if needed.
- Spatula or Knife - For cutting the dhokla into pieces after steaming.
- Small Pan / Tadka Pan - For preparing the tempering (mustard seeds, curry leaves, etc.).
- Ladle / Spoon - To pour the tempering evenly over dhokla.
- Toothpick or Knife Tip - To check if the dhokla is steamed properly.
- Serving Plate / Tray - For final presentation and garnishing.
Ingredients
For the Batter:
- 1 cup gram flour besan
- 1 tablespoon semolina rava/suji - optional for texture
- 1 tablespoon sugar
- 1 teaspoon salt or as per taste
- ¼ teaspoon turmeric powder
- 1 teaspoon lemon juice or citric acid - ¼ tsp
- 1 teaspoon Eno fruit salt or baking soda
- ¾ cup water adjust for a smooth batter
For Tempering (Tadka):
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- –2 green chilies slit
- –10 curry leaves
- ½ cup water
- 1 teaspoon sugar
- 1 teaspoon lemon juice
For Garnish:
- Fresh coriander leaves finely chopped
- Grated coconut optional
Instructions
Step 1: Prepare the Batter
- In a mixing bowl, combine besan, semolina, sugar, and salt.
- Add lemon juice and water gradually to make a smooth, lump-free batter.
- Just before steaming, add Eno fruit salt and mix gently in one direction. The batter will become frothy and light.
Step 2: Steam the Dhokla
- Grease a dhokla plate or any flat-bottomed pan with a few drops of oil.
- Pour the batter into the plate and tap lightly to even it out.
- Place in a steamer and steam for 15-20 minutes on medium heat.
- Check with a toothpick - if it comes out clean, it’s done.
- Let it cool slightly, then cut into square or diamond pieces.
Step 3: Prepare the Tempering
- Heat oil in a small pan. Add mustard seeds and let them crackle.
- Add green chilies and curry leaves - sauté for a few seconds.
- Add ½ cup water, sugar, and lemon juice. Mix well and bring to a quick boil.
- Pour this tempering evenly over the steamed dhokla.
Step 4: Garnish & Serve
- Sprinkle chopped coriander and grated coconut on top. Serve warm or at room temperature with green chutney or sweet tamarind chutney.
Notes
Tips for Perfect Dhokla:
- Always add Eno right before steaming for best sponginess.
- Don’t overmix after adding Eno; it can deflate the batter.
- For extra flavor, you can add a pinch of turmeric or ginger-green chili paste to the batter.
- If you don’t have a steamer, use a large pan or cooker (without whistle).