Dhokla Recipe

Ingredients

• 150 grams Besan (sifted to remove lumps)
• 2 tablespoons Semolina (fine sooji, adds softness)
• 2 teaspoons Ginger‑Green Chili Paste (homemade or store‑bought)
• 0.33 teaspoons Turmeric Powder (adds color, use sparingly)
• 1 teaspoon Salt (or to taste)
• 0.33 teaspoons Granulated Sugar (balances flavor)
• 1.5 tablespoons Eno Fruit Salt (leavening agent, gives dhokla its rise)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 tablespoon Vegetable Oil (neutral oil for batter)
• 150 ml Water (lukewarm, approx ½ glass)
• 1 tablespoon Oil for Greasing (to grease the steaming tin)
• 2 tablespoons Oil for Tempering (for tadka)
• 0.125 teaspoons Asafoetida (Hing) (pinch, optional)
• 1 teaspoon Mustard Seeds (for tempering)
• 3 Green Chilies (sliced)
• 1 sprig Curry Leaves (fresh)
• 0.5 teaspoons Sugar (for tempering)
• 0.25 teaspoons Salt (for tempering)
• 2 tablespoons Fresh Grated Coconut (optional garnish)
• 1 tablespoon Fresh Coriander Leaves (chopped, garnish)

Instructions

1. Sift dry ingredients

   Place a fine mesh sieve over a mixing bowl and sift 150 g besan to remove any lumps. Add 2 Tbsp semolina and stir.

   Time: PT5M

2. Add wet ingredients and mix batter

   To the dry mixture add 2 tsp ginger‑green chili paste, 1/3 tsp sugar, 1 tsp lemon juice, 1 Tbsp oil and gradually pour 150 ml lukewarm water while whisking to a smooth, pourable consistency (no lumps, not too runny).

   Time: PT5M

3. Rest the batter

   Cover the bowl with a clean kitchen towel and let the batter rest for 15 minutes. This allows the semolina to absorb water and the batter to ferment slightly.

   Time: PT15M

4. Prepare steaming setup

   In a deep pot add 2 cups water, place the stand inside and bring to a rolling boil over medium heat.

   Time: PT5M

5. Grease the steaming tin

   Lightly brush the inside of a 6‑inch round tin or a shallow plate with 1 Tbsp oil.

   Time: PT2M

6. Season batter and add fruit‑salt

   After the rest, stir in 1/3 tsp turmeric, 1 tsp salt (or to taste) and 2 tsp ginger‑green chili paste if desired. Add 1 tsp oil, then quickly sprinkle 1.5 Tbsp Eno fruit salt. Whisk briskly for 10‑12 seconds until the batter doubles and becomes airy.

   Time: PT5M

7. Steam the dhokla

   Pour the airy batter into the greased tin, tap gently to level, then place the tin on the stand inside the boiling pot. Cover tightly, reduce flame to medium and steam for 20 minutes without opening the lid.

   Time: PT20M

8. Check doneness

   After 20 minutes, remove the lid and insert a clean knife or toothpick into the centre. If it comes out clean, the dhokla is cooked; otherwise steam for another 2‑3 minutes.

   Time: PT2M

9. Prepare tempering (tadka)

   Heat 2 Tbsp oil in a small skillet. Add a pinch of hing, then 1 tsp mustard seeds. When they start to pop, add sliced green chilies and a sprig of curry leaves. Fry for a few seconds, then add 0.5 tsp sugar and 0.25 tsp salt. Optionally stir in 1 Tbsp water to make the tadka slightly soupy, then turn off the heat.

   Time: PT5M

10. Finish and garnish

    Turn the steamed dhokla out onto a plate, cut into squares or diamonds, and immediately pour the hot tempering over it. Sprinkle with fresh grated coconut and chopped coriander leaves. Serve warm with green chutney or tomato ketchup.

    Time: PT4M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

20 g

Fat

3 g

Fiber

2 g