Besan Dhokla Recipe

Ingredients

• 2 cups Besan (Gram Flour) (sifted to remove lumps)
• 1.5 teaspoons Citric Acid (or 2 teaspoons lemon juice as substitute)
• 4 tablespoons Granulated Sugar (adjust to taste; adds subtle sweetness)
• 0.5 teaspoons Salt
• 1 pinch Asafoetida (Hing) (adds flavor and aids digestion)
• 1.5 cups Water (lukewarm, adjust for batter consistency)
• 1 tablespoon Vegetable Oil (plus extra for greasing tray and tempering)
• 0.25 teaspoons Turmeric Powder (for color, use sparingly)
• 2 Green Chilies (finely chopped; adjust heat level)
• 1 teaspoon Fresh Ginger (grated)
• 0.5 teaspoons Baking Soda (adds fluffiness; add just before steaming)
• 1.5 teaspoons Mustard Seeds (for tempering)
• 8 Curry Leaves (fresh, for tempering)
• 3 cups Water (for tempering) (for sweet‑sour sauce)
• 2 teaspoons Lemon Juice (adds tanginess to tempering)

Instructions

1. Sift the Besan

   Place 2 cups of besan in a fine mesh sieve and sift into a mixing bowl to remove lumps and aerate the flour.

   Time: PT2M

2. Add Dry Flavorings

   To the sifted besan add 1.5 tsp citric acid (or 2 tsp lemon juice), 4 tbsp sugar, 0.5 tsp salt, and a pinch of hing. Stir briefly.

   Time: PT1M

3. Create the Batter Base

   Gradually pour 1.5 cups lukewarm water while whisking continuously. Add 1 tbsp oil and keep whisking until the sugar and citric acid dissolve completely.

   Time: PT5M

4. Add Color and Spice

   Stir in 0.25 tsp turmeric, 2 finely chopped green chilies, and 1 tsp grated ginger. Mix well.

   Time: PT2M

5. Rest the Batter

   Let the batter sit for 5 minutes. This allows the citric acid to react and the batter to become slightly airy.

   Time: PT5M

6. Prepare Steamer

   Fill a large pot with about 2 inches of water, place a steamer rack inside, and bring to a rolling boil over medium heat.

   Time: PT5M

   Temperature: Medium heat

7. Add Baking Soda

   Just before pouring the batter, sprinkle 0.5 tsp baking soda over the surface and give a quick gentle stir.

   Time: PT30S

8. Steam the Dhokla

   Grease the 13‑inch tray lightly with oil, pour the batter in, cover the pot with a lid, and steam for 15‑20 minutes on medium‑low heat.

   Time: PT20M

   Temperature: Medium‑low heat

9. Prepare Sweet‑Sour Tempering

   While the dhokla steams, heat 1 tbsp oil in a small pan, add 1.5 tsp mustard seeds until they pop, then add 8 curry leaves and 5‑6 slit green chilies. Add 3 cups water, 0.5 tsp salt, 3‑4 tbsp sugar, and bring to a boil. Turn off heat and stir in 2 tsp lemon juice.

   Time: PT5M

   Temperature: Medium heat

10. Finish and Serve

    Turn off the steamer, let the dhokla rest 2 minutes, then gently remove the tray. Cut into squares or diamond shapes, drizzle the hot tempering evenly over the pieces, and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

25 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Besan (Gram Flour): Chickpea flour
• Instead of Citric Acid: Lemon juice
• Instead of Granulated Sugar: Jaggery, Honey (use less)
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Green Chilies: Jalapeño (less authentic)
• Instead of Fresh Ginger: Ginger paste (1 tsp)
• Instead of Mustard Seeds: Cumin seeds
• Instead of Lemon Juice: Amchur powder (1/4 tsp)

Equipment Needed

• Fine Mesh Sieve
• Mixing Bowl
• Whisk or Spoon
• Steamer Pot or Large Pot with Steamer Rack
• Greased Tray or Plate (13‑inch)
• Knife
• Measuring Cups and Spoons
• Spatula (optional)

Critical Steps — Do Not Skip

• Sifting the besan to ensure a lump‑free batter.
• Adding baking soda at the last moment before steaming.
• Steaming with a tightly sealed lid for the first 12 minutes.
• Checking doneness with a toothpick – it should come out clean.
• Preparing the sweet‑sour tempering while the dhokla steams.

Chef Tips from the Video

• For extra fluff, whisk the batter vigorously for a minute before adding baking soda.
• A pinch of asafoetida not only adds flavor but also helps the dhokla stay soft.
• If you like extra tang, increase lemon juice in the tempering to 1 tablespoon.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat by steaming for 5 minutes.

Freezer: Not recommended; texture becomes rubbery.

Room temperature: Best eaten the same day; can stay at room temperature for up to 4 hours.

Make-Ahead Tips

• Keep the dhokla in the fridge and re‑steam before serving to retain softness.
• Temper the sweet‑sour water mixture just before serving for maximum freshness.

Frequently Asked Questions