Soft And Spongy Dhokla Recipe

Ingredients

• 1 cup Gram Flour (sifted, about 120 g)
• 2 tablespoons Semolina (fine sooji, about 15 g)
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1/4 teaspoon Turmeric Powder (for color)
• 3/4 cup Water (lukewarm, for batter)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Ginger‑Chili Paste (store‑bought or homemade)
• 1 tablespoon Vegetable Oil (for batter)
• 1 sachet Eno Fruit Salt (approx. 1 tsp powder)
• 1 tablespoon Water (for Eno)
• 1 tablespoon Oil (for greasing mold) (lightly brush)
• 2 tablespoons Oil (for tempering) (vegetable or mustard oil)
• 1 teaspoon Mustard Seeds
• 1 pinch Asafoetida
• 2 Green Chilies (slit lengthwise)
• 8 Curry Leaves (fresh)
• 1/2 teaspoon Salt (for tempering)
• 1 teaspoon Sugar (for tempering)
• 1/2 cup Water (for tempering)
• 2 tablespoons Coriander Leaves (chopped)

Instructions

1. Sift Gram Flour

   Place a fine mesh sieve over a mixing bowl and sift 1 cup of gram flour to remove lumps.

   Time: PT2M

2. Add Dry Ingredients

   Add 2 tbsp semolina, 1 tsp salt, 1 tsp sugar, and 1/4 tsp turmeric powder to the sifted flour. Mix well with a whisk.

   Time: PT3M

3. Form the Batter

   Gradually pour 3/4 cup lukewarm water into the dry mixture, stirring continuously to create a thick, lump‑free batter.

   Time: PT4M

4. Flavor the Batter

   Stir in 1 tbsp lemon juice, 1 tsp ginger‑chili paste, and 1 tbsp vegetable oil until fully incorporated.

   Time: PT2M

5. Rest the Batter

   Cover the bowl and let the batter rest for 20 minutes at room temperature.

   Time: PT20M

6. Prepare the Steamer

   In a deep vessel or kadhai, bring 1/2 liter water to a rolling boil. Place a stand in the center and lightly grease an 8‑inch round mold with oil.

   Time: PT5M

   Temperature: 100°C

7. Add Eno and Activate

   Sprinkle the contents of 1 Eno sachet over the rested batter, add 1 tbsp water, and stir briskly for 10‑12 seconds. Do not over‑whisk.

   Time: PT1M

8. Steam the Dhokla

   Immediately pour the batter into the greased mold, tap gently to level, and place the mold on the stand inside the steamer. Cover with a lid.

   Time: PT1M

9. Cook the Dhokla

   Steam on high heat for 2 minutes, then reduce to medium simmer and steam for an additional 20 minutes. Do NOT open the lid during cooking.

   Time: PT22M

   Temperature: 100°C

10. Prepare the Tempering (Tadka)

    While the dhokla steams, heat 2 tbsp oil in a small pan. Add 1 tsp mustard seeds, a pinch of asafoetida, 2 slit green chilies, and a few curry leaves. Sauté for a few seconds, then turn off the heat. Stir in 1/2 tsp salt, 1 tsp sugar, and 1/2 cup water. Mix well and add chopped coriander leaves.

    Time: PT5M

    Temperature: Medium‑high

11. Finish and Cut

    After 22 minutes of steaming, check doneness with a knife. Let the dhokla cool for 5 minutes, then gently demold using a knife around the edges. Cut into square pieces.

    Time: PT5M

12. Add Tempering and Serve

    Pour the prepared tempering evenly over the cut dhokla squares. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g