Dhokla

Ingredients

• 1 cup Besan (sifted)
• 0.5 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Granulated Sugar
• 0.5 teaspoon Turmeric Powder
• 0.75 cup Water (for batter) (adjust to smooth batter consistency)
• 1 teaspoon ENo Fruit Salt (instant fruit salt for leavening)
• 1 cup Water (for steaming)
• 1 teaspoon Oil (neutral oil for greasing tin)
• 1 tablespoon Oil (for tempering)
• 0.5 teaspoon Mustard Seeds
• 5 pieces Green Chilies (slit lengthwise, deseeded if less heat desired)
• 10 leaves Curry Leaves
• 0.5 cup Water (for tempering)
• 0.5 teaspoon Salt
• 2 teaspoon Granulated Sugar
• 2 tablespoon Fresh Coriander Leaves (chopped)
• 0.5 tablespoon Lemon Juice (freshly squeezed)
• 2 tablespoon Fresh Grated Coconut

Instructions

1. Make the Batter

   In a mixing bowl combine 1 cup besan, 0.5 tsp salt, 0.5 tsp sugar and 0.5 tsp turmeric powder. Whisk in 0.75 cup water until the mixture is smooth and free of lumps.

   Time: PT5M

2. Rest the Batter

   Cover the bowl and let the batter rest for 10 minutes. This allows the flour to hydrate and the batter to thicken slightly.

   Time: PT10M

3. Grease the Tin

   Lightly brush the inside of the 8‑inch cake tin with 1 tsp oil.

   Time: PT1M

4. Add Leavening

   Just before steaming, dissolve 1 tsp Eno fruit salt in 1 cup water and quickly pour it into the rested batter. Stir gently – the batter will froth.

   Time: PT1M

5. Steam the Dhokla

   Bring 1 cup water to a rolling boil in the steamer pot. Place the greased tin with the batter inside, cover, and steam over high heat for 20 minutes.

   Time: PT20M

   Temperature: High heat

6. Cool Slightly

   Remove the tin from the steamer and let the dhokla cool for about 5 minutes before cutting.

   Time: PT5M

7. Prepare Tempering (Tadka)

   Heat 1 tbsp oil in a small pan. Add 0.5 tsp mustard seeds and let them crackle. Add the slit green chilies and curry leaves; sauté for 30 seconds.

   Time: PT5M

   Temperature: Medium heat

8. Make the Sweet‑Sour Syrup

   Add 0.5 cup water, 0.5 tsp salt, 2 tsp sugar and 0.5 tbsp lemon juice to the pan. Bring to a gentle boil and simmer for 2‑3 minutes until the sugar dissolves.

   Time: PT3M

   Temperature: Medium heat

9. Combine Dhokla and Tempering

   Cut the steamed dhokla into bite‑size squares. Pour the hot tempering syrup evenly over the pieces and let sit for 10 minutes so the flavors are absorbed.

   Time: PT10M

10. Garnish and Serve

    Sprinkle fresh grated coconut and chopped coriander over the dhokla. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

8 g

Fat

5 g

Fiber

1 g