Dhokla

Ingredients

• 1 cup Gram Flour (Besan) (sifted twice for lightness)
• 1 cup Chaas (Buttermilk) or Yogurt (if using plain yogurt, thin with equal water and add 1 tsp lemon juice)
• 1 tsp Salt (adjust to taste)
• 1/4 tsp Turmeric Powder (just a pinch to avoid streaks)
• 1 tsp Green Chili Paste (adjust heat level)
• 1 tsp Ginger Paste (freshly grated preferred)
• 2 tbsp Oil (neutral oil like sunflower or canola; added to batter for softness)
• 1 tsp Lemon Juice (adds sourness and helps soda reaction)
• 1/2 tsp Baking Soda (or Eno) (added at the end of batter mixing)
• 1 tsp Powdered Sugar (for a hint of sweetness in batter)
• 2 tbsp Oil for Tempering (neutral oil)
• 1 tsp Mustard Seeds (small grain) (adds pungent flavor to tadka)
• 2 pieces Split Green Chilies (optional, for extra heat)
• 6 sprigs Curry Leaves (optional, adds aroma)
• 1 tsp Sugar (for tempering) (balances sourness)
• 1/2 tsp Salt (for tempering) (adjust to taste)
• 1 tsp Lemon Juice (for tempering) (adds fresh tang)
• 2 tbsp Water (for tempering) (helps make a thin sauce)

Instructions

1. Sift Dry Ingredients

   Place gram flour, salt, and turmeric into a fine mesh sieve and sift into a mixing bowl to remove lumps and aerate the flour.

   Time: PT2M

2. Prepare Liquid Base

   In a separate cup, whisk together chaas (or diluted yogurt with lemon juice) with powdered sugar, green chili paste, ginger paste, and 1 tbsp oil until smooth.

   Time: PT5M

3. Combine Wet and Dry

   Gradually pour the liquid mixture into the sifted flour while whisking continuously in one direction (clockwise). Whisk for 5‑7 minutes until the batter is smooth and slightly frothy.

   Time: PT7M

4. Add Oil and Adjust Consistency

   Drizzle the remaining 1 tbsp oil slowly into the batter while continuing to whisk. If the batter feels too thick, add a splash (≈2 tbsp) of water.

   Time: PT2M

5. Add Lemon Juice and Baking Soda

   Stir in 1 tsp lemon juice. Just before steaming, sprinkle ½ tsp baking soda over the batter, give a gentle fold for 10‑15 seconds and set aside for 30 seconds to let it react.

   Time: PT1M

6. Prepare Steamer

   Fill the steamer pot with water, bring to a rolling boil, and place the greased baking dish inside. Heat on high.

   Time: PT5M

   Temperature: high

7. Steam Dhokla

   Pour the batter into the hot dish, cover tightly, and steam for 30 minutes on high heat. Do not open the lid during the first 20 minutes.

   Time: PT30M

   Temperature: high

8. Prepare Tempering (Tadka)

   While dhokla steams, heat 2 tbsp oil in a saucepan. Add mustard seeds; when they pop, add split green chilies, optional curry leaves, then quickly stir in sugar, salt, lemon juice, and 2 tbsp water. Bring to a brief boil and turn off heat.

   Time: PT5M

   Temperature: medium

9. Rest Dhokla After Steaming

   Turn off the heat, keep the lid on, and let the dhokla rest for 10‑15 minutes so it absorbs remaining moisture.

   Time: PT15M

10. Cut and Serve

    Run a knife around the edges, lift the dhokla onto a plate, cut into squares or desired shapes, and drizzle the warm tempering evenly over the pieces. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

15 g

Fat

5 g

Fiber

2 g