Dhokla

📝INGREDIENTS

For the batter:

• 1 cup besan (gram flour)
• 1 tbsp rava/sooji
• 1 tbsp lemon juice or ½ cup sour curd
• 1 tsp green chili + ginger paste
• 1 tsp sugar
• Salt to taste
• ½ tsp turmeric powder
• ½ tsp ENO fruit salt
• ¾ cup water

For tempering:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• A pinch of hing
• 1–2 chopped green chilies
• ¼ cup water
• Few curry leaves
• 1 tsp sugar

👩‍🍳Recipe

Make the Batter:

-In a bowl, mix besan, rava (if using), turmeric, sugar, salt, and green chili-ginger paste.

-Add lemon juice or curd and mix.

-Slowly add water to make a smooth, thick batter.

Add ENO:

-Just before steaming, add ENO (or baking soda) and mix gently.

-The batter will become frothy – don’t overmix.

Steam the Dhokla:

-Pour the batter immediately into a greased steel plate or thali.

-Steam in a steamer or large pan for 15–20 mins.

-Check with a toothpick — it should come out clean.

-Let it cool slightly, then cut into squares.

Prepare the Tempering:

-Heat oil. Add mustard seeds, sesame seeds, green chilies, hing, and curry leaves.

-Add ¼ cup water + 1 tsp sugar. Boil for a few seconds.

-Pour this hot tempering over the cut dhokla pieces.

Garnish & Serve:

-Garnish with chopped coriander and grated coconut (optional).

-Serve with green chutney or tamarind chutney.