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Dhokla Recipe

Discover how to make Dhokla, a beloved Indian dish with a rich history to match its flavor. Follow our step-by-step instructions to create the ideal steaming pleasure for four and have a taste of Gujarat at home.
Prep Time20 minutes
Cook Time18 minutes
Course: Breakfast, Snack
Cuisine: Indian
Keyword: Dhokla
Servings: 4
Calories: 178kcal

Equipment

  • 1 Steamer or Dhokla maker
  • 1 Mixing bowls
  • 1 Whisk
  • 1 Round cake pan or Dhokla plates
  • 1 Sauce pan
  • 1 Mixing spoon
  • 1 Knife
  • 1 Serving plate

Ingredients

  • For the Dhokla Batter:
  • 2 cups gram flour besan
  • 1 cup yogurt
  • 1 teaspoon ginger paste
  • 1 teaspoon green chili paste
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 1 teaspoon baking soda
  • 1 tablespoon oil
  • For the Tempering:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2-3 green chilies slit
  • A pinch of asafoetida hing
  • Curry leaves
  • For Garnish:
  • Fresh coriander leaves chopped
  • Grated coconut

Notes

Step-by-Step Recipe:

Step 1: Prepare the Dhokla batter.
  1. In a mixing basin, mix together the gram flour, yogurt, ginger paste, green chili paste, turmeric powder, and salt.
  2. Whisk until the mixture is smooth and free of lumps.
  3. Allow the batter to rest for 15 minutes.
Step 2: Add the Leavening Agent.
  1. After 15 minutes, add baking soda to the batter and whisk thoroughly.
  2. The batter will get foamy; ensure that it is fully mixed.
Step 3: Steam the Dhokla.
  1. Grease a cake pan or Dhokla plates with oil.
  2. Pour the batter onto the pan or dishes, filling them halfway.
  3. Steam for 15-20 minutes, or until a toothpick comes out clean.
Step 4: Prepare the Tempering.
  1. Heat the oil in a saucepan.
  2. Combine the mustard seeds, cumin seeds, green chilies, asafoetida, and curry leaves.
  3. Once the mustard seeds begin to sputter, remove from the fire.
Step 5: Temperate the Dhokla
  1. Pour the tempering over the heated dhokla.
  2. Let the flavors infuse for a few minutes.
Step 6: Garnish and serve.
  1. Garnish with chopped coriander and shredded coconut.
  2. Cut the dhokla into squares or diamonds.
  3. Serve warm with mint chutney or tamarind sauce.