Dhokla Recipe – Steamed Indian Snack Made with Gram Flour
Dhokla is a classic Gujarati snack that is soft, fluffy, and mildly tangy. Made primarily from gram flour (besan), it is a healthy, steamed savory cake that’s perfect for breakfast, tea time, or even as a light meal. This recipe ensures a perfectly airy texture with the signature tempering that adds crunch and flavor.
Ingredients
- 1 cup gram flour (besan)
- 1 cup water
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 finely chopped green chili
- 5 to 6 curry leaves, chopped
- ¼ teaspoon citric acid
- ½ teaspoon baking soda
- 1 teaspoon eno fruit salt
- 1 tablespoon oil
- ½ teaspoon mustard seeds
For the Tempering:
- 1 teaspoon sesame seeds (til)
- 1 tablespoon oil
- 4 sliced green chilies
- 1 teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 glass water (300 ml)
- 3 teaspoons sugar
- 1 pinch citric acid
For Garnish:
- ½ cup desiccated coconut
Instructions
- In a mixing bowl, combine gram flour, water, sugar, and salt. Whisk well to make a smooth batter without lumps.
- Add finely chopped green chili, chopped curry leaves, mustard seeds, and oil to the batter. Mix thoroughly.
- Sprinkle in citric acid and mix again.
- In a small cup, dissolve baking soda in a teaspoon of water and immediately add to the batter. Stir gently.
- Grease a microwave-safe or steaming dish with oil.
- Add eno fruit salt to the batter just before steaming and mix gently to aerate the batter.
- Pour the batter into the greased dish quickly and steam in the microwave for 7-8 minutes or steam in a steamer for 15 minutes until a knife inserted comes out clean.
- Remove and let the dhokla cool to room temperature.
- For the Tempering:9. Heat oil in a pan on medium flame.10. Add sliced green chilies and fry until crispy, then remove and set aside.11. Add sesame seeds and mustard seeds to the hot oil. When mustard seeds start crackling, add curry leaves.12. Add water, sugar, and a pinch of citric acid to the pan. Bring to a boil, then simmer for 1-2 minutes. Turn off heat and let the tempering cool slightly.
- To Serve:13. Cut the cooled dhokla into squares or diamonds.14. Pour the tempering evenly over the dhokla pieces.15. Garnish with desiccated coconut and serve topped with fried green chilies on the side.
Chef’s Tips
- For extra fluffiness, let the batter rest for 10 minutes before adding eno.
- Use fresh curry leaves and green chilies for authentic flavor.
- You can substitute citric acid with lemon juice but add it carefully to avoid curdling.
- For a gluten-free version, ensure the baking soda and eno powder are gluten-free certified.
- Add grated ginger or asafoetida (hing) to the batter for a flavor twist.
- For a richer taste, drizzle ghee over the dhokla before serving.