Master The Art Of Making Dhokla In 6 Easy Steps

Dhokla is a popular savory snack from Gujarat, India, made primarily from besan. This steamed dish is light and fluffy, with a subtle tang from yogurt and a hint of spice from ginger and green chilies. Typically yellow in color due to turmeric, dhokla is cut into bite-sized squares and often garnished with fresh coriander and tempered with mustard seeds and sesame seeds for added flavor. It is served with green chutney or sweet tamarind chutney, making it a delightful snack or breakfast option. Its soft texture and savory taste make dhokla a favorite among both kids and adults, celebrated for its nutritious profile and ease of preparation.

Here's an easy and delicious recipe for dhokla, a popular steamed savory cake from Gujarat, India:

1. Ingredients

- 1 cup chickpea flour (besan)

- 1/4 cup yogurt

- 1/2 cup water

- 1 teaspoon ginger-green chili paste

- 1 teaspoon turmeric powder

- 1 teaspoon baking soda

- 1 teaspoon Eno fruit salt (or baking powder)

- Salt, to taste

- 1 tablespoon oil

- Fresh coriander leaves, chopped (for garnish)

For Tempering:

- 1 tablespoon oil

- 1 teaspoon mustard seeds

- 1 teaspoon sesame seeds

- 2-3 green chilies, slit

- A few curry leaves (optional)

2. Instructions

Step 1- Prepare the Batter:

In a mixing bowl, combine chickpea flour, yogurt, ginger-green chili paste, turmeric powder, and salt. Add water gradually to make a smooth batter. Mix well.

Step 2- Add Raising Agent:

Just before steaming, add baking soda and Eno fruit salt to the batter. Mix gently until it becomes fluffy.

Step 3- Steam the Dhokla:

Grease a round steaming dish or a cake pan. Pour the batter into the dish and spread it evenly. Place in a steamer and steam for about 15-20 minutes or until a toothpick inserted comes out clean.

Step 4- Prepare Tempering:

In a small pan, heat oil for tempering. Add mustard seeds, and when they splutter, add sesame seeds, slit green chilies, and curry leaves. Saut for a minute and remove from heat.

Step 5- Serve:

Once the dhokla is cooked, let it cool slightly, then cut into squares. Drizzle the tempering over the dhokla and garnish with chopped coriander leaves.