Dhokla Recipe

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Light meals & snacks
Preparation Time:
2 hrs for fermentation, 40 minutes for cooking.
Indian Cuisine
three dishes for steaming, bowls for mixing and shallow pan for tempering
Skill Level:

Dhokla Ingredients

  • Bengal gram flour (besan): ½ kg
  • Sour yoghurt: 2 cups
  • Ginger paste: 1 tsp
  • Green chili paste: 1 tsp or more if required
  • Sugar: 2 tsps
  • Turmeric powder: ½ tsp
  • Lemon juice:  1 tsp
  • Baking soda: 2 tsp
  • Salt: to taste
  • Vegetable oil: 2 tbsps
  • Black mustard seeds: 2 tsps
  • Curry leaves: I stalk
  • Green chili: 2 slit lengthwise
  • Warm water: ½ cup
  • Coriander leaves: 1/2 cup

Preparation Method for Dhokla Recipe

  • Sieve the gram flour, whisk the curd until smooth and mix with the flour.  Keep aside for two hours.
  • Add ginger, green chili paste, turmeric powder, salt, lemon juice, sugar and warm water to form a batter of thick consistency. Mix well.
  • Divide this batter into three equal portions.
  • Divide the baking soda into three equal portions and mix well into each portion of the batter.
  • Grease a dish, and pour one portion of the batter in to it and put into a steamer.
  • Cook till the Dhokla is done, the surface should be spongy and a toothpick should come clean when poked into it.
  • Repeat with the remaining batter.
  • Allow the Dhokla to cool and then cut into squares.
  • Heat the oil in a shallow pan, add washed and dried curry leaves, mustard seeds and green chili.
  • Pour the tempering into the warm water, and sprinkle on to the Dhokla.
  • Keep aside for 10 minutes.
  • Garnish with chopped coriander and serve the Dhokla with green mint chutney.