Indian
Dhokla
Soft, spongy Gujarati dhokla steamed from a besan batter and finished with a warm mustard seed, curry leaf, and green chilli tempering. It is lightly sweet, tangy, and served in neat squares with coriander and coconut.
Watch it madeMasala Kitchen · 12:47
Ingredients
- Besan (gram flour)1 cup
- Fine semolina (rava)1 tbsp
- Plain yogurt2 tbsp
- Water1/2 cup plus 1/3 cup
- Ginger-green chilli paste1 tsp
- Turmeric powder1/4 tsp
- Sugar2 1/2 tsp
- Lemon juice1 tbsp plus 1 tsp
- Salt3/4 tsp
- Oil2 tbsp
- Fruit salt (Eno)1 tsp
- Mustard seeds1/2 tsp
- Sesame seeds1/2 tsp
- Asafoetida (hing)1 pinch
- Curry leaves8
- Green chillies, slit2
- Fresh coriander, chopped2 tbsp
- Fresh grated coconut1 tbsp
Method
- Grease a small dhokla plate or 6-inch round steel tin with a little oil and set up a steamer with water boiling gently.
- In a bowl, whisk together besan, semolina, yogurt, 1/2 cup water, ginger-green chilli paste, turmeric, 1 tsp sugar, 1 tbsp lemon juice, 1/2 tsp salt, and 1 tbsp oil until smooth and thick but pourable.
- Rest the batter for 10 minutes so the besan hydrates and the texture becomes even.
- Stir the batter once, then add fruit salt and mix quickly in one direction just until the batter turns light and frothy.
- Immediately pour the batter into the greased plate and place it in the hot steamer.
- Steam covered over medium heat for 12 to 15 minutes, until a toothpick inserted in the center comes out clean.
- Let the dhokla rest for 5 minutes, then cut it into squares while still in the plate.
- For the tempering, heat 1 tbsp oil in a small pan and add mustard seeds; when they crackle, add sesame seeds, hing, curry leaves, and slit green chillies.
- Add 1/3 cup water, 1 1/2 tsp sugar, 1 tsp lemon juice, and 1/4 tsp salt to the tempering, then simmer for 1 minute.
- Pour the hot tempering evenly over the cut dhokla and let it soak for 5 minutes.
- Garnish with chopped coriander and grated coconut before serving.
Common questions
Can I substitute the yogurt or make this without dairy?
Yes. Use thick unsweetened plant yogurt or 1/2 cup water plus 1 tbsp lemon juice as a backup. Keep the batter slightly thick and rest it 10 minutes so the besan hydrates before adding fruit salt.
How do I know when the batter and steaming are done?
The batter should be smooth, thick, and pourable, not runny. After adding fruit salt, pour immediately. Steam 12 to 15 minutes over medium heat; a toothpick in the center should come out clean and the top should spring back.
Why did my dhokla turn dense or flat?
Usually the fruit salt was added too early, mixed too much after adding it, or the batter was too thin. Add Eno only at the end, mix quickly in one direction, and steam right away in a preheated steamer.
How should I store leftover dhokla and reheat it?
Cool completely, then refrigerate in an airtight container for up to 2 days. Reheat by steaming for 3 to 5 minutes or microwaving briefly with a damp cover. Tempering can be added fresh after reheating if you like.
What’s the best way to serve dhokla, and can I make it ahead?
Serve warm with green chutney, sweet tamarind chutney, or plain tea. You can make the batter base ahead and refrigerate before adding fruit salt, but once Eno is mixed in, steam immediately for the best rise and texture.