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Dhokla Recipe

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Savor the sensation of velvety soft dhokla that comes with a golden yellow finish along with a tangy dip..

Dhokla Recipe

For The Dhokla Mixture
 1 Cup Of Gram Flour
 1 tsp Raw Ginger (crushed)
 1 tsp Green Chili (crushed)
 ½ Cup Of Curd
 ½ tsp Lemon Juice
 1 tsp Cooking Oil
 1 tsp Baking Soda
 Required Amount Of Salt And Water
For The Tempering
 3 tsp Cooking Oil
 2 tsp Mustard Seeds (small)
 2 tsp Cumin Seeds
 2 tsp Sesame Seeds (white)
 1 tsp Sugar
 1 Sprig Of Curry Leaves (roughly torn)
 3 Nos Of Green Chilies (finely chopped)
 Required Amount Of Water
For Garnishing
 Half Handful Of Coriander Leaves ( finely chopped)
 ¼ Cup Of Grated Coconut
Step 1: Batter Making
1

Take a cup of gram flour in a bowl and squirt in half a cup of curd after churning it well.

2

Tip in a pinch of asafoetida with the required amount of salt and drop in the crushed ginger and green chili into the flour.

3

Sprinkle the required salt and finally add a teaspoon of baking soda and let it froth for two minutes.

Steam The Dhokla Batter
4

Grease the steamer pan with a little oil and after two or three minutes pour in the batter evenly after ensuring that the batter is light and foamy.

5

Now, pour in two cups of water in the steamer and when it is heated place the steamer inside the pan and pop the lid on.

6

Let it get cooked for about fifteen minutes approximately and when the aroma starts wafting out from the steamer, just turn off the stove and let it cool for a while.

7

Gently slide in a greased butter knife at the sides of dhokla in a circular motion to loosen it up. Then gently topple it over a plate or a tray to flip the dhokla out and dice them into even sized cubes without disintegrating the pieces totally.

Do The Tempering
8

Heat three teaspoons of cooking oil in a small pan and scatter two teaspoons of mustard, cumin and sesame seeds each. When they sizzle up, throw in two or three finely chopped green chilies and follow it up with a sprig of curry leaves and let it splutter too.

9

At this stage lower the flame and splash in one and a half cups of water with a little sugar and alter the flame to high mode again.

10

When it comes to a boil, turn off the stove and gently squirt in the tempered ingredients all over the dhokla evenly in a circular motion. Gently pull apart the dhokla pieces randomly with the help of a butter knife, just to create space for the tempered ingredients to seep in. Let it remain as such for a few minutes before serving, so that the tempered ingredients sets in completely.

Do The Garnishing
11

Garnish dhokla with a lavish spread of lush green coriander leaves and freshly grated coconut.

12

Now the dhokla is ready to eat. Serve it hot or chill with mint or coriander chutney.