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4 Mins delivery

Dhokla

Serves 4
30 mins
210 Kcal
Dhokla is an adaptable food which can be considered as breakfast a snack, or even passing as an appetizer. It is best known for its light, fluffy texture and acidic taste. The most common type, Khaman Dhokla, is traditionally made from rice and chickpeas or besan, which are loaded with calories. It looks appetising with the addition of turmeric, and the yoghurt or lemon juice provides a light, zesty taste. This Dhokla recipe is made by mixing gram flour with sugar, salt, turmeric and other spices. Baking soda or Eno is added to the mixture to help the batter rise when steaming. The dhokla has a perfect blend and is light and spongy when steaming. The dish is often finished with a savoury tempering, which lends crispness and an aromatic base. This makes a delicious combination with the tadka, usually made of mustard seeds, curry leaves and green chilli, sometimes alongside sesame seeds. While still warm and seasoned with mustard seeds and a drizzle of roasted sesame oil. Dhokla can be eaten for breakfast, as an afternoon snack, or in the evening over tea. The flavour is absorbed from sweetened tamarind chutney garnished on pieces topped up by green coriander chutney. Unlike usual Indian fried dishes, dhokla is steamed, so it's a healthier version and great for people who want a taste of an authentic Indian dish without oil.

Ingredients required for Dhokla

  1. 200 gms besan
  2. 200 gms sugar
  3. 10 curry leaves
  4. 2 tsp cooking oil
  5. 1/2 tsp mustard seeds
  6. 1 tsp salt
  7. Green chillies

Cooking steps for Dhokla

  1. 1
    Khaman Dhokla can be prepared by taking a large bowl and adding 200 grams of gram flour or besan. It is one of the most essential ingredients in this particular recipe as it helps yield a spongy nature along with delicious flavours.
  2. 2
    Mix in 1 tsp of sugar and about ¼ tsp of salt, then add 1 tsp of turmeric powder to give it a nice yellow colour and an earthy flavour.
  3. 3
    Once the dry ingredients are well mixed, give the batter a spark with 1 tsp of Eno fruit salt and immediately add 2 tbsp of lemon juice-the Eno fruits will react with it and make dhokla spongy.
  4. 4
    Mix well to a smooth batter with no lumps. The batter should be of medium-thick consistency, neither too runny nor thick.
  5. 5
    Meanwhile, prepare a dhokla steamer plate by greasing its bottom with oil so that the dhokla does not stick to it. Now, pour the batter over the greased plate and spread it evenly with a spatula; make sure that it spreads out evenly because this will make sure that the batter is steamed effectively.
  6. 6
    Place the plate in the steamer, cover it with a lid, and steam it for 15-20 minutes on medium heat until it is cooked when checked with a toothpick stuck in the middle. Meanwhile, while the dhokla is being steamed, prepare the tempering by heating 2 tbsp of oil in a small pan, adding 1 tsp mustard seeds into it, and allowing them to crackle. Add a few curry leaves and 2 chopped green chillies to the tempering.
  7. 7
    Fry until the curry leaves are crisp and the chillies soften, emitting an aromatic appeal. Once cooked, remove the dhokla from the steamer and let it cool for a few minutes. Then cut into squares or diamonds of bite size. Finally, pour hot tempering over the cut pieces of dhokla so that they are well coated and sprinkle some freshly chopped coriander leaves on top for colour and freshness. Khaman Dhokla tastes even better when served hot with dhaniya or imli chutney.
  8. 8
    If you liked this recipe of Dhokla, don't forget to share it with your friends and family.

Shop Ingredients

Curry Leaves (10)
16
1
22
1
22
1
33
1
Sugar (200 gms)
49
1
47
1
241
1
56
1
70
1
86
1
50
1
225
1
232
1
310
1
Mustard Seeds (1/2 Tsp)
27
1
33
1
26
1
35
1
38
1
31
1
23
1
25
1
25
1
50
1
Green Chillies
9
1
23
1
17
1
181
1
81
1
Besan (200 gms)
75
1
79
1
131
1
56
1
122
1
84
1
118
1
135
1
109
1
76
1
Salt (1 Tsp)
27
1
21
1
112
1
22
1
50
1
107
1
58
1
99
1
47
1
83
1
Cooking Oil (2 Tsp)
146
1
174
1
161
1
151
1
151
1
308
1
145
1
732
1
236
1
173
1

FAQs

How do I keep my Khaman Dhokla from getting all dry and stuff?

If your Dhokla is dry, maybe you steamed it for too long or the batter was too thick. Try steaming it for like 15-20 mins tops, and check if it's done by poking it with a toothpick. Also, adding a squeeze of lemon juice or a dash of water to the batter keeps it moist.

What can I use if I don't have Eno for making Khaman Dhokla?

If you can't find Eno, baking soda is your buddy! Use half a tsp of baking soda with half a tsp of lemon juice or vinegar instead of 1 tsp of Eno. The acid in the juice/vinegar helps the baking soda do its thing and makes the Dhokla fluffy. But remember, mix the batter lightly after adding the soda so it doesn't go flat.

Why does my Khaman Dhokla taste bitter?

If your Dhokla tastes bitter, it's probably because of too much baking soda or leaving the Eno in the batter for a long time. Be careful with those proportions and steam the batter as soon as you mix in the Eno. Also, go easy on the stirring after adding the Eno because if you put it a bit extra, you might end up with a bitter taste.