Dhokla Recipe: A Light and Fluffy Gujarati Snack

Dhokla is a popular and healthy steamed snack from Gujarat, made with fermented gram flour (besan) batter. It’s light, spongy, and perfect for breakfast or as a snack. This savory dish is traditionally served with green chutney and a cup of tea. Here’s a step-by-step guide to making soft and fluffy Dhokla at home.

Part 1: Ingredients for Dhokla

For the Batter:

• 1 cup gram flour (besan)

• 2 tablespoons semolina (rava/suji)

• 1 tablespoon ginger-green chili paste

• 1 teaspoon turmeric powder

• 1 tablespoon lemon juice or 1 teaspoon citric acid

• 1 teaspoon Eno fruit salt (for fluffiness)

• 1/2 teaspoon sugar

• 1 cup water (adjust as needed for batter consistency)

• Salt to taste

For the Tempering (Tadka):

• 2 tablespoons oil

• 1 teaspoon mustard seeds

• 1 teaspoon sesame seeds

• 8-10 curry leaves

• 2-3 green chilies, slit

• 1/4 cup water

• 1 teaspoon sugar (optional)

• A pinch of asafoetida (hing)

• Fresh coriander leaves for garnish

• Grated coconut for garnish (optional)

Part 2: Preparing the Dhokla Batter

Step 1: Make the Batter

1. In a large mixing bowl, add gram flour (besan), semolina (rava), turmeric powder, ginger-green chili paste, sugar, and salt. Mix well.

2. Gradually add water and lemon juice (or citric acid) to form a smooth batter without any lumps. The batter should have a thick but flowing consistency.

3. Just before steaming, add Eno fruit salt and mix gently. The batter will start to become light and frothy.

Part 3: Steaming the Dhokla

Step 2: Prepare the Steamer

1. Grease a deep, flat plate or a dhokla mold with oil.

2. Heat water in a steamer or a large pot and bring it to a boil.

Step 3: Steam the Dhokla

1. Pour the prepared batter into the greased plate or mold, filling it halfway to allow room for the batter to rise.

2. Place the plate in the steamer and cover it with a lid. Steam on medium heat for 15-20 minutes.

3. To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, the dhokla is done.

Part 4: Preparing the Tempering

Step 4: Make the Tempering

1. Heat oil in a small pan. Add mustard seeds and let them splutter.

2. Add sesame seeds, curry leaves, green chilies, and a pinch of asafoetida (hing). Sauté for a few seconds until the sesame seeds turn golden.

3. Add water and sugar to the tempering. Let it simmer for 1-2 minutes.

Part 5: Final Assembly

Step 5: Pour the Tempering

1. Once the dhokla has cooled slightly, cut it into square or diamond-shaped pieces.

2. Pour the prepared tempering evenly over the dhokla, ensuring that the liquid is absorbed, which keeps it soft and moist.

Step 6: Garnish

• Garnish the dhokla with fresh coriander leaves and, if desired, grated coconut.

Part 6: Serving Dhokla

Step 7: Serve Hot

• Serve the dhokla warm with green chutney and tamarind chutney on the side. It also pairs wonderfully with a hot cup of masala chai.

Cooking Tips for Perfect Dhokla:

1. Eno for Fluffiness: Add Eno fruit salt just before steaming for a light and fluffy texture. Don’t overmix the batter after adding Eno.

2. Steaming: Make sure the water in the steamer is boiling before placing the batter in, and avoid opening the lid during steaming.

3. Lemon or Citric Acid: Use lemon juice or citric acid to achieve the tangy taste, a key element in Dhokla.

4. Tempering: The tempering gives dhokla its characteristic flavor. Pour the tempering while the dhokla is still warm for better absorption.

Conclusion

Dhokla is a nutritious and delicious snack that’s soft, spongy, and full of flavor. Whether you’re serving it as a snack or a light meal, this easy-to-make recipe will give you perfect, fluffy dhokla every time. Enjoy it with your favorite chutney and impress your guests with this traditional Gujarati treat!