Ingredients:
- For Dhokla Batter:
- 1 cup gram flour (besan)
- 1 cup water
- ¼ tsp salt
- 1 tsp sugar
- ¼ tsp citric acid
- ½ tsp grated ginger
- ½ tsp finely chopped green chili
- 1 tbsp vegetable oil
- 1 pinch baking soda
- 2 tsp Eno (fruit salt)
For Tempering:
- 2 tsp cooking oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 10–12 curry leaves
- 5–6 green chilies (slit lengthwise)
- 1½ cups water
- 1 tsp sugar
Instructions:
- In a bowl, mix gram flour and water until smooth with no lumps.
- Add salt, sugar, citric acid, grated ginger, chopped green chili, and oil. Mix well.
- Just before steaming, add baking soda and Eno. Mix in one direction; you’ll see the batter turn airy and bubbly.
- Immediately pour the batter into a greased dish suitable for microwave or steaming.
- Microwave on high for 5–6 minutes or steam for 15–20 minutes until a toothpick comes out clean.
- Allow it to cool slightly, then cut into square pieces.
Nutritional Information (General):
- Calories: 130 kcal
- Carbohydrates: 18g
- Protein: 4g
- Fat: 5g
- Fiber: 2g
- Calcium: 6%
- Iron: 7%
Cooking Tips & Variations:
- No Curd Version: This recipe skips curd but still turns out fluffy, thanks to Eno and citric acid.
- Steaming vs. Microwave: Both work fine. Microwave for speed, steaming for traditional texture.
- Masala Twist: Add a pinch of turmeric for vibrant color.
- Green Peas Dhokla: Add boiled and mashed peas for variety.
Common Mistakes & Fixes:
- Mistake: Dhokla turns hard.
Fix: Don’t overmix after adding Eno; steam immediately. - Mistake: Bitter taste.
Fix: Use plain Eno; avoid flavored versions. - Mistake: Sticky texture.
Fix: Steam longer or check if water measurement was exact.
Chef’s Tips & Tricks:
- Steam the batter immediately after adding Eno for best rise.
- Always check doneness with a toothpick; microwave timings vary.
- For extra moist dhokla, drizzle a sugar-water tempering over cut pieces.
Brand Suggestions:
- Besan (Gram Flour): TRS, Natco (available in Tesco/Indian stores)
- Eno Fruit Salt: Eno regular/plain
- Mustard & Sesame Seeds: East End or Natco
- Vegetable Oil: KTC Sunflower or Pure Sunflower Oil
- Curry Leaves & Green Chilies: Fresh from local Indian grocery or Tesco
Equipment & Tools:
- Mixing bowl
- Whisk or spoon
- Microwave-safe or steel steaming dish
- Steamer or microwave
- Small pan for tempering
- Knife for cutting squares
Pairing Suggestions:
- Serve with green coriander chutney or sweet tamarind chutney.
- Pair with masala chai for a complete tea-time treat.
- Enjoy as a starter in a Gujarati thali or Indian meal platter.
Allergen Information:
- Gluten-Free: Yes (ensure no cross-contamination)
- Nut-Free: Yes
- Dairy-Free: Yes
- Vegan: Yes
Recipe Instructions Step by Step:
Step 1: Prepare Batter
In a bowl, combine 1 cup gram flour and 1 cup water. Whisk well to form a smooth, lump-free batter.
Step 2: Add Seasoning
Stir in ¼ tsp salt, 1 tsp sugar, ¼ tsp citric acid, ½ tsp grated ginger, and ½ tsp chopped green chili. Mix thoroughly.
Step 3: Add Oil and Leavening
Add 1 tbsp oil. Just before cooking, add 2 tsp Eno and a pinch of baking soda. Mix in one direction until frothy.
Step 4: Steam or Microwave
Pour the batter into a greased microwave-safe or steel dish. Microwave for 5–6 minutes or steam for 15–20 minutes. Check doneness with a toothpick.
Step 5: Prepare Tempering
Heat 2 tsp oil in a pan. Add 1 tsp mustard seeds, 1 tsp sesame seeds, curry leaves, and slit green chilies. Sauté until aromatic. Add 1½ cups water and 1 tsp sugar. Let it come to a light boil.
Step 6: Add Tempering to Dhokla
Cut the cooked dhokla into squares. Pour the tempering mixture evenly over the pieces to soak and enhance flavor.
Step 7: Serve
Let it rest for 5–10 minutes before serving with green chutney or enjoy as-is!
Hmm…yummy….! Bt y dnt u use curd??n can i bake it in oven???
Thanks Noreen. 🙂 In place of one cup water, you can use half cup water and half cup curd when you are baking dhokla with curd. Also skip citric acid if you are using curd. Here I have used microwave oven only.