Ingredients:
- 1 cup gram flour (besan)
- 1 cup water
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 finely chopped green chili
- 5 to 6 curry leaves, chopped
- ¼ teaspoon citric acid
- ½ teaspoon baking soda
- 1 teaspoon eno fruit salt
- 1 tablespoon oil
- ½ teaspoon mustard seeds
For the Tempering:
- 1 teaspoon sesame seeds (til)
- 1 tablespoon oil
- 4 sliced green chilies
- 1 teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 glass water (300 ml)
- 3 teaspoons sugar
- 1 pinch citric acid
For Garnish:
- ½ cup desiccated coconut
Instructions:
- In a mixing bowl, combine gram flour, water, sugar, and salt. Whisk well to make a smooth batter without lumps.
- Add finely chopped green chili, chopped curry leaves, mustard seeds, and oil to the batter. Mix thoroughly.
- Sprinkle in citric acid and mix again.
- In a small cup, dissolve baking soda in a teaspoon of water and immediately add to the batter. Stir gently.
- Grease a microwave-safe or steaming dish with oil.
- Add eno fruit salt to the batter just before steaming and mix gently to aerate the batter.
- Pour the batter into the greased dish quickly and steam in the microwave for 7-8 minutes or steam in a steamer for 15 minutes until a knife inserted comes out clean.
- Remove and let the dhokla cool to room temperature.
For the Tempering:
9. Heat oil in a pan on medium flame.
10. Add sliced green chilies and fry until crispy, then remove and set aside.
11. Add sesame seeds and mustard seeds to the hot oil. When mustard seeds start crackling, add curry leaves.
12. Add water, sugar, and a pinch of citric acid to the pan. Bring to a boil, then simmer for 1-2 minutes. Turn off heat and let the tempering cool slightly.
To Serve:
13. Cut the cooled dhokla into squares or diamonds.
14. Pour the tempering evenly over the dhokla pieces.
15. Garnish with desiccated coconut and serve topped with fried green chilies on the side.
Nutritional Information (General):
- Calories: 120 kcal
- Carbohydrates: 18g
- Protein: 6g
- Fat: 5g
- Fiber: 3g
- Sodium: 250mg
- Calcium: 4% DV
Cooking Tips & Variations:
- For extra fluffiness, let the batter rest for 10 minutes before adding eno.
- Use fresh curry leaves and green chilies for authentic flavor.
- You can substitute citric acid with lemon juice but add it carefully to avoid curdling.
- For a gluten-free version, ensure the baking soda and eno powder are gluten-free certified.
- Add grated ginger or asafoetida (hing) to the batter for a flavor twist.
- For a richer taste, drizzle ghee over the dhokla before serving.
Common Mistakes & Fixes:
- Mistake: Dhokla is dense or hard.
Fix: Make sure to aerate the batter well by mixing gently after adding eno and steam immediately. Also, avoid overmixing the batter after adding eno. - Mistake: Batter not rising.
Fix: Check freshness of baking soda and eno powder. Add them at the last minute and steam immediately. - Mistake: Bitter taste.
Fix: Avoid adding too much baking soda or citric acid. Use fresh ingredients. - Mistake: Tempering oil burns.
Fix: Keep heat medium and add ingredients in order to avoid burning.
Chef’s Tips & Tricks:
- Steaming is key for soft dhokla; use a tight lid or microwave-safe cover to trap steam well.
- Use a fork or toothpick to test doneness – it should come out clean without wet batter.
- Let the dhokla cool completely before cutting to maintain shape.
- Experiment with steaming times depending on your equipment—microwave, stovetop steamer, or instant pot.
Brand Suggestions:
- Gram Flour (Besan): TRS, East End, or available at Indian/Asian grocery stores like Tesco World Foods
- Eno Fruit Salt: Patak’s or TRS (Asian food sections or online)
- Mustard Seeds: Schwartz or TRS
- Sesame Seeds: East End or Whitworths
- Oil: Fortune or Tesco Sunflower Oil
- Desiccated Coconut: KTC or Tesco brand
Equipment & Tools:
- Microwave-safe steaming dish or traditional steaming vessel
- Mixing bowl
- Whisk or fork
- Small pan for tempering
- Spatula
- Knife for cutting dhokla
- Serving plate
Pairing Suggestions:
- Serve with green chutney (coriander and mint) or tamarind chutney for authentic taste.
- Accompany with a hot cup of masala chai or ginger tea.
- Perfect snack alongside a light salad or yogurt dip.
Allergen Information:
- Contains gram flour (legume) — avoid if allergic to chickpeas or legumes.
- Contains mustard seeds — common allergen, check before serving.
- Dairy-free and gluten-free naturally, but check eno and baking soda brands for cross-contamination.
Recipe Instructions Step by Step:
Step 1: Prepare the Batter
Mix 1 cup gram flour, 1 cup water, 2 tsp sugar, and ½ tsp salt in a bowl until smooth. Add finely chopped green chilli, curry leaves, and 1 tbsp oil. Stir in ¼ tsp citric acid.
Step 2: Add Leavening Agents
Dissolve ½ tsp baking soda in 1 tsp water and add to the batter. Mix well. Just before steaming, add 1 tsp eno powder and gently fold to keep it airy.
Step 3: Steam the Dhokla
Grease a microwave-safe or steaming dish with oil. Pour the batter and steam in microwave for 7-8 minutes or in a steamer for 10-12 minutes. Test doneness with a toothpick.
Step 4: Make Tempering
Heat 1 tbsp oil in a pan. Add sesame seeds and mustard seeds; once they splutter, add sliced green chillies and curry leaves. Fry till chillies crisp. Add 300 ml water, 3 tsp sugar, and a pinch of citric acid. Boil and simmer.
Step 5: Assemble and Serve
Cut the cooled dhokla into pieces, pour tempering on top, and garnish with desiccated coconut. Serve warm.