The dhokla recipe requires a batter made of 1 cup gram flour (besan), 1 cup water, 2 teaspoons sugar, ½ teaspoon salt, 1 finely chopped green chilli, 5 to 6 curry leaves, ¼ teaspoon citric acid, ½ teaspoon baking soda, and 1 teaspoon eno powder. The batter is steamed and then tempered with a mixture of 1 teaspoon sesame seeds, 1 tablespoon oil, 4 sliced green chillies, 1 teaspoon mustard seeds, 12 to 15 curry leaves, 1 glass of water (300ml), 3 teaspoons sugar, and 1 pinch of citric acid. The dhokla is garnished with ½ cup desiccated coconut and served with the tempering on top.
Dhokla Recipe - How to Make Dhokla with Gram Flour
Ingredients
- 1 cup gram flour (besan)
- 1 cup water
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 finely chopped green chilli
- 5 to 6 curry leaves
- ¼ teaspoon citric acid
- ½ teaspoon baking soda
- 1 teaspoon eno powder
- ½ teaspoon mustard seeds
- ½ cup desiccated coconut
- 1 tablespoon oil
- For the tempering:
- 1 teaspoon sesame seeds (til)
- 1 tablespoon oil
- 4 sliced green chillies
- 1 teaspoon mustard seeds
- 12 to 15 curry leaves
- 1 glass water (300ml)
- 3 teaspoons sugar
- 1 pinch citric acid
Instructions
- To make dhokla, prepare a batter by combining gram flour, water, 2 teaspoons of sugar, and salt in a bowl.
- Add finely chopped green chilli, 5 to 6 curry leaves, ½ teaspoon mustard seeds, and 1 tablespoon of oil to the batter.
- Now, add citric acid to the batter and mix well.
- In a small bowl, mix baking soda with 1 teaspoon of water and add it to the batter.
- Grease a microwave-safe dish with oil.
- Add eno powder to the batter and mix thoroughly.
- Quickly pour the prepared batter into the greased dish and microwave it for 7 to 8 minutes on the microwave mode.
- Check for done ness by inserting a knife; if it comes out clean, the dhokla is ready.
- Let the dhokla cool down to room temperature.
- For the tempering, heat oil in a pan.
- Once the oil is hot, fry the sliced green chillies until they turn crispy, and then remove them from the pan.
- In the same oil, add sesame seeds and mustard seeds.
- When the seeds start crackling, add curry leaves to the pan.
- After few seconds, reduce the heat and add water, a pinch of citric acid, and 3 teaspoons of sugar to the pan. Increase the heat.
- Once it comes to a boil, let it simmer for a while, then turn off the heat and let the tempering cool down.
- Once the dhokla and the tempering are cool, cut the dhokla into pieces and pour the tempering over the pieces.
- Finally, garnish the dhokla with desiccated coconut and serve it with fried green chillies.
- Enjoy your delicious dhokla!
