A popular gujarati dish back home, it is pretty much a staple now through north mainlands of the country. It would appear on our coffee tables when we had guests for tea; along with samosa, kachori’s and spice-cardamom blended black milk tea. I used to love the taste of dhokla however my palate’s low heat threshold would leave me in tears; rolling down my eyes when I ate the store bought ones (they used to be fiery hot). When my mum realized this, she started making it at home so I could enjoy it more. Of course, there is nothing like mom’s cooking 🙂 Here I have made Dhokla in Idli moulds, its super easy and a must-try! Its essentially fermented gram flour that is steamed – its Vegan, Vegetarian and gluten free too!
Prep Time: 5 Mins
Cooking Time: 10 mins
Recipe Level: Easy
Spice Level: Mild
Shelf Life: Eat fresh. Refrigerate upto 2 days
Serving Suggestion: With green salad, green mint chutney and sooth
Dietary: Vegetarian, Gluten free, Nut free
A sauce pan, fry pan, sieve spoon, grater, fork, silicon mat, knife, food processor and serving plate
- Gram Flour – 1 Cup (200g)
- Rice flour – 2 Tablespoons
- Salt To Taste
- Ginger, Grated – 1 Teaspoon
- Sugar – 3 Teaspoon
- Lemon Juice (1 Tsp)
- Oil – 1 Tablespoon
- 1 C Water For Batter
- Eno Fruit Salt – 1 Teaspoon
- Oil – 2 Tablespoons
- Lemon Juice – 1 Tsp
- Sugar – 1 1/2 Tbsp
- Salt – 1/4 Tsp
- Mustard Seeds – 1 Teaspoon
- Green Chilies, Slit – 5-6 Small
- Curry Leaves – 4-5
- Fresh Coriander Leaves Chopped – 2 Tablespoons
- Grated Coconut – 2 Tablespoons
1. Take 1 cup besan and pass it through to sieve.
2. Add 2 tbsp rice flour and pass it through a sieve.
3. Add salt, sugar and lemon juice. Whisk everything well.
4. Add 1 cup of warm water and make a smooth lump free batter. Add more water if needed.
5. Add oil, grated ginger and mix well again.
6. Leave it aside to ferment for 10 minutes.
7. Grease the pan and place the stand in a large pan or steamer.
8. Add 1 1/2 water, cover and boil for 10 mins.
9. Oil the steaming mould or a any heat safe container or the idli mould with oil.
10. Add Eno fruit salt and 1 tsp water and whisk briskly clockwise for about 1 minute or until double in size.
11. Pour the batter immediately into the prepared container and tap it to spread the batter in an even layer.(Fill the container 3/8, like we do for cake baking.)
12. Place it in the pan or steamer.
13. Steam for 12-15 minutes or till the dhoklas are cooked.
14. Insert a toothpick to check if Dhokla is cooked if it comes out clean then dhokla is ready. If not, steam for few more minutes.
15. Take out the plate from the steamer and let it cool for few minutes.
16. When a little cool, flip the dhokla onto a plate and Cut into square pieces.
- Heat the oil in a non-stick pan and add the mustard seeds.
- When the seeds crackle, add the green chilies and curry leaves, and sauté on a medium heat for 2-3 minutes.
- Add water and let it boil for 3 minutes.
- Add salt, sugar, lemon juice and stir well.
- Let it boil for 3-4 minutes.
- Remove from heat. Let it cool for a few minutes.
- Spoon over the steamed dhokla.
- Avoid using turmeric as it can lead to red streaks in the steamed dhokla- its the chemical reaction between Eno (citric acts and turmeric) that causes it. You can use yellow food color instead.