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Dhokla (Gujarati Steamed Gram Flour Cake)

Soft and spongy Gujarati Dhokla (Khaman) pieces topped with mustard seeds, curry leaves and grated coconut. mypapaskitchen.com

🥗 Ingredients (for 3 people)

For batter:

  • Gram flour (besan) – 1 cup (120 g)

  • Semolina (rava/sooji) – 2 tbsp (optional, for texture)

  • Curd (slightly sour) – ½ cup

  • Water – ½ cup (adjust as needed)

  • Ginger-green chili paste – 1 tsp

  • Turmeric powder – Âź tsp

  • Salt – ½ tsp (to taste)

  • Sugar – 1 tsp

  • Lemon juice – 1 tsp

  • Eno fruit salt – 1 tsp (or baking soda – ½ tsp)

For tempering (tadka):

  • Oil – 2 tbsp

  • Mustard seeds – 1 tsp

  • Curry leaves – 6–8

  • Green chilies – 2 (slit lengthwise)

  • Sesame seeds – 1 tsp (optional)

  • Water – Âź cup

  • Sugar – 1 tbsp

  • Lemon juice – 1 tbsp

For garnish:

  • Fresh coriander – 2 tbsp (chopped)

  • Grated coconut – 2 tbsp (optional)

🥘 Step-by-Step Method

Prepare the batter

  1. In a bowl, whisk besan + semolina + curd + water.

  2. Add ginger-chili paste, turmeric, sugar, lemon juice, and salt.

  3. Whisk well to make a smooth, thick batter (like cake batter).

  4. Just before steaming, add Eno fruit salt. Mix gently (batter will rise and become frothy).

Steam the dhokla

  1. Grease a steel plate/thali with oil.

  2. Pour batter immediately into it (do not rest after adding Eno).

  3. Steam in a steamer/pressure cooker (without whistle) for 15–18 minutes.

  4. Check with a toothpick – if it comes out clean, dhokla is ready.

  5. Cool for 5 minutes, then cut into squares or diamond pieces.

Prepare tempering (tadka)

  1. Heat oil in a pan. Add mustard seeds, let them crackle.

  2. Add curry leaves, green chilies, sesame seeds. Fry for a few seconds.

  3. Add water, sugar, and lemon juice. Boil for 1 minute.

  4. Pour this tempering evenly over dhokla pieces.

Garnish & Serve

  • Sprinkle chopped coriander and grated coconut.

  • Serve with green chutney or sweet tamarind chutney.



🌟 Tips for Soft & Fluffy Dhokla

  • Add Eno/baking soda only at the last minute before steaming.

  • Batter should be lump-free and slightly thick, not runny.

  • Do not open the steamer lid frequently.

  • For extra spongy dhokla, some people add 1 tsp oil to the batter.

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