Soft and Spongy Gujarati Dhokla Veg
Learn how to make delicious, soft, and spongy Gujarati Dhokla right at home with this easy and authentic recipe! Made with gram flour (besan) and a simple steaming process, this popular Gujarati snack is light, healthy, and incredibly flavorful. The dhokla is perfectly airy and moist, then topped with a fragrant tempering of mustard seeds, curry leaves, and green chilies for an irresistible taste. Rich in protein and easy to digest, it's perfect for breakfast.
Ingredients
For the Dhokla Batter:
1 cup Gram Flour (besan)
1 tsp Salt
1 tsp Sugar
1 tsp Turmeric Powder
1 tsp Fruit salt (Eno)
as needed Water
For the Dhokla Tempering:
1 tsp Oil
1 tsp Mustard Seeds
5 piece Green Chilli (slit)
A few Curry Leaves
1 cup Water
1 tsp Salt
2 tsp Sugar
1 piece Lemon
For garnishing Coriander Leaves (chopped)
For garnishing Grated coconut
Instructions
1
Preparing the Batter:
2
In a bowl, combine the gram flour, salt, sugar, and turmeric powder.
3
Add water and whisk the mixture thoroughly until you achieve a smooth, flowing consistency without any lumps.
4
Allow the batter to rest for about 10 minutes.
5
Grease a cake tin with oil.
6
Just before steaming, add the Eno fruit salt to the batter and mix gently.
7
Steaming the Dhokla:
8
Pour the prepared batter immediately into the greased cake tin.
9
Heat water in a pressure cooker or large pot and place a stand inside.
10
Place the tin on the stand, close the pot, and steam the dhokla for approximately 20 minutes on medium-low flame.
11
Check for doneness by pricking with a toothpick; remove and let it cool.
12
Preparing the Tempering (Syrup):
13
Heat a pan with oil, add mustard seeds, and wait for them to splutter.
14
Add slit green chilies and curry leaves.
15
Pour in water, salt, and sugar, then bring the mixture to a boil.
16
Turn off the stove and stir in lemon juice and chopped coriander leaves.
17
Serving:
18
Once the dhokla has cooled to room temperature, remove it from the tin and cut into squares.
19
Pour the tempered syrup over the dhokla and allow it to soak.
20
Garnish with grated coconut and fresh coriander leaves before serving.
Nutrition Facts
4 servings per recipe
