Soft Dhokla
A light, spongy, and savory steamed cake from Gujarat. Made with chickpea flour and yogurt, this classic snack is tangy, slightly sweet, and perfect for a light bite, especially for toddlers.
For 4 servings
Prepare the steamer and pan.
- Pour about 2 inches of water into a large pot or steamer and bring it to a boil.
- Place a small stand or ring inside the steamer.
- Grease a 6-inch round tin or thali with a little oil.
TIPEnsuring the steamer is hot and ready before the batter is poured is key to a good rise.Make the dhokla batter.
- In a mixing bowl, combine the sifted besan, yogurt, ginger paste, turmeric, hing, salt, and lemon juice.
- Gradually add 1/2 cup of water, whisking continuously to form a smooth, lump-free batter of pouring consistency.
Rest the batter.
Cover the bowl and let the batter rest for 15 minutes. This helps in the fermentation process and results in a softer dhokla.
Steam the dhokla.
- Just before steaming, add the Eno fruit salt to the rested batter.
- Gently mix in one direction for about 10 seconds until the batter becomes frothy and light. Do not overmix.
- Immediately pour the batter into the greased pan.
- Place the pan in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes.
TIPTo check if it's cooked, insert a toothpick into the center. It should come out clean.Cool and cut the dhokla.
Once steamed, remove the pan from the steamer and let it cool for about 5-10 minutes. Run a knife around the edges and invert it onto a plate. Cut into square or diamond-shaped pieces.
Prepare the tempering.
- Heat 2 tsp of oil in a small pan.
- Add the mustard seeds and let them splutter.
- Add the curry leaves and sauté for a few seconds.
- Pour in 1/4 cup of water, add the sugar, and bring to a boil. Let it simmer for a minute until the sugar dissolves.
Pour tempering over the dhokla.
Evenly pour the hot tempering over the cut dhokla pieces. The dhokla will absorb the liquid, making it moist and flavorful.
Garnish and serve.
Garnish with finely chopped coriander leaves. Let it sit for a few minutes before serving. Serve warm or at room temperature.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Sifting the besan is crucial to avoid lumps and get a smooth batter.
- 2Do not open the steamer lid for the first 10 minutes of cooking, as it can cause the dhokla to sink.
- 3Ensure your Eno fruit salt is fresh. An old packet won't give the desired fluffiness.
- 4The batter consistency should not be too thick or too thin. It should be like a pancake batter.
- 5For a slightly more sour taste, you can use more yogurt and less water.
Frequently asked questions
Yes, dhokla is considered a healthy snack. It's steamed, not fried, making it low in fat. The besan provides protein and fiber, and the fermentation process makes it easy to digest.
