📝 About This Recipe
Hailing from the vibrant state of Gujarat, India, Besan Dhokla is a light, airy, and spongy savory cake made from fermented chickpea flour. This recipe masters the delicate balance of tangy, sweet, and spicy flavors, resulting in a melt-in-your-mouth texture that is traditionally achieved through a short fermentation process. It is a healthy, protein-rich snack that captures the essence of Indian street food and home-style comfort in every bite.
🥗 Ingredients
The Dhokla Batter
- 1.5 cups Besan (Gram Flour) (sifted to remove lumps)
- 1 tablespoon Semolina (Suji/Rava) (for better texture)
- 1 tablespoon Ginger-Green Chili Paste (freshly pounded)
- 1/4 teaspoon Turmeric Powder (for that iconic yellow hue)
- 1 tablespoon Sugar (granulated)
- 1/2 teaspoon Citric Acid (or 1 tbsp lemon juice)
- 1 teaspoon Salt (adjust to taste)
- 1 cup Water (added gradually)
- 1 teaspoon Fruit Salt (Eno) (regular/unflavored)
- 1 tablespoon Vegetable Oil (to keep the dhokla moist)
The Tempering (Tadka)
- 1 tablespoon Vegetable Oil (neutral flavor)
- 1 teaspoon Mustard Seeds (black or brown)
- 1 teaspoon Sesame Seeds (white)
- 8-10 pieces Curry Leaves (fresh)
- 3-4 pieces Green Chilies (slit lengthwise)
- 1/4 teaspoon Asafoetida (Hing) (optional but recommended)
- 1/2 cup Water (for the syrup)
- 1 teaspoon Sugar (for the tempering syrup)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 tablespoon Fresh Coconut (grated)
👨🍳 Instructions
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1
Sift the besan and semolina into a large mixing bowl to ensure there are no lumps, which is crucial for a smooth batter.
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2
Add the ginger-green chili paste, turmeric powder, sugar, salt, citric acid, and 1 tablespoon of oil to the flour mixture.
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3
Gradually whisk in the water to form a smooth, thick batter. The consistency should be pourable but not runny—similar to pancake batter.
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4
Whisk the batter vigorously for 2-3 minutes to incorporate air. Cover and let it rest for 15-20 minutes to allow the semolina to hydrate and mild fermentation to begin.
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5
Prepare your steamer by adding 2-3 cups of water and bringing it to a boil. Grease a 7-inch round cake tin or dhokla plate with a little oil.
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6
Once the steamer is ready and the water is bubbling, add the Eno fruit salt to the batter. Pour a teaspoon of water over the Eno to activate it; it will bubble up immediately.
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7
Gently fold the Eno into the batter. Do not overmix, or you will lose the air bubbles. The batter will become frothy and double in volume.
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8
Quickly pour the batter into the greased tin. Place the tin in the steamer, cover with a tight lid, and steam on medium-high heat for 15-20 minutes.
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9
Check for doneness by inserting a toothpick; if it comes out clean, the dhokla is ready. Remove the tin and let it cool for 5 minutes.
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10
While the dhokla cools, prepare the tempering. Heat oil in a small pan, add mustard seeds, and let them crackle.
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11
Add the sesame seeds, curry leaves, slit green chilies, and hing. Sauté for 30 seconds, then carefully pour in 1/2 cup of water and 1 teaspoon of sugar.
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12
Bring the tempering liquid to a boil, then turn off the heat. This 'syrup' is the secret to a juicy, non-choking dhokla.
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13
Gently unmold the dhokla onto a plate and cut it into squares. Pour the warm tempering liquid evenly over the dhokla pieces so they soak it up.
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14
Garnish with a generous sprinkle of chopped cilantro and grated fresh coconut before serving.
💡 Chef's Tips
Always sift your besan to avoid lumps and ensure a uniform rise. Be careful with the turmeric; adding too much can react with the Eno and cause red spots on your dhokla. Ensure the steamer water is at a rolling boil before adding the Eno to the batter. Don't let the batter sit after adding the Eno; it must go into the steamer immediately to maintain its lift. Let the dhokla cool slightly before cutting to ensure clean, sharp edges.
🍽️ Serving Suggestions
Serve warm with a side of Spicy Green Chutney (Cilantro-Mint). Pair with a hot cup of Masala Chai for the perfect afternoon tea snack. Enjoy alongside Tamarind Chutney for a sweet and sour flavor explosion. Serve as part of a traditional Gujarati Thali with Kadhi and Puri. It can also be enjoyed cold as a light breakfast or packed in a lunchbox.