Dhokla

Dhokla

Dhokla

Veg Vegan

Steamed fermented chickpea flour cakes — spongy, tangy, and lightly sweet — tempered with mustard seeds, curry leaves, and green chillies, then topped with fresh coconut and coriander. Gujarat's most recognisable breakfast and snack, eaten with green chutney.

Cuisines

Gujarati Kutchi Kathiyawadi Surati

Best for

Breakfast Lunch

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

1 cup gram flour (besan)
1 cup yogurt
1/2 cup water
1 teaspoon ginger paste
1 teaspoon green chili paste
1/2 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon sugar
1 teaspoon eno fruit salt
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon sesame seeds
10-12 curry leaves
2 tablespoons chopped coriander leaves
2 tablespoons grated coconut

Instructions

  1. 1 In a mixing bowl, combine gram flour, yogurt, and water to form a smooth batter.
  2. 2 Add ginger paste, green chili paste, turmeric powder, salt, and sugar to the batter and mix well.
  3. 3 Let the batter rest for 10-15 minutes.
  4. 4 Grease a steaming tray or a deep plate with a little oil.
  5. 5 Just before steaming, add eno fruit salt to the batter and mix gently.
  6. 6 Pour the batter into the greased tray and steam for 15-20 minutes or until a toothpick inserted comes out clean.
  7. 7 Allow the dhokla to cool slightly, then cut into squares or diamond shapes.
  8. 8 Heat oil in a small pan and add mustard seeds, cumin seeds, sesame seeds, and curry leaves.
  9. 9 Once the seeds crackle, pour the tempering over the steamed dhokla.
  10. 10 Garnish with chopped coriander leaves and grated coconut before serving.

Tips

For a spongier texture, ensure the batter is well-aerated after adding eno fruit salt.