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

Build a full meal around Dhokla

Get a matched combo of sides and accents

Recipe

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

Ingredients

Gram Flour 1 cup Gram Flour
Yogurt 1 cup Yogurt
water 1/2 cup Water
Ginger 1 teaspoon Ginger , paste
green chili paste 1 teaspoon Green chili paste
turmeric powder 1/2 teaspoon Turmeric powder
salt 1 teaspoon Salt
sugar 1 teaspoon Sugar
eno fruit salt 1 teaspoon Eno fruit salt
oil 2 tablespoons Oil
Mustard Seed 1 teaspoon Mustard Seed
Cumin 1 teaspoon Cumin , seeds
Sesame Seed 1 tablespoon Sesame Seed
Curry Leaf 10-12 Curry Leaf
Cilantro 2 tablespoons Cilantro , chopped
Coconut 2 tablespoons Coconut , grated

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.