★ Dhokla Recipe | How to make Dhokla | Indian Food & Snacks

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is nutritious while all-purpose flour is more economical.

coconut

🥗Healthier: unsweetened shredded coconut

💰Cheaper: desiccated coconut

Desiccated coconut is often less expensive and has a longer shelf life.

Add 200 g of ground flour (Basin) to a bowl.

Add 1 teaspoon of salt and 1/4 teaspoon of turmeric powder to the bowl and mix using a whisk.

Gradually add 250 ml of clean drinking water to the mixture, avoiding lumps, until the desired consistency is achieved.

Let the batter rest for 5 minutes.

Boil water in a steaming pot until very hot.

Add 3/4 teaspoon of Eno to the rested batter and whisk quickly for 1 minute to incorporate air.

Grease a cake tin with vegetable oil and pour in the batter.

Place the cake tin on a steaming plate with holes and cover with a lid.

Cook at high flame for exactly 20 minutes without opening the lid.

After 20 minutes, remove the dhokla and let it cool for 5 minutes before cutting.

Cut the dhokla into cubes using a knife.

In a small pan, heat 2 tablespoons of vegetable oil for tempering.

Add mustard seeds to the hot oil and let them crackle.

Turn off the flame and add slit green chilies to the pan.

Add 250 ml of water to the pan and turn the flame back on.

Add sugar to the water and let it melt.

Squeeze in the juice of 1 lemon to the melted sugar mixture.

Pour the hot mixture over the dhokla to moisten it.

Let the dhokla absorb the mixture and come to room temperature.

Garnish with fresh coconut and coriander leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens