Homemade Dhokla Recipe

Step 1: Sift Besan

Take 2 cups of besan (gram flour) and sift it well through a strainer to remove any lumps, ensuring a smooth texture for the dhokla.

Step 2: Prepare Wet Mixture

In a separate bowl, combine 1 cup of water and 1/2 cup of curd. Mix thoroughly until no lumps remain. Add salt to taste, 2 tablespoons of sugar powder, and 1/2 teaspoon of ginger and green chili paste. Mix everything well until fully combined.

Step 3: Combine Batter Ingredients

Gradually add the wet mixture to the sifted besan, mixing continuously. Do not add all the liquid at once. Continue mixing until a smooth batter is formed, ensuring there are no lumps. Add 1 tablespoon of lemon juice and 1 teaspoon of oil. Beat the batter properly in one direction (either clockwise or anti-clockwise) for 6-7 minutes until it becomes light and airy.

Step 4: Rest the Batter

Cover the batter and let it rest for 15 minutes.

Step 5: Prepare Steamer

While the batter rests, prepare the steamer. Take a pan and add 2 glasses of water. Place a lemon slice in the water to prevent the pan from discoloring. Put a stand inside the pan. Cover it and heat on low flame for 5 minutes until the water starts boiling.

Step 6: Add Baking Soda and Prepare Tin

After 15 minutes, the batter will have thickened. Mix it again briefly. Add 1/2 teaspoon of baking soda to the batter and mix quickly until it becomes frothy and increases in volume. Grease a tiffin box or a steaming tin with oil. Pour the prepared batter into the greased tin, filling it about 3/4 full to allow for rising. Tap the tin gently to remove any air bubbles.

Step 7: Steam the Dhokla

Place the tiffin box with the batter onto the stand in the boiling water. Cover the pan and cook for 30 minutes on medium flame.

Step 8: Check and Rest Dhokla

After 30 minutes, check if the dhokla is cooked by inserting a knife or toothpick into the center. If it comes out clean, the dhokla is ready. Turn off the flame and let the dhokla rest in the steamer for another 10 minutes.

Step 9: Cut the Dhokla

Remove the dhokla from the steamer. Gently loosen the edges with a knife. Invert the tin onto a plate to release the dhokla. Cut the dhokla into desired shapes (squares or rectangles).

Step 10: Prepare Tempering (Tarka)

For the tarka, heat 2 teaspoons of oil in a small pan. Add 2 teaspoons of mustard seeds and let them splutter. Add 4-5 green chilies and lightly fry them. Then add 7-8 curry leaves and fry lightly. Add 1.5 cups of water, 1/2 teaspoon of salt, and 3-4 teaspoons of sugar powder. Mix well and bring to a boil. Turn off the flame and add 1 tablespoon of lemon juice. Let the tarka cool slightly to a warm temperature.

Step 11: Pour Tarka and Serve

Arrange the cut dhokla pieces on a serving plate. Pour the warm tarka evenly over the dhokla pieces. Garnish with fresh coriander leaves. Serve the soft, juicy, and delicious homemade Dhokla.

• Sift the besan well to avoid lumps and ensure a smooth batter.

• Beat the batter in one direction (clockwise or anti-clockwise) for 6-7 minutes to incorporate air and make it fluffy.

• Do not overfill the tiffin box; leave space for the dhokla to rise.

• Ensure the tarka is warm (not boiling hot) when pouring over the dhokla for best absorption and juiciness.

• Let the dhokla rest for 10 minutes after steaming before cutting to prevent it from breaking.

• Add a pinch of turmeric to the batter for a deeper yellow color.

• Experiment with different tempering ingredients like sesame seeds or asafoetida.

• For a spicier dhokla, increase the amount of green chilies in the tarka.