Delicious Dhokla Recipe from Gujarat

Ingredients

• 1.5 cup Chickpea Flour Besan
• 2 tbsp Semolina Sooji
• 0.5 tsp Salt
• 1 tbsp Sugar for batter
• 0.5 tsp Turmeric Powder
• 1 tsp Ginger-Chili Paste
• 2 tbsp Oil for batter
• 1.5 cup Water for batter
• 1 tbsp Eno Fruit Salt
• 2 tbsp Vegetable Oil for tempering
• 1 tsp Mustard Seeds
• 0.125 tsp Asafoetida Hing
• 4-5 Green Chilies slit
• 8-10 Curry Leaves
• 3 tbsp Water for tempering
• 1 tbsp Sugar for tempering

Tips & Notes

• Tip Adjust sugar to your preference, or omit

About This Recipe

A delicious, popular Indian dish from Gujarat, Dhokla can be enjoyed as breakfast, a meal, or a snack. This version uses chickpea flour and semolina, with a touch of sweetness.

Instructions

1. 1

   In a large bowl, combine chickpea flour, semolina, salt, 1 tbsp sugar, turmeric powder, ginger-chili paste, 2 tbsp oil, and 1.5 cups water. Whisk until a smooth batter forms, then let it rest for 10 minutes.

2. 2

   Just before steaming, gently fold in the Eno fruit salt into the batter.

3. 3

   Pour the batter into a greased steaming plate or mold and steam for 20-25 minutes, or until a toothpick inserted comes out clean.

4. 4

   While the dhokla steams, prepare the tempering. Heat 2 tbsp vegetable oil in a small pan. Add mustard seeds, asafoetida, slit green chilies, and curry leaves. Sautu00e9 for a minute until fragrant.

5. 5

   Add 3 tbsp water and 1 tbsp sugar to the tempering mixture, bring it to a boil, then remove from heat.

6. 6

   Once the dhokla is cooked, remove it from the steamer, let it cool slightly, then cut into desired pieces. Pour the prepared tempering evenly over the dhokla. Serve warm.

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