Thursday, 4 October 2012



Besan flour
1 cup
1/2 cup
1/2 cup
Green chilli
1 inch piece
1 tsp
Lemon juice
1 tsp
Eno fruit salt
1 & 1/2 tsp
As needed (1 tsp)
Turmeric powder

To Temper
2 pinches
Coriander leaves
2 tblsp
Coconut, grated
Curry Leaves
Green Chilles
Mustard seeds
Seesame Seeds
2-3  tblsp
2 julienned
1 tsp
1 tsp
1 Pinch
2 tsp
  1. Mix first 1/2 cup curds with 1/2 water. To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter, more of dropping not pouring consistency. Slowly add more water if needed else, add the soda. Keep it aside to rise for 2 hour.
  2. If you are using a pressure cooker, fill the pan with water, place a plate over which you will have use a plate for steaming the dhoklas. Thali plate can be used for steaming
  3. To the batter mix in the lemon juice, oil, salt, sugar, green chili paste and turmeric powder. Mix well. This has to be done just before pouring to the plate.
  4. Meanwhile have the pan on stove, and let the water start boiling. When the water reaches the rolling stage, you can mix the eno to the batter (Save little of eno for dusting on the plate), mix gently, you will see bubbles coming out.
  5. Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate. Place the plate carefully inside the pressure pan and cover with lid. You need not use the whistle. After covering you will find steam coming out of the outlet, simmer and don't disturb for almost 7 -10 minutes.
  6. After 7 -10 minutes, remove the lid and proof it using toothpick or knife. If the knife comes out clean and does not have any batter sticking, then its done. Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  7. In a bowl, mix 3 tsp of water along with a tsp of oil
  8. Remove the plate from the pan, pour the water and oil mix over the top.
  9. For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds, sugar  green chilies and some water. When starts boiling, remove and pour over the dhokla.
  10. Garnish with coriander leaves and grated coconut.


  1. The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
  2. If you want perfect shaped ones and not the crumbling, cut and handle gently.
  3. Dhokla can also be steamed in kadai filled with water and a plated titled over it.
  4. If you don’t have eno fruit salt you can replace it with ½ tsp cooking soda.
  5. If you use excess water it will turn out gooey.

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