Soft Dhokla
Fluffy, tangy, and steamed to perfection — this Gujarati snack is naturally fermented, oil-light, and utterly moreish. A teatime favourite at Subal and Keshav's table.
45 mins
Time
Medium
Difficulty
6 people
Serves
Method
- 1
Mix besan, semolina, curd, ginger paste, green chilies, turmeric, sugar, and salt with enough water to form a smooth, thick batter (consistency of pancake batter).
- 2
Grease a round steaming tray or cake tin well with oil.
- 3
Prepare your steamer: add water and bring to a boil.
- 4
Just before steaming, add lemon juice and fruit salt (Eno) to the batter. Mix gently — it will foam up. Pour immediately into the greased tray.
- 5
Steam on medium-high heat for 15-18 minutes. Insert a toothpick — it should come out clean.
- 6
Let cool for 5 minutes, then cut into diamond or square shapes.
- 7
For tempering: heat oil, add mustard seeds. Once they pop, add curry leaves and green chilies. Add sugar and water and pour immediately over the dhokla.
- 8
Serve with green chutney.
Ingredients
- 1 cup besan (chickpea flour)
- 1 tbsp fine semolina (suji)
- 1/2 cup curd (yogurt)
- 1 tsp ginger paste
- 1-2 green chilies, minced
- 1/2 tsp turmeric powder
- 1 tsp sugar
- Salt to taste
- 1 tsp fruit salt (Eno)
- 1 tbsp lemon juice
- For tempering: 2 tbsp oil, 1 tsp mustard seeds, 8 curry leaves, 2 slit green chilies, 1 tsp sugar, 2 tbsp water