First time I had Dhokla at my friend's place and liked it a lot. Then next week only I tried, and it came out perfect. Even my husband loved it.

(recipe source:here)

Cooking Time: 10-15 mins
Preparation Time: 5-10 mins


Besan: 1 cup
Semolina (rava): 1 & 1/2 tbsp
Sugar: 4 tsp
Ginger green chilli paste: 1 tsp
Lemon juice: 1 tsp
Salt to taste
Fruit salt: 1 tsp
Oil for greasing and cooking:3 1/2 tsp
Mustard seeds: 1 tsp
Green chillies:1 tsp(chopped finely)
Pinch of asafoetida
Curry leaves: 2-3
Coriander leaves:2 tbsp


  1. Mix the besan, semolina, sugar, ginger-green chilli paste, lemon juice and salt along with little water (approximately ¾ cup) in a bowl and mix well to get a smooth and thick batter.
  2. Add the fruit salt to the batter and mix gently.
  3. Pour the batter immediately into a greased thali( i use the baking tray and steam in wide bottom vessel) and spread evenly by rotating the thali clockwise.
  4. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
  5. Heat 3 tsp of oil in a small pan and add the mustard seeds.
  6. When the seeds crackle, add green chillies, asafoetida and curry leaves, mix well and saute on a medium flame for a few seconds.
  7. Remove from the flame and add 1½ tbsp of water and mix well.
  8. Pour this tempering over the dhoklas.
  9. Cool slightly and cut into equal sized pieces.
  10. Serve hot garnished with coriander.


To steam dhokla you can use wide bottom kadai/pan. For this you just have to place thali /tray on  inverted steel bowl.


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