Friday 31 January 2014


1 cup besan (gram flour)
1 cup sooji (semolina)
1/2 cup spinach pure
1/2 cup water
1/2 inch ginger and 1 green chili,2 tbsp coriander leaves ground to paste
1 tbsp lemon juice
1 tsp powdered sugar
1/4 tsp turmeric powder
1 tbsp oil
1tsp meetha soda or eno
salt to taste

For tempering:
1 tsp mustard seeds (rai)
a pinch of asafoetida powder
1 tbsp oil
8-10 curry leaves
2-3 green chilies 


  1. Mix all the ingredients of dhokla except for the meeta soda or eno.
  2. The batter has to be slightly thicker than the idli batter.
  3. Keep aside for 15-20 minutes.
  4. Meanwhile add 3-4 cups water in the steamer and heat it.
  5. Grease a pan or idli mold with oil.
  6. Add the eno or meetha soda and mix it with a light hand.
  7. Quickly pour the batter in the prepared pan or idi mould.
  8. Keep the mould in the steamer.
  9. Cover the steamer and steam for approx 15-20 minutes.
  10. Check with a knife ,if the knife comes out clean, then the dhokla is ready.
  11. Remove the dhokla and allow to cool for 5-6 minutes.
  12. De-mould the dhokla carefully in a serving plate and then temper it.
  13. Heat oil in a small pan.
  14. First add the mustard seeds then hing,curry leaves and then green chilies and stir a while and pour the tempering on the idli shaped dhoklas and mix well.
  15. If you are using a pan  mould then pour the tempering on cooked dhokla after or before de-moulding it and then cut it into pieces.  
  16. Serve hot with chuttney or sauce. 

  1. If idlis are big in size then cut them into 2 or 4 pieces and then add tempering.
  2. I have placed a slce of soya cheese in between two pieces of dhokla and placed one cheese slice on the top.

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