Tuesday, 18 March 2014


Preparation time: 10 minutes
Cooking time : 15 minutes
Serves: 6

1 cup besan (Bengal gram flour)
1.5 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger- green chilli paste
1/2 tsp citric acid or 1 tsp lemon juice
1.5 tsp fruit salt
salt to taste
1/2 tbsp oil + oil for greasing

For tempering:
1 tsp oil
1/2 tsp mustard seeds
2 green chilies chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves

  1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water approx. 1 cup to make a thick batter and keep it aside for at least 10 minutes.
  2. Add the fruit salt just before steaming,and add 2 tsp of water over it,when the bubbles appear, mix gently.
  3. Pour the batter immediately into a flat greased tray or thali and shake the try/thali to spread the batter evenly.
  4. Steam for 12 minutes and check with knife if the knife comes out clean then it's o.k. otherwise steam for 2 -3 minutes more or till the dhoklas are cooked. Keep aside.
For tempering:
  1. Heat oil in a  pan and add the mustard seeds.
  2. When the seeds crackle add green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
  3. Remove from the flame, add 2 tbsp of water and mix well. Pour the tempering over the dhoklas.
  4. Cool slightly and cut into equal pieces. Serve immediately garnished with coriander.

  1. You can also bake the dhokla in a microwave oven on high power for 4 minutes then check with knife if the knife comes out clean then it is o.k. otherwise bake for another minute and pour the tempering and serve after cooling it. 
  2. If you are making it in a microwave oven then use a silicon or tupperware mold instead of a glass bowl.

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