Dhokla Recipe

Prepare Batter

• In a mixing bowl, combine chickpea flour, semolina, yogurt, ginger paste, green chili, and salt. Gradually add water while stirring to form a smooth batter. Let the batter rest for 4-6 hours to ferment. The fermentation process is crucial for the fluffy texture of the dhokla.

Prepare Steamer

• Grease a dhokla plate or any flat-bottomed vessel suitable for steaming. Fill a steamer or large pot with water and bring it to a boil.

Seasoning

• In a small pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add turmeric powder and remove from heat. Pour this seasoning over the fermented batter and mix well.

Add Baking Soda

• Pour the batter into the greased plate and place it in the steamer. Steam on medium heat for about 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.

Cool and Cut

• Once steamed, remove the dhokla plate from the steamer and let it cool for a few minutes. Then, using a knife, cut the dhokla into desired shapes, like squares or diamonds. 

Garnish

• Garnish the steamed dhokla with freshly chopped coriander leaves and grated coconut for added flavor and texture.

Serve

• Serve the Steamed Dhokla warm with green chutney, tamarind chutney, or a sprinkle of fresh lemon juice for a tangy kick. 

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