- Bengal Gram flour / Besan – 250 gms (1 & 1/2 cup)
- Curd – 1/2 cup (not very sour)
- Water – 1/2 cup
- Cooking Soda – 1/2 tsp
For seasoning to be mixed to the batter (to be added just before cooking)
- Oil – 1 tbsp
- Turmeric a pinch
- Green Chili paste – 1 – 2 long (as per taste)
- Sugar – 1 tsp
- Citric acid – quarter tsp ( I used 1/4 size of lime instead)
- Eno – 1 tsp + to sprinkle/dust on the plate
For temperingOil – 2 tsp
- Sesame seeds – 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Curry leaves – few
- Grated coconut – 1 tsp
- Coriander leaves – few
- Green Chili – 2 chopped
- Water – 1 tbsp
- In a large bowl, mix 1/2 cup curds/yogurt with 1/2 water. To this add besan and mix well until there are no lumps. It should be in idli batter consistency. Add more water as required to bring it to this consistency. Then add baking soda let it rise for 1 hour. You should be able to see some pores on the batter after an hour.
- I used Kadai to make dhoklas, we can also use pressure cooker (remove the whistle).
- In a kadai, invert a small plate and pour water and bring it to boil.
- Then add lemon juice (or citric acid), oil, salt, sugar, green chilli paste and turmeric powder. (Actually i forgot to add salt :-((, though it tasted well with they chutney). Mix it well.
- When the water starts boiling, mix eno to the batter, mix gently. You get a batter that is really fluffy.
- Grease the plate, sprinkle some eno and pour the batter. Place it in the kadai and close it with the lid and let it cook for 5-7 minutes. I usually close the plate with aluminium foil and poke it in the center and let the dhokla cook. This is optional. Ensure that you don’t pour too much water as it might spoil the dhokla.
- Remove from lid and proof it with knife or the curry leaf stem, if comes out clean remove from flame.
- Mix 3 tsp of water and 1 tsp oil and pour it on top of the dhokla.
- For seasoning, heat a pan with oil, add curry leaves, sesame seeds, mustard seeds and finely chopped green chilies. When mustard starts popping, remove and pour over the dhokla.
Some Tips :The batter should be filled to only 1/2 as it will rise up. After adding eno the batter should not rest. Amount of sugar can be increased on preference.
- If you want perfect shaped ones and not the crumbling, cut and handle gently
- Dhokla can also be steamed in pressure cooker without the whistle.
- Green chili – 4-5 no
- Coconut – 4- 5 pieces
- Coriander – bunch
- Few mint leaves
- Cumin seeds – 1/2 tsp
- Lime -1 big ( I actually used 3/4 lime and it was too tangy, would suggest 1/2 lime)
- Salt to taste
- Take all the ingredients except coriander in a food processor/mixie. Grind to a smooth paste.
- Then add the coriander and again grind. Remove to a bowl, add the remaining lime and serve with Dhoklas.