Indian Dhokla recipe

Today on TACKRECIPE, we are going to explore the delicious Indian Dhokla recipe, a beloved steamed savory cake from Gujarat. This light, fluffy, and spongy dish is made from fermented chickpea flour or semolina, offering a perfect balance of tangy, sweet, and spicy flavors. Traditionally served as a snack or breakfast item, Dhokla is a healthy and nutritious option that is both gluten-free and protein-rich. It is typically garnished with fresh coriander, grated coconut, and tempered mustard seeds, making it not only flavorful but visually appealing as well.

Ingredients (Serves 4)

• For the batter:
• 1 cup besan (chickpea flour)
• 1/2 cup yogurt
• 1/2 cup water
• 1 teaspoon ginger paste
• 1 teaspoon green chili paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon fruit salt (Eno) or baking soda
• 1 tablespoon oil
• For tempering:
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• 8-10 curry leaves
• 2 green chilies (slit)
• 1/2 cup water
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• For garnish:
• 2 tablespoons chopped coriander leaves
• 2 tablespoons grated coconut

Prepare the Batter

In a large mixing bowl, sift 1 cup of chickpea flour (besan) to remove any lumps, ensuring a smooth texture. Add ½ cup of fresh yogurt and ½ cup of water, then whisk vigorously to create a silky, lump-free batter. The consistency should be smooth, similar to pancake batter—neither too thick nor too runny.

Now, incorporate the flavoring ingredients:

🟢1 teaspoon ginger paste – enhances the aroma and flavor.
🟢1 teaspoon green chili paste – provides a mild, spicy kick.
🟢½ teaspoon turmeric powder – gives the Dhokla its characteristic yellow color.
🟢1 teaspoon salt – balances the flavors.
🟢1 tablespoon lemon juice – adds tanginess and helps in fermentation.
🟢1 teaspoon sugar – brings a slight sweetness that complements the savory flavors.
🟢Once all ingredients are well combined, cover the bowl and let the batter rest for 10 minutes. This brief resting period allows slight fermentation, contributing to a fluffier texture.

Add the Leavening Agent

Just before steaming, it’s crucial to add the leavening agent, which helps the Dhokla rise and become light. You can use either:

🟢1 teaspoon fruit salt (Eno) – recommended for best results.
🟢½ teaspoon baking soda – an alternative if Eno is unavailable.
🟢Sprinkle the fruit salt or baking soda over the batter. To activate it, drizzle 1 teaspoon of oil on top and gently mix in one direction. The batter will become frothy and airy within seconds, a sign that the leavening is working. Do not overmix, as it may deflate the bubbles and result in a dense texture.

Steam the Dhokla

Grease the steaming plate or cake tin with oil to prevent sticking. Immediately pour the batter into the prepared tin, spreading it evenly with a spatula. Preheat the steamer by bringing water to a boil, ensuring there is enough steam buildup. Place the batter-filled tin in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes. To check doneness, insert a toothpick or knife into the center of the Dhokla. If it comes out clean, it’s fully cooked. Turn off the heat and allow it to cool for 5 minutes before demolding. Run a knife along theedges to loosen the Dhokla, then carefully flip it onto a plate. Cut into square or diamond-shaped pieces for serving.

Prepare the Tempering

The tempering enhances the flavor and gives the Dhokla its classic taste. In a small pan, heat 1 tablespoon of oil on medium flame. Add 1 teaspoon mustard seeds and 1 teaspoon sesame seeds. Allow them to crackle. Toss in 8-10 curry leaves and 2 slit green chilies, sautéing for a few seconds. Pour in ½ cup water, 1 teaspoon sugar, and 1 tablespoon lemon juice. Stir well and let it simmer for 1 minute before turning off the heat. This tempered mixture will soak into the Dhokla, adding moisture and an extra layer of flavor.

Assemble and Serve

Evenly pour the prepared tempering over the Dhokla pieces while they are still warm. Garnish with freshly chopped coriander leaves (2 tbsp) and grated coconut (2 tbsp). Let the Dhokla absorb the tempering for 5 minutes before serving.

Tips:

Use Fresh Leavening Agents

🟢Always use fresh fruit salt (Eno) or baking soda, as old or expired ones may not create enough air bubbles, resulting in a dense texture. For best results, mix the leavening agent just before steaming to maintain the batter’s fluffiness.

Steam on Medium Heat

🟢Avoid high heat, as it can cause the Dhokla to rise too quickly and collapse. Maintain a steady medium flame for even cooking and a soft, spongy texture. Also, ensure there is enough water in the steamer to generate continuous steam.

Rest Before Cutting

🟢After steaming, let the Dhokla cool for 5 minutes before cutting. This prevents it from breaking apart and helps it absorb the tempering better, making it softer and more flavorful.