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Sunday, January 20, 2013



DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.


For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup
Water: 4 tbsp
Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)
Salt: to taste
Sugar: a pinch

For Tempering
Oil: 2 tbsp
Mustard Seeds - 1/2 tsp
Seaseme Seeds: 1/2 tsp
Asafetida: a pinch
Red Chilly Powder: a pinch
Curry Leaves - few
Cilantro - Optional

  • In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
  • Add some water if needed  to get the batter to the right consistency.
  • Keep aside the mixture for about 15-20 minutes.
  • Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
  • Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
  • Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes). 
  • Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
  • Remove from the dish after it cools down a bit into a plate.
  • Your Dhokla is ready
  • Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
      • Cut into desired shape
  • Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
  • Immediately pour the tempering over the DHOKLA.
  • Garnish with chopped Coriander Leaves and serve

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