Gujarati style dhokla
Dhokla is a classic Gujarati steamed snack known for its light, spongy texture and tangy-sweet flavour. While traditional versions use fermented rice and lentil batter, the most popular home version is Khaman Dhokla, made instantly with gram flour (besan).
Instant Khaman Dhokla Recipe.
Instant Khaman Dhokla Recipe This version uses Eno (fruit salt) to achieve a soft, airy sponge without hours of fermentation.
1. Ingredients.
Batter: 1.5 cups besan (gram flour), 1 tbsp rava (semolina), 1 tsp ginger-green chili paste, 1 tbsp sugar, ¼ tsp turmeric, 1 tbsp lemon juice, 1 tbsp oil, 1 tsp Eno fruit salt, and salt to taste.
Tarka (Tempering): 2 tbsp oil, 1 tsp mustard seeds, 1 tsp sesame seeds, a pinch of asafoetida (hing), 2-3 slit green chilies, 10-12 curry leaves, and ½ cup water mixed with 1 tsp sugar.
2. Step-by-Step Instructions.
Prepare the Batter: Sieve the besan to remove lumps. Mix with rava, sugar, salt, turmeric, lemon juice, oil, and enough water to form a smooth, medium-thick pouring consistency.
Activate the Steamer: Boil water in a steamer or large pot. Grease a round baking tin or dhokla plate with oil.
Leaven the Batter: Just before steaming, add the Eno and 1 tsp of water over it to activate. Whisk quickly in one direction for 30 seconds until the batter turns frothy and doubles in volume.
Steam: Pour the batter into the greased tin immediately. Steam on high flame for 15–20 minutes. A toothpick inserted in the center should come out clean.
Tempering: Heat oil in a small pan, add mustard seeds, sesame seeds, hing, chilies, and curry leaves. Once they crackle, add the sugar-water mixture and bring to a boil.
Garnish and Serve: Pour the warm tempering over the cooled, cut dhokla squares. Garnish with fresh coriander and grated coconut.
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