Fluffy and Spongy Dhokla Recipe: A Gujarati Delight

Dhokla is a steamed, savory cake from Gujarat, India, known for its light, fluffy texture and tangy flavor. Made from fermented gram flour (besan), this vegetarian dish is a wholesome snack or breakfast option that’s both delicious and healthy. Whether you’re a fan of Indian cuisine or just looking for a nutritious recipe to try, this detailed Dhokla recipe will guide you step-by-step to perfection. Let’s dive into this culinary treat!

Prep Time

• 15 minutes
  (Includes soaking and preparation of the batter)

Cook Time

• 20 minutes
  (Steaming time for the dhokla)

Total Time

• 35 minutes
  (Excludes optional fermentation time for enhanced flavor; see notes in the recipe)

Detailed Nutrition Facts (For the Entire Recipe)

This recipe serves approximately 4 people (about 8-10 pieces). Nutritional values are approximate and based on the ingredients listed below:

• Calories: 800 kcal
• Protein: 32g
• Fat: 20g
  
  • Saturated Fat: 2g
  • Unsaturated Fat: 18g
• Carbohydrates: 120g
  
  • Dietary Fiber: 12g
  • Sugars: 8g (naturally occurring from curd and tempering ingredients)
• Sodium: 1800mg (varies based on salt and baking soda content)
• Cholesterol: 0mg (completely cholesterol-free!)
• Vitamins and Minerals:
  
  • Iron: 20% of Daily Value (DV)
  • Calcium: 10% of DV
  • Vitamin C: 15% of DV (from green chilies and lemon juice)

Note: Nutritional values may vary slightly depending on portion size and specific brands of ingredients used.

Ingredients

For the Dhokla Batter:

• 1 cup besan (gram flour) – sifted for a smooth batter
• 1/4 cup curd (yogurt) – preferably sour for enhanced fermentation flavor
• 1/2 cup water – adjust as needed for a thick yet pourable consistency
• 1 teaspoon ginger paste – or finely grated fresh ginger
• 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
• 1/2 teaspoon turmeric powder – for a vibrant yellow color
• 1 teaspoon sugar – balances the tanginess
• 1 teaspoon salt – or to taste
• 1 tablespoon lemon juice – adds a tangy kick
• 1 teaspoon ENO fruit salt – or 1/2 teaspoon baking soda (for fluffiness)
• 1 tablespoon vegetable oil – for greasing and batter

For the Tempering (Tadka):

• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds (optional)
• 8-10 curry leaves – fresh or dried
• 2-3 green chilies – slit lengthwise
• 1/2 cup water
• 1 tablespoon sugar – for a sweet-spicy balance
• 1 tablespoon lemon juice – for extra zing
• 2 tablespoons fresh coriander leaves – finely chopped for garnish

Equipment Needed:

• Steamer or large pot with a lid
• Round cake tin or dhokla plate (greased)
• Mixing bowl and whisk
• Small pan for tempering

Step-by-Step Recipe

Step 1: Prepare the Batter

1. In a large mixing bowl, add 1 cup of sifted besan (gram flour).
2. Add 1/4 cup curd, 1/2 cup water, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon sugar, 1 teaspoon salt, and 1 tablespoon lemon juice.
3. Whisk everything together until you get a smooth, lump-free batter. The consistency should be thick yet pourable, similar to pancake batter. Add more water (1-2 tablespoons) if needed.
4. Let the batter rest for 10-15 minutes. (Optional: For a richer flavor, ferment the batter for 4-6 hours in a warm place.)

Step 2: Prepare the Steamer

1. Fill a steamer or a large pot with 2-3 inches of water and bring it to a boil over medium heat.
2. Grease a round cake tin or dhokla plate with 1 tablespoon of vegetable oil to prevent sticking.

Step 3: Add ENO and Steam

1. Just before steaming, add 1 teaspoon of ENO fruit salt to the batter.
2. Sprinkle 1-2 teaspoons of water over the ENO and stir quickly in one direction. You’ll notice the batter becoming frothy and light – this is key to fluffy dhokla!
3. Immediately pour the batter into the greased tin, spreading it evenly.
4. Place the tin in the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes.
5. Check doneness by inserting a toothpick or knife into the center – it should come out clean.

Step 4: Prepare the Tempering

1. Heat 2 tablespoons of vegetable oil in a small pan over medium heat.
2. Add 1 teaspoon mustard seeds and let them splutter.
3. Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds (optional), 8-10 curry leaves, and 2-3 slit green chilies. Sauté for 30 seconds until aromatic.
4. Carefully add 1/2 cup water, 1 tablespoon sugar, and 1 tablespoon lemon juice. Stir well and let it simmer for 1-2 minutes until slightly thickened. Turn off the heat.

Step 5: Assemble and Garnish

1. Once the dhokla is steamed, remove it from the steamer and let it cool for 5 minutes.
2. Cut it into square or diamond-shaped pieces using a sharp knife.
3. Pour the prepared tempering evenly over the dhokla, ensuring it soaks in for maximum flavor.
4. Garnish with 2 tablespoons of finely chopped fresh coriander leaves.

Step 6: Serve

Serve warm or at room temperature with green chutney, tamarind chutney, or a cup of masala chai for a delightful experience!

Benefits of Dhokla

Dhokla isn’t just a treat for your taste buds – it’s packed with health benefits too! Here’s why you’ll love adding it to your diet:

1. High in Protein: Made from gram flour, dhokla is an excellent source of plant-based protein, ideal for vegetarians and vegans.
2. Low in Calories: Steamed rather than fried, it’s a guilt-free snack for weight watchers.
3. Rich in Fiber: Besan provides dietary fiber, aiding digestion and keeping you full longer.
4. Probiotic Boost: When fermented, the curd in the batter adds gut-friendly probiotics.
5. Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.
6. Packed with Micronutrients: Turmeric, curry leaves, and green chilies contribute antioxidants, iron, and vitamins.