Authentic Dhokla Recipe- Steamed Gram Flour Cakes with Spicy Tempering

Last Updated on 4 months by Neha Deshmukh

Authentic Dhokla Recipe – Steamed Gram Flour Cakes with Spicy Tempering

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Indian markets and my nani’s (grandmother’s) kitchen. This fluffy, slightly sweet, and wonderfully savory snack is a staple in Gujarati cuisine, and honestly, it’s one of my all-time favorites. I first made this recipe myself when I was craving a little taste of home, and it instantly transported me back. It’s surprisingly easy to make, and I’m so excited to share my version with you. Get ready for a delightful journey into the world of steamed gram flour cakes!

Why You’ll Love This Recipe

This dhokla recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with that perfect balance of sweet, savory, and spicy. Plus, it’s a fantastic vegetarian snack that’s light yet satisfying. And honestly, who doesn’t love a little bit of that vibrant yellow color on their plate?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Besan (Gram flour) – about 180g
• 2 tsp salt
• 1 tsp sugar
• 1 tsp green chili paste
• 0.25 tsp turmeric powder – about 1g
• 1 cup water – 240ml
• 1 tbsp lemon juice – 15ml
• 1 tsp Eno salt
• 1 tbsp oil – 15ml (for batter)
• 2 tsp oil – 10ml (for tempering)
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 4 chopped green chili
• Few curry leaves
• 0.25 cup water – 60ml (for tempering)
• 2 tsp shredded coconut – about 5g
• Few coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan (Gram Flour): Types and Quality

Besan is the star of the show, so quality matters. Look for a bright yellow, finely ground besan. There are different types available – some are lighter, some are a bit coarser. I prefer a medium-fine grind for the best texture.

Eno Salt: The Secret to Fluffiness

Eno salt is key to getting that light and airy texture. It’s a fruit salt that creates bubbles when mixed with liquid. Don’t substitute with baking soda – it won’t give you the same result!

Regional Variations in Tempering Spices

The tempering (or tadka) is where you can really personalize things. Some families add a pinch of asafoetida (hing) for extra flavor. Feel free to experiment!

Oil: Choosing the Right Oil for Flavor

I like to use a neutral oil like vegetable or canola oil for the batter. For the tempering, a slightly more flavorful oil like groundnut oil adds a lovely touch.

Turmeric Powder: Quality and Color

Good quality turmeric powder not only adds color but also a subtle earthy flavor. Make sure it’s vibrant and fragrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the besan, salt, sugar, green chili paste, and turmeric powder. Give it a good mix.
2. Add the water and lemon juice. Whisk everything together until you have a smooth, lump-free batter. It should be similar to the consistency of pancake batter.
3. Now for the magic! Add the Eno salt and 1 tsp of oil. Gently mix it in – don’t overmix! You’ll see the batter become light and fluffy almost immediately.
4. Quickly pour the batter into a greased plate or baking dish. I usually use a 7-8 inch round plate.
5. Steam the dhokla for 12-15 minutes. You can use a steamer, an Instant Pot, or even a large pot with a trivet.
6. To check if it’s done, insert a toothpick into the center. If it comes out clean, it’s ready!
7. While the dhokla is steaming, let’s make the tempering. Heat the 2 tsp of oil in a small pan. Add the mustard seeds and let them splutter.
8. Add the sesame seeds, chopped green chilies, and curry leaves. Sauté for a few seconds until fragrant.
9. Pour in the 0.25 cup of water and simmer for 5 minutes.
10. Once the dhokla is steamed, let it cool slightly before cutting it into squares.
11. Pour the hot tempering evenly over the dhokla.
12. Garnish with shredded coconut and fresh coriander leaves. Serve immediately and enjoy!

Expert Tips

• Don’t overmix the batter after adding the Eno salt – you want to keep those air bubbles intact.
• Grease the plate really well to prevent the dhokla from sticking.
• If you don’t have a steamer, you can create a makeshift one by placing a trivet in a large pot and adding enough water to reach just below the trivet.

Variations

• Vegan Dhokla: Substitute the lemon juice with an equal amount of apple cider vinegar.
• Gluten-Free Dhokla: This recipe is naturally gluten-free, as besan is a gluten-free flour!
• Spice Level Adjustments: Adjust the amount of green chili paste and chopped green chilies to your liking. My family loves it extra spicy!
• Festival Adaptations (e.g., Janmashtami): During Janmashtami, I sometimes add a pinch of cardamom powder to the batter for a festive touch.

Serving Suggestions

Dhokla is delicious on its own, but it’s even better with a side of green chutney or sweet tamarind chutney. It’s perfect as a snack, appetizer, or even a light meal.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed at room temperature. You can gently reheat it in the microwave if desired.

FAQs

What is Besan and where can I find it?

Besan is a flour made from ground chickpeas. You can find it in most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

Can I make Dhokla without Eno salt? What are the alternatives?

While Eno salt gives the best results, you can try using baking soda (about 1/2 tsp) mixed with a little lemon juice as a substitute. However, the texture won’t be quite as fluffy.

How do I know if the Dhokla is perfectly steamed?

The toothpick test is the best way to check! If it comes out clean, it’s done. You’ll also notice the dhokla will spring back slightly when touched.

Can I prepare the batter ahead of time?

It’s best to add the Eno salt just before steaming, as it starts to react immediately. However, you can mix all the other ingredients together a few hours in advance and store the batter in the refrigerator.

What is the significance of the tempering in Dhokla?

The tempering adds a burst of flavor and aroma to the dhokla. It’s what really elevates the dish and makes it so irresistible!