Monday, May 19, 2014

Dhokla- Steamed gram flour cake

I am not how or when Purvi acquired the taste for Dhoklas. However or whenever it was, she seems to have fallen in love with this steam baked snack. Every time we visit this sweet shop called Chappan (56) bhog, she asks for Dhoklas. It's heart warming to see her feel the spongy dhoklas and take a large bite of it. Since dhoklas are mostly gluten free and fat free and steam baked, I buy these for her without a second thought.

After giving purvi the store brought Dhoklas for four or five times, I decided to make them at home. Although I had tried making dhoklas once, they hadn't turned out as spongy as the store brought ones.  That was the reason I was a little hesitant to try this dish. But this recipe truly rocked. This was given to me by a Gujrati neighbor. So in a sense, it was like getting the recipe straight from the horse's mouth. The dhoklas turned out super spongy and Purvi gorged on it like there was not tomorrow. As a mother, I couldn't have asked for anything more. If you haven't tried making Dhokals at home, I suggest you give this recipe a try. Trust me. You are sure to be transported to a different world with each bite

Dhokla recipe:
Preparation time: 10min
Cooking time- 10min
Serves- 4

Gram flour or besan- 240gms
Fine semolina- 2tbsp
Turmeric- 1/2tsp
Salt- 1 tsp or to taste
Lemon flavored eno fruit salt- 2 heaped tspn
Sugar- 1tbsp
Ginger- 1/2" piece
Green chili- 1
Yogurt- 200ml
Water- 100ml
For the tempering:
Oil- 1 tbsp
Mustard seeds- 1/2 tsp
Sesame seeds- 1/2 tsp
curry leaves- 8-10
Green chili- 1, chopped fine
Asafetida- A large pinch
water- 3tbsp
For Garnish
Coriander leaves- 2tbsp
Fresh grated coconut- 2tbsp

  • Crush the ginger and green chili to a fine paste and keep aside.
  • Grease a steamer vessel with a tea spoon of oil and set aside
  • Combine the gram flour with the semolina, salt, turmeric, ginger- green chili paste, and sugar along with the yogurt and water to get a smooth and thick batter. See to it that there are no lumps.
  • Add the eno fruit salt, mix well and pour the batter into the greased vessel and steam bake the batter for 12-15min on med heat. Or till a tooth pick inserted comes out clean
  • Heat a table spoon of oil in a pan and add the mustard seeds. Once they crackle, add the sesame seeds and the curry leaves and green chilies and fry till the curry leaves turn crisp.
  • Add the Asafetida and remove from heat. Combine the tempering with three table spoons of water and mix well.
  • Pour the tempering on the prepared dhokla and allow the dhokla to cool slightly before cutting them into desired shapes.
  • Garnish with coriander leaves and coconut and serve immediately with chutney or sauce.

  • If you are using plain eno, then you will have to add half a tea spoon of lemon juice to the batter.
  • Since I did not have a steamer, I used the pressure cooker to steam the dhokla.
  • The batter should be of dropping consistency rather than pouring consistency.


  1. Delicious and lovely looking dhoklas. Simply wonderfully prepared.

  2. Simply fabulous...lovely clicks and love the lighting....

  3. The gujju in me loves dhoklas.. and these look perfect!! Should attempt to make these one of these days....

  4. Oops.. I have no idea where my earlier comment disappeared.. but the gujju in me absolutely loves dhokla.. and this is perfect! should make it one of these days!

  5. Prefect airy texture, dhoklas came out simply awesome.

  6. beautiful crisp and perfect while balance.
    Making dhokla can be tricky, thank the one who invented eno ;)
    Yup it is great to see kids enjoying healthy snack...:)

  7. BTW very happy to follow u :)
    Do look my blog:)

    1. Thank you so much for following me Shweta!!! It's a wonderful gesture :)

  8. wonderful clicks.......they are picture perfect

  9. the dhoklas look very airy. i have made them a long back. need to make it soon.

  10. Hi Nandita, stumbled onto your blog when I was searching for an eggless carrot cake recipe. What a wonderful blog you have ...the photographs are stunning ! I have bookmarked a lot of your recipes !

    1. Thanks for visiting my space Chhaya!! I just checked out your blog!!! Just loved it. I really like the idea of "the week in Bentos". Lots of recipe Ideas there :)

  11. Wow, these sound delicious, and so healthy. I'm sure you could make them gluten-free (less authentic but still...) by substituting the semolina for a gluten-free flour (i.e., cornstarch) since there's such a small amount.

  12. This is absolutely best recipe. Thanks for Sharing this Wonderful Recipe with us.Try this recipe with our Advanced Heart Shaped Infinity Idli Plates today.


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