Ingredients

The following ingredients have 4 Servings
  • 1/4 cup chickpea flour (besan)
  • 1/3 tsp salt
  • 1/2 teaspoon raw sugar (ground)
  • 1/4 teaspoon baking powder (scant)
  • pinch of asofetida (hing)
  • generous pinch of turmeric (optional, just for a brighter yellow color)
  • 1 teaspoon grated ginger or 1/2 tsp paste
  • 1/2 teaspoon grated green chili
  • 3 Tablespoons non dairy yogurt (I used SoDelicious plain coconut milk yogurt)
  • 2 Tablespoons water
  • 1/2 teaspoon vinegar
  • a generous pinch of baking soda
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 4-5 curry leaves
  • pinch of asofetida (hing)
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • 1 teaspoon raw sugar
  • 1-2 Tablespoons finely chopped cilantro
  • 1 Tablespoon shredded coconut (optional)
  • Sesame seeds (optional)

Instruction

  • Whisk all the dry ingredients of the dhokla well.
  • Add in the grated or paste ginger and chili and mix.
  • In another bowl, Whisk the yogurt, water and vinegar to remove lumps and combine well.
  • Add the yogurt mix into the dry ingredients and mix/whisk to form a lump free flowy, not too watery, batter.
  • Add the pinch of baking soda into the dhokla batter when ready to steam, mix well.
  • Immediately pour the batter into the parchment lined baking pan and steam it in any way you find comfortable.
  • Start up the steamer.
  • I usually use my 6 inch round steel pan and steam in a pressure cooker without whistle. But not everyone has a pressure cooker, I used a deep pan(steamer set up) with a well fitting lid, the lid has a hole. I used a non stick 6 by 3 inch baking pan lined with parchment for the dhokla cake.
  • This baking pan can be put in any steamer and steamed for 22-24 minutes.
  • I filled up the deep pan with water that reached to about 2/3 the height of the baking pan.
  • Once the water starts boiling, add the pinch of baking soda into the dhokla batter and mix well.
  • Immediately pour the batter into the parchment lined dhokla pan.
  • Place dhokla pan in boiling water, cover and steam on high flame for 18-20 minutes.
  • Check on the 18 minute mark, a tooth pick from the center should come out almost clean. Cook for another 2-3 minutes and switch off.
  • After a minute, Take the dhokla pan out of the steamer pan and let rest for 5 minutes.
  • Remove parchment from pan and rest for another 5 minutes before peeling off the parchment. You can also use a greased pan, and using a knife loosen the edges.
  • Cut the dhokla into squares or rectangles.