Gujarati Dhokla Recipe – Soft and Spongy Besan Cake

Gujarat is state famous for its Dandiya, Garba, food and culture. Gujarati are very found of eating sweet as well as hot dishes. Well known Gujarati dishes are Fafada, Jalibe, Dhokla, Khichdi, Kandavi, Dabeli, Kadhi, Khakhra, Vagariya roti, Undhiyu, Muthia, Khaman and many more.

What is Dhokla?

Dhokla is a spicy, soft, spongy and fluffy cake prepared from rice and chana dal(Chickpeas) and the batter is first fermented and then steamed by adding few spices to it. It is mostly eaten in breakfast but goes well as a snack, main course and also as a side dish. Gujarati Dhokla taste well with tamarind chutney and Dahi ki chutney. This is also referred as Khatta Dhokla recipe as we add buttermilk instead of water.

Gujarati Dhokla Recipes | Dhokla Types

  • Rava Dhokla
  • Besan Dhokla
  • Moong Dhokla
  • Khaman Dhokla
  • Rava and Besan Dhokla

Dhokla Calorie count

Dhokla is very healthy as it is steamed not fried. The rice and chickpeas combine is very healthy as it rice in protein and fiber. The calorie count of Dhokla is 100 g contain 160 cal. It is good for diabetics patient, blood pressure patient and also for children.

Dhokla Maker

Dhokla is a dish which can be prepared in home steamer, microwave, special dhokla maker or dhokla steamer and also in a cooker. In every procedure there are little variation in the batter but taste the same. In this article I’m going to prepare Gujarati Dhokla in a home steamer.

Preparation of Dhokla | बेसन ढोकला

Dhokla batter preparation

  • 1 cup chana dal
  • 1 cup rice
  • 1 tsp  methi seeds(Fenugreek Seeds)

Take 1 cup Chana dal, 1 cup rice and methi seeds.

Wash all the ingredients in a running and then soak in buttermilk or water for overnight.

If your soak in sour buttermilk it taste very well.

Next morning grind to paste and the consistency should be of a Idly batter.

While grinding, if necessary add little water.

Keep batter aside to fermentation for 6-8 hours.

Ingredients needed to be add in the batter

  • 1 tbsp – ginger, garlic, green chills and curry leaves paste
  • 1 tbsp sesame seeds
  • 1 tbsp sugar
  • salt to taste
  • few coriander leaves
  • 1 tsp turmeric powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp hing
  • 2 tbsp oil
  • 3/4 tsp soda

Make a paste of ginger, garlic, green chills, curry and add to the batter.

Add sesame seeds, sugar, coriander powder and salt to the batter.

Add coriander leaves to the batter

Heat a tadka pan add 2 tbsp oil to it.

when the oil get heated add mustard seeds, cumin seeds, hing and pour this tadka on the batter.

Mix it well, now the batter is ready to prepare Dhokla.

Dhokla Home Steaming process

On the gas stove place a heavy based vessel.

If your are using Aluminium vessel then place lemon pieces at the bottom, not to get blacked

Place a stand in the vessel and add a glass of water in it.

Now grease a streaming tray or plate with oil and place it on the stand.

In a separate bowl take 1 cup of Dhokla batter and add cooking soda/E’no to it.

Mix the batter still it become fluffy.

Now shift that batter to the greased steaming tray immediately and close the lid of the vessel.

Cover the lid of the vessels with a cotton cloth from downside up, not to fall water evaporated drop on to the Dhokla.

It takes 10-12 minutes to get streamed that also check it by inserting a Knight in Dhokla, if it do not stick it is steamed.

Now when it cools cut it to midden size pieces.

Now its your choice to give tadka to the dhokla pieces or not as we already gave tadka to the batter.

If yes, In a tadka pan add 2 tbsp oil and when it heated add mustard seeds, hing, curry leaves and pour it on dhokla pieces.

Now the Gujarati Dhokla is ready to eat with tamarind chutney, curd chutney, green chutney.

This post was last modified on September 22, 2018 10:47 AM