Dhokla

• 1 ½ cups besan (chickpea flour)
• 1 ½ cups water
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• ½ teaspoon asafoetida (hing)
• ½ teaspoon cayenne pepper
• ¼ cup fresh cilantro, chopped
• 2 tablespoons ginger-green chili paste

Steps

1. 1 In a large bowl, whisk together besan, water, lemon juice, sugar, and salt until smooth.
2. 2 Cover and let sit at room temperature for 1 hour.
3. 3 Stir in the baking soda and oil.
4. 4 Transfer to a greased steamer basket and steam for 20 minutes.
5. 5 Meanwhile, heat a small skillet over medium heat and add mustard seeds, sesame seeds, asafoetida, and cayenne.
6. 6 Once seeds begin to pop, add cilantro and ginger-green chili paste; sauté for 1 minute.
7. 7 Cut the dhokla into squares and drizzle with the tempering.
8. 8 Serve warm with additional lemon wedges if desired.

Equipment

• Steamer
• Mixing bowls
• Skillet

Variations

• Add grated coconut to the batter for a tropical twist.
• Incorporate finely chopped bell peppers for added texture and color.

Substitutions

• If asafoetida is unavailable, use a pinch of garlic powder for a similar flavor profile.

Pairings

• Green chutney
• Tamarind sauce
• Spicy potato curry

Nutrition

Tips

• For best texture, ensure your besan batter is smooth and lump-free.
• Keep an eye on the steaming time to avoid overcooking and ensure a fluffy texture.

Storage

Store dhokla in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or steamer.

Freezing: Does not freeze well due to texture changes.

Serving Suggestions

• Serve with tangy green chutney and sweet tamarind sauce for a balanced flavor profile.
• Pair with a side of spicy potato curry for a complete meal.

FAQ