Ingredients Jump to Instructions ↓

  1. 200 gms besan (Bengal gram flour)

  2. 1 cup curds (dahi)

  3. 1 tbsp chopped green chillies

  4. 1/2 tsp turmeric powder (haldi)

  5. 1 tsp mustard seeds ( rai / sarson)

  6. 1 tbsp chopped ginger (adrak)

  7. 1 tsp soda bi carb

  8. 1 tbsp chopped coriander (dhania)

  9. 1/2 cup freshly grated coconut

  10. 1 lemon

  11. 2 tbsp oil salt as per taste

  12. 100 ml warm water

Instructions Jump to Ingredients ↑

  1. Take gram flour in a bowl. Add beaten curd/ yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency. Add salt and cover it and leave it to ferment for 3-4 hours. Make a paste of ginger & green chillies. Add this paste to the fermented mixture. add turmeric pwd and correct seasoning. Grease a dhokla mould or a shallow cake tin with a little oil. Dry roast the soda-bicarb on a tawa, mix it with 1 tsp. of oil and the juice of one lemon. Mix well and add this to the gram flour mixture. Pour it in the greased mould and allow to stand. Then steam for 10-12 mins. Cool for some time. Cut into squares & arrange in a serving plate/bowl. Heat oil in a pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve garnished with chopped green coriander leaves and grated coconut.


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