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Healthy Besan Dhokla

Soft, spongy and steamed gram-flour dhokla — a healthy, gluten-free Indian snack that’s easy for beginners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Snack, Tea-time
Cuisine: Gujarati, Indian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup gram flour (besan)
  • 1 tbsp semolina (sooji) – optional optional, adds light texture
  • 1 tsp ginger-green chili paste for mild spice and flavour
  • 1/2 tsp turmeric powder optional, for colour
  • 3/4 cup water add slowly to get pouring batter
  • 1 tbsp oil for batter and greasing
  • 1 tsp lemon juice for slight tang and to help leavening
  • 1 tsp baking soda or fruit salt (like Eno) for fluffiness — add just before steaming
  • salt to taste
Tempering & Garnish
  • 1 tbsp oil for tempering
  • 1 tsp mustard seeds
  • 8 –10 curry leaves
  • 2 green chilies (slit) optional, for extra spice
  • 2 tbsp fresh coriander leaves (chopped) for garnish
  • 2 tbsp fresh grated coconut optional garnish

Equipment

  • Steamer or large pot with lid

Method
 

  1. In a bowl, sift besan (gram flour) and semolina (if using). Add salt, turmeric powder and ginger-green chili paste.
  2. Pour water slowly while whisking to get a smooth lump-free batter of pouring consistency. Add 1 tbsp oil and mix well.
  3. Add lemon juice and mix gently. Just before steaming, stir in baking soda or fruit salt (eno) — batter will froth slightly.
  4. Grease a plate or tray with a little oil. Pour the batter evenly into the greased plate.
  5. Place plate in a steamer or large pot with tight lid. Steam for 18–20 minutes on medium-low flame (or until a knife inserted in centre comes out clean).
  6. Take out the plate carefully and let the dhokla cool for 5 minutes. Use a knife to loosen edges and gently invert onto a serving plate.
  7. Heat oil in a small pan for tempering. Add mustard seeds, curry leaves and slit green chilies if using. Let mustard seeds crackle.
  8. Turn off heat. Add chopped coriander leaves and grated coconut. Pour this tempering evenly over the dhokla.
  9. Cut the dhokla into squares or diamond shapes. Serve warm or at room temperature with green chutney or plain tea.

Notes

Serve dhokla fresh and warm. Leftovers can be stored in fridge for up to 2 days; reheat by steaming or microwaving with a sprinkle of water.