Besan dhokla is a beloved steamed snack from the Indian state of Gujarat, made from a fermented batter of chickpea flour (besan), yogurt, and a few simple spices. It’s naturally gluten-free, light, and airy, with a tangy flavor that’s balanced by a sweet-and-sour tempering of mustard seeds, curry leaves, and green chilies. This version uses a quick leavening method with fruit salt (eno) instead of a long fermentation, so you get soft, spongy dhokla in under an hour—perfect for a snack, breakfast, or party appetizer.
Ingredients
- 1 cup (120 g) besan (chickpea flour), sifted
- 1/2 cup (120 ml) plain yogurt, whisked until smooth
- 1/2 cup (120 ml) water, plus 2 tablespoons (30 ml) extra if needed
- 1 teaspoon (5 g) ginger paste
- 1 teaspoon (5 g) green chili paste (or 1-2 finely minced green chilies)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1 teaspoon fruit salt (eno) or 1/2 teaspoon baking soda plus 1 teaspoon lemon juice
- 2 tablespoons (30 ml) oil, plus extra for greasing
- For the tempering:
- 2 tablespoons (30 ml) oil
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/2 teaspoon asafoetida (hing) (optional)
- 1/2 cup (120 ml) water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- For garnish: 2 tablespoons chopped fresh cilantro, 2 tablespoons freshly grated coconut (optional)
Instructions
- Grease a 9-inch (23 cm) round or square steam-safe dish (like a metal or glass cake pan) with a little oil. Set aside.
- In a large mixing bowl, combine sifted besan, yogurt, water, ginger paste, chili paste, turmeric, sugar, and salt. Whisk until you have a smooth, lump-free batter. It should be the consistency of a thick pancake batter—if it feels too thick, add the extra 2 tablespoons (30 ml) of water. Let the batter rest for 10 minutes.
- While the batter rests, prepare your steamer. Fill a large pot with 2 inches (5 cm) of water and bring it to a rolling boil over high heat. Place a steamer rack or a heatproof trivet inside the pot.
- After resting, add the 2 tablespoons (30 ml) of oil to the batter and stir. Just before steaming, sprinkle the fruit salt (eno) over the batter and gently fold it in for about 10 seconds. You’ll see tiny bubbles form—don’t overmix.
- Pour the batter into the prepared dish. Tap the dish on the counter a few times to release any large air bubbles.
- Carefully place the dish onto the steamer rack inside the pot. Cover the pot with a tight-fitting lid. Steam over medium-high heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the dhokla springs back when lightly pressed. Do not open the lid during the first 10 minutes.
- Once done, remove the dish from the steamer and let it cool for 5 minutes. Then, run a knife around the edges and invert the dhokla onto a serving plate. Cut into squares or diamonds.
- Make the tempering: In a small saucepan, heat the 2 tablespoons (30 ml) of oil over medium heat. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and asafoetida (if using). Sauté for 15 seconds until fragrant.
- Carefully pour in the 1/2 cup (120 ml) of water, then add sugar and salt. Stir and bring to a gentle simmer. Let it bubble for 1 minute, then turn off the heat.
- Spoon the hot tempering evenly over the cut dhokla. Let it soak in for 5 minutes.
- Garnish with cilantro and coconut (if using). Serve warm or at room temperature.
Tips
- Use fresh besan: Chickpea flour can turn bitter if old. If your besan smells stale or has a dull color, it’s best to buy a fresh batch.
- Don’t skip the rest: Letting the batter rest for 10 minutes allows the besan to hydrate, resulting in a smoother texture and better rise.
- Check your steamer: Ensure the water is boiling vigorously before you place the batter in. The steam must be hot enough to set the dhokla quickly. If your steamer has a loose lid, wrap it with a clean kitchen towel to trap steam.
- Adjust the tang: The yogurt gives a mild tang. For a more pronounced sourness, use slightly old yogurt or add a teaspoon of lemon juice to the batter.
Serving Suggestions
Serve besan dhokla as a tea-time snack with a side of green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of masala chai. For a heartier meal, serve it with a bowl of dal or a simple yogurt-based raita. Dhokla is often enjoyed at breakfast or as a light evening bite.
Variations
- Rava dhokla: Replace besan with an equal amount of fine semolina (rava). Soak the rava in yogurt for 20 minutes before making the batter. The texture will be slightly grainier but equally delicious.
- Vegetable dhokla: Fold in 1/2 cup (75 g) of finely grated carrots or zucchini into the batter before steaming. This adds moisture and a subtle sweetness.
- Spicy dhokla: Add 1 teaspoon of red chili powder or a pinch of cayenne to the batter for extra heat. You can also add a few chopped green chilies to the tempering.
- No-steamer version: If you don’t have a steamer, you can microwave the dhokla in a microwave-safe dish on high for 5-7 minutes, or until a toothpick comes out clean. The texture will be slightly denser but still good.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 4 days. The tempering will keep them moist. To reheat, microwave individual pieces for 20-30 seconds, or steam them for 2-3 minutes in a steamer basket. You can also enjoy them cold—they taste great straight from the fridge. For longer storage, freeze the dhokla (without the tempering) in a zip-top bag for up to 1 month. Thaw in the refrigerator overnight, then re-steam and add fresh tempering.
Frequently Asked Questions
Can I make dhokla without eno (fruit salt)? Yes, use 1/2 teaspoon of baking soda mixed with 1 teaspoon of lemon juice added just before steaming. The lemon juice activates the baking soda, creating the same leavening effect.
Why is my dhokla dense and not spongy? This usually happens if the batter is too thick or if the steam isn’t hot enough. Ensure the batter is pourable and that the water is boiling rapidly before you place the dish in. Also, avoid overmixing after adding the leavening agent—fold gently just until combined.
Can I use a different flour? Besan is essential for the classic taste and texture. You can substitute with a mixture of rice flour and urad dal flour, but the result will be more like idli. For a gluten-free alternative, try a 1:1 blend of besan and rice flour, but the texture will be slightly denser.
How do I prevent the dhokla from sticking to the steamer dish? Grease the dish generously with oil. You can also line the bottom with a piece of parchment paper. After steaming, let it cool for 5 minutes before inverting—this helps it release cleanly.
Is dhokla healthy? Dhokla is a steamed snack, so it’s lower in fat than fried snacks. It’s high in protein from the besan and contains no refined flour. However, the tempering adds oil and sugar, so it’s best enjoyed in moderation as part of a balanced diet.
Can I double the recipe? Absolutely. Double all ingredients and use a larger steamer dish (like a 9×13-inch pan). Increase the steaming time to 25-30 minutes, or until a toothpick comes out clean.
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