Besan dhokla is a beloved steamed snack from Gujarat, India, made from gram flour (besan), yogurt, and a leavening agent, resulting in a light, spongy texture. This recipe is genuinely useful because it uses readily available ingredients and a simple steaming method, yielding perfectly fluffy dhoklas every time. The tempering of mustard seeds and curry leaves adds a delightful aroma and flavor, making it a perfect tea-time treat or a healthy breakfast option.
Ingredients
- 1 cup (120 g) besan (gram flour)
- 1/2 cup (120 g) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon ginger-green chili paste (or finely grated ginger and green chili)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1 teaspoon fruit salt (like Eno) or 1/2 teaspoon baking soda
- For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- A pinch of asafoetida (hing)
- For garnish: 2 tablespoons fresh coriander, chopped, and 2 tablespoons grated coconut (optional)
Instructions
- In a large mixing bowl, combine the besan, yogurt, water, ginger-chili paste, turmeric, sugar, and salt. Whisk until you have a smooth, lump-free batter. The consistency should be like a thick pancake batter – it should coat the back of a spoon but still flow. If too thick, add a little water; if too thin, add a tablespoon of besan. Let the batter rest for 10 minutes.
- While the batter rests, prepare your steamer. Add water to a steamer pot or a large pot with a tight-fitting lid and a trivet or steaming rack. Bring the water to a gentle boil over medium heat.
- Grease a 7-inch round or square cake pan (or a thali) with a little oil. Make sure the pan fits inside your steamer with room for steam to circulate.
- Just before steaming, add the fruit salt (Eno) to the batter. Sprinkle it over the surface, then gently stir it in. You will see the batter become frothy and increase in volume. Immediately pour the batter into the greased pan.
- Carefully place the pan into the steamer. Cover with a lid (make sure the lid is not touching the batter – if it is, use a taller pan). Steam on medium-high heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Do not open the lid during the first 10 minutes.
- Once done, remove the pan from the steamer and let it cool for 5 minutes. Then, run a knife around the edges and invert the dhokla onto a cooling rack. Let it cool completely before cutting into squares or diamonds.
- For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the sesame seeds, curry leaves, green chilies, and asafoetida. Sauté for 30 seconds until fragrant.
- Pour this tempering evenly over the cut dhokla pieces. Garnish with fresh coriander and grated coconut if using. Serve warm or at room temperature.
Tips
- Consistency is key: The batter should be like a thick pancake batter. If it’s too thin, the dhokla will be dense and rubbery. If too thick, it will be dry.
- Rest the batter: Letting the batter rest for 10 minutes allows the besan to absorb the liquid, resulting in a softer texture.
- Don’t overmix after adding Eno: Gently fold in the fruit salt. Overmixing will deflate the air bubbles and make the dhokla flat.
- Steam on medium heat: High heat can cause the dhokla to become porous and unevenly cooked. Medium heat ensures even, gentle steaming.
Serving Suggestions
Besan dhokla is traditionally served as a snack or breakfast. It pairs wonderfully with green chutney (coriander-mint chutney) or tamarind chutney. You can also serve it with a side of sweet and spicy chai (tea) for a perfect evening snack. For a more filling meal, serve it with a bowl of hot dal and a side of pickled onions.
Variations
- Vegetable Dhokla: Add 1/2 cup of finely grated carrots, zucchini, or spinach (squeezed dry) to the batter before steaming.
- Spicy Dhokla: Increase the green chilies or add a teaspoon of red chili powder to the batter.
- Khaman Dhokla: This is a similar Gujarati snack but uses a different flour blend (usually a mix of besan and semolina). You can make a quick version by adding 2 tablespoons of semolina (sooji) to the besan.
- Baked Dhokla: Instead of steaming, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick comes out clean.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3-4 days. To reheat, place the dhokla on a plate and microwave for 30-45 seconds, or steam them again for 5 minutes to restore their softness. Dhokla can also be frozen for up to a month; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why is my dhokla not spongy?
This is usually due to a batter that is too thin, overmixing after adding the leavening agent, or steaming on too high a heat. Follow the recipe carefully and ensure the batter is thick enough and you fold in the Eno gently.
Can I use baking soda instead of Eno?
Yes, you can use 1/2 teaspoon of baking soda, but you’ll need to add an acid to activate it. The yogurt in the batter provides acidity, but you may need to add a teaspoon of lemon juice to help it rise properly. Eno is a fruit salt that is specifically formulated for this purpose and gives a better rise.
How do I know when the dhokla is done?
Insert a toothpick or a knife into the center of the dhokla. If it comes out clean, it’s done. The top should also look slightly shiny and not sticky.
Can I make dhokla without a steamer?
Yes, if you have a large pot with a tight-fitting lid, you can improvise. Place a small metal stand or an inverted heatproof bowl inside the pot, add water, and bring to a boil. Place the dhokla pan on the stand, cover, and steam as directed.
Why is my dhokla sticky on top?
This usually happens if the dhokla is not steamed long enough or if the batter was too thin. Ensure you steam for the full time and the toothpick comes out clean. Also, let the dhokla cool completely before cutting and serving.
Can I make dhokla without yogurt?
Yes, you can substitute the yogurt with an equal amount of buttermilk or a mixture of lemon juice and water (1 tablespoon lemon juice + 1/2 cup water). The acid is essential for the leavening reaction, so don’t skip it.
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