Few Things to keep in mind before starting:

  • Use fine quality besan for making dhokla.
  • Always sift the besan to make it free of any lumps.
  • Use powdered sugar instead of granular one to get good results.
  • Preferably use citric acid instead of lemon juice or vinegar. Citric acid will give a better sponginess to our dhokla. Similarly use baking soda instead of eno fruit salt. Also more fresh the baking soda is, more effective it will be.
  • While mixing in water to the batter, make sure to move your whisk or electric beater in the same direction. If you start in a clockwise direction, keep on mixing in clockwise direction only.
  • Whisk your batter for at least 5 minutes before adding baking soda to the batter. This will help in incorporating good amount of air to your batter.
  • After you add baking soda to the batter, mix it well for around a minute with a whisk and immediately pour it in your prepared dish & keep it in the steamer to steam.
  • Always let the water in the steamer boil first, before keeping the dhokla batter to steam in it.
  • Both steamed dhokla and the tadka water should be neither too hot nor too cold when you add tadka water to the steamed dhokla.

Ingredients:

For dhokla sponge:

  • Besan – 2 cups
  • Sooji – 1 tbsp
  • Citric acid – 1 tsp
  • Asafoetida – 2 pinch
  • Turmeric powder – 1/4 tsp
  • Salt – 2 tsp
  • Powdered Sugar – 6 tbsp
  • Ginger green chilli paste – 1 tsp
  • Oil – 2tbsp
  • Water – 1.5 cup
  • Baking soda – 1 tsp

For tadka water :

  • Water – 500 ml
  • Oil – 1 tsp
  • Mustard seeds – 1 tsp
  • Asafoetida – a pinch
  • Curry leaves – a few
  • Green chillies – 2 to 3 (slit lengthwise)
  • Sugar – 2 tbsp
  • Salt – to taste
  • Lemon juice – 2 tsp

Method:

  • Sift besan in a container. Add sooji, citric acid, salt, powdered sugar, asafoetida, turmeric powder & ginger green chilli paste. Mix these well.
  • Now add water slowly, taking 1/2 cup at a time. Keep on mixing in same direction with a whisk or an electric beater.
  • After adding 1 cup of water, add 2 tbsp oil to the batter and then add the rest of the 1/2 cup of water.
  • Keep on whisking the batter for at least 5 minutes. Then add baking soda and mix the batter for another 1 minute.
  • Immediately pour the batter in an oiled dish. Immediately place the dish in the steamer having boiling hot water. Cover the steamer and let the dhokla steam on medium flame for around 45 minutes till a toothpick inserted in the middle of the dhokla comes out clean.
  • To prepare the tadka water, take oil in a pan. Add mustard seeds, asafoetida, green chillies, curry leaves to the hot oil. Let the mustard seeds splutter. Then add sugar, salt and water & let the water boil. Then switch off the flame and add lemon juice. Keep this tadka water aside and let it cool down a bit.
  • Cut the prepared dhokla sponge in desired shape. When both dhokla sponge and tadka water are neither too hot nor too cold i.e a bit warm, Pour the tadka water over the dhokla pieces and let the dhokla absorb the tadka water well before serving.
  • Enjoy it with green chutney and tamarind chutney.

‘Cooking for our loved ones with love!’