This Recipe is free from :




☒tree nuts








For Dhokla Batter:

  1. Besan  -1 and ½  cup 

  2. Sugar- 1/2 tsp 

  3. Turmeric powder- 1/2 tsp 

  4. Ginger paste -  1 TBSP 

  5. Eno fruit salt - 1 tsp

  6. Vegetable oil - 1 Tsp

  7. Lemon juice - 1 Tsp 

  8. Water

  9. Salt to taste 


For Tadka:


  1. Oil - 1 tsp 

  2. Mustard seeds- 1 tsp 

  3. Hing powder - ½ Tsp 

  4. Sesame seeds - 1 TBSP ( optional) 

  5. Green chilies – 5 nos. (slit)

  6. Curry Leaves

  7. Water - 1/2 cup

  8. Salt to taste 

  9. Sugar - 1 TBSP 

  10. Coriander leaves (chopped)

  11. Juice of 1/2 lemon


Method - 


  1. In a bowl, add the besan, add sugar, salt, ginger paste , turmeric powder , lemon juice and everything well. Add water and mix well

  2. Whisk everything well, the batter should be of flowing consistency and not very thick. Rest the batter for about 10 mins

  3. Grease a cake tin with some oil.

  4. Just before pouring the batter into the cake tin, mix 1 Tsp of vegetable oil and  eno fruit salt .Add it to the batter and mix it gently

  5. Pour the batter immediately into the cake tin. Heat a pressure cooker/ pot with some water.  Place a stand inside and let the water come to a boil. Place the cake tin on the stand in the pot

  6. Close and steam cook the dhokla for about 20 mins on medium low flame

  7. Prick Dhokla with a toothpick to check if it is fully cooked.  Remove the tin and let it cool down 

  8. Heat a pan with some oil, add mustard seeds and let it splutter. Add green chilies, and curry leaves.  After a few mins, pour water, add salt, and sugar. Bring it to a boil and turn off the stove.  Add lemon juice, coriander leaves and stir well

  9. Check the dhokla and let it come to room temperature

  10. Take the dhokla from the cake tin and cut it into squares. Pour the tempered ingredients onto the dhokla.  Let the dhokla soak in the tempering.  Finally garnish it with grated coconut and coriander leaves. The dhokla is ready to be served