Dhokla is a light, fluffy, aerated vegetarian snack or served as a side dish.
- 2½ cups gram flour
- 1 tsp salt
- ¼ tsp turmeric
- 1 tbsp caster sugar
- 1 green chili finely chopped
- 1½ tbsp lemon juice
- 2 tbsp cooking oil
- 1¾ cups water or as required
- 1 tsp baking powder
- 2 tbsp oil
- 12 to 15 curry leaves
- 2 to 3 green chilies
- 1 tbsp mustard seeds
- ½ tsp caster sugar
- ½ tsp salt or to taste
- 1 tbsp lemon juice or to taste
- 1 to 2 tbsp water
- Sieve gram flour into a mixing bowl. Add salt, turmeric, caster sugar, and finely chopped green chilies. Pour lemon juice and oil as per recommended quantity. Add water gradually and whisk in between until a thick batter is prepared. Cover the bowl and let it rest for 30 to 40 minutes.
- Later add baking soda and whisk to mix well. Meanwhile, grease the baking pan with oil and pour the flour mixture (batter) into it. Tap the container so that the batter distributes evenly.
- Prepare the steamer with 1 to 2 cups of water and place the baking pan. Cover the steamer with a lid and steam cook on a medium flame for 30 minutes.
- In the meantime, we will get the flavored syrup (Tadka) ready. Heat oil and add curry leaves, slit green chilies, mustard seeds, caster sugar, and salt. Add lemon juice and water. Cook it and stir for a few seconds and remove it from the heat.
- When you think your dhokla is close to being done, insert a clean toothpick into the center of the batter. If it comes out clean, the Dhokla is done. Let it cool down for a while.
- Run a knife along the sides of the pan and invert the dhokla carefully onto a plate or platter.
- Pour the syrup (Tadka) onto the dhokla and let it soak up the syrup completely.