Dhokla is a popular Gujarati snack made from a fermented batter of gram flour (besan) and is usually served with green chutney. Here's a simple recipe to make dhokla:


2 cups gram flour (besan)

1/2 cup yoghurt

1 tbsp ginger-green chilli paste

1 tsp sugar

1 tsp fruit salt (eno)

Salt to taste

1 tbsp lemon juice

1/2 cup water

2-3 tbsp oil

1 tsp mustard seeds

1 tsp sesame seeds

8-10 curry leaves

2-3 green chillies, chopped

1/4 cup chopped coriander leaves


In a large mixing bowl, add gram flour, yoghurt, ginger-green chilli paste, salt, sugar, and lemon juice. Mix well.

Slowly add water to the mixture and mix to form a smooth batter. Make sure there are no lumps.

Now, cover the bowl and let the batter ferment for 4-5 hours. The batter should double in size.

After 4-5 hours, add fruit salt (eno) to the batter and mix well. The batter will start to froth.

Grease a dhokla plate or any flat dish with oil.

Pour the batter into the greased plate and steam it in a steamer or pressure cooker for 15-20 minutes on medium flame.

Once the dhokla is cooked, let it cool down for a few minutes.

In a pan, heat oil and add mustard seeds. Once they start spluttering, add sesame seeds, green chillies, and curry leaves.

Pour this tempering over the dhokla and cut it into pieces.

Garnish with chopped coriander leaves and serve with green chutney.