Soft and Spongy Besan Dhokla Recipe
Ingredients
For the Dhokla Batter:
1 cup Besan (gram flour)
1 tsp Sugar
1/2 tsp Salt (adjust to taste)
1 tsp Lemon juice
1/2 tsp Red chilli powder
1/2 cup Water (or as needed for batter consistency)
1 tsp Eno fruit salt (or 1/2 tsp baking soda + 1/2 tsp vinegar)
For Tempering:
1 tbsp Oil
1 tsp Mustard seeds
A pinch of Hing (asafoetida)
2-3 Green chillies (slit or chopped)
1/4 cup Water
1 tsp Sugar
1 tsp Lemon juice
Instructions
Prepare the Batter:
In a mixing bowl, add besan, sugar, salt, red chilli powder, and lemon juice.
Gradually add water to form a smooth, lump-free batter. The consistency should be like pancake batter.
Just before steaming, add Eno fruit salt or baking soda with a few drops of vinegar. Mix gently but quickly to aerate the batter.
Steam the Dhokla:
Grease a plate or steaming dish with oil.
Pour the batter into the dish and spread it evenly.
Steam in a preheated steamer or large pot for 12-15 minutes on medium heat.
Check for doneness by inserting a toothpick; if it comes out clean, the dhokla is ready.
Let it cool slightly, then cut into squares or diamond shapes.
Prepare the Tempering:
Heat oil in a small pan. Add mustard seeds and let them crackle.
Add hing and green chillies. Sauté for a few seconds.
Add 1/4 cup water, sugar, and lemon juice. Bring it to a quick boil.
Assemble:
Pour the tempering evenly over the steamed dhokla pieces.
Let the tempering soak in for a few minutes.
Serve:
Garnish with chopped coriander (optional) and serve with green chutney or sweet tamarind chutney.
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