How to make it
7 steps. Take it one step at a time.
Whisk together the gram flour, semolina, salt, sugar, turmeric powder
In a large mixing bowl, whisk together the gram flour, semolina, salt, sugar, turmeric powder, and ginger-chili paste.
Add the yogurt and 1 tablespoon of oil
Add the yogurt and 1 tablespoon of oil. Gradually whisk in the water to form a smooth, lump-free batter of pouring consistency. Cover and let the batter rest for 10 minutes.
10 minGrease a steaming pan or thali
Grease a steaming pan or thali with a little oil and prepare your steamer with water. Bring the water to a boil at 100°C (212°F).
Just before steaming
Just before steaming, add the lemon juice and fruit salt to the batter. A few drops of water on the fruit salt will activate it (it will bubble). Gently but quickly whisk it into the batter until it becomes light and frothy.
Immediately pour the batter
Immediately pour the batter into the greased pan. Place in the steamer and steam on high heat for 15-20 minutes until a toothpick inserted comes out clean.
20 minFor the tempering
For the tempering: Heat 1 tbsp oil in a small pan. Add mustard seeds. When they crackle, add sesame seeds, curry leaves, and green chilies. Pour in 1/4 cup water and 1 tsp sugar. Bring to a boil.
2 minLet the dhokla cool slightly
Let the dhokla cool slightly, then cut into squares. Pour the hot tempering mixture evenly over the dhokla. Garnish with chopped cilantro and fresh coconut if desired.
A little kitchen wisdom
Ensure the steamer is ready and the water is boiling before adding the fruit salt to the batter for the fluffiest texture. For a more traditional version, you can ferment the batter overnight instead of using fruit salt.
