Soft & Spongy Besan Dhokla
Light, fluffy, and steamed to perfection, Besan Dhokla is a classic Gujarati snack that's healthy, delicious, and incredibly easy to make. This foolproof recipe yields a spongy, tangy, and slightly sweet cake, topped with a tempering of mustard seeds and green chilies. A perfect tea-time treat that's also gluten-free!
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Equipment
Ingredients
- 1.5 cups besan (gram flour) sifted to avoid lumps
- 1.5 tbsp fine semolina (sooji) optional, for better texture
- 1 tsp ginger-green chili paste adjust to taste
- 1.5 tsp sugar
- 1 tsp salt or to taste
- 1 tbsp lemon juice
- 1 tsp Eno fruit salt plain, use just before steaming
- 3/4 cup water or as needed for batter consistency
- 1 tbsp oil for greasing the pan
Instructions
- Prepare the Steamer: Fill the base of a steamer pot with water and bring it to a rolling boil over medium-high heat. Grease an 8-inch round or square cake pan lightly with oil. Ensure your steamer is ready before you add the Eno to the batter.
- Make the Batter: In a large mixing bowl, combine the sifted besan (gram flour) and fine semolina (if using). Add the ginger-green chili paste, sugar, salt, and lemon juice. Gradually add water while whisking continuously to form a smooth, lump-free, and flowing batter of idli-batter consistency (similar to pancake batter).
- Rest the Batter: Let the batter rest for 15-20 minutes. This allows the semolina to soak up the water and results in a softer texture.
- Aerate with Eno: Just before steaming, sprinkle the Eno fruit salt over the batter. You will see it fizz immediately. Add 1 tablespoon of water over the Eno and quickly but gently fold the batter. Do not overmix or stir vigorously. Just fold until the Eno is incorporated.
- Steam the Dhokla: Immediately pour the aerated batter into the greased pan. Tap the pan gently on the counter to remove air bubbles. Place the pan in the preheated steamer. Cover the steamer with a lid and steam on medium-high heat for 15-18 minutes.
- Check for Doneness: After 15 minutes, insert a toothpick or knife into the center of the dhokla. If it comes out clean, the dhokla is cooked. The surface should also look dry and firm to the touch.
- Cool and Cut: Remove the pan from the steamer and let it cool for 5 minutes. Then, run a knife around the edges to loosen it. Invert it onto a plate or cutting board. Cut into square or diamond-shaped pieces.
- Prepare the Tempering (Tadka): Heat 2 tablespoons of oil in a small pan. Add 1 teaspoon of mustard seeds and let them splutter. Add 1-2 slit green chilies, a pinch of asafoetida (hing), and a few curry leaves. Fry for 30 seconds. Turn off the heat and add 2 tablespoons of water and 1 tablespoon of sugar. Stir until the sugar dissolves.
- Temper and Garnish: Pour this prepared tempering evenly over the cut dhokla pieces. Garnish with freshly chopped coriander leaves. Serve soft and spongy besan dhokla with green chutney and tamarind date chutney.
Notes
🔹 Lump-Free Batter is Key: Sifting the besan and whisking continuously while adding water ensures a smooth batter, which is essential for a spongy texture.
🔹 The Eno Action: Do not let the batter sit after adding Eno. Steam it immediately for maximum aeration. If you don't have Eno, you can use 1 tsp baking soda mixed with 1 tsp lemon juice.
🔹 Steam Consistently: Keep the steam going strong throughout the cooking time. Do not open the lid frequently.
🔹 Water in Tempering: Adding water to the hot tempering helps it spread evenly over the dhokla without making it oily.
🔹 Serving Suggestion: For an extra touch, sprinkle grated coconut and sev (thin gram flour noodles) on top before serving.
Nutrition
Calories: 180kcalCarbohydrates: 22gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 450mgPotassium: 280mgFiber: 4gSugar: 6gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 15mg