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15 Minute Dhokla Recipe
AuthorMeg's KitchenThis is the quickest, easiest snack recipe that you can make, also it’s delicious and nutritious!! Dhokla traditionally is made with a long-fermented batter usually overnight. But for me it’s always a last-minute decision to make when hunger strikes!! So I have this go-to recipe of mine which barely uses any ingredients and is ready in 15 minutes. Let’s get started.
1 cup Besan/ Gram Flour
Water
¼ tsp Turmeric
½ tsp Salt
½ tsp Ginger & Green Chilly Paste (Optional)
1 tsp Eno/ Baking Soda
1 ½ tbsp Oil for oiling the container used for steaming
2 tsp Sugar
1 ½ tsp Lemon Juice
Salt
6 Green Chillies split into 2 pieces
½ tsp Mustard Seeds
10 pieces Curry Leaves
1
- Whisk together besan, salt, turmeric, 1/2 cup water, 1 tsp oil and ginger+chilly paste.
- Heat water for steaming and oil the container you intend to use for steaming.
- Only once your water is boiling, add eno/ soda to the batter. Gently mix and transfer the mixture into the container and put it in for steaming for 12-15 minutes. (I used a 6 inch plate).
- While the dhokla is steaming, heat 1/2 cup water slightly, add sugar mix well. Switch off the flame and then add the lemon juice and a pinch of salt. Mix and keep aside.
- Now heat 1 tbsp of oil, add curry leaves, mustard seeds and green chillies. Cook off the green chillies well to reduce the heat in them, once done, add this tempering to the seasoned water we prepared earlier.
- Your dhokla should be done by now, check using a skewer or knife. Remove and let it cool for
3-4 minutes. - Then turn the dhokla upside down onto a plate. It should release easily.
- While the dhokla is still warm, drizzle evenly all the tempering + water mixture we prepared.
- Cut into pieces, I recommend cooling for 15-20 minutes in the refrigerator before serving.
- And it’s done!! Enjoy…
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Ingredients
1 cup Besan/ Gram Flour
Water
¼ tsp Turmeric
½ tsp Salt
½ tsp Ginger & Green Chilly Paste (Optional)
1 tsp Eno/ Baking Soda
1 ½ tbsp Oil for oiling the container used for steaming
2 tsp Sugar
1 ½ tsp Lemon Juice
Salt
6 Green Chillies split into 2 pieces
½ tsp Mustard Seeds
10 pieces Curry Leaves
Directions
1
- Whisk together besan, salt, turmeric, 1/2 cup water, 1 tsp oil and ginger+chilly paste.
- Heat water for steaming and oil the container you intend to use for steaming.
- Only once your water is boiling, add eno/ soda to the batter. Gently mix and transfer the mixture into the container and put it in for steaming for 12-15 minutes. (I used a 6 inch plate).
- While the dhokla is steaming, heat 1/2 cup water slightly, add sugar mix well. Switch off the flame and then add the lemon juice and a pinch of salt. Mix and keep aside.
- Now heat 1 tbsp of oil, add curry leaves, mustard seeds and green chillies. Cook off the green chillies well to reduce the heat in them, once done, add this tempering to the seasoned water we prepared earlier.
- Your dhokla should be done by now, check using a skewer or knife. Remove and let it cool for
3-4 minutes. - Then turn the dhokla upside down onto a plate. It should release easily.
- While the dhokla is still warm, drizzle evenly all the tempering + water mixture we prepared.
- Cut into pieces, I recommend cooling for 15-20 minutes in the refrigerator before serving.
- And it’s done!! Enjoy…
