Fluffy, Flavorful Dhoklas: An Authentic Gujarati Recipe (No Eno or Suji)
55 minutes
1047 reads
About Fluffy, Flavorful Dhoklas: An Authentic Gujarati Recipe (No Eno or Suji)
Craving a light, airy, and incredibly flavorful snack? This authentic Gujarati dhokla recipe will transport your taste buds straight to India. Prepare for a melt-in-your-mouth experience unlike any other.Forget the Eno and suji! This simplified version uses just besan (chickpea flour), yogurt, and a hint of lemon to create the signature fluffy texture dhoklas are known for. Easy-to-find ingredients make this from-scratch recipe a breeze.Enjoy these spongy, savory delights for any occasion, from a quick bite to a festive gathering. Pair them with your favorite chutney for an explosion of flavor that will leave you wanting more.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Dhokla Batter
- 1 cup Gram Flour 150g, besan
- 1 1/2 tsp Salt or to taste
- 2 Tbsp Yogurt
- 1 cup Water
- 2 Tbsp Lemon Juice fresh
Leavening Agents
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
Tempering
- 4 pcs Chili Pepper green
- 1/2 cup Curry Leaves fresh
- 1 tsp Mustard Seeds black
- 1 Tbsp Oil
Sugar Syrup
- 1 cup Water
- 2 Tbsp Sugar
- 1 Tbsp Lemon Juice fresh
Instructions
- In a large bowl, whisk together the chickpea flour, salt, yogurt, water, and 2 tablespoons of lemon juice until smooth. Ensure there are no lumps.
- Cover the bowl and let the batter rest for 30 minutes. This allows the chickpea flour to fully hydrate, resulting in a lighter texture.
- Meanwhile, fill your steamer with water and bring it to a rolling boil.
- After the batter has rested, gently whisk in the baking powder and baking soda. Whisk only until just combined to avoid overmixing.
- Grease a 3x7 inch cake tin or a similar-sized container. Pour the batter into the prepared tin.
- Immediately place the tin in the steamer. Steam for 20-25 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
- Once cooked, remove the dhokla from the steamer and set it aside to cool slightly.
- While the dhokla cools, prepare the sugar syrup. Combine 1 cup of water, sugar, and 1 tablespoon of lemon juice in a saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Carefully remove the dhokla from the tin. Pour the sugar syrup evenly over the dhokla, allowing it to absorb.
- For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and allow them to splutter. Add the curry leaves and green chilies, sautéing briefly until fragrant.
- Pour the tempering over the dhokla. Cut into squares and serve warm with your favorite chutney.
Recipe Notes
Good To Know
- After mixing the baking soda and powder, immediately place the tin in the steamer.
- Test for doneness by inserting a toothpick; it should come out clean.
- Allow the dhoklas to cool completely before demolding.
- For extra spongy dhoklas, let the batter rest for 10-15 minutes before adding the baking soda and lemon juice.
- If you prefer a crunchier bite, sprinkle the steamed dhoklas with a tempering of mustard seeds, sesame seeds, and fresh curry leaves fried in hot oil immediately after steaming.
- To ensure even cooking, pour the batter into the steaming tray no more than 1-inch thick; steam in batches if needed.
Expert Tips
- For a richer flavor, use a combination of yogurt and buttermilk in the batter.
- Experiment with adding finely chopped vegetables like carrots, spinach, or green chilies to the batter for added nutrients and flavor.
- Don't overmix the batter after adding the baking soda; a few lumps are okay.
Storage Instructions
- Store leftover dhoklas in an airtight container in the refrigerator for up to 2 days.
- Refresh them by steaming for 2-3 minutes or microwaving with a damp paper towel before serving.
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Recipe Nutrition
Calories: 99kcalCarbohydrates: 17gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 428mgFiber: 1g
Raktimabha Abha
Articles: 4
4 Comments
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Great recipe! I’m eager to try it.
Such a great recipe! Can’t wait to try it.
Looks so mouthwatering! Thanks for sharing.
Such a perfect dish! Thank you.