Gluten-Free Yellow Corn Dhokla: Fluffy & Healthy Gujarati Snack
55 minutes
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About Gluten-Free Yellow Corn Dhokla: Fluffy & Healthy Gujarati Snack
Indulge in this delightful Gluten-Free Yellow Corn Dhokla, a healthy and diet-friendly Gujarati snack perfect for breakfast or a light and flavorful midday treat. This recipe uses readily available ingredients to create a fluffy, subtly sweet, and savory steamed cake.The vibrant yellow hue comes from the corn flour, giving it a unique taste that sets it apart from traditional dhokla. Serve it warm with a refreshing mint-coriander chutney (recipe not included) for a complete and authentic experience.This gluten-free adaptation makes it accessible to those with dietary restrictions, ensuring everyone can enjoy this delicious and healthy Gujarati delicacy.
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Recipe Time & More
Prep15 minutes
Cook40 minutes
Total55 minutes
Ingredients
For the Dhokla Batter:
- 2 cup Corn Flour gluten-free, yellow
- 1 tbsp Semolina sooji or rava
- 1/2 tsp Turmeric powder
- 1/2 cup Yogurt
- 1/2 tsp Salt
- 2 tsp Sugar
- 2 tbsp Olive Oil
- 1 packet (4.5g) Baking Soda eno fruit salt (brand)
- 3/4 cup Water adjust as needed for desired batter consistency
For the Tempering (Tadka):
- 2 tsp Olive Oil
- 1 tsp Mustard Seeds
- 2 Chili Peppers finely chopped, green
- 1 handful Curry Leaves
- 1/2 cup Water
- 1/4 tsp Salt
- 1 tsp Sugar
- 1 tsp Lemon Juice
Instructions
Prepare the Batter
- Mix yellow corn flour, semolina, turmeric powder, yogurt, salt, sugar, and olive oil in a large bowl. Gradually add water, mixing continuously until a smooth, lump-free batter forms. The consistency should be like thick pancake batter.
Steam the Dhokla
- Grease a wide, shallow pan (approximately 8x8 inches) with oil. Just before steaming, add Eno fruit salt to the batter and whisk gently. Pour the batter into the prepared pan. Steam for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Make the Tempering (Tadka)
- While the dhokla is steaming, prepare the tempering. Heat olive oil in a small pan. Add mustard seeds and let them splutter. Add the chopped green chilies and curry leaves; sauté briefly. Stir in water, salt, and sugar. Bring to a simmer.
Finish and Serve
- Once the dhokla is cooked, let it cool slightly in the pan for about 5-10 minutes. Carefully invert it onto a plate. Pour the hot tempering evenly over the dhokla. Finish with a squeeze of lemon juice. Serve warm with mint-coriander chutney.
Recipe Notes
Expert Tips for Perfect Gluten-Free Dhokla
- For a fluffier dhokla, ensure the batter isn't too thick or thin. Adjust the water accordingly.
- Don't overmix the batter after adding Eno, as it can make the dhokla tough.
- Steaming time may vary depending on your steamer and pan size; use a skewer test to check for doneness.
- For a richer flavor, you can add a teaspoon of ghee (clarified butter) to the batter.
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Recipe Nutrition
Calories: 377kcalCarbohydrates: 70gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 260mgPotassium: 227mgFiber: 7gSugar: 7gVitamin A: 67IUVitamin C: 18mgCalcium: 172mgIron: 2mg
Priya Satheesh
Articles: 52
3 Comments
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What a delightful recipe! Thanks for sharing.
This is delightful! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.