Yields: 1 Serving Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins

Dhokla is one of the very popular recipes in gujarat. It is very easy to prepare. In Dhokla recipe, many varieties are there. Here, I am sharing besan dhokla in my version. Dhokla can be prepared instant by using besan flour. For this recipe there is no need for many ingredients. All items are easily available in our kitchen. This is not a sweet recipe, but you can make a sweet version too.


Besan flour is one of the major ingredients for dhokla. I added a little sugar and salt for taste. Instead of eno powder I have used baking soda for making the recipe. In the spices I used only turmeric powder. Turmeric powder gives the taste and colour for the recipe. While mixing the dhokla don’t add water together. It will make mixing difficult. Add water gradually and mix well without any lumps. The batter should be a little thick also.

For steaming you can use a pressure cooker or kadai. It does not take much time to steam the dhokla. While steaming flame should be medium, otherwise it will not correctly steam. While steam the dhokla use the cake mould for easiness. I applied oil to the cake mould, it will help to take out the dhokla for steam.

We have to prepare tempering, there are slight changes compared to other recipes. We should add water, sugar and salt, and lime juice to tempering. Add green chilly by slit and you can make pieces. Slit or chopping of chillies, it is completely you’re optional. But you have to fry the green chilly for two minutes. For tampering at last we have to add the lime juice, after turning off the flame.

Pour the tamper into the pieces and leave for some minutes. It will absorb nicely and make the dhokla more spongy and soft. Anytime we can serve this either for breakfast or lunch or dinner. This can be used as a lunch box recipe too. Children will love to have snacks.

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0/12 Ingredients
Adjust Servings


0/9 Instructions
  • Take a mixing bowl add besan, sugar, salt, turmeric powder, baking soda. Mix well. Add water gradually and form a liquid little thick batter without any lumps.
  • Take a cake mould grease with the oil. In a kadai add some water and steam for about 5 minutes.
  • Place the cake mould and steam for about 20 minutes on medium flame. After steaming, check whether it is cooked or not by using a toothpick.
  • For tampering, heat the oil, add mustard seeds. When mustard starts to sputter, add slit green chilli, curry leaves and fry it for 3 to 4 minutes.
  • Add water, salt and sugar mix well and allow to boil.
  • Turn off the flame and add chopped coriander leaves, lime juice and mix well.
  • Keep a plate, reverse the cake mould and remove the dhokla.
  • After removing, use a knife cut into square shapes. Pour the prepared tempering into dhokla. Leave for 10 minutes to absorb nicely.
  • The garnish with coriander leaves and fresh coconut. Super spongy and easy dhokla is ready. Enjoy any time.



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