Preparation Time: 12 hours

Cooking Time: 15 minutes

Serves: 4 servings

Chef’s rating: 4/5

Recommended with: Green chatney, tomato sauce



Ingredients needed:

Besan – 1 cup (bengal gram flour/kadalai mavu)
Rava/Sooji – 1 1/2 tbsp
Sugar – 2 1/2 tsp
Lemon juice – 1 tbsp
Turmeric powder – a pinch
Oil – 1 tbsp
Ginger garlic paste -1 tsp
Salt as required

Eno Fruit salt – 1 1/4 tsp

For the seasoning:

Oil – 1 tbsp
Mustard seeds – 1 tsp
Green chilli -1 finely chopped
Curry leaves – few
Hing – a generous pinch
White sesame seeds -2 1/2 tsp (do not omit this)

For garnishing

Grated coconut
Coriander leaves


Grease the tray in which you are going to steam dokla with oil.

Bring water to boiling point and keep everything ready for steaming as you have to steam immediately after adding the fruit salt.


In a bowl, mix besan, sooji, sugar, lemon juice, turmeric powder, oil, ginger-garlic paste and salt.

First add little water and mix well like a paste.There should be no lumps.

Then add more water.The dokla batter should be neither thick nor thin but should be of dropping consistency.

Now add fruits salt and mix well.

Steam immediately after adding fruit salt for 15 minutes.

After it is done, invert the tray on a plate to cool.

Heat a tbsp of oil, add mustard seeds, when it splutters, add hing, green chilli, curry leaves and sesame seeds. After that switch off the flame, add 2 tsp of water to the seasoning and pour it over the steamed dhokla. (We add water so that it will gets mixed well with the doklas)

Garnish with freshly grated coconut and coriander leaves.

Cut it into small pieces and enjoy with green chutney.


Serving Tips:

It can be enjoyed with green chutney or served with a tea/coffee as a perfect breakfast or evening snack.



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