By Shreya Sarpal
September 26, 2025
Dhokla is a soft, spongy, and tangy snack from Gujarat, made with fermented gram flour batter and steamed to perfection. Light, airy, and mildly spiced, it’s often tempered with mustard seeds and curry leaves, served with chutneys.
1 cup besan ¼ cup semolina (optional, for fluffiness) ½ cup yoghurt ½ cup water 1 tsp ginger-green chilli paste 1 tsp baking soda 1 tsp turmeric powder Salt, to taste 1 tsp sugar (optional) For tempering: 1 tbsp oil ½ tsp mustard seeds 1-2 slit green chillies A few curry leaves 2 tbsp water
Mix besan, semolina, yoghurt, water, ginger-chilli paste, turmeric, salt, and sugar into a smooth, lump-free batter.
Just before steaming, fold in baking soda gently.
Pour batter into a greased plate or tray and steam for 15-20 minutes until the toothpick comes out clean.
Heat oil, add mustard seeds, green chillies, and curry leaves, then pour over steamed dhokla.
Cut into squares or diamonds and garnish with fresh coriander or grated coconut.