Savory and Spongy Dhokla

Savory and Spongy Dhokla

Homemade breakfast dishes bring immense comfort to the soul. In earlier days, mothers whipped up fresh dhokla using simple pantry staples whenever guests arrived unexpectedly during summer holidays. The aroma of mustard seeds and asafoetida crackling in hot oil combined with the sight of steaming yellow squares holds deep nostalgic value, reminding many people of their childhood kitchens. Preparing these wholesome snacks instead of relying on commercially processed, preservative-laden packets protects a family’s health. It allows parents to share precious moments with their children in the kitchen, keeping culinary heritage alive across generations.

This video features the fifth episode of the breakfast series, demonstrating a foolproof method to make soft, fluffy, and spongy Besan Dhokla using precise measurements.

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Some Interesting facts about Savory and Spongy Dhokla:-

Dhokla holds an ancient culinary history. While people associate it with modern Gujarati cuisine, 11th-century Jain texts contain the earliest written mention of this dish, calling it Dhukkiya. Many food lovers confuse true dhokla with Khaman. Quick recipes using only gram flour produce khaman, whereas traditional dhokla requires a mixture of rice and chana dal soaked, ground, and fermented overnight. The cooking process makes it highly nutritious. Steaming uses minimal oil, and the high protein content in besan creates a light, easily digestible food option for health-conscious individuals.

Savory and Spongy Dhokla

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.6/5

( 5 Votes )

Ingredients

• • 2 1/2 cups Besan
  • 1 1/2 cups Water
  • 1/2 cup Sugar
  • 1 tbsp Citric acid
  • 1 tsp Salt
  • 1/4 cup Oil
  • 1 pinch Turmeric (optional)
  • 1 tsp Fruit Salt
  • 1 tbsp Water
  • 4 tbsp Oil (for tempering)
  • 1 tsp Mustard seeds
  • 1/4 tsp Hing
  • 1 tbsp Sesame seeds
  • 4 slit Green chilies

Instructions

Step 1: Combine water, sugar, citric acid, and salt in a large bowl, whisking well until all the ingredients dissolve completely.

Step 2: Add oil to the bowl and stir the liquid vigorously to emulsify the mixture.

Step 3: Pour water into a steamer, large pot, or kadhai, and bring it to a rolling boil over high heat.

Step 4: Place a stand inside the pot and grease a large round or square tin with a little oil to prevent sticking.

Step 5: Sieve the besan directly into the liquid base, mixing the turmeric with a small portion of flour first to prevent red spots before sifting the remaining flour.

Step 6: Fold the batter together gently, keeping the consistency thick and avoiding over-mixing.

Step 7: Add the baking soda and a spoonful of water to the batter, mixing everything together quickly.

Step 8: Pour the frothy batter immediately into the greased tin and place it onto the stand inside the preheated steamer.

Step 9: Cover the pot and steam on high heat for exactly ten minutes, inserting a toothpick to ensure it comes out clean.

Step 10: Heat oil in a tadka pan, add mustard seeds, hing, sesame seeds, and slit green chilies, then cover the pan to finalize the tempering.

Step 11: Cool the dhokla completely, cut it into square pieces, and pour the prepared sugar syrup evenly over the top.

Step 12: Spread the hot tempering over the pieces and garnish generously with fresh coriander leaves

Notes

• Sprinkle freshly grated coconut evenly over the squares.

• Arrange the oil-softened green chillies from the tempering precisely over the pieces to create an inviting, bakery-style presentation.

Recipe Video

Servings

Serve these vibrant yellow squares alongside sharp green mint-coriander chutney or sweet tamarind chutney.