Gujaratis have given us many tasty snacks and dishes but Besan/Chickpea dhokla is undoubtedly their greatest creation. Don’t you all agree with me? Who doesn’t love this steamed and yummy dish? I can easily have this for breakfast or even my teatime snack.
This is also a perfect snack for vegans and people who consume gluten-free food since it’s made from chickpea flour. I love to make this even when friends are coming over as you just need to prepare the batter, then just steam it when you are ready.
Do give this recipe a try. I have shared all the steps in detail that will help you to create fluffy and soft dhoklas. I made a quick Raw Mango and Mint chutney to have with this and it was amazing.
PREPARATION TIME: 60 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Medium
For the dhokla –
- Chickpea flour/Besan – 2 cups
- Ginger – 1 small piece
- Green chillis – 2
- Lemon juice – 2 tablespoons
- Turmeric powder – 1/2 teaspoon
- Baking soda – 1 teaspoon
- Powdered sugar – 2 tablespoons
- Water – 1.25 cup
- Vegetable oil – 1 tablespoon
- Salt – to taste
For the tempering –
- Cooking oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Green chillis – 2
- Curry leaves – 5-7
- Sesame seeds – 1 teaspoon
- Fresh coconut – 2 tablespoons, grated
- Coriander leaves – a few
- Aluminium trays
- Tempering pan
- Take a bowl and add the chickpea flour to it.
- Grind the ginger and green chillis to a fine paste.
- Add the paste to the chickpea flour along with sugar powder, turmeric powder, and salt.
4. Add water little by little and mix with a whisk.
5. Make sure that you avoid any lumps. Give the mixture a good mix to incorporate a good amount of air into it. This will make the dhoklas fluffy.
6. Add the lemon juice to it now. The batter should be of thick consistency.
7. Keep the batter covered for about an hour.
8. Add the baking soda once you are ready to place the batter in the steamer.
9. Now take a steamer and add water to it and heat it until steam starts forming.
10. Grease the aluminum trays properly with oil and pour the batter in it.
11. Place it in the steamer for about 15-18 minutes.
12. Let the steamer cool for about 5 minutes.
13. Remove the dhokla cake with care. Cut it into bite-size pieces.
14. In a small tempering pan, add some vegetable oil and add some mustard seeds.
15. Add slit green chillis, curry leaves, and sesame seeds.
16. Add the tempering on the cut dhokla pieces.
17. Grate some coconut and garnish with some coriander leaves.
18. Serve hot with coriander chutney.