Dhokla ! Kaman dhokla ! perfect nylon ! Besan dhokla

 Here's a classic Gujarati Dhokla recipe — soft, fluffy, and easy to make!

✅ Ingredients:

For the batter:

1 cup gram flour (besan)

1 tbsp semolina (rava/suji) – optional, for texture

1 tbsp sugar

1/2 tsp salt (or to taste)

1/2 tsp turmeric powder

1 tsp ginger-green chili paste

1 tbsp lemon juice or 1/2 tbsp vinegar

1 cup water

1 tsp ENO fruit salt (or 1/2 tsp baking soda + 1 tsp lemon juice)

For tempering (tadka):

1 tbsp oil

1 tsp mustard seeds

1 tsp sesame seeds (optional)

2 green chilies (slit)

8–10 curry leaves

2–3 tbsp water

1 tsp sugar

Garnish:

Fresh coriander leaves, chopped

Grated coconut (optional)

🧑‍🍳 Instructions:

1. Prepare the Batter:

1. In a bowl, mix besan, semolina, salt, turmeric, sugar, ginger-chili paste, and lemon juice.

2. Gradually add water and whisk into a smooth, lump-free batter.

3. Let it rest for 10–15 minutes.

2. Steam the Dhokla:

1. Boil water in a steamer or large pot.

2. Grease a plate or thali with oil.

3. Just before steaming, add ENO fruit salt to the batter. Mix gently – the batter will rise and become frothy.

4. Immediately pour the batter into the greased plate.

5. Steam for 15–20 minutes or until a toothpick comes out clean.

3. Prepare the Tempering:

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add sesame seeds, green chilies, and curry leaves.

3. Add water and sugar. Let it simmer for a minute.

4. Finish and Serve:

1. Pour the tempering evenly over the steamed dhokla.

2. Let it cool slightly, then cut into squares.

3. Garnish with coriander leaves and grated coconut.

🍽️ Serve with:

Green chutney

Tama

rind chutney

A hot cup of chai!