Besan Dhokla - Yellow Spongy Veg Recipe

If you are in hurry, the process of fermentation, which I do, can be avoided to make it fast. You can mix all the ingredients like – Gram Flour, Semolina, beaten yogurt, turmeric, green chilli and garlic paste, lemon juice, baking soda and mix them well to make a smooth batter and make sure there is no lumps. Then add Eno Salt, the secret of this recipe and stir continuously in one direction. The quantity of the mixture will become double and by using Eno Salt you need no advance preparation. Immediately after you prepare the mixture pour it into the square shaped bowl as described below to prepare nice, soft, spongy Besan Dhokla.

BESAN DHOKLA

Servings: 3 / 4

Ingredients:

Gram Flour (besan) – 2 cups
Semolina - 2 tbsp (optional)

Yogurt – 1 cup, beaten

Warm water – as required

Turmeric powder – ½ tbsp.

Green chili and Ginger paste – 1 tbsp

Baking soda – 1 tbsp

Lemon juice – 1 tbsp

Mustard seeds – 1 tbsp

Green chili – 9/10 ocs

Mint Leaves (pudina) – as required

Eno Powder – 1 small sachet or packet

Salt – as per taste

Oil – 3 tbsp for cooking, and 1 tbsp for greasing the bowl

Preparation:

In a bowl take gram flour (besan), semolina, add yogurt and lukewarm water and mix to avoid lumps. Add salt and mix again to make a semi-solid paste. Leave it aside for 4 hrs.

When it becomes fermented add turmeric powder, green chili ginger paste. Mix again.

In a small bowl mix lemon juice, baking soda, oil (1/2 tbsp) and add to the batter of besan mixture and whisk briskly.

Boil water in the steamer. Grease a square shaped bowl (having at least 4 to 5 inch height) with oil. Place the square shaped bowl (thali) in the steamer.  

Finally mix eno powder in the batter and immediately pour the batter in the squred shaped bowl (thali) and cover the lid of the steamer. Wait for 20/25 minutes. Switch off the flame.

Open the lid of the steamer. Insert a knife into the dhokla, it it comes out nicely then your dhokla is ready. Take out the square shaped bowl from it.

In other pan heat oil and add mustard seeds, green chili and mint leaves (pudina patta). Fry for a while. Add on the top of the ready dhokla.

Your yellow, soft, spongy Besan Dhokla is ready. Serve with green chutney and imli (tamarind) chutney.