This video Recipe provides a quick, 15-minute guide to making soft, spongy, and textured Dhokla using homemade gram flour (besan).
Detailed Step-by-Step Recipe
Prepare the Besan: Sieve 2 cups of gram flour using a coarse strainer to ensure there are no lumps in your batter.
Mix the Batter: In a large bowl, combine 1.5 cups of warm water with 1 tbsp citric acid, 0.5 tsp turmeric, 2 tbsp sugar, 1 tsp salt, and 0.25 tsp asafoetida (hing). Add 2 tbsp oil and whisk well. Gradually fold in the besan, stirring in only one direction to prevent lumps and ensure a smooth, slightly thin consistency.
Steam Setup: Prepare a steamer or a large pot with a stand. Grease a cake mold or a standard container with oil so the Dhokla releases easily.
Activation: Add 0.5 tsp of baking soda to the batter and whisk continuously in one direction until the mixture doubles in volume. Move quickly to the next step.
Steaming: Transfer the batter to the greased container and steam over medium-high heat for 15 minutes. Verify by inserting a knife; if it comes out clean, it is done.
Tempering: Heat 2 tbsp oil, then add mustard seeds, cumin, curry leaves, and green chilies. Add 1 cup of water to the tempering and bring to a warm temperature. Pour this over the inverted, sliced Dhokla to make it moist and flavorful.
Summary
This recipe focuses on achieving the perfect, airy “jailidar” (net-like) texture. Key success tips include using lukewarm water for better ingredient integration, whisking in one direction to trap air, and pouring the warm tempering liquid over the finished Dhokla to ensure it absorbs the flavor evenly.