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Dhokla is a vegetarian food item that originates from Indian state of Gujrat. It is made with fermented batter derived from rice and besan. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, and the terms are frequently used interchangeably.



In a bowl, add besan and yoghurt and mix well.

Add water as required until the batter is smooth. Mix well, cover the bowl and keep it aside for 4-5 hours for fermentation.

After the batter has fermented, add salt, sugar, coriander, green chilli and mix well. If the batter is too thick, water can be added to bring to a smooth consistency.

Grease a 6 inch square tin with oil and keep aside. Also boil water in a steamer.

Add the baking soda to the batter, mix gently.

Pour the batter into the tin and transfer the tin to the steamer. Steam on medium flame for 20 minutes.

Test the dhokla with a toothpick — if it comes out clean, it is done.

Cool to room temperature.

Cut the dhokla, ensuring you cut from the sides of the tin, and place on a plate.

For the dhokla tempering, add oil in a tadka pan and add mustard seeds once the oil is hot.

Once they pop, add asafoetida and switch off the flame.

Pour the tadka on top of the dhokla.


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