This very spongy and yummy tea time snack originally from Indian state of Gujrat is made from chick pea flour and soaked in a lemon sugar syrup.Try it yourself,you will love it!


Preparation Time-5 MIn

Cooking time-15 mins

Makes -12 Pieces


Besan-1 Cup(Chickpea Flour)

Turmeric-1/2 Tsp

Sugar-2 Tsp

Salt-1/2 Tsp

Oil-2 Tsp

Citric Acid-1/2 Tsp

Bicarbonate of Soda-1 Tsp

Water-about 1/4 cup(enough to make it thin)

For Tempering

Mustard Seeds-1 Tsp

Oil-2 Tsp

Chopped Coriander-2 Tbsp

Curry Leaves-10 no

Asafoetida-1/4 Tsp

Sugar-2 Tsp

Lemon Juice- of 3/4 Lemon

Water–1/4 cup


Boil water in your streamer/pressure cooker/kadai(remember water level should be 1/4 of the utensil you use).

Grease your tin(7 inch mininum) and keep it aside.

In a bowl seive  besan in a bowl and add salt,sugar,oil and mix in water to make a thin batter (but not runny).

Add citric acid to the batter .At the very last minute  add bicarbonate of soda and beat till its is spongy.do not over beat.

Pour this batter in a prepared tin.

Steam it for 15 mins on medium-high heat.

Note: If you are steaming in pressure cooker then take of the whistle.

For tempering :Heat oil in a pan and add mustard seeds once the crackle add asafoetida,curry leaves.Now add water,sugar and lemon juice give it a boil and pour it on the cooked Dhokla.Garnish with chopped coriander and serve with mint chutney.










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