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How to Make Authentic Gujarati Dhokla with Mustard Seeds and Curry Leaves

Discover the art of making perfectly spongy and tangy dhokla, a beloved Gujarati snack. This recipe combines the traditional fermented batter with a flavorful tempering of mustard seeds and curry leaves, resulting in a delightful blend of textures and tastes that will transport you straight to the streets of Gujarat.

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Recipe Details

Prep Time

20 minutes (plus 4-6 hours fermentation)

Cook Time

20 minutes

Servings

6-8

Difficulty

Intermediate

Simple Summary

Dhokla with Mustard Seeds and Curry Leaves is a light, fluffy, and savory Indian steamed cake that's perfect as a snack or appetizer. This version is enhanced with the aromatic pop of mustard seeds and the distinctive flavor of curry leaves.

Recipe Details

  • Prep Time: 20 minutes (plus 4-6 hours fermentation)
  • Cook Time: 20 minutes
  • Total Time: 40 minutes (plus fermentation time)
  • Servings: 6-8
  • Difficulty: Intermediate

Ingredients

  • 2 cups gram flour (besan)
  • 1/2 cup semolina (sooji/rava)
  • 1 cup yogurt
  • 1 cup water
  • 1 tsp ginger paste
  • 1 green chili, finely chopped
  • 1 tsp sugar
  • Salt to taste
  • 1 tsp fruit salt (eno)
  • 2 tbsp oil

For tempering:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 2 green chilies, slit
  • 1/4 cup water
  • 2 tbsp sugar
  • 1/4 cup freshly grated coconut (for garnish)
  • 2 tbsp chopped coriander leaves (for garnish)

Instructions

  1. In a large bowl, mix gram flour, semolina, yogurt, water, ginger paste, chopped green chili, sugar, and salt. Whisk well to form a smooth batter.

  2. Cover and let the batter ferment for 4-6 hours at room temperature.

  3. Grease a 9-inch diameter steaming pan with oil.

  4. When ready to cook, add fruit salt to the batter and mix gently.

  5. Pour the batter into the greased pan.

  6. Steam for 15-20 minutes or until a toothpick inserted comes out clean.

  7. Allow the dhokla to cool for 5 minutes, then cut into diamond or square shapes.

  8. For tempering, heat oil in a small pan. Add mustard seeds and let them splutter.

  9. Add curry leaves and slit green chilies. Sauté for 30 seconds.

  10. Add water and sugar, stirring until the sugar dissolves.

  11. Pour this tempering over the cut dhokla pieces.

  12. Garnish with freshly grated coconut and chopped coriander leaves.

  13. Serve warm or at room temperature.

Chef's Notes

  • For a quicker version, skip the fermentation and add 1 tsp of citric acid to the batter instead.
  • Ensure the steaming water doesn't touch the bottom of the dhokla pan.
  • To check if the dhokla is done, insert a toothpick in the center. It should come out clean.
  • Store leftover dhokla in an airtight container in the refrigerator for up to 2 days.
  • For a gluten-free version, replace semolina with rice flour.

Nutritional Info

Per serving (assuming 8 servings):

  • Calories: Approximately 220
  • Protein: 7g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Fat: 11g (mostly from healthy sources like coconut and oil)
  • Rich in B-vitamins and iron from gram flour
  • Good source of probiotics from yogurt

Serving Suggestions

  • Serve dhokla as a teatime snack with green chutney and tamarind chutney.
  • Pair with a hot cup of masala chai for a traditional Gujarati experience.
  • For a complete meal, serve alongside a refreshing cucumber raita and a small serving of spicy potato curry.
  • Dhokla makes an excellent appetizer for Indian-themed dinner parties or potlucks.
  • Garnish with pomegranate seeds for a pop of color and extra freshness.