• Gram flour- 200gms.
  • Curd (yogurt) -1 cup
  • Chopped green chili -2
  • Ginger- 2'' piece
  • Turmeric powder- 1/2 tsp.
  • Mustard seeds -1 tsp.
  • Asafoetida (hing) – a pinch
  • Salt to taste
  • Soda bi-carb- 1 tsp.
  • Fresh grated coconut -½ cup
  • Lemon- 1 no.
  • Oil -2 tbsp
  • Sugar-1 tsp.
  • Chopped Coriander-2 tbsp.
  • Curry Leaves-1 tbsp.


  1. Take gram flour in a bowl. Add beaten Yogurt and warm water. Whisk well to remove all lumps. The mixture should have a thick consistency.
  2. Add salt and cover it and leave it to ferment for 3-4 hours. Make a paste of ginger and green chilies. Add this paste to the fermented mixture. Add turmeric powder and correct seasoning. Keep the steamer ready on the flame. Grease a dhokla mold or a shallow cake tin with a little oil.
  3. In a small bowl take one teaspoon of soda bi-carb, 1 teaspoon oil and juice of 1 lemon. Mix well and add this to the Gram flour mixture. Pour the batter into the greased mold and steam for 10-12 minutes. Cool for sometime. Cut into squares and arrange in a serving platter/bowl. Heat oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve garnished with chopped green coriander leaves and grated coconut.

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