Dhokla is a Gujarati snack that has gained immense popularity across the country. Its standout feature is that, besides being delicious, it is also easy to digest. Made from gram flour (besan) and steamed, it requires very little oil, making it a healthy snack option. Whether for breakfast or to satisfy those light hunger pangs in the evening, dhokla is a great choice at any time.

Its soft and spongy texture appeals to everyone, from children to adults. It is typically served with green chutney and sweet tamarind chutney. If you want to make soft, market-style dhokla at home, this easy recipe will be very useful. With just a few simple steps, you can prepare delicious, fluffy dhokla in no time.

How to make soft and spongy dhokla at home
Ingredients
1 cup gram flour (besan)
2 tablespoons semolina (rava/sooji)
1 cup yogurt (curd)
3 tablespoons oil
1-inch piece of ginger, grated
2–3 green chilies, chopped
2 tablespoons fresh coriander leaves, chopped
1 teaspoon salt
1 tablespoon sugar
¼ teaspoon turmeric powder
1 teaspoon Eno fruit salt
½ teaspoon carom seeds (ajwain)
½ teaspoon mustard seeds (rai)
1 teaspoon white sesame seeds
8–10 curry leaves

Method
To make the dhokla, first combine the gram flour, semolina, yogurt, ginger, chopped green chilies, turmeric, salt, and sugar in a large mixing bowl. Add a little water as needed to create a thick batter. Cover the batter and let it rest for 10 to 15 minutes so the semolina can swell properly.

Next, add 1 teaspoon of Eno to the batter and mix gently. Keep in mind not to over-mix the batter after adding the Eno; otherwise, the dhokla won't rise properly.
Next, lightly grease a tray or steamer plate with oil and pour the prepared batter into it. Heat water in the steamer, place the tray inside, and steam for 10 to 15 minutes. To check if the dhokla is cooked, insert a toothpick; if it comes out clean, the dhokla is ready.

How to serve
It is essential to add a tempering (*tadka*) to the dhokla before serving. To do this, heat a little oil in a pan. Add mustard seeds, white sesame seeds, curry leaves, and finely chopped green chilies, and sauté for a few seconds. Pour the prepared tempering evenly over the dhokla. Finally, sprinkle chopped fresh coriander on top and cut the dhokla into square pieces. Serve with green chutney.

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