June 15, 2011 0 By Sunita Pradhan

Dhokla  is a very popular Guajarati snack, perfect for those evening tea.


For the Dhokla mix

  • 1 cup chana dal
  • 1 tbsp of urad dal
  • 1\4 cup water
  • 1\2 cup set yogurt
  • 1tbsp besan ( gram flour)
  • 2 tsp salt
  • 1\8 tsp turmeric powder
  • 1\8 tsp hing (asafoetida)
  • 1tbsp chilli paste
  • I tbsp ginger paste
  • 2 tbsp oil
  • 1 tbsp lemon juice
  • 1\2 tsp baking powder

For seasoning

  • 2tbsp oil
  • 1tbsp mustard seeds
  • 1\8 tsp hing
  • 1tbsp sugar
  • 1tbsp lime juice
  • pinch of salt
  • 5 to 6 split green chillies


For garnishing

  • Chopped coriander





  • Soak chana dal and urad dal over night.


  • The next day, drain all the water and use a food processor or blender to blend the overnight soaked dal with half-cup dahi and 1\4 cup water.
  • Once it is nicely blended add 1 tbsp besan, 2 tsp of salt, 1\4 tsp turmeric powder, 1\8 tsp of hing, and, leave it again for 5-6 hrs to ferment.


  • After 5-6 hrs, bubbles would have formed over the mixture. Now, add 1 tbsp ginger paste, 2 tbsp oil, 1 tbsp lemon juice and 1\2 tsp of baking soda


  • Transfer the mix in a baking tin or plate with about two inch rim (slightly oil the tin or plate) and steam for 15 minutes. Once done take the tin out and let it cool for 5 minutes before cutting

STEP 5: for seasoning

  • Now take 2 table spoon of oil in a small pan, as the oil heats put one table spoon mustard seeds as they crackle add1\8 hing and split green chillies and stir for one minute, let it cool and add one table spoon of sugar, about ¼ cup water and one table spoon of lime juice.
  • After cutting the dhokla into squares or any shape you like, pour the liquid seasoning and let it soak about few minutes, serve with finely chopped coriander and any chutney of your choice.