Besan Dhokla | Steamed Gram Flour Cake | Video
Savory cake made with gram flour or besan. A quick tadka or tempered spices will finish it off beautifully.
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Servings
Ingredients
Batter:
- 2 cups gram flour besan or chickpea flour
- 1 cup yogurt lightly whisked
- ½ cup warm water
- Salt to taste
Lemon mixture:
- 1 tablespoon lemon juice
- ½ teaspoon bicarb soda
- 1 teaspoon oil
Ginger paste:
- 1 inch fresh ginger roughly chopped
- 1-2 green chilies roughly chopped
Other ingredients:
- ½ teaspoon ground turmeric turmeric powder
- A pinch asafetida
- A pinch white sugar
Tempered spices:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 2 sprigs of curry leaves
- Coriander cilantro leaves, to garnish
- Grated coconut to garnish
Instructions
Batter:
- Sift besan or gram flour into a large bowl. Add yogurt. Add water to make lump free batter. Season with salt. Cover and ferment for 3-4 hours.
- Meanwhile, combine together lemon juice, bicarb soda and oil in a small bowl. Set aside.
- Place ginger and green chilies in a food processor. Process to a smooth paste. Set aside.
- To the fermented batter, add ground turmeric, asafetida, and ginger paste. Stir to combine. Add lemon mixture and sugar. Stir to combine.
Dhokla:
- Pour batter into a greased container. Steam for 10-15 minutes. Leave it to cool slightly. Cut into squares.
- To make the tempered spices, heat oil in a frying pan over medium-high heat. Splutter mustard seeds. Add curry leaves and sauté for few seconds. Pour it over dhokla.
- Garnish with coriander (cilantro) leaves and grated coconut.
- Serve it on its own or with your favorite chutney
Video
Notes
- If you don't have time for fermentation, add 1 ½ teaspoon of eno or fruit salt instead of baking soda.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 45g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 3mg | Sodium: 279mg | Fiber: 8g | Sugar: 18g