Instant Besan Dhokla

Name: Instant Besan Dhokla
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 150 g Besan (chickpea flour); 50 g Semolina (sooji/rava); 120 ml Yogurt; 1 tsp Salt; 1/4 tsp Turmeric powder; 2 tbsp Sugar; 2 tbsp Oil; 2 , finely chopped Green chilies; 8-10 Curry leaves; 1/2 tsp Baking soda; 1 tsp Mustard seeds; 1 pinch Asafoetida (hing); 120 ml (for batter) + 60ml (for tempering) Water; 1/2 lemon Lemon juice

Heena Jani @hinajani

#CA26
#Besan
#Besan dhokla
No tension of fermentation, a quick and easy recipe you could use anytime.

Heena Jani @hinajani

#CA26
#Besan
#Besan dhokla
No tension of fermentation, a quick and easy recipe you could use anytime.

Saved

Ingredients

25 minutes

4 servings

150 gBesan (chickpea flour)
50 gSemolina (sooji/rava)
120 mlYogurt
1 tspSalt
1/4 tspTurmeric powder
2 tbspSugar
2 tbspOil
2, finely chopped Green chilies
8-10Curry leaves
1/2 tspBaking soda
1 tspMustard seeds
1 pinchAsafoetida (hing)
120 ml(for batter) + 60ml (for tempering) Water
1/2lemon Lemon juice

Saved

Steps

25 minutes

1

Mix besan and semolina in a bowl. Add yogurt and whisk for 2 min.
2

Add salt, turmeric, sugar, and 1 tbsp oil. Mix well.
3

Cover and let the batter rest for 30 min.
4

Prepare steamer and bring water to a boil.
5

Add baking soda (or Eno) to the batter, mix gently.
6

Pour batter into a greased pan. Steam for 15-20 min.
7

Check with a toothpick; if it comes out clean, remove and let cool.
8

Cut into pieces once cooled.
9

For tempering: Heat 1 tbsp oil, add mustard seeds, asafoetida, green chilies, and curry leaves.
10

Add 60ml water, salt, sugar, and lemon juice. Bring to a boil.
11

Pour tempering evenly over the dhokla pieces.
12

Serve warm or at room temperature with dates and garlic chutney and enjoy ✨