Dholka Recipe

Prepare the steamer

• Grease a steamer plate with oil.
• Place it inside the steamer pot and keep the pot ready on the gas with water for steaming.

Prepare the batter

• In a large mixing bowl, add 1 cup Dhoklet premix.
• Add 1 cup warm water.
• Add the ginger–green chilli paste for flavor.
• Mix well with a spoon until you get a smooth, lump-free batter.

Steam the Dhokla

• Once the water in the steamer starts boiling, pour the batter into the greased plate.
• Steam for 10 to 15 minutes on medium heat.
• Check if done by inserting a toothpick—if it comes out clean, it’s ready.

Cool and cut

• Remove the plate from the steamer.
• Let the dhokla cool for a few minutes.
• Cut into small, even pieces.

Prepare the tempering (tadka)

• Heat oil in a small pan.
• Add asafoetida, mustard seeds, and sesame seeds.
• Once they splutter, add slit green chillies and curry leaves.
• Fry for a few seconds until aromatic.

Assemble and serve

• Pour the tempering evenly over the cut dhokla pieces.
• Garnish with chopped fresh coriander leaves.
• Serve warm or at room temperature.