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Besan Dhokla


Besan (Gram flour) –  1 cup
Sooji (Semolina) – 1.5 tbsp
Sugar – 3 tsp
Salt – 1 tsp
Ginger-green chillies paste – 1 tbsp
Lemon juice – 1 tbsp
Turmeric powder (haldi) – 1/3 tsp
Eno – 1- 1.5 tbsp
Cooking oil

For tempering:

Mustard seeds – 1 tsp
Heeng (Asfoetida) – 3-4 pinches
Split green chilies – 3-4
Coconut powder – 1 tbsp


  • Seive  besan. Combine besan, salt ,sugar, haldi, lemon juice and ginger-green chillies paste in a bowl and mix well.
  • Add water to make a smooth and homogenous paste (consistency should be little thinner than idli batter).
  • Grease a  plate or a bowl in which you want to set dhokla.
  • Add eno and very little water to the dhokla batter.
  • Mix the batter quickly and pour it in the greased bowl or plate. The moment we add eno the batter becomes fluffy, creamy and double in amount.
  • Place the bowl/plate in microwave and cook for 4-5 minutes.
  • Heat 1 tbsp of oil in a pan and crackle mustard seeds.
  • Fry split green chillies and add heeng.
  • Add 3/4 th cup of water and pour every thing evenly on  dhokla.
  • Garnish dhokla with fresh coriander leaves  and coconut.
  • Cut dhokla into pieces and enjoy with pudina chutney.


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