• 1 1/2 cup besan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon citric acid
  • 1/2 teaspoon salt
  • 5 teaspoon sugar
  • 1/4 cup oil
  • 1/4 teaspoon turmeric


Sieve the besan . Take big kadai put two glass water in it , keep a ring or stand in the water cover it and let it boil. Take one cup water add turmeric powder, sugar, salt,citric acid, oil mix well till all the ingredients dissolve in water. Now add besan in the water mix well . Take one teaspoon water add baking soda in it mix and pour it in besan batter mix in one direction till besan becomes light and fluffy. Now take a greased mould pour the batter put it in the kadai , cover the lid so that steam should not come out side . Cook it seven minutes in high flame after seven min open the lid and wipe it make sure that the water droplet from the steam doesn’t fall on the dhokla. Then cover the lid and cook it for three minutes more . Check it with toothpick if it comes clean off the flame . If toothpick comes not clean cook it for two minutes more. Now cool it and dim old it in a plate , cut it into pieces.

Note- after adding baking soda in the batter don’t stir too much .

Ingredients For Tadka

  • 2 teaspoon oil
  • 1 teaspoon rai
  • A pinch of heeng
  • 1/2 teaspoon citric acid
  • 1/2 teaspoon salt
  • 3-4 teaspoon sugar
  • 3-4 slitted green chillies
  • 8-10 curry leaves chopped
  • Coriander leaves chopped
  • 1 teaspoon coconut powder


Take a pan put oil add rai when it crackle add heeng, slitted green chillies, stir for 2-3 seconds add curry leaves , add water , citric acid, sugar and salt . After 2-3 boil off the flame . Pour the tadka syrup in the dhokla , decorate with coconut powder and coriander leaves .

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