Jowar Dhokla
Healthy, gluten-free steamed dhokla made with jowar flour: easy to cook, soft, high in fibre and protein — a great snack or breakfast option.
Ingredients
Equipment
Method
- In a mixing bowl, add jowar flour, suji and curd. Begin adding water gradually and whisk to form a thick batter — consistency should resemble cake batter and should fall in ribbons when poured.
- Let the batter rest for about 10-15 minutes. Then add crushed ginger, green chillies, 1 teaspoon oil and salt. Mix well.
- Grease a round plate or shallow dish with a little oil. Meanwhile, bring water to a boil in your steamer or pot and keep the stand inside ready for steaming.
- Just before steaming, add fruit salt (Eno) to the batter and gently fold until the batter becomes frothy.
- Immediately pour the batter into the greased plate and place in steamer. Cover and steam on medium-low heat for about 15 minutes. To check doneness, insert a toothpick or knife in centre — if it comes out clean, dhokla is done.
- Take out the plate and allow the dhokla to cool for a few minutes. Then cut into squares or pieces of choice.
- For tempering, heat 1 tablespoon oil in a small pan. Add mustard seeds and wait till they crackle. Then add sesame seeds, asafoetida (hing), curry leaves, salt, sugar and 1/4 cup water. Be cautious — water may splutter. After about 10 seconds, turn off heat and add lemon juice.
- Pour the tempering evenly over the cut dhokla. Let the flavour soak in for 5-10 minutes. Garnish with chopped coriander leaves and freshly grated coconut (if using). Serve with green chutney.
Notes
For best texture, pour batter immediately into steamer once Eno is added — delay may lead to dense dhokla. Use sour curd for softness. Leftover dhokla can be refrigerated and re-steamed for 5 minutes before serving.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.