Feb 13, 2013

Rasawala Dhokla

Rasawala  Dhokla - A delicious Gujarati snack or a quick meal !!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 10 - 12 medium size pieces


For Dhokla:

Please use same measuring cup to measure gram flour and water.

1 cup ( 200 ml ) gram flour / besan

1 cup sour ( 200 ml ) curd

1 teaspoon Eno fruit salt

1/4 teaspoon salt ( or salt to taste )

1/4 cup water for mixing

1/4 teaspoon turmeric powder

½ teaspoon ginger paste

1/2 teaspoon extra oil to grease the pan

For Seasoning:

2 teaspoon cooking oil

1 teaspoon mustard seeds

1/2 teaspoon cumin seeds ( jeera )

2 green chillies , slit lengthwise

1 spring curry leaves

3 teaspoon lemon juice

1/4 teaspoon hing ( asafoetida )

2 teaspoon coriander leaves, chopped

1 tablespoon desiccated coconut ( optional )


Mix gram flour, curd, Eno fruit salt , salt , ginger paste and turmeric powder.

Add 1/4 cup water to make the batter thicker than that used for making pakodas.

Immediately pour the mixture in a greased pan / thali / bowl . Pour a glass of water in the pressure cooker. Keep the pan in the pressure cooker over a stand. Close the lid and do not put weight. Steam for 15 minutes or till done ( reduce the steam to low and steam for 15 minutes ).

Keep aside for cool and cut into desired shapes.

For seasoning :

Heat oil in a pan. Add mustard seeds. When they start sputter add jeera, curry leaves, green chillies, lemon juice and hing . Stir, keep on low heat till fragrant. Pour this seasoning over dhokla.

Sprinkle with desiccated coconut and chopped coriander leaves. Serve hot / cool.

For the Rasa (sweet & sour sauce) - This recipe adapted from ''The Gujarat Cook Book by Kanchan G Kabra".

For 8 dhoklas:


1 tablespoon oil

1 teaspoon mustard seeds

½ teaspoon jeera seeds (cumin seeds)

2 dried red chilies, halved

4 curry leaves

½ teaspoon red chilli powder
¼ teaspoon turmeric powder
½ teaspoon hing (asafoetida)

2 teaspoon thick melted and sieved jaggery or 2 teaspoon jaggery grated (clear jaggery and without impurities)

½ teaspoon thick tamarind paste (or to taste ½ to ¾ teaspoon)

½ teaspoon salt (or to taste)

2 cups / 400 ml water (Indian standard measuring cup of 200 ml / 8 oz capacity)

4 teaspoon chopped coriander leaves


Heat oil in a deep frying pan or karahi on medium heat. Add mustard seeds. When they crackle, add jeera, halved red chillies, curry leaves and fry for 1- 2 minute until fragrant and crisp. Turn the heat to low add red chilli powder, turmeric powder,  hing, jaggery, tamarind paste, water and salt to taste. Mix all the ingredients well. Cover with a lid and  boil on a medium to low heat for 10 minutes / until the rasa / sauce slightly thickens. Switch off the heat.

Final presentation:

Place dhoklas in a serving dish. Just before serving, pour rasa over the dhoklas (or consume it after half an hour. Then dhoklas will absorb all the flavors (sweet & sour). Sprinkle chopped coriander leaves.

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