For The Batter

  • Green peas purée, refer handy tip-1 cup
  • Besan (Bengal gram flour)- 1 cup
  • Ginger-green chili paste-1 tsp
  • Powdered sugar-1 tbsp
  • The citric acid (nimbu ka Phool) crystals/ lemon juice -½ cup
  • Grated paneer (cottage cheese)- 1/3 cup
  • Salt to taste
  • Fruit salt-1 1/2 tsp
  • Oil for greasing

The Tempering

  • Oil-2 tbsp
  • Mustard seeds ( rai / sarson)- 1 tsp
  • Urad dal (split black lentils)- 1 tsp
  • Finely chopped green chillies-1 tsp
  • Asafoetida (hing)- A pinch

For The Garnish

  • Chopped coriander (dhania)- 2 tbsp
  • Grated paneer (cottage cheese)- 2 tbsp



For the Batter

  1. Combine all the ingredients, except the fruit salt, in a bowl; add water (approximately ½ cup) and mix well to make a batter of dropping consistency.
  2. Just before steaming, add the fruit salt and add 2 tsp of water over it.
  3. When the bubbles form, mix gently.
  4. Pour the batter immediately into a greased 175 mm. (7″) diameter thali and shake the thali clockwise to spread it to make an even layer.
  5. Steam for 10 to 12 minutes or till the dhokla is cooked. Keep aside.

How to Proceed

  1. Heat the oil in a small pan and add the mustard seeds.
  2. When the seeds crackle, add the Urad dal, green chilies, and asafoetida, mix well and sauté on a medium flame for a second.
  3. Remove from the flame, add 1 tbsp of water and mix well. Pour the tempering over the dhokla.
  4. Cool slightly and cut into equal pieces. Serve immediately garnished with coriander and paneer.

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