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Sambar Dhokla

Sambar Dhokla

Cooking Time

Preparation Time : 30

Cook Time : 20

Total Time : 50


Serves 4

  • 1 cup besan (gram flour)

  • 1 tbsp. semolina

  • 1/2 cup yoghurt

  • 2 tbsp. fresh grated coconut

  • 1/4 tsp. turmeric powder

  • 1/2 tsp. salt or to taste

  • 2 tbsp. sambar powder

  • 1 tsp. coriander powder

  • 1-2 tbsp. roasted peanut powder

  • 1 tsp. eno fruit salt

  • 1 tbsp. oil for the first tempeing

  • 1/2 tsp. mustard seeds

  • 1/4 tsp. asafoetida

  • 1 sprig curry leaves

  • 1 tsp. grated ginger & garlic

  • 1-2 green chilies, chopped

  • 1 tbsp. oil for the second tempering

  • 1/2 tsp. mustard seeds

  • 1 sprig curry leaves

  • 1-2 fresh red chilies, chopped

  • 1 tsp. sesame seeds

  • 1 tsp. urad dal

  • 1 tbsp. powdered sugar

  • 1 tsp. lime juice


  • 01

    In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.

  • 02

    First Tempering - Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add ginger-garlic, green chilies and curry leaves. Saute for a few seconds.

  • 03

    Add this tempering to the gram flour mix along with yoghurt. Add required quantity of water and make a smooth batter of dropping consistency. Keep aside for 30 minutes.

  • 04

    In a pressure cooker, place a stand in it and bring sufficient quantity of water to a boil. Add the eno fruit salt to the batter and mix well.

  • 05

    Immediately pour the contents into a greased steel container / plate and gently place it inside the cooker. Steam on a low flame for 20 minutes. When cool, demould it and cut into desired shapes.

  • 06

    Second Tempering - Heat oil in a pan and temper with mustard seeds, fresh red chilies and curry leaves. After it stops crackling, add the sesame seeds and urad dal. Saute for a few seconds and switch off the flame.

  • 07

    Add 1/2 cup water, sugar and lime juice. Mix well and pour this tempering over the prepared dhokla. Serve, garnished with coconut and coriander leaves. This is an ideal lunch box meal for your kids.



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