Once you eat this spongy, flavorful besan dhokla, no other savory cake will be good enough. Besan means gram flour in Hindi, and this gluten-free, vegetarian recipe uses this chickpea flour as a base ingredient to make this spongy, savory cake. Dhokla or Khaman is an important part of Gujarati cuisine and is a popular tea-time snack or ‘farsan’ as they call it. Gujaratis take their snacks very seriously and if this besan dhokla does not prove that, I don’t know what will. While most dhoklas are steamed, you can totally make it in your oven or toaster oven. Let us see how to do that with this besan dhokla in oven recipe.
Most dhoklas follow the same general formula. They need a batter consisting of flour and some rising agent like baking powder or ENO fruit salt. Some also like to ferment their batter overnight, but it all depends on your preference. You then steam the batter in a cake tin and get a spongy cake. This cake is then tempered with syrup that consists of traditional Indian spices. This is what makes this recipe so unique. A traditional steamer is generally used for this recipe, but don’t worry if you do not have that. With this besan dhokla in oven recipe, your oven will do all the work.
Ingredients For Besan Dhokla In (OTG) Oven Recipe
Chickpea flour is the main ingredient in the batter, which gives it a nutty and slightly bitter flavor. Salt enhances the taste of the batter and helps to bring out the flavors of the other ingredients. Turmeric adds a bright yellow color and mild earthy flavor to the batter. Water is used to mix the batter, and it helps to bind the chickpea flour and other ingredients together. Eno fruit salt acts as a leavening agent, which helps the batter to rise and become fluffy.
Dhokla Syrup Ingredients
Oil is used for tempering the syrup and adds a mild nutty flavor to the Besan Dhokla. Mustard seeds add a pungent and slightly bitter flavor to the syrup. Green chilies add a spicy kick and contribute to the overall flavor of the syrup. Curry leaves add a subtle nutty and aromatic flavor, while asafoetida adds a pungent and savory flavor. Salt enhances the taste of the syrup and helps to balance the sweetness of the sugar. Sugar adds a sweet flavor to the syrup, while lemon juice adds a tangy and citrusy flavor to balance the sweetness.
Coriander leaves add a fresh and aromatic flavor that compliments the coconut resulting in a sweet and nutty flavor that tops the dhokla. A topping of Sev adds a crispy and crunchy texture to the dish.
Step By Step Instructions For Besan Dhokla In Oven Recipe
For the Dhokla Batter
To start, preheat the oven to 350°F (180°C).
First, sift the besan into a large mixing bowl.
Mix well to remove any lumps.
Next, grease a baking pan with 1 tsp of oil and set it aside.
Then pour the batter into the greased baking pan.
Place the baking pan in a large pan filled with hot water. The water level should reach halfway up the sides of the baking pan.
Then bake the Besan dhokla in the preheated oven for 30-40 minutes or until it is fully soft.
To check the dhokla, insert a toothpick or knife into the center of the dhokla. If it comes out clean, then it is done.
Once the dhokla is cooked, remove it from the oven and then let it cool down for 5-10 minutes.
After cooling, remove the dhokla from the pan and cut it into pieces. Set it aside.
For the Dhokla Syrup
To make the syrup, heat 1 tsp of oil over medium heat in a small pan.
Bring the syrup to a boil and let it cook for 2-3 minutes.
Then turn off the flame and add lemon juice to the syrup. Mix well.
Pour the syrup over the Besan dhokla pieces.
Serve and enjoy your delicious Besan Dhokla!
When it comes to serving Besan Dhokla, there are many options to choose from. First, as a snack or appetizer, you can serve it with green chutney or tamarind chutney, which will complement its tangy and spicy flavors. Additionally, serving a sweet cake like Thandai cake or bundt cake for contrast along with the dhokla and a cup of hot chai or coffee can add to the overall tea-time experience. If you are looking for a complete meal, you can serve the dhokla with a side of mixed vegetable salad or raita, which will balance out the flavors and textures. Moreover, to add some crunchiness to the dish, you can top it with some crushed peanuts or cashews.
Besan Dhokla In Oven Recipe should be stored like any other dhokla, you should let it cool down completely and then transfer it to an airtight container. You can refrigerate the dhokla for up to 3-4 days, but it is best to consume it within 24-48 hours for maximum freshness and flavor. When you are ready to serve, you can steam it for a few minutes or microwave it for 20-30 seconds to make it soft and fluffy again. If you want to store the dhokla for a longer time, you can freeze it for up to 2-3 weeks. Just wrap the individual pieces in plastic wrap or aluminum foil and place them in a freezer-safe container. When you are ready to serve, thaw the dhokla in the refrigerator overnight and then reheat it as desired.
To make dhokla more spongy, you can add more Eno fruit salt or baking soda to the batter, which will create more air bubbles and make it fluffier. You can also beat the batter vigorously and add a little more water to make it smooth and light.
Yes, you can use baking powder instead of eno in dhokla, but the texture and taste may be slightly different. You should use twice the amount of baking powder than Eno fruit salt. Eno fruit salt contains both baking soda and citric acid, which creates a unique flavor and texture in dhokla. Baking powder only contains baking soda and a mild acid, so it may not be as effective in making the dhokla spongy.
Dhokla and khaman dhokla are both popular snacks from the Indian state of Gujarat, but they are slightly different in terms of ingredients and preparation. Dhokla is made with a batter of chickpea flour, while khaman dhokla is also made with a batter of chickpea flour (besan) and often contains a mixture of semolina and yogurt. Khaman dhokla is also sweeter and tangier than plain dhokla and may be topped with a sweet and sour syrup.
Yes, you can use sodium bicarbonate or baking soda in dhokla recipes to make it fluffy and spongy. It reacts with the acid in the batter, such as lemon juice or citric acid in Eno fruit salt, to create carbon dioxide gas, which expands the batter and makes it rise.
Eno fruit salt contains sodium bicarbonate as one of its ingredients, but it also contains citric acid and other flavoring agents that give it a distinct taste and texture. Eno is a substitute for baking soda in Indian cooking and is popular for making dhokla and other snacks.
Baking soda and sodium bicarbonate are two names for the same compound, which is a white, crystalline powder with the chemical formula NaHCO3. Baking soda is the common name popular in the US and Canada, while sodium bicarbonate is the scientific name internationally.
Dhokla is traditionally steamed in a pot or a steamer, but you can also bake it in an oven or cook in a microwave. For steaming, you can use a steamer basket or a pressure cooker with a trivet and steam for 15-20 minutes. For baking, you can pour the batter into a greased baking dish and bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
Dhokla may not turn out soft and fluffy if the batter is too thick or too thin, or if the baking soda or Eno fruit salt is not fresh or has expired. Over-mixing the batter or not steaming or baking it for long enough can also result in a dense and hard dhokla. Make sure to follow the recipe instructions carefully and use fresh ingredients for the best results.
You can use baking powder or a mixture of baking soda and citric acid as a substitute for eno in dhokla.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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