Appe Dhokla Recipe with Step-by-Step Photos and Video – A delicious and fluffy snack made from gram flour, Appe Dhokla is soft, mildly tangy-sweet, and perfect for any time of the day. This is an instant version of the traditional Appe Dhokla, offering a quick and easy way to enjoy this tasty treat!
INGREDIENTS
For the Dhokla Batter:
- 1 cup gram flour (besan)
- 2 tbsp semolina (sooji)
- 2 tbsp oil
- 1 tbsp sugar
- ⅛ tsp turmeric powder
- Salt, to taste
- 1 tsp lemon juice
- 1 tsp Eno or fruit salt
- A pinch of asafoetida
- 1 green chili, chopped
- ⅔ cup water (or as needed)
For Tempering:
- 1 tbsp oil
- 1 tsp mustard seeds
- 3-4 green chilies, slit
- ¼ tsp salt
- 1 tsp sugar
- 1 tsp lemon juice
- ½ cup water
INSTRUCTIONS
Preparing the Batter:
- Gather all the ingredients needed for the batter.
- In a large bowl, combine besan (gram flour) and sooji (semolina).
- Add salt, turmeric powder, and asafoetida. Mix well.
- Add powdered sugar and chopped green chili, then mix again.
- Gradually add water while whisking until smooth. (Use about ⅔ cup water, but adjust as needed depending on the consistency. The batter should be thick but pourable.)
- Stir in oil and lemon juice, mixing until the batter is smooth and silky.
- Beat the batter a few times to incorporate air, making the dhokla light and fluffy.
- Cover the batter and let it rest for 10 minutes.
Making the Dhokla Appe:
- Heat an appe pan (or paniyaram pan) on low heat, adding a few drops of oil into each cavity. Tilt the pan to evenly distribute the oil.
- While the pan heats, add Eno or fruit salt to the batter. Stir quickly in one direction to evenly distribute the Eno, which will cause the batter to froth and bubble.
- Once the pan is ready, drop spoonfuls of batter into each cavity. Ensure the pan is not too hot to avoid burning the batter.
- Cover the pan with a lid and let it cook on low heat for 2-3 minutes. Do not open the lid for the first 2 minutes.
- After 3 minutes, check the dhokla by inserting a toothpick or knife. If it comes out clean, the dhokla is done. If not, cook for another minute.
- Once cooked, carefully remove the dhokla from the pan using a spoon and set them aside on a plate.
Tempering the Dhokla:
- For the tempering, heat 1 tbsp of oil in a small pan.
- Add mustard seeds and let them crackle over low heat.
- Once the mustard seeds crackle, add the slit green chilies.
- Add ½ cup of water, salt, sugar, and lemon juice. Stir and let the mixture come to a boil.
- Once the tempering mixture boils, remove the pan from the heat.
- Pour the tempering evenly over the cooked dhoklas. It’s best to pour the tempering while the dhoklas are still slightly warm to ensure they absorb the flavors.
- Garnish with fresh coriander leaves and serve with your favorite chutney.
NOTES
- The effect of Eno in the batter reduces over time, so it’s best to add it just before cooking to keep the dhoklas light and fluffy.
- If you don’t have Eno, you can substitute it with baking soda.
- Ensure that the appe pan is properly greased and cooked on low heat to avoid undercooked centers or burnt outsides.
