Gluten Free Dhokla


    For Dhokla Batter:

    • 2/3 cup Wheafree Besan
    • 1/3 cup Wheafree Sorghum Sooji
    • 1 tsp Oil
    • 1 cup Water (more or less as per requirement)
    • ½ cup Water for soaking sooji (more or less as per requirement)
    • 1 packet Eno Fruit Salt
    • ½ tsp Salt
    • 1 tsp of Powdered Sugar
    • A little less than ¼ tsp Turmeric

    For Tempering:

    • 4 tbsp Oil
    • 1 tsp Mustard Seeds
    • 3-4 Green Chillies, halved (optional)
    • 8 Curry Leaves
    • Juice of ½ a Lemon
    • ½ tsp Salt
    • 1 tbsp Granulated Sugar
    • 1 cup Water (or more if needed)

    For Garnishing:

    • 1 tbsp Coconut, grated
    • Coriander, chopped - 1tbsp




    - Soak Wheafree Sorghum Sooji in hot water for 20-30 minutes. Drain off the water and keep aside.
    - Mix Wheafree Besan, Wheafree Sorghum Sooji, sugar, turmeric powder, oil and salt together in a mixing bowl.
    - Pour desired quantity of water so that the batter is of pouring consistency and not runny. Mix it to form a smooth batter.
    - Once the batter is smooth add 1 tsp water and add Eno fruit salt into it. Stir gently with light hands so that the batter gets bubbly and Eno is evenly mixed.
    - Grease the container of your choice with oil. You can use a spring-foam pan or microwave safe dish or an idli mould.
    - Pour the batter into the container.

    To Steam It:


    - Idli Maker: Steam it for 15-20 minutes
    - Pressure Cooker- Steam it for 6-7 minutes
    - When using a pressure cooker, remove the whistle from the lid and cover the cooker tightly with its lid or cover it with a plate.
    - Microwave- For 3 minutes
    - You can insert a toothpick to check if the dhokla is done. It should come out clean. If the toothpick has batter on it, then you need to steam/microwave for another minutes or so.
    - Once done, remove it and let it stand for 2 minutes.

    For the Tempering and Garnish:


    - Heat oil in a pan on medium flame then add mustard seeds and fry them lightly over low flame.
    - Add green chillies and curry leaves. Fry for a minute on medium-low flame.
    - Add sugar and salt to it and then add water. Cook till sugar is dissolved.
    - Add the lemon juice and cook for another minute.
    - Once done, spread the tempering over the dhoklas and cut it into square pieces.
    - Garnish with some coriander and coconut.

    Gluten Free Dhokla Recipe
    Gluten Free Dhokla Recipe

    - Recipe By: Wheafree Kitchen