Appe Dhokla Recipe

Appe Dhokla Recipe with step by step photos and video recipe – is a cooked, soft and fluffy appe made from gram flour. It is soft and fluffy, mildly tangy-sweet and a great snack any time of the day. This is also an instant appe dhokla recipe.

Dhokla is very easy to make and can be enjoyed as a snack at any time of the day. It is also a great option for a light and healthy breakfast. This Indian healthy snack can be eaten for breakfast, as the main course, as a side dish or as a snack.

Amazingly spongy and super soft, and melt in mouth appe dhoklas are ready in just a few minutes in an appam patra.

You will love it and stop making these in a dhokla steamer once and for all. It can be a star attraction in any kitty party or tea party or even weekend special parties with your loved ones. 

When you want to prepare something delicious for a party or special occasion then Appe Dhokla… is a good option for you. The flavour of Appe Dhokla… is tempting and you will enjoy each bite of this.

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#Serving Suggestion : Serve this appe dhokla for breakfast, as the main course, as a side dish or as a snack.

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Appe Dhokla Recipe

Appe Dhokla Recipe is a cooked, soft and fluffy appe made from gram flour. It is soft and fluffy, mildly tangy-sweet and a great snack any time of the day.
Course Appetizer, Breakfast, Snacks
Cuisine Gujarati, Indian
Prep Time 5 minutes
Cook Time 3 minutes
Resting Time 10 minutes
Total Time 18 minutes
Servings 4 servings
Calories 267kcal
Author Achala

Ingredients

for the dhokla batter :

  • 1 cup gram flour besan
  • 2 tbsp semolina/sooji
  • 2 tbsp oil
  • 1 tbsp sugar
  • tsp turmeric powder
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp Eno or fruit salt
  • A pinch of asafoetida
  • 1 green chilli chopped
  • cup water or add as required

for tempering :

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 3-4 green chillies slit
  • ¼ tsp salt
  • 1 tsp sugar
  • 1 tsp lemon juice
  • ½ cup water

Instructions

preparing the batter for dhokla :

  • Collect all the required ingredients.
  • In a big bowl add besan and sooji.
  • Add salt, turmeric powder, and asafoetida.
  • Mix it well.
  • Then add powdered sugar, and chopped green chilli.
  • Again mix everything well.
  • Add water and whisk until smooth. (I have used exactly 2/3 cup water to make the batter). The amount of water required depends on the quality of flour, so add as required.
  • The batter should neither be thick nor thin. The batter should be of thick dropping consistency.
  • Now add oil and lemon juice in it.
  • Mix until well blended or until the batter turns smooth silky consistency.
  • After this, beat the dhokla batter couple of times to incorporate air into it. This is result in a fluffy and light dhokla.
  • Cover and keep aside for 10 minutes allowing it to rest.

making the dhokla appe :

  • Heat a appe maker/ pan or paniyaram pan on low heat and add few drops of oil in each cavity.
  • Tilt the pan and spread the oil properly.
  • Till the pan is getting heated, time to instantly ferment the batter by adding eno.
  • Add eno or fruit salt in it.
  • Stir quickly in a single direction to evenly mix the fruit salt. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.
  • The batter would froth and become bubbly, so you have to be quick.
  • Keeping the flame on low heat, add drop spoonfuls of dhokla batter in each hole. The pan should not be very hot while adding the batter.
  • Cover the pan with the lid and let it simmer for 2-3 minutes on low flame.
  • Don’t open it for first 2 minutes. Dhokla is cooked and all puffed up.
  • Cook it on low flame, after 3 mins it’s ready. Depending upon the size of burner, the time may change vary.
  • Switch off the flame and remove the lid. The bottom side will be cooked and the upper side of the appe dhokla will be dried.
  • Insert a toothpick or knife to check if it is done or not. If tooth pick or knife comes out clean, it is done. If it’s not than let it cook for 1 more minute.
  • Just the shape and texture are different but the softness and sponginess remains same and the taste also.
  • Now remove the dhokla appe from the pan with the help of a spoon.
  • Transfer it to plate and keep it aside.

tempering for cooked dhoklas :

  • To prepare the tempering, assemble the required ingredients.
  • Heat a tbsp of oil in a pan.
  • Add mustard seeds and allow them to crackle on low flame.
  • When seeds begin to crackle, add slit green chillies to the pan.
  • Then add 1/2 cup water.
  • Now add salt, sugar and lemon juice.
  • Also add chopped coriander leaves.
  • Stir and allow the tempering mixture to come to a boil.
  • Turn off the gas once water comes to boil.
  • Pour this tempering mixture evenly over the dhoklas with a spoon.
  • To get the super spongy and soft dhokla, the cooked appe dhokla should be little warm when you pour the tempering over the dhokla.
  • Garnish with green coriander leaves and serve this appe dhokla with any chutney of your choice.

Notes

  • The effect of Eno if added to the entire batter would become less with time and then we end up getting dense dhoklas.
  • Use Eno fruit salt to make it more flavourful and to make it fluffier. You can replace Eno fruit salt with baking soda.
  • Most importantly, grease the appe pan cavities with oil and cook on low flame. Otherwise, it would remain uncooked from inside and would get burnt from outside.

Nutrition

Nutrition Facts
Appe Dhokla Recipe
Amount per Serving
Calories
267
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
1
g
5
%
Sodium
 
592
mg
25
%
Potassium
 
268
mg
8
%
Carbohydrates
 
30
g
10
%
Fiber
 
5
g
20
%
Sugar
 
9
g
10
%
Protein
 
8
g
16
%
Vitamin C
 
6
mg
7
%
Calcium
 
14
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

How To Make Appe Dhokla (Step By Step Instructions With Photos) :

preparing the batter for dhokla :

1. Collect all the required ingredients.

2. In a big bowl add besan and sooji.

3. Add salt, turmeric powder, and asafoetida.

4. Mix it well.

5. Then add powdered sugar, and chopped green chilli.

6. Again mix everything well.

7. Add water and whisk until smooth. (I have used exactly 2/3 cup water to make the batter). The amount of water required depends on the quality of flour, so add as required.

8. The batter should neither be thick nor thin. The batter should be of thick dropping consistency.

9. Now add oil and lemon juice in it.

10. Mix until well blended or until the batter turns smooth silky consistency.

11. After this, beat the dhokla batter couple of times to incorporate air into it. This is result in a fluffy and light dhokla.

12. Cover and keep aside for 10 minutes allowing it to rest.

making the dhokla appe :

1. Heat a appe maker/ pan or paniyaram pan on low heat and add few drops of oil in each cavity.

2. Tilt the pan and spread the oil properly.

3. Till the pan is getting heated, time to instantly ferment the batter by adding eno.

4. Add eno or fruit salt in it.

5. Stir quickly in a single direction to evenly mix the fruit salt. The fruit salt should be mixed evenly with the batter or else you get uneven texture in the dhokla.

6. The batter would froth and become bubbly, so you have to be quick.

7. Keeping the flame on low heat, add drop spoonfuls of dhokla batter in each hole. The pan should not be very hot while adding the batter.

8. Cover the pan with the lid and let it simmer for 2-3 minutes on low flame.

9. Don’t open it for first 2 minutes. Dhokla is cooked and all puffed up.

10. Cook it on low flame, after 3 mins it’s ready. Depending upon the size of burner, the time may change vary.

11. Switch off the flame and remove the lid. The bottom side will be cooked and the upper side of the appe dhokla will be dried.

12. Insert a toothpick or knife to check if it is done or not. If tooth pick or knife comes out clean, it is done. If it’s not than let it cook for 1 more minute.

13. Just the shape and texture are different but the softness and sponginess remains same and the taste also.

14. Now remove the dhokla appe from the pan with the help of a spoon.

15. Transfer it to plate and keep it aside.

tempering for cooked dhoklas :

1. To prepare the tempering, assemble the required ingredients.

2. Heat a tbsp of oil in a pan.

3. Add mustard seeds and allow them to crackle on low flame.

4. When seeds begin to crackle, add slit green chillies to the pan.

5. Then add 1/2 cup water.

6. Now add salt, sugar and lemon juice.

7. Also add chopped coriander leaves.

8. Stir and allow the tempering mixture to come to a boil.

9. Turn off the gas once water comes to boil.

10. Pour this tempering mixture evenly over the dhoklas with a spoon.

11. To get the super spongy and soft dhokla, the cooked appe dhokla should be little warm when you pour the tempering over the dhokla.

12. Garnish with green coriander leaves and serve this appe dhokla with any chutney of your choice.

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