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  • Writer's pictureSara

Dhokla But Baked

Day 273 (29th May)

Buckle up because this is going to be a long ride.

So, I made dhokla in the oven. For everyone who doesn't know, dhokla is like a spongy sweet-savoury cake filled with all sorts of spices.

Here's my take on it:

Recipe (for two servings*)

*I ate almost all of it for breakfast


1 and 1/2 cup of gram flour

3/4 cup of water

1 tablespoon oil

1 heaping teaspoon of lemon-flavoured Eno salt

One chopped green chilli

Spices (and Extracts):

One tablespoon of chia seeds

Two pinches of turmeric powder

A pinch of red chilli powder

1/2 teaspoon of garam masala

1 teaspoon salt

1 teaspoon of lemon extract/fresh lemon juice


Two teaspoons of rye seeds

Two tablespoons of oil

Two teaspoons of toasted sesame seeds

2 tablespoons of sugar

Four tablespoons of water


1) Preheat the oven to 180 degrees Celsius and grease and line a baking dish with parchment paper.

2) Combine the gram flour, water, oil, chilli, and all the spices in a bowl. Mix till combined.

3) Add the Eno fruit salt. Mix well.

4) Immediately add the batter to the greased baking dish.

5) Bake for about 18 minutes. Check the doneness of the dhokla by using a toothpick. If it comes out clean, your dhokla is ready.

6) Take the dhokla out of the pan immediately and cut it into slices.

7) Take a separate pan and add oil and rye seeds on medium-low heat.

8) After about a minute, turn off the heat and add the sesame seeds to the pan.

9) After stirring for a bit, add the water and sugar. Stir well.

10) Pour the mixture over the now cooled and sliced dhokla.

11) Garnish with coriander and serve fresh with green chutney.

This post is 300 words long, so y'all better appreciate.

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