1. Dudhi/Lauki/Bottlegourd grated 1 cup

  2. Besan/Gramflour 11/2 cup

  3. Green Chilli + Ginger Paste 1 tsp

  4. Sugar 4 tsp

  5. Lemon 1

  6. turmeric powder a pinch

  7. Salt to taste

  8. Eno Fruit Salt 1 sachet

  9. Oil For Tempering 2-3 tbsp

  10. Rai/Mustard Seeds 11/2 tsp

  11. Til/White Sesame Seeds 1 tbsp

  12. Hing/asafoetida 1/4 tsp

  13. Green Chillies slit and halved 2-3 or more if preferred


  1. Wash, peel and grate the bottle gourd.

  2. Add gramflour, ginger chilli paste, salt, sugar, turmeric powder, juice of lemon, water and mix well. Use water judiciously as the Bottlegourd will release water and we want a thick batter where the gourd binds well with gramflour.

  3. The batter should look like this

  4. Add fruit salt to the batter and mix well till the batter feels light and fluffy.

  5. This is the batter ready to steam.

  6. Pour in greased tray/thali, sprinkld some red chilli powder over it. Put in a steamer, cover and cook on a medium to slow flame. It should take around 12-15 minutes depending upon the thickness of the dhokla. Insert a knife to check, if it comes out clean its ready, if the batter clings then it needs to be cooked for a few more minutes.

  7. For tempering heat oil, add mustard seeds, once they splitter add asafoetida, green chillies and sesame seeds. Be careful as sesame splutters all over the place and might just land up on you. Turn off the flame immediately, pour the p tempering over the dhokla with a spoon. Make sure the surface is evenly covered.

  8. Cut into desired pieces and serve.

  9. These taste great with a cup of tea.

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