Lauki Dhokla

Lauki Dhokla


  • 15 gms bottle gourd/lauki
  • 20 gms besan/gram flour
  • 1 green chilli
  • ½ tsp chilli powder
  • ¼ tsp ginger paste
  • ½ tsp lemon juice
  • pinch of turmeric powder
  • salt to taste
  • ½ tsp oil
  • pinch of asafoetida/hing
  • 10 gms mustard seeds
  • fruit salt


  1. Wash, peel, grate and remove the excess water from the bottle gourd.
  2. Add gram flour, ginger chilli paste, salt, turmeric powder, juice of lemon, water and mix well.
  3. Use very less water as the bottle gourd will release water and we want a thick batter.
  4. Add fruit salt to the batter and mix well untill the batter feels light and fluffy.
  5. Pour in a greased tray/thali, sprinkle some red chilli powder over it. Put in a steamer, cover and cook on a medium to low flame.
  6. Steam for 15- 20 minutes depending upon the thickness of the dhokla.
  7. Insert a knife to check, if it comes out clean it's ready, if the batter clings then it needs to be cooked for few more minutes.
  8. Heat oil, add mustard seeds, once they splutter add asafoetida, green chilli. Turn off the flame immediately, pour the mustard seeds over the dhokla with a spoon.
  9. Cut into desired pieces and serve.

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