Hema’s 2 Gujarati Special Snacks Recipes Soft and Spongy Dhokla Dabeli Street Food India

2 years ago | Home Cooking
Watch this video of Hema’s 2 Gujarati Special Snacks Recipes to learn how to make Dhokla and Dabeli, some of the most popular Indian street food!

For Dhokla Batter:

Gram flour -1 cup (Buy: https://amzn.to/38NxNUP​)
Salt - 1/2 tsp (Buy: https://amzn.to/2vg124l​)
Sugar- 1/2 tsp (Buy: https://amzn.to/2RWX48h​)
Turmeric powder- 1/2 tsp (Buy: https://amzn.to/2RC4fm4​)
Eno fruit salt - 1 tsp

For Dhokla syrup:

Oil - 1 tsp (Buy: https://amzn.to/2RGYvrw​)
Mustard seeds- 1/2 tsp (Buy: https://amzn.to/3aRy6Qt​)
Green chilies – 5 nos. (slit)
Curry Leaves
Water - 1/2 cup
Salt - 1/2 tsp (Buy: https://amzn.to/2vg124l​)
Sugar - 2 tsp (Buy: https://amzn.to/38wnYus​)
Coriander leaves (chopped)
Juice of 1/2 lemon


In a bowl, add the gram flour, sugar, salt, turmeric powder and mix everything well
Add water and mix well
Whisk everything well, the batter should be of flowing consistency and not very thick.
Rest the batter for about 10 mins
Grease a cake tin with some oil
Just before pouring the batter into the cake tin, add eno fruit salt and mix it gently
Pour the batter immediately into the cake tin
Heat a pressure cooker/ pot with some water
Place a stand inside and let the water come to a boil
Place the cake tin on the stand in the pot
Close and steam cook the dhokla for about 20 mins on medium low flame
Prick Dhokla with a toothpick to check if it is fully cooked.
Remove the tin and let it cool down
Heat a pan with some oil, add mustard seeds and let it splutter
Add green chilies, and curry leaves
After few mins, pour water, add salt, sugar
Bring it to a boil and turn off the stove
Add lemon juice, coriander leaves and stir well
Check the dhokla and let it come to room temperature
Take the dhokla from the cake tin and cut it into squares
Pour the tempered ingredients onto the dhokla
Let the dhokla soak in the tempering
Finally, garnish it with grated coconut and coriander leaves
The dhokla is ready to be served


To Make Masala Powder
Coriander seeds - 2 TSP
Cumin Seeds - 1 TSP
A piece of Cinnamon
Cloves - 4 NOS
Red Chili -3 NOS

To Make Filling
Oil -2 TSP
Ground Masala Powder
Boiled Potato - 4 NOS
Salt - 1/2 TSP
Grated Coconut
Tutti Frutti
Coriander Leaves

To Make Red Chutney
Soaked Red Chili - 10 NOS
Garlic - 8 Cloves
Salt - 1/4 TSP

To Make Dabeli
Pav Bun
Red Chutney
Tamarind Chutney
Roasted Peanuts
Chopped Onion


1. Dabeli Spice Mix
2. Heat a pan, add coriander seeds, cumin seeds, cinnamon sticks, cloves, dry red chilies, and dry roast them till fragrant
3. Let it cool to room temperature
4. Grind these spices to a fine powder

Chilli Garlic Chutney
1. Soak the red chilis for about 20 mins
2. To a mixer jar, add the soaked red chilies, garlic, and salt and grind it to a smooth paste by adding some water
2. Add some water to get a thin sauce

Potato filling
1. Heat a pan with some oil and add in the Dabeli spice mix and saute it
2. Add boiled and mashed potatoes and mix it well
3. Add salt and mix well
4. Cook it for 5 mins and transfer it to a plate and flatten it
5. Garnish with coconut shavings, tutti frutti, coriander leaves, and pomegranate seeds.

To assemble the Dabeli
1. slice the pav to create a cavity
2. Stuff this cavity with sweet tamarind chutney, chili garlic chutney, mashed potatoes mix, onions and roasted peanuts in layers
3. Heat a pan and toast the Dabeli with butter till crisp on both the sides.
4. Dip the hot Dabeli it into the Sev and serve