How to make Vegetable Dhokla

🥦 Healthy Indian Vegetable Dhokla Recipe

✳️ Ingredients:

• Besan (gram flour) – 1 cup (or you can use suji/semolina for variation)
• Grated carrots – 2 tbsp
• Grated bottle gourd (lauki) – 2 tbsp (very light on the stomach)
• Spinach (finely chopped) – optional, 1 tbsp
• Ginger paste – 1/2 tsp (optional based on digestion tolerance)
• Eno fruit salt – 1 tsp (for softness)
• Turmeric – a pinch
• Salt – as per doctor’s recommendation
• Water – enough to make a thick batter

🌿 Tempering (Optional and Light)

• 1 tsp oil (preferably olive or cold-pressed)
• Mustard seeds – 1/4 tsp
• Curry leaves – 3–4
• Asafoetida (hing) – a pinch (aids digestion)

---

👩‍🍳 How to Prepare:

1. Make the batter: Mix besan, turmeric, salt, veggies, and water to a thick pouring consistency.
2. Let it rest for 10–15 mins (optional).
3. Add Eno just before steaming and mix gently.
4. Pour into a greased steamer plate and steam for 12–15 minutes.
5. Prepare light tempering (optional) and pour over steamed dhokla.
6. Cut into small, soft pieces and serve warm.

---

🚫 Avoid/Limit:

• Green chilies, red chili powder (can irritate post-surgery stomach).
• Too much oil in tempering.
• Hard vegetables (like raw onions or raw cabbage) unless well cooked.
• Heavy accompaniments like spicy chutneys.

---

✅ Ideal Pairing:

• Homemade mint or coriander chutney (very mild, without chilies).
• Plain curd (yogurt) – if dairy is tolerated.
• Warm water or clear vegetable soup on the side.