Dhokla is a beloved steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea (besan) flours. It is light, fluffy, and tangy, typically tempered with mustard seeds and curry leaves, and served with green chutney. This recipe delivers perfectly soft and spongy dhokla every time, using readily available ingredients and a simple steaming method.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (120 g) fine semolina (sooji/rava)
- 1 cup (240 ml) plain yogurt, at room temperature
- 1/2 cup (120 ml) water, plus more if needed
- 1 tsp (5 g) ginger paste
- 1 tsp (5 g) green chili paste (or to taste)
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) fruit salt (like Eno) or 1/2 tsp baking soda
- For tempering:
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro, chopped, for garnish
- Grated coconut (optional, for garnish)
Instructions
- In a large mixing bowl, combine the chickpea flour, semolina, turmeric, sugar, and salt. Whisk well to remove any lumps.
- Add the yogurt, ginger paste, green chili paste, and water. Mix thoroughly to form a smooth, thick batter. The consistency should be like pancake batter – not too runny. Add a little more water if needed, but keep it thick enough to hold its shape when dropped from a spoon.
- Cover the bowl and let the batter rest for 15-20 minutes. This allows the semolina to absorb moisture and the batter to become slightly airy.
- Meanwhile, prepare your steamer. Fill a large pot with about 2 inches of water and bring it to a boil. Grease a 9-inch round cake pan or a thali (Indian steel plate) with a little oil.
- Just before steaming, sprinkle the fruit salt (or baking soda) over the batter. Add 1 teaspoon of water over the salt, then gently fold it into the batter. You will see bubbles forming – this is the leavening action.
- Pour the batter into the greased pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Place the pan in the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Do not open the lid during the first 10 minutes.
- Once done, remove the pan from the steamer and let it cool for 5 minutes. Then, using a knife, loosen the edges and carefully invert the dhokla onto a serving plate.
- For the tempering, heat the oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
- Turn off the heat and add the water, sugar, and lemon juice to the tempering. Stir until the sugar dissolves.
- Pour this tempering evenly over the dhokla. Let it soak in for a few minutes.
- Garnish with fresh cilantro and grated coconut, if using. Cut into squares and serve warm or at room temperature.
Tips
- Use fruit salt (Eno) for best results: It is a single-acting leavening agent that creates a very light and spongy texture. If using baking soda, reduce the amount to 1/2 tsp and add 1 tsp of lemon juice to activate it.
- Do not overmix after adding the leavening: Gently fold the fruit salt into the batter. Overmixing will deflate the air bubbles and make the dhokla dense.
- Steam on medium heat: High heat can cause the dhokla to rise unevenly and crack. Medium heat ensures even cooking and a smooth top.
- Check for doneness: Insert a toothpick or a knife into the center. If it comes out clean, it’s done. If not, steam for another 3-5 minutes.
Serving Suggestions
Dhokla is traditionally served with green chutney (made from cilantro and mint) and sweet tamarind chutney. It makes a great breakfast, tea-time snack, or party appetizer. You can also serve it with a side of yogurt or a simple salad of cucumber and tomato.
Variations
- Rava Dhokla: Use only semolina (2 cups / 240 g) and skip the chickpea flour. The texture will be slightly grainer but still delicious.
- Khaman Dhokla: This is the version made primarily with chickpea flour (2 cups / 240 g) and no semolina. It is softer and more yellow in color.
- Vegetable Dhokla: Add 1/2 cup of finely grated carrots, zucchini, or spinach puree to the batter for a nutritious twist.
- Spicy Dhokla: Increase the green chili paste or add a pinch of cayenne pepper to the batter for extra heat.
Storage and Reheating
Dhokla can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual pieces for 20-30 seconds or steam them for 2-3 minutes until warm. Avoid reheating in a dry pan, as it will dry out the dhokla. If the dhokla becomes dry after refrigeration, sprinkle a little water over it before reheating.
Frequently Asked Questions
Why is my dhokla sticky? Sticky dhokla is usually a result of undercooking. Make sure you steam for the full time and that the toothpick comes out completely clean. Also, ensure the batter is not too watery.
Can I make dhokla without a steamer? Yes, you can use a large pot with a tight-fitting lid. Place a small heatproof stand or an inverted bowl inside, add water, and bring to a boil. Place the dhokla pan on the stand, cover, and steam as directed.
Can I use baking powder instead of fruit salt? Yes, you can use 1 teaspoon of baking powder mixed with 1/2 teaspoon of baking soda. However, fruit salt (Eno) gives the most authentic spongy texture.
Why did my dhokla become hard? Hard dhokla can result from overmixing the batter after adding the leavening agent, or from steaming at too high a temperature. Also, make sure the batter is not too thick – it should be like a thick pancake batter.
Can I make dhokla in advance? Yes, dhokla can be made a day ahead. Store it in the refrigerator without the tempering. When ready to serve, reheat, then pour the tempering over it.
Is dhokla gluten-free? Traditional dhokla uses semolina, which contains gluten. For a gluten-free version, replace semolina with more chickpea flour or use a gluten-free flour blend like rice flour.
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