Dhokla is a beloved steamed snack from the Indian state of Gujarat, made from a fermented batter of chickpea flour (besan) and rice, or sometimes just chickpea flour. It’s light, fluffy, and tangy, with a subtle sweetness from the tempering of mustard seeds and curry leaves. This recipe yields perfectly soft, spongy dhokla every time, using readily available ingredients and a simple steaming method that works in any home kitchen.
Ingredients
- 1 cup (120 g) chickpea flour (besan), sifted
- 1/2 cup (60 g) rice flour (optional, for extra softness)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 teaspoon (5 g) ginger paste
- 1 teaspoon (5 g) green chili paste (or to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon fruit salt (Enos) or 1/2 teaspoon baking soda
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 8-10 curry leaves, 2 green chilies (slit), 1/4 cup (60 ml) water, 1 tablespoon sugar, 1 tablespoon lemon juice
- For garnish: 2 tablespoons chopped fresh cilantro, 1/4 cup (30 g) grated coconut (optional)
Instructions
- In a large mixing bowl, combine the chickpea flour, rice flour (if using), yogurt, ginger paste, chili paste, turmeric, sugar, and salt. Whisk in the water gradually to form a smooth, lump-free batter with a thick pouring consistency (like pancake batter). Let it rest for 15 minutes.
- Meanwhile, prepare your steamer. If you have a dedicated steamer, use it. Otherwise, place a trivet or a small heatproof bowl upside down in a large pot with a tight-fitting lid. Add about 2 inches of water and bring to a gentle boil.
- Grease a 9-inch round or square cake pan (or a thali) 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 stir gently in one direction until the batter becomes frothy and increases slightly in volume. Do not overmix.
- Immediately pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles.
- Place the pan in the steamer, cover with the lid, and steam on medium heat for 15-20 minutes, or until a toothpick inserted in 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, cut the dhokla into squares or diamonds while still in the pan.
- Prepare the tempering: In a small saucepan, heat the oil over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies; sauté for 10 seconds. Then add the water, sugar, and lemon juice. Stir until the sugar dissolves and the mixture comes to a gentle boil.
- Pour this tempering evenly over the dhokla in the pan, making sure it seeps into the cuts. Let it soak for 5-10 minutes.
- Garnish with cilantro and grated coconut, if using. Serve warm or at room temperature.
Tips
- Consistency is key: The batter should be thick but pourable. If it’s too thick, the dhokla will be dense; if too thin, it will be rubbery. Adjust with water or flour accordingly.
- Steaming time: Avoid over-steaming, as it makes the dhokla dry. Check at 15 minutes; if the toothpick comes out clean, it’s done.
- Substitutions: If you don’t have rice flour, you can use all chickpea flour; the texture will be slightly denser but still good. For a gluten-free version, ensure your chickpea flour is certified gluten-free.
- Common mistake: Do not skip the resting time for the batter. It allows the flours to hydrate and helps achieve a softer crumb.
Serving Suggestions
Serve dhokla as a snack, breakfast, or light meal. It pairs wonderfully with green chutney (coriander-mint) or tamarind chutney. A side of hot masala chai or a cup of yogurt makes a perfect accompaniment. For a more filling meal, serve with a bowl of dal or a simple salad.
Variations
- Khaman Dhokla: The most common version, made purely with chickpea flour, is what this recipe yields. It’s yellow and spongy.
- Rava Dhokla: Replace chickpea flour with semolina (rava) and skip the rice flour. Soak the rava in yogurt for 30 minutes before steaming.
- Vegetable Dhokla: Add finely grated carrots, spinach, or zucchini to the batter for extra color and nutrition.
- Green Dhokla: Blend fresh coriander and mint leaves with a little water and add to the batter for a green hue and herby flavor.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 2-3 minutes, or microwave on high for 30 seconds. You can also enjoy them cold, but they are best when warm. If they seem dry after refrigeration, sprinkle a little water before reheating.
Frequently Asked Questions
Why is my dhokla sticky or dense? Sticky dhokla often results from under-steaming or a batter that’s too thin. Dense dhokla can be due to overmixing the batter after adding the fruit salt, which deflates the air bubbles. Ensure you mix gently and steam for the full time.
Can I make dhokla without a steamer? Yes, you can use any large pot with a lid. Place a small inverted bowl or a metal trivet inside, add water up to about 1 inch, and bring to a boil. Place the cake pan on the trivet, cover, and steam as directed.
What is fruit salt and can I substitute it? Fruit salt (like Eno) is a leavening agent that releases carbon dioxide when wet. You can substitute with 1/2 teaspoon of baking soda mixed with 1 teaspoon of lemon juice or vinegar. Add this mixture just before steaming.
Can I use baking powder instead of fruit salt? Baking powder can be used, but the texture will be less airy. Use 1 teaspoon of baking powder and add it with the dry ingredients. The dhokla will still be soft but not as spongy.
How do I get the dhokla to be more tangy? Increase the amount of yogurt in the batter, or add a teaspoon of lemon juice to the batter. You can also increase the lemon juice in the tempering.
Can I make dhokla in advance? Yes, you can make dhokla a day ahead. Store it in an airtight container in the refrigerator. The tempering may make it slightly soggy, so if you plan to store, you can keep the tempering separate and pour it over just before serving.
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