Dhokla is a soft, steamed savory cake made from fermented rice and chickpea flour (besan), typically served as a snack or breakfast. It is most famous in the western Indian state of Gujarat, where it is a staple in homes and snack shops. The dish works because the fermentation gives it a light, spongy texture, while the tempering of mustard seeds, curry leaves, and green chilies adds a burst of flavor.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (240 ml) water, plus 2 tablespoons (30 ml) extra
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 teaspoon (5 g) ginger-green chili paste (or finely grated ginger and minced green chili)
- 1/2 teaspoon (3 g) turmeric powder
- 1 teaspoon (5 g) sugar
- 1 teaspoon (6 g) salt, or to taste
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice (if using baking soda, omit if using fruit salt)
- For tempering: 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tablespoons (30 ml) water for tempering
Instructions
- In a large mixing bowl, combine chickpea flour, water, yogurt, ginger-green chili paste, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be like a thick pancake batter. Let it rest for 30 minutes.
- Prepare a steamer: fill a large pot with 1-2 inches of water and bring to a boil. Grease a 9-inch round or square cake pan with a little oil.
- Just before steaming, add fruit salt (or baking soda) to the batter. If using baking soda, add the lemon juice as well. Stir gently in one direction until bubbles form, about 10 seconds.
- Pour the batter into the greased pan. Place the pan in the steamer, cover, and steam on medium-high heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the steamer and let it cool for 10 minutes. Then run a knife around the edges and invert onto a serving plate.
- For the tempering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and green chilies. Sauté for 30 seconds until fragrant.
- Pour the tempering evenly over the dhokla. Sprinkle with cilantro.
- Cut into squares and serve warm or at room temperature.
Tips
- Substitute for fruit salt: If you don’t have fruit salt (Enos), use 1/2 teaspoon baking soda mixed with 1 tablespoon lemon juice. The texture will be slightly denser but still good.
- Steaming: Do not open the steamer lid while steaming, as the sudden temperature drop can deflate the dhokla.
- Consistency: The batter should be pourable but not watery. If it’s too thick, add a little water; if too thin, add a tablespoon of besan.
- Storage: Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat before serving.
Serving Suggestions
Serve dhokla with green chutney (coriander-mint chutney) and tamarind chutney for a classic Gujarati experience. It also pairs well with a cup of masala chai. For a more filling meal, serve with a side of yogurt and a sprinkle of chaat masala.
Variations
- Rava Dhokla: Replace chickpea flour with 1 cup (160 g) of fine semolina (rava) and reduce water to 3/4 cup (180 ml). Skip the yogurt and use 1/2 cup (120 ml) buttermilk instead. Steaming time remains the same.
- Khaman Dhokla: This is the same as the recipe above but often includes a pinch of asafoetida (hing) and is served with a garnish of grated coconut and pomegranate seeds.
- Veggie Dhokla: Add 1/2 cup (75 g) finely grated carrots or zucchini to the batter before steaming for extra color and nutrition.
Storage and Reheating
Dhokla can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 2-3 minutes or microwave on high for 30 seconds. If reheating in the microwave, cover with a damp paper towel to prevent drying. Dhokla can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat as above.
Frequently Asked Questions
Why is my dhokla sticky or dense? Sticky dhokla often results from under-steaming or a batter that is too wet. Ensure the toothpick comes out clean and the batter is not too runny. Also, let the dhokla cool completely before cutting to avoid sticking.
Can I make dhokla without a steamer? Yes, you can use a large pot with a rack or even a pressure cooker without the whistle. Place the batter in a pan, set it on a trivet, and steam with the lid on. The key is to have a tight-fitting lid and enough water to last the steaming time.
Is dhokla gluten-free? Yes, this recipe uses chickpea flour (besan) which is naturally gluten-free. However, ensure your baking powder or fruit salt is gluten-free if you have celiac disease.
Can I skip the fermentation/resting time? The 30-minute rest helps the batter develop a slightly tangy flavor and better texture. You can skip it, but the dhokla will be less fluffy and more like a dense cake.
What is the difference between dhokla and khaman? In Gujarat, dhokla is traditionally made from rice and chickpea flour, while khaman is made purely from chickpea flour. However, the terms are often used interchangeably in restaurants. This recipe is closer to khaman but is commonly called dhokla.
Can I use baking powder instead of fruit salt? Yes, use 1 teaspoon baking powder mixed with 1/2 teaspoon baking soda. The texture will be slightly different but still good.
Related
- Elephant Pretzel Nutrition Facts: Full Guide
- Elephant Pretzel Recipe: Big Soft Pretzels
- Farmers Cheese Pancakes (Syrniki) Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).