Dhokla is a soft, steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan) or a mix of both. It is light, fluffy, and tangy, typically tempered with mustard seeds and curry leaves, and served with green chutney. While ordering dhokla online is convenient, making it at home gives you a fresher, softer texture and lets you control the spice level—plus it takes less time than you might think.
Ingredients
- 1 cup (120 g) besan (chickpea flour)
- 1/2 cup (60 g) fine semolina (sooji/rava)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) turmeric powder
- 1 teaspoon (5 g) ginger-green chili paste (or finely grated ginger and 1 chopped green chili)
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- 2 tablespoons (30 ml) lemon juice
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 8-10 curry leaves, 2 slit green chilies, 1/4 cup (60 ml) water, 1 teaspoon sugar
- Fresh cilantro, chopped, for garnish
- Grated coconut (optional, for garnish)
Instructions
- In a large bowl, mix besan, semolina, yogurt, water, sugar, salt, turmeric, and ginger-chili paste. Whisk until smooth, with no lumps. The batter should be thick but pourable; add a little water if needed. Cover and let rest for 30 minutes.
- Meanwhile, prepare your steaming setup. Fill a large pot or steamer with 2 inches of water and bring to a boil. Grease a 9-inch round or square cake pan with oil.
- After resting, the batter will have thickened slightly. Add lemon juice and fruit salt (or baking soda) to the batter. Stir gently—the batter will become frothy. Do not overmix.
- 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. Do not open the lid during steaming.
- Once done, remove the pan from the steamer and let cool for 5 minutes. Then cut into squares or diamonds while still in the pan.
- For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds. Add water and sugar, and bring to a boil.
- Pour this tempering evenly over the dhokla. Let it soak for 5-10 minutes so the flavor penetrates.
- Garnish with cilantro and grated coconut if using. Serve warm or at room temperature.
Tips
- If you don’t have fruit salt, use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. Add it just before steaming.
- For a softer dhokla, do not overmix the batter after adding the leavening agent. Fold gently.
- Make sure the steamer is at a rolling boil before you place the batter in. If the steam is not strong enough, the dhokla will be dense.
- If you prefer a more fermented flavor, let the batter rest for 1-2 hours in a warm place instead of 30 minutes.
Serving Suggestions
Serve dhokla with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of hot masala chai. For a more filling meal, serve with a side of spicy potato curry or a simple yogurt salad.
Variations
Rava Dhokla: Replace besan with 1 cup (160 g) of semolina and reduce water to 1/4 cup (60 ml). This yields a slightly grainier texture.
Vegetable Dhokla: Add 1/2 cup (75 g) of finely grated carrots or zucchini to the batter before steaming.
Green Dhokla: Blend a handful of spinach with the water used in the batter for a green hue and extra nutrients.
Microwave Dhokla: Pour batter into a microwave-safe dish and microwave on high for 5-7 minutes, or until a toothpick comes out clean.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3-4 days. To reheat, steam for 3-5 minutes or microwave for 30-60 seconds. If the dhokla seems dry, sprinkle a little water before reheating. You can also freeze dhokla for up to 1 month; thaw overnight in the fridge and steam before serving.
Frequently Asked Questions
Can I make dhokla without a steamer? Yes, you can use a large pot with a rack or an inverted bowl at the bottom. Place the batter pan on the rack, add water to the pot (not touching the pan), cover, and steam.
Why is my dhokla sticky or dense? Sticky dhokla often results from under-steaming or too much water in the batter. Dense dhokla can happen if you overmix after adding the leavening agent or if the steam wasn’t hot enough. Ensure the batter is not too runny and steam on high heat.
Can I use baking powder instead of fruit salt? Yes, you can use 1 teaspoon baking powder. However, fruit salt (like Eno) gives a more authentic fluffy texture. If using baking powder, you may not need the lemon juice, but it helps with the tangy flavor.
Is dhokla gluten-free? Traditional dhokla made with besan is gluten-free, but semolina contains gluten. For a gluten-free version, replace semolina with rice flour or more besan.
How do I make dhokla more tangy? Increase the lemon juice to 2 tablespoons and add 1/2 teaspoon of citric acid (available in Indian grocery stores) to the batter. You can also add a little more yogurt.
Can I skip the tempering? Tempering adds flavor and moisture, but you can skip it for a lighter version. If skipping, brush the dhokla with a little oil or ghee and serve with chutney.
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