Dhokla is a steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan). This version skips Eno (fruit salt) and instead uses a simple, reliable leavening combination of baking soda and lemon juice, which creates the same airy, spongy texture. The result is a light, tangy snack that’s naturally gluten-free and perfect with green chutney or a drizzle of tempered oil.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1/2 cup (60 g) rice flour (or fine semolina)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon ginger paste (or finely grated fresh ginger)
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1 teaspoon baking soda
- 1 tablespoon lemon juice
- For tempering: 2 tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 8-10 curry leaves, 2 green chilies (slit), 1/4 cup (60 ml) water
- For garnish: 2 tablespoons chopped fresh cilantro, 2 tablespoons grated coconut (optional)
Instructions
- In a large mixing bowl, combine chickpea flour, rice flour, turmeric, sugar, and salt. Whisk to mix well.
- Add the whisked yogurt, ginger paste, green chili (if using), and 1/2 cup water. Whisk until you have a smooth, lump-free batter. It should be thick but pourable—like a pancake batter. Add a little more water if needed.
- Cover the bowl and let the batter rest for 15 minutes at room temperature. This allows the flours to hydrate.
- Meanwhile, prepare your steamer. If you have a dedicated steamer, fill it with water and bring to a boil. If not, place a trivet or small rack inside a large pot with a tight-fitting lid, add 2 inches of water, and bring to a boil.
- Grease a 9-inch round cake pan or a thali (steel plate) with a little oil. Keep it ready.
- After the batter has rested, add the baking soda and lemon juice. Stir gently—the batter will become frothy and increase slightly in volume.
- Immediately pour the batter into the prepared pan. Tap the pan on the counter to release any air bubbles.
- Place the pan in the steamer, cover with the lid, 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 the first 10 minutes.
- Once done, remove the pan from the steamer and let it cool for 5 minutes. Then run a knife around the edges and invert the dhokla onto a plate.
- While the dhokla cools, prepare the tempering. Heat 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.
- Add 1/4 cup water to the tempering (careful, it will splatter). Let it bubble for a minute, then turn off the heat.
- Pour this tempering evenly over the dhokla. Let it soak in for 5 minutes.
- Garnish with cilantro and coconut (if using). Cut into squares or diamonds and serve.
Tips
- Consistency of batter: The batter should be like a thick pancake batter—not too runny, not too stiff. If it’s too thick, the dhokla will be dense; too thin, and it will be flat.
- Steaming time: Check the dhokla at 15 minutes. If the toothpick comes out with wet batter, steam for another 3-5 minutes. Over-steaming can make it dry.
- No steamer? Use a large pot with a tight-fitting lid. Place a small heatproof bowl upside down in the pot as a stand, and place the dhokla pan on top. Ensure the water doesn’t touch the pan.
- Substitute for rice flour: You can use fine semolina (sooji) instead of rice flour. It gives a slightly grainier texture but works well. You may need to add an extra tablespoon of water.
Serving Suggestions
Serve dhokla warm or at room temperature with green chutney (coriander-mint) and sweet tamarind chutney. It also pairs well with a cup of masala chai. For a fuller meal, serve with a side of spicy potato curry or a simple yogurt salad.
Variations
- Rava Dhokla: Replace rice flour with 1/2 cup (80 g) fine semolina (rava). Skip the yogurt and use 1/2 cup (120 ml) buttermilk instead. Rest the batter for 30 minutes.
- Green Dhokla: Add 1/2 cup fresh spinach puree or 1/4 cup chopped cilantro to the batter for a green hue and extra flavor.
- Spicy Dhokla: Add 1/2 teaspoon red chili powder or 1 tablespoon finely chopped jalapeño to the batter.
- Sweet Dhokla: Increase sugar to 2 tablespoons and add 1/4 teaspoon cardamom powder. Skip the tempering and just garnish with coconut and a drizzle of melted ghee.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 5 minutes or microwave for 30 seconds. If reheating in the microwave, cover with a damp paper towel to prevent drying. You can also enjoy it cold, but it’s best warm.
Frequently Asked Questions
Why did my dhokla become dense and hard? This usually happens when the batter is too thick or the steaming time is too long. Ensure the batter is pourable and check for doneness at 15 minutes. Also, don’t skip the resting step—it helps the flours absorb water.
Can I use apple cider vinegar instead of lemon juice? Yes, you can substitute lemon juice with an equal amount of apple cider vinegar or white vinegar. It will work the same way to activate the baking soda.
Can I make dhokla without yogurt? Yes, you can replace yogurt with an equal amount of buttermilk or even water with 1 teaspoon of lemon juice. The batter will be slightly less tangy, but the texture will be similar.
How do I know when the dhokla is steamed? Insert a toothpick or a knife into the center. If it comes out clean (no wet batter), the dhokla is ready. The top should also look slightly shiny and spring back to the touch.
Can I bake dhokla instead of steaming? Yes, you can bake it in a preheated oven at 350°F (180°C) for 20-25 minutes in a greased pan. The texture will be slightly different—less soft and more cake-like—but it still tastes good.
Why is my dhokla sticky? Stickiness can occur if the dhokla is undercooked or if the batter had too much water. Make sure to steam thoroughly and let it cool completely before cutting. Also, pouring the tempering while the dhokla is still hot helps it absorb better, but don’t overdo the water.
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