Dhokla is a steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan). This version uses natural fermentation with yogurt and a touch of lemon juice to create the airy, spongy texture that Eno or baking soda usually provides. The result is a tangy, light, and healthy snack that steams up beautifully without any chemical leavener.
Ingredients
- 1 cup (120 g) besan (chickpea flour)
- 1/2 cup (60 g) rice flour (fine)
- 1/2 cup (120 ml) plain yogurt (curd), at room temperature
- 1/2 cup (120 ml) water, plus more if needed
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) turmeric powder (optional, for color)
- 1/2 teaspoon (2 g) ginger paste (optional)
- 1/2 teaspoon (2 g) green chili paste (optional)
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 2-3 green chilies (slit), a pinch of asafoetida (hing), and a few curry leaves
- For garnish: 2 tablespoons chopped fresh cilantro, 2 tablespoons grated coconut (fresh or frozen)
Instructions
- Make the batter: In a large mixing bowl, whisk together the besan, rice flour, yogurt, water, lemon juice, sugar, salt, turmeric, ginger paste, and green chili paste (if using) until you have a smooth, lump-free batter. It should be of pouring consistency — slightly thicker than pancake batter. Add a little more water if it feels too thick.
- Ferment the batter: Cover the bowl with a clean cloth or lid and let it rest in a warm place (around 80°F / 27°C) for 4 to 5 hours. The batter will bubble and increase slightly in volume. It should smell pleasantly tangy, not sour. If your kitchen is cool, place the bowl in an oven with the light on or near a warm stove.
- Prepare the steamer: When the batter is ready, set up a steamer (or a large pot with a trivet and a tight-fitting lid). Fill it with 1-2 inches of water and bring it to a gentle boil. Grease a 9-inch (23 cm) round cake pan or a thali (Indian steel plate) with a little oil.
- Steam the dhokla: Pour the fermented batter into the greased pan, spreading it evenly. Place the pan in the steamer, cover, and steam on medium heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean. The dhokla should be springy to the touch. Do not open the lid during the first 10 minutes.
- Cool and cut: Once done, remove the pan from the steamer and let it cool for 5 minutes. Then cut the dhokla into squares or diamonds directly in the pan.
- Prepare the tempering: In a small pan, heat the oil over medium heat. Add the mustard seeds and let them splutter. Add the sesame seeds, green chilies, asafoetida, and curry leaves. Sauté for 30 seconds until fragrant.
- Apply tempering: Pour the hot tempering evenly over the dhokla, making sure to get some seeds on each piece. Let it soak in for 2 minutes.
- Garnish and serve: Sprinkle with cilantro and grated coconut. Serve warm or at room temperature.
Tips
- Fermentation time varies: The batter may take longer in cooler weather. Look for bubbles and a slight increase in volume — that’s your cue. If it over-ferments, the dhokla will taste too sour.
- Consistency is key: If the batter is too thick, the dhokla will be dense; if too thin, it will be flat. Aim for a batter that falls off a spoon in a ribbon but not too runny.
- Don’t skip the lemon: The acid in lemon juice helps the fermentation and also adds a subtle tang that complements the yogurt.
- Steam on medium heat: High heat can cause the dhokla to rise unevenly and crack. Keep the water at a gentle boil, not a rolling one.
Serving Suggestions
Serve dhokla as a tea-time snack, a light breakfast, or an appetizer. It pairs beautifully with green chutney (coriander-mint chutney) and a side of sweet tamarind chutney. For a more filling meal, serve it with a bowl of hot masala chai or a simple yogurt-based raita.
Variations
- Rava dhokla: Replace the rice flour with an equal amount of fine semolina (rava) for a slightly grainier texture.
- Vegetable dhokla: Fold in 1/2 cup of finely grated carrots, zucchini, or spinach (squeezed dry) into the batter before steaming for extra color and nutrition.
- Spicy dhokla: Increase the green chili paste to 1 teaspoon or add a pinch of cayenne pepper for a fiery kick.
- Herbed dhokla: Stir in 2 tablespoons of finely chopped fresh cilantro or mint leaves into the batter for a refreshing twist.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 3-4 minutes until warm and soft. You can also microwave individual pieces for 20-30 seconds, but they may become slightly chewy. Avoid reheating more than once to maintain the texture.
Frequently Asked Questions
Can I use sour yogurt instead of fresh? Yes, slightly sour yogurt actually helps fermentation and adds a deeper flavor. If using very sour yogurt, reduce the lemon juice to 1 teaspoon.
Why didn’t my dhokla rise? The most common reasons are insufficient fermentation time, batter that was too thick, or the steamer not being hot enough. Make sure the batter shows bubbles before steaming and that the water is boiling when you place the pan in.
Can I make this gluten-free? Yes, both besan and rice flour are naturally gluten-free. Just ensure your yogurt is gluten-free if you are sensitive.
How do I know when the dhokla is fully cooked? Insert a toothpick or a thin knife into the center. If it comes out clean and the top springs back when pressed gently, it’s done. Over-steaming can make it dry.
Can I skip the tempering? The tempering adds a lot of flavor, but you can skip it if you prefer a plain dhokla. Just brush the top with a little oil or ghee and garnish with cilantro and coconut.
Can I use a microwave for steaming? Yes, you can steam in a microwave-safe dish on high for 4-5 minutes, but the texture may be slightly less even. Check with a toothpick and add time in 30-second increments.
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