Dhokla is a steamed, savory cake from the Indian state of Gujarat, made from a fermented batter of rice and split chickpeas (chana dal) or from gram flour (besan). It is light, spongy, and tangy, typically served as a snack or breakfast, and it works because the fermentation and steaming create a soft, airy texture that is both satisfying and easy to digest. This recipe gives you a classic besan-based dhokla that is quick to prepare and reliably fluffy.
Ingredients
- 1 cup (120 g) gram flour (besan), sifted
- 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
- 1/4 teaspoon (1 g) turmeric powder
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 2 green chilies (slit), 8-10 curry leaves, 1/4 cup (60 ml) water, 1 tablespoon sugar, 1/2 teaspoon salt, 2 tablespoons chopped fresh cilantro
Instructions
- In a large mixing bowl, combine the sifted gram flour, yogurt, water, sugar, salt, and turmeric. Whisk until you have a smooth, lump-free batter. It should be thick but pourable, like pancake batter. Add a little more water if needed.
- Cover the bowl and let the batter rest in a warm place for 15-20 minutes. This allows the flour to hydrate and the yogurt to start a light fermentation, improving texture and flavor.
- Prepare your steamer: place a trivet or rack in a large pot with a tight-fitting lid. Add water to a depth of about 1 inch (2.5 cm) and bring to a boil over medium-high heat.
- Grease a 9-inch (23 cm) round cake pan or a thali (steel plate) with a little oil.
- Just before steaming, add the fruit salt or baking soda to the batter. Stir gently but thoroughly—the batter will become frothy and increase in volume.
- Immediately pour the batter into the prepared pan. Tap the pan on the counter a few times to release air bubbles.
- Place the pan in the steamer, cover with the lid, and steam over 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.
- While the dhokla steams, prepare the tempering. In a small pan, heat the oil over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, green chilies, and curry leaves; sauté for 30 seconds.
- Remove the pan from heat and carefully add the water, sugar, and salt. Stir until the sugar dissolves. Set aside.
- Once the dhokla is done, remove the pan from the steamer and let it cool for 5 minutes. Then pour the tempering evenly over the top.
- Let it sit for 10 minutes so the liquid absorbs, then cut into squares or diamonds. Garnish with fresh cilantro before serving.
Tips
- Substitute for fruit salt: If you don’t have fruit salt (Enos), use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. Add it just before steaming as you would the fruit salt.
- Consistency matters: The batter should be like a thick pancake batter—not too runny or too stiff. If it’s too thick, the dhokla will be dense; too thin, and it will be rubbery.
- Steaming time: Check at 15 minutes; if the toothpick comes out with wet batter, steam for another 5 minutes. Over-steaming dries it out.
- Make it vegan: Replace yogurt with an equal amount of water mixed with 1 teaspoon lemon juice. The texture will be slightly less tender but still good.
Serving Suggestions
Serve dhokla warm or at room temperature as a snack, breakfast, or tea-time treat. It pairs well with green chutney (coriander-mint chutney) and sweet tamarind chutney. For a more substantial meal, serve it with a bowl of hot masala chai or a simple yogurt dip.
Variations
- Rava dhokla: Replace gram flour with 1 cup (150 g) fine semolina (rava). Soak the rava in yogurt and water for 30 minutes before steaming; skip the fruit salt and use baking soda only.
- Khaman dhokla: This is essentially the same as this recipe but often includes a pinch of asafoetida (hing) and is served with a tempering that includes more water and sugar for a sweeter-tangy finish.
- Vegetable dhokla: Fold in 1/2 cup grated carrots, peas, or finely chopped spinach into the batter before steaming for added color and nutrition.
- Spiced dhokla: Add 1/2 teaspoon grated ginger and 1 green chili (finely chopped) to the batter for a spicier kick.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 2-3 minutes or microwave on a microwave-safe plate for 30-45 seconds. The texture will be best when reheated by steaming. You can also freeze dhokla for up to 1 month—wrap each piece in plastic wrap and place in a freezer bag. Thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
Why is my dhokla not fluffy? The most common reasons are: the batter was too thin, the fruit salt/baking soda was old, or the steamer wasn’t hot enough when you added the batter. Make sure your leavening agent is fresh and that the water is boiling before you place the pan in.
Can I make dhokla without a steamer? Yes. Use a large pot with a tight-fitting lid, place a heatproof plate or metal trivet inside, and add water to about 1 inch deep. Bring to a boil, place the dhokla pan on the trivet, cover, and steam as directed.
What is the difference between khaman and dhokla? Khaman is made from gram flour and is typically softer and more yellow, while dhokla is traditionally made from rice and chana dal and has a coarser texture. This recipe is a khaman-style dhokla, which is common in Gujarati homes.
Can I skip the fermentation time? Yes, the 15-20 minute rest is short and mainly hydrates the flour. If you skip it, the dhokla will still work, but the texture may be slightly less tender.
Is dhokla healthy? Dhokla is steamed, so it uses minimal oil. It is a good source of protein and carbohydrates, but it does contain yogurt and gram flour, so it’s not suitable for a strict keto diet. It’s a balanced snack when eaten in moderation.
Why did my dhokla have a bitter taste? Bitterness usually comes from the fruit salt or baking soda not being fully mixed in, or from adding too much. Make sure to stir gently but thoroughly after adding, and use the exact quantity specified.
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