Dhokla is a soft, spongy, steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea (chana dal) batter. It is light, tangy, and fluffy, typically tempered with mustard seeds and curry leaves, and served with green chutney. This recipe walks you through the traditional method, which yields the most authentic texture and flavor, while also offering a quick version for busy days.
Ingredients
- 1 cup (200 g) short-grain rice (like Sona Masuri or Idli rice)
- 1 cup (200 g) split chickpeas (chana dal)
- 1/2 cup (120 ml) plain yogurt, at room temperature
- 1 teaspoon (5 g) salt, plus more to taste
- 1/2 teaspoon (2 g) turmeric powder
- 1 teaspoon (5 g) ginger paste (optional)
- 1 teaspoon (5 g) green chili paste (optional)
- 1 teaspoon (5 g) fruit salt (like Eno) 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 green chilies (slit), 1/4 cup (60 ml) water, 1 teaspoon sugar (optional)
- For garnish: 2 tablespoons chopped fresh cilantro, 1/2 cup (50 g) freshly grated coconut
Instructions
- Rinse the rice and chana dal separately in water until clear. Soak them together in 3 cups (720 ml) water for at least 6 hours or overnight.
- Drain the soaked grains. In a blender, grind them with the yogurt and 1/2 cup (120 ml) fresh water into a smooth, thick batter. It should have a slightly grainy texture, not completely silky. Transfer to a large bowl.
- Add salt, turmeric, ginger paste, and green chili paste (if using). Mix well. Cover and let the batter ferment in a warm place (around 80°F/27°C) for 8-12 hours, or until it has risen and smells slightly tangy. The batter should be airy and have small bubbles on the surface.
- When ready to steam, prepare a steamer: place a trivet or rack in a large pot with a tight-fitting lid. Add 2 inches (5 cm) of water and bring to a boil over medium heat.
- Grease a 9-inch (23 cm) round cake pan or a thali (Indian flat plate) with oil. If using a cake pan, place it on the trivet inside the steamer. If using a thali, you may need to steam in batches.
- In a small bowl, mix the fruit salt (Eno) with 1 tablespoon of water and the lemon juice. Pour this mixture over the fermented batter and stir gently until it becomes frothy (about 10 seconds). Work quickly.
- Immediately pour the batter into the prepared pan. Smooth the top with a spatula.
- Cover the steamer 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.
- 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 serving plate. Cut into squares or diamonds.
- 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 green chilies. Sauté for 30 seconds. Add 1/4 cup (60 ml) water and sugar (if using). Bring to a simmer.
- Pour this tempering evenly over the dhokla. Let it soak in for a few minutes.
- Garnish with cilantro and grated coconut. Serve warm or at room temperature.
Tips
- Fermentation is key: The traditional flavor comes from fermentation. If your kitchen is cool, place the batter in an oven with the light on, or in a warm spot. It should double in volume and smell slightly sour.
- Quick version: To skip fermentation, use 2 cups (240 g) of store-bought besan (gram flour) and 1/2 cup (120 g) of rice flour. Mix with 1 cup (240 ml) water, yogurt, salt, turmeric, and a pinch of asafoetida. Add the fruit salt and lemon juice right before steaming. The texture will be denser but still delicious.
- Don’t overmix after adding Eno: Stir gently and quickly. Overmixing will deflate the air bubbles and make the dhokla dense.
- Steam properly: Ensure the water is boiling before you place the batter in. If the heat is too low, the dhokla will be rubbery. If too high, it will be porous.
Serving Suggestions
Serve dhokla as a snack, breakfast, or light meal. It pairs beautifully with green chutney (coriander-mint chutney) and sweet tamarind chutney. For a fuller plate, serve with a cup of masala chai. It is also a popular offering in Indian lunchboxes and at tea time.
Variations
- Khaman Dhokla: Made only with chana dal (no rice), this version is more yellow, softer, and has a slightly different tang. Use 2 cups (400 g) chana dal and skip the rice. The rest of the process is the same.
- Rava Dhokla: A semolina-based dhokla that is quick to make. Soak 1 cup (170 g) rava (semolina) in 1/2 cup (120 ml) yogurt and 1/2 cup (120 ml) water for 30 minutes. Then add spices, fruit salt, and steam.
- Vegetable Dhokla: Fold in grated carrots, zucchini, or spinach puree into the batter before steaming for added color and nutrition.
- Spicy Dhokla: Increase the green chilies in the batter or add a pinch of cayenne pepper to the tempering for extra heat.
Storage and Reheating
Dhokla is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 5 minutes, or microwave on high for 30-60 seconds. The texture will soften, but the flavor remains. You can also freeze dhokla for up to 1 month; thaw in the refrigerator overnight and reheat by steaming.
Frequently Asked Questions
Why is my dhokla dense and not spongy? This usually happens when the batter is not fermented enough, or when you overmix after adding the fruit salt. Ensure the batter has risen well and is bubbly. When adding Eno, stir gently and quickly.
Can I use baking soda instead of Eno (fruit salt)? Yes, you can substitute 1/2 teaspoon of baking soda. However, Eno also contains citric acid and a small amount of salt, which helps the rise and adds a slight tang. If using baking soda, you may need to add 1 extra teaspoon of lemon juice to the batter.
What is the difference between dhokla and khaman? Dhokla is traditionally made with a batter of rice and chana dal, resulting in a slightly coarser texture. Khaman is made only from chana dal (gram flour) and is softer, more yellow, and has a finer crumb. In many restaurants, “dhokla” refers to khaman, but they are technically different.
Can I make dhokla without a steamer? Yes, you can use a large pot with a tight-fitting lid. Place a small heatproof bowl or a trivet at the bottom, add water, and bring to a boil. Place the dhokla pan on the trivet, cover, and steam. You can also use a microwave-safe dish and microwave on high for 5-7 minutes, but the texture may be slightly different.
How do I get the dhokla to be fluffy and airy? The key is fermentation. Make sure your batter is thick enough (not runny). If it’s too thin, the dhokla will be dense. Also, do not skip the fruit salt; it adds extra lift.
Can I make dhokla gluten-free? Yes, dhokla is naturally gluten-free if you use only rice and chana dal. Some store-bought besan may be processed in facilities that handle wheat, so check the label if you have celiac disease.
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