Mix dal dhokla is a soft, spongy steamed snack from the Indian state of Gujarat, made from a batter of mixed lentils and rice. Unlike the popular besan (chickpea flour) dhokla, this version uses whole moong dal, chana dal, and urad dal, giving it a heartier texture and a slightly nutty flavor. It works because the lentils are soaked and ground fresh, then fermented briefly, which creates a light, airy crumb that absorbs the classic tempering of mustard seeds, curry leaves, and green chilies beautifully.
Ingredients
- 1 cup (200 g) split moong dal (skinless yellow lentils)
- 1/2 cup (100 g) chana dal (split chickpeas)
- 1/4 cup (50 g) urad dal (split black lentils, skinless)
- 1/2 cup (100 g) short-grain rice (or idli rice)
- 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) grated fresh ginger
- 2 green chilies, finely chopped (adjust to taste)
- 1 teaspoon (5 g) fruit salt (like Eno) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice
- For tempering: 2 tablespoons (30 ml) neutral oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tablespoon (15 g) sugar
- Fresh cilantro, chopped, for garnish
- Grated coconut (optional, for garnish)
Instructions
- Rinse the moong dal, chana dal, urad dal, and rice together in a large bowl until the water runs clear. Soak them in 3 cups (720 ml) of water for at least 4 hours, or overnight. Drain well.
- Transfer the drained dal-rice mixture to a blender or wet grinder. Add 1/2 cup (120 ml) of fresh water and grind to a smooth, thick batter. The batter should be slightly grainy but pourable, similar to pancake batter. Add a little more water if needed, but keep it thick.
- Scrape the batter into a large bowl. Add the yogurt, salt, turmeric, ginger, and chopped green chilies. Mix well with a whisk. Cover the bowl with a clean cloth and let it ferment in a warm spot for 4-6 hours, or until the batter has slightly risen and smells tangy. If your kitchen is cool, place the bowl in an oven with the light on.
- After fermentation, the batter should be airy. In a small bowl, mix the fruit salt (or baking soda) with the lemon juice. It will fizz. Pour this into the batter and stir gently in one direction for about 30 seconds. Do not overmix; you want to keep the air bubbles.
- Prepare a steamer: fill a large pot with 2 inches of water and bring it to a boil. Grease a 9-inch round or square cake pan with a little oil.
- Pour the batter into the greased pan, smoothing the top. Place the pan into the steamer (make sure the water doesn’t touch the pan). Cover and steam on medium-high heat for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the dhokla cool in the pan for 5 minutes.
- While the dhokla steams, prepare the tempering. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
- Add the water and sugar to the tempering. Stir until the sugar dissolves. Bring to a gentle simmer, then remove from heat.
- Cut the cooled dhokla into squares or diamonds directly in the pan. Pour the hot tempering evenly over the dhokla, making sure to cover all pieces. Let it soak for 5-10 minutes.
- Garnish with fresh cilantro and grated coconut, if using. Serve warm or at room temperature.
Tips
- Fermentation: The batter needs a warm environment to ferment. If your kitchen is cold, place the bowl in a turned-off oven with the light on, or near a warm appliance. The batter should double in volume and have a pleasant sour aroma. If it doesn’t ferment, the dhokla will be dense.
- Consistency: The batter should be thick but flow slowly. If it’s too thin, the dhokla will be rubbery. If too thick, it will be dry. Add water a tablespoon at a time while grinding to get the right consistency.
- Steaming: Do not open the steamer lid frequently while steaming, as this can cause the dhokla to collapse. Check only after 20 minutes. Also, ensure the water is boiling before you place the pan in.
- Substitutions: If you don’t have all three dals, you can use 1 3/4 cups (350 g) of any combination of moong dal and chana dal. For a gluten-free version, skip the baking soda and use only fruit salt (which is gluten-free).
Serving Suggestions
Serve mix dal dhokla as a tea-time snack, breakfast, or light lunch. It pairs perfectly with green chutney (coriander-mint chutney) or tamarind chutney. For a more filling meal, serve with a side of spicy tomato chutney and a cup of masala chai. Dhokla also works well as a party appetizer—cut into small squares and top with a drizzle of yogurt and a sprinkle of chaat masala.
Variations
- Vegetable Dhokla: Add 1/2 cup (75 g) finely grated carrots or zucchini to the batter before steaming for extra moisture and color.
- Spicy Dhokla: Increase the green chilies to 4-5, or add 1 teaspoon of red chili powder to the batter.
- Herbed Dhokla: Stir in 1/4 cup (15 g) chopped fresh cilantro and mint leaves into the batter for a fresh, herby flavor.
- Baked Dhokla: Instead of steaming, pour the batter into a greased loaf pan and bake at 350°F (175°C) for 25-30 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 days. The tempering will keep it moist. To reheat, steam for 5-7 minutes, or microwave individual pieces for 20-30 seconds. For longer storage, freeze the dhokla (without tempering) in a single layer on a baking sheet, then transfer to a zip-top bag. It will keep for up to 2 months. Thaw in the refrigerator overnight, then temper and steam as directed. Reheated dhokla is best eaten fresh, as it can dry out if reheated multiple times.
Frequently Asked Questions
1. Can I make dhokla without fermentation? Yes, you can use fruit salt (Eno) or baking soda to create airiness without fermentation. However, the flavor will be less complex. Mix the fruit salt right before steaming, and do not let the batter sit.
2. Why is my dhokla dense and hard? This usually happens when the batter is too thick, or the fermentation didn’t happen properly. Also, overmixing after adding the fruit salt can deflate the air bubbles. Make sure your batter has a pourable consistency and ferment in a warm place.
3. Can I use store-bought dhokla mix? Yes, but the texture and flavor will differ. This recipe gives a fresher, more authentic taste. If using a mix, follow the package instructions for the batter, then proceed with the tempering steps.
4. Is dhokla healthy? Dhokla is steamed, not fried, and made from lentils and rice, making it a good source of plant-based protein and complex carbohydrates. However, the tempering adds oil, so it’s best enjoyed in moderation.
5. Can I make dhokla in an Instant Pot? Yes, add 1 cup of water to the Instant Pot, place a trivet, and set the pan with batter on top. Close the lid, set the valve to sealing, and cook on STEAM mode for 15 minutes. Let the pressure release naturally for 5 minutes before opening.
6. What if I don’t have fruit salt or baking soda? You can use 1 teaspoon of baking powder mixed with 1/2 teaspoon of baking soda. This will also help the dhokla rise. Just add it to the batter and mix gently.
Related
- Kimchi vs Sauerkraut: Fermented Veggie Benefits
- Knockwurst and Sauerkraut Slow Cooker Recipe
- How to Cook Pelmeni: Boil, Serve, and Enjoy
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).