MTR Dhokla Mix is a popular Indian instant mix that lets you make soft, spongy, and tangy dhoklas—a steamed savory cake from the western Indian state of Gujarat—in under 30 minutes. This recipe uses the mix with simple pantry staples like yogurt and water, then tempers it with mustard seeds and curry leaves for that authentic finish. It’s a foolproof way to enjoy a light, fluffy snack any day of the week.
Ingredients
- 1 pack (200 g) MTR Dhokla Mix
- 1 cup (240 ml) water, plus more if needed
- 1/2 cup (120 g) plain yogurt, whisked until smooth
- 1/2 teaspoon fruit salt (Eno) or baking soda
- 1 tablespoon (15 ml) vegetable oil, for greasing
- 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 teaspoon asafoetida (hing)
- For garnish: 2 tablespoons chopped fresh cilantro, 1/4 cup (60 ml) water mixed with 1 teaspoon sugar (optional, for a sweeter glaze)
Instructions
- Grease a 7-inch (18 cm) round or square steaming pan with oil. Set aside.
- In a large bowl, combine the MTR Dhokla Mix, water, and whisked yogurt. Stir until no dry lumps remain. The batter should be thick but pourable—like pancake batter. If it’s too thick, add 1-2 tablespoons more water.
- Add the fruit salt (Eno) or baking soda to the batter and stir gently for about 10 seconds. You’ll see bubbles forming—that’s the leavening action.
- Pour the batter into the greased pan. Do not overfill; leave at least 1/2 inch (1 cm) of space for rising.
- Place the pan in a steamer or a large pot with a tight-fitting lid. Add 1 inch (2.5 cm) of water to the pot and bring to a boil before placing the pan inside. Steam over medium heat for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the steamer and let the dhokla cool for 5 minutes. Then run a knife around the edges and invert onto a serving plate.
- Cut the dhokla into squares or diamonds.
- For the tempering: heat 2 tablespoons oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, green chilies, and asafoetida. Sauté for 30 seconds until fragrant.
- Pour the tempering evenly over the dhokla. If using the sugar-water glaze, drizzle it over the top before the tempering.
- Garnish with cilantro and serve warm or at room temperature.
Tips
- Consistency is key: The batter should be thick but flow slowly from a spoon. If it’s too thin, the dhokla will be dense and soggy. If too thick, it will be dry.
- Do not overmix after adding Eno: Stir just until incorporated. Overmixing deflates the air bubbles, resulting in a flat dhokla.
- Steam on medium heat: High heat causes the dhokla to rise quickly and then collapse. Medium heat ensures even cooking and a soft texture.
- Substitute for yogurt: If you don’t have yogurt, use buttermilk or even water with 1 teaspoon lemon juice. The acidity helps activate the leavening.
Serving Suggestions
Serve dhokla as a tea-time snack with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of masala chai or filter coffee. For a light breakfast, serve with a side of fresh fruit and a dollop of yogurt.
Variations
- Rava Dhokla: Replace the MTR mix with an equal amount of fine semolina (rava) and follow the same steps, but let the batter rest for 15 minutes before steaming.
- Spicy Dhokla: Add 1/2 teaspoon finely chopped green chilies or a pinch of red chili powder to the batter before steaming.
- Vegetable Dhokla: Fold in 1/4 cup grated carrots or finely chopped spinach into the batter for extra color and nutrition.
- Sweet Dhokla: Increase the sugar in the glaze to 2 tablespoons and add a pinch of cardamom powder for a dessert-like version.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave for 30-45 seconds, or in a steamer for 5 minutes to restore softness. Avoid reheating in a dry pan, as it will harden. You can also freeze dhokla for up to 1 month; thaw overnight in the fridge and steam for 5 minutes before serving.
Frequently Asked Questions
Can I use baking powder instead of Eno? Yes, but the texture will be slightly different. Eno is a fruit salt that reacts with liquid to produce carbon dioxide, giving a very spongy texture. Baking powder works too, but you may need to add 1/2 teaspoon more and it may not be as airy.
Why is my dhokla sticky or wet in the middle? This usually happens if the batter is too thin or if the steaming time is insufficient. Make sure the batter is thick and steam for the full 15 minutes. Also, do not open the lid during steaming, as the temperature drop can cause the dhokla to sink and become soggy.
Can I make dhokla without a steamer? Yes, you can use a large pot with a tight-fitting lid. Place a small heatproof bowl upside down in the pot, add water, and place the dhokla pan on top of the bowl. Ensure the water doesn’t touch the pan.
Is MTR Dhokla Mix vegan? The mix itself is vegan, but the recipe calls for yogurt. To make it vegan, replace yogurt with an equal amount of water or plant-based yogurt (like coconut or almond) and add 1 teaspoon lemon juice for acidity.
Can I skip the tempering? Yes, you can skip it, but the tempering adds a lot of flavor. If you skip it, consider adding a little salt and a squeeze of lemon juice to the batter for taste.
How do I know when the dhokla is done? Insert a toothpick or a knife into the center. If it comes out clean, it’s done. The top should also feel springy to the touch.
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