Dhokla is a beloved steamed snack from the Indian state of Gujarat, made from a fermented batter of rice and chickpea flour (besan) or, in the popular quick version, just chickpea flour. It is light, airy, and spongy, with a subtly tangy flavor that comes from fermentation or a little lemon juice. This recipe yields perfectly soft, melt-in-the-mouth dhokla every time, using simple ingredients and a steamer—no oven required. The tempering of mustard seeds and curry leaves, along with a sprinkle of fresh coriander and coconut, gives it that classic, irresistible finish.
Ingredients
- 1 cup (120 g) chickpea flour (besan), sifted
- 1/2 cup (120 ml) water, plus more if needed
- 1/4 cup (60 ml) plain yogurt, whisked
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) salt, or to taste
- 1/2 teaspoon (2.5 g) ground turmeric
- 1 teaspoon (5 g) grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon (2.5 g) baking soda
- 1 tablespoon (15 ml) lemon juice (if not using fruit salt)
- For tempering:
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tablespoon (15 g) sugar
- 1/2 teaspoon (2.5 g) salt
- For garnish: 2 tablespoons chopped fresh coriander, 2 tablespoons grated fresh coconut (optional)
Instructions
- Prepare your steamer: Fill a large pot with 1-2 inches of water and bring to a boil. Grease a 9-inch round cake pan or a thali (Indian plate) with a little oil.
- In a large mixing bowl, combine the sifted chickpea flour, water, yogurt, sugar, salt, turmeric, ginger, and green chili (if using). Whisk until you have a smooth, lump-free batter. It should be thick but pourable—like a pancake batter. If it’s too thick, add a little more water (up to 2 tablespoons). Let the batter rest for 5 minutes.
- Just before steaming, add the fruit salt (or baking soda) and lemon juice (if using baking soda). Stir gently in one direction until the batter becomes frothy and increases slightly in volume. Do not overmix.
- Pour the batter into the greased pan. Place the pan in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes. Do not open the lid during steaming. The dhokla is done when a toothpick inserted in the center comes out clean.
- Remove the pan from the steamer and let it cool for 5 minutes. Then, using a knife, loosen the edges and invert the dhokla onto a serving plate. Cut into squares or diamonds.
- Make the tempering: In a small pan, heat the oil. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for a few seconds until fragrant.
- Add the water, sugar, and salt to the tempering. Stir and bring to a simmer, then pour this mixture evenly over the dhokla pieces. Let it soak in for a few minutes.
- Garnish with fresh coriander and grated coconut. Serve warm or at room temperature.
Tips
- Consistency of batter: The batter should not be too runny or too thick. A thick, pourable consistency is ideal. If it’s too thin, the dhokla will be dense and rubbery.
- Steaming time: Keep the heat at medium. High heat can cause the dhokla to become porous and rubbery, while low heat will make it dense. Check with a toothpick after 15 minutes.
- Fruit salt vs. baking soda: Fruit salt (like Enos) gives a lighter, fluffier texture and is the traditional choice. If using baking soda, add the lemon juice to activate it. Do not skip the lemon juice if using baking soda.
- Make it vegan: Replace the yogurt with an equal amount of water or a plant-based yogurt. The dhokla will still be soft, though the tanginess will be slightly different.
Serving Suggestions
Serve dhokla as a snack with green chutney (coriander-mint chutney) or sweet tamarind chutney. It also pairs well with a hot cup of masala chai. For a more substantial meal, serve it with a side of spicy potato curry or a simple salad.
Variations
- Rava Dhokla: Replace the chickpea flour with 1 cup (150 g) of fine semolina (rava). Mix with 1/2 cup (120 ml) yogurt and water, let rest for 30 minutes, then steam.
- Vegetable Dhokla: Add 1/2 cup of finely grated carrots or spinach puree to the batter for added color and nutrition.
- Spicy Dhokla: Increase the green chilies or add a teaspoon of red chili powder to the batter.
- Dhokla Sandwich: Slice the dhokla horizontally, spread with green chutney, and fill with a layer of spiced mashed potatoes. Cut into squares.
Storage and Reheating
Dhokla is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, steam for 2-3 minutes or microwave for 20-30 seconds. You can also eat it cold. If the dhokla has dried out, sprinkle a little water over it before reheating.
Frequently Asked Questions
Why is my dhokla not spongy? The most common reason is overmixing the batter after adding the leavening agent, which deflates the air bubbles. Also, ensure the batter is not too thin and the steaming heat is correct.
Can I make dhokla without a steamer? Yes. Place a trivet or a small heatproof bowl upside down in a large pot, add water, and bring to a boil. Place the dhokla pan on the trivet, cover, and steam.
Can I use baking powder instead of fruit salt? Yes, you can use 1 teaspoon of baking powder. However, the texture will be slightly less airy. For best results, stick to fruit salt or a combination of baking soda and lemon juice.
How do I make dhokla less tangy? Reduce the amount of yogurt or omit it entirely. You can also reduce the lemon juice in the tempering.
Can I make dhokla in advance? Yes, you can make it a day ahead. Store it in the refrigerator and reheat before serving. The tempering can be done just before serving for maximum freshness.
Is dhokla gluten-free? Yes, this recipe using chickpea flour is naturally gluten-free. Ensure your fruit salt or baking soda is gluten-free as well.
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