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). This recipe focuses on the classic fermented rice-and-dal batter that yields the lightest, most tender dhokla with a pleasant tang. The fermentation process is key—it creates air bubbles that make the dhokla spongy, while the steaming keeps it moist and fluffy.
Ingredients
- 1 cup (200 g) short-grain rice (idli rice or sona masuri)
- 1/2 cup (100 g) split chickpeas (chana dal)
- 1/4 cup (60 ml) plain yogurt (optional, for tang)
- 1 teaspoon (5 g) fenugreek seeds (methi), optional
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2.5 g) sugar (optional, to aid fermentation)
- 1 teaspoon (5 g) fruit salt (Eno) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) oil for greasing
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 2-3 green chilies (slit), 8-10 curry leaves, 1/4 cup (60 ml) water, 1 tablespoon (15 g) sugar, 1/2 teaspoon salt, 2 tablespoons (30 ml) lemon juice
- For garnish: 2 tablespoons (8 g) fresh cilantro (chopped), 1/4 cup (40 g) grated coconut (optional)
Instructions
- Soak the grains: Rinse the rice and chana dal separately until water runs clear. Soak them together in 3 cups (720 ml) of water for 4-5 hours. If using fenugreek seeds, add them to the soaking water.
- Grind the batter: Drain the soaked rice and dal. Add them to a blender with 1/2 cup (120 ml) of fresh water. Grind to a smooth, slightly grainy paste (like a thick pancake batter). The batter should be pourable but not watery. Add the yogurt, salt, and sugar (if using) and mix well.
- Ferment: Transfer the batter to a large bowl (it will rise). Cover and keep in a warm place (about 75-80°F / 24-27°C) for 6-8 hours, or overnight. The batter should rise by about 1.5 times and have a slightly sour, yeasty aroma. If your kitchen is cool, place the bowl in an oven with the light on.
- Prepare the steamer: When the batter is ready, bring water to a boil in a large steamer or a pot with a rack. Grease a 9-inch (23 cm) round cake pan or a thali (plate) with oil.
- Add the leavening: Just before steaming, sprinkle the fruit salt (Eno) or baking soda over the batter. Add 1 teaspoon of water to it, then stir gently in one direction until the batter becomes frothy and increases in volume.
- Steam: Pour the batter into the greased pan (fill only 3/4 full). Place the pan in the steamer, cover, 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.
- Cool and temper: Remove the pan from the steamer and let it cool for 5 minutes. Meanwhile, heat the 2 tablespoons of oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, green chilies, and curry leaves; sauté for 30 seconds. Add the water, sugar, and salt; bring to a boil, then remove from heat and stir in the lemon juice.
- Pour and serve: Poke the dhokla all over with a fork. Pour the tempering evenly over the top. Let it absorb for 5 minutes. Cut into squares, garnish with cilantro and coconut, and serve.
Tips
- Fermentation is key: The batter must double in volume. If it doesn’t ferment, your dhokla will be dense. Use warm water for grinding and place the bowl in a warm spot. In winter, you may need to ferment for 12 hours or more.
- Consistency matters: The batter should be thick but pourable—like a dosa batter. If too thin, the dhokla will be rubbery; if too thick, it will be hard.
- Steaming without a steamer: Use a large pot with a trivet or an inverted heatproof bowl. Place the dhokla pan on top, add water to the pot (not touching the pan), and cover with a tight-fitting lid.
- Make it quicker: For a 30-minute version, use 1.5 cups (180 g) gram flour (besan) with 1/2 cup (120 ml) yogurt and 1/2 cup (120 ml) water. Skip fermentation and add 1 teaspoon fruit salt just before steaming. The texture will be softer but still delicious.
Serving Suggestions
Serve dhokla warm or at room temperature as a snack or breakfast. Pair it with green chutney (coriander-mint) and sweet tamarind chutney. For a complete meal, serve it with a cup of masala chai. It also works well as a light lunch with a side of yogurt and pickled vegetables.
Variations
- Khaman Dhokla: Made entirely from gram flour (besan) with no fermentation—just mix besan, yogurt, water, turmeric, and fruit salt, then steam. This is the quickest version and is popular in Mumbai.
- Rava Dhokla: Use 1 cup (170 g) semolina (rava) instead of rice and dal. Soak in yogurt and water for 30 minutes, then steam. This yields a slightly grainy but fluffy texture.
- Vegetable Dhokla: Add 1/2 cup (75 g) finely grated carrots or zucchini to the fermented batter before steaming for added color and nutrition.
- Spicy Dhokla: Add 1 teaspoon of ginger-green chili paste to the batter along with the salt 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 5 minutes or microwave on high for 30-60 seconds. If the dhokla has dried out, sprinkle a little water over it before reheating. You can also freeze dhokla for up to 1 month—wrap each piece in plastic wrap and thaw in the refrigerator before steaming.
Frequently Asked Questions
Why is my dhokla sticky or dense? Sticky dhokla usually means it was undercooked or the batter was too thin. Dense dhokla results from under-fermentation or not adding enough leavening. Ensure the batter ferments until it rises and the test toothpick comes out clean.
Can I use baking soda instead of fruit salt? Yes, use 1/2 teaspoon of baking soda. However, fruit salt (Eno) is specifically formulated for dhokla and gives a better rise. If using baking soda, make sure to mix it with a little water before adding to the batter.
How do I get the tangy flavor without yogurt? The tang comes from fermentation. If you skip yogurt, increase the fermentation time by a few hours. You can also add 1 teaspoon of lemon juice or a pinch of citric acid to the batter before steaming.
Can I make dhokla without a steamer? Yes, use a large pot with a lid. Place a heatproof plate or trivet at the bottom, add water, and bring to a boil. Place the dhokla pan on the trivet, cover, and steam as directed. Ensure the water doesn’t touch the pan.
Is dhokla gluten-free? Yes, the traditional rice-and-dal version is naturally gluten-free. The besan (gram flour) version is also gluten-free as long as the flour is certified gluten-free.
Why did my dhokla collapse after steaming? This happens if you open the steamer lid too early during steaming, causing a sudden temperature drop. Also, over-mixing the batter after adding the leavening can deflate the air bubbles. Fold gently and wait for the full steaming time.
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