Dhokla is a steamed savory cake from the Indian state of Gujarat, traditionally made from fermented rice and chickpea (chana dal) batters. The question of whether dhokla contains gluten depends entirely on the grains used: classic dhokla is naturally gluten-free, but many restaurant and packaged versions add wheat flour. This article explains exactly what to look for and gives you a reliable, gluten-free dhokla recipe you can make at home.
Ingredients
- 1 cup (120 g) chickpea flour (besan), certified gluten-free if needed
- 1 cup (240 ml) water, plus 2 tablespoons (30 ml) for the tempering
- 1/2 cup (120 ml) plain yogurt (dairy or non-dairy, unsweetened)
- 1 teaspoon (5 g) salt
- 1/2 teaspoon (2 g) turmeric powder
- 1 teaspoon (5 g) grated fresh ginger
- 1 green chili, finely chopped (optional)
- 1 teaspoon (5 g) sugar
- 1 teaspoon (4 g) Eno fruit salt (or 1/2 teaspoon baking soda + 1 teaspoon lemon juice)
- For tempering: 2 tablespoons (30 ml) vegetable oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 8-10 curry leaves, 2 green chilies slit lengthwise, 2 tablespoons (30 ml) water, 1 teaspoon sugar
- Fresh cilantro and grated coconut for garnish (optional)
Instructions
- In a large mixing bowl, whisk together the chickpea flour, salt, turmeric, ginger, green chili (if using), and sugar. Add the water and yogurt, and whisk until you have a smooth, lump-free batter. The batter should be thin enough to pour easily but not watery; if it seems too thick, add a tablespoon more water.
- Let the batter rest for 10 minutes at room temperature. This allows the chickpea flour to hydrate and the yogurt to slightly ferment, which improves the texture.
- While the batter rests, prepare a steamer. If you have a dedicated steamer, fill it with water and bring to a boil. If not, place a trivet or heatproof plate inside a large pot with a tight-fitting lid, add 2 inches of water, and bring to a boil.
- Grease a 8-inch (20 cm) round or square cake pan with a little oil. Set it aside.
- Just before steaming, add the Eno fruit salt to the batter. Stir gently but thoroughly – you’ll see bubbles form. Immediately pour the batter into the prepared pan and tap the pan on the counter to release any large air bubbles.
- Place the pan in the steamer, cover with the lid, and steam over medium-high heat for 15-20 minutes. The dhokla is done when a toothpick inserted in the center comes out clean and the top springs back when touched. The internal temperature should reach 200°F (93°C) if you want to check with a thermometer.
- 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 plate. Cut into squares or diamonds.
- Make the tempering: Heat the oil in a small pan over medium heat. Add 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, and stir until the sugar dissolves.
- Pour this tempering evenly over the cut dhokla pieces. Let it soak in for 5 minutes.
- Garnish with cilantro and coconut, if using. Serve warm or at room temperature.
Tips
- Eno fruit salt: This is a leavening agent commonly used in Indian cooking. If you can’t find it, use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice. Add it just before steaming, as it reacts quickly.
- Batter consistency: A thick batter yields dense dhokla; a thin batter yields softer, fluffier dhokla. Aim for a consistency similar to pancake batter – it should pour easily but not be watery.
- Steaming time: Don’t over-steam, or the dhokla will become dry and hard. Check at 15 minutes and adjust. If your pan is smaller, the dhokla will be thicker and may need a few extra minutes.
- Gluten-free certification: Chickpea flour is naturally gluten-free, but cross-contamination can occur during processing. If you have celiac disease, look for a package that explicitly says “gluten-free” on the label.
Serving Suggestions
Serve dhokla as a snack, breakfast, or light meal. It pairs beautifully with green chutney (made from cilantro and mint) and sweet tamarind chutney. A cup of hot masala chai (spiced tea) is a classic accompaniment. For a heartier meal, serve it with a bowl of dal or a simple salad.
Variations
- Rava dhokla: Use 1 cup (150 g) of fine semolina (sooji) instead of chickpea flour. Note that semolina is made from wheat, so this version is NOT gluten-free.
- Khaman dhokla: This is a softer, spongier version made with a higher proportion of chickpea flour and often includes more yogurt. It’s naturally gluten-free if you use gluten-free chickpea flour.
- Vegetable dhokla: Add 1/2 cup (75 g) of finely grated carrots, zucchini, or spinach to the batter before steaming. This adds moisture and nutrients.
- Spicy dhokla: Increase the green chilies or add 1/2 teaspoon of red chili powder to the batter for extra heat.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. The tempering may make the bottom slightly soggy, so place a paper towel in the container to absorb excess moisture. To reheat, microwave individual pieces for 20-30 seconds, or steam them for 2-3 minutes until warm. Dhokla can also be frozen for up to 1 month; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Is all dhokla gluten-free? No, not all dhokla is gluten-free. Traditional dhokla made from rice and chickpea flour is gluten-free, but many commercial or restaurant versions add wheat flour (maida) to improve texture. Always ask or check the label.
Can I use besan (chickpea flour) that isn’t labeled gluten-free? Chickpea flour is naturally gluten-free, but it may be processed in facilities that also handle wheat. For a strict gluten-free diet, choose a brand that is certified gluten-free.
What is Eno fruit salt, and can I skip it? Eno is a leavening agent that helps dhokla rise and become fluffy. If you don’t have it, you can use baking soda and lemon juice, but the texture may be slightly denser. Skipping it entirely will result in a flat, hard dhokla.
Why did my dhokla turn out sticky? Sticky dhokla is usually undercooked or the batter was too thin. Make sure you steam for the full time and that the water is boiling before you place the pan in. Also, let the dhokla cool completely before cutting.
Can I make dhokla without a steamer? Yes, you can use a large pot with a lid. Place a trivet or a heatproof plate at the bottom, add water, and bring to a boil. Place the dhokla pan on the trivet, cover, and steam.
How do I know when dhokla is cooked? Insert a toothpick into the center; it should come out clean. The top should also feel springy to the touch. If you have a thermometer, the internal temperature should be around 200°F (93°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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