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 khaman version, just besan. It is light, fluffy, and tangy, typically tempered with mustard seeds, curry leaves, and green chilies, then served with cilantro chutney. This recipe delivers perfectly spongy dhokla every time, using readily available ingredients and a simple steaming method that works in any home kitchen.
Ingredients
- 1 cup (120 g) chickpea flour (besan), sifted
- 1/2 cup (120 ml) water, plus more as needed
- 1/4 cup (60 ml) plain yogurt, whisked
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) ground turmeric
- 1 teaspoon (5 g) baking soda (add just before steaming)
- 2 tablespoons (30 ml) lemon juice (or 1 teaspoon citric acid)
- For the tempering:
- 2 tablespoons (30 ml) vegetable oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (2 g) cumin seeds
- 8-10 fresh curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tablespoon (15 g) sugar
- 1/2 teaspoon (3 g) salt
- 2 tablespoons (8 g) fresh cilantro, chopped, for garnish
- 1/4 cup (30 g) freshly grated coconut (optional, for garnish)
Instructions
- Prepare the steamer: Fill a large pot with 1-2 inches of water and bring to a simmer over medium heat. Grease a 9-inch round or square cake pan with a little oil.
- Make the batter: In a large mixing bowl, combine the sifted chickpea flour, 1/2 cup water, yogurt, 1 teaspoon sugar, 1/2 teaspoon salt, and turmeric. Whisk until smooth, with no lumps. The batter should be thick but pourable; add a little more water if needed. Let the batter rest for 10 minutes at room temperature.
- Add leavening: Just before steaming, add the baking soda and lemon juice to the batter. Stir gently until bubbles form (about 10 seconds). Do not overmix.
- Steam the dhokla: Pour the batter into the greased pan, spreading evenly. Place the pan in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean. The dhokla should spring back when lightly pressed.
- Cool and cut: Remove the pan from the steamer and let it cool for 5 minutes. Then cut the dhokla into diamond or square pieces directly in the pan.
- Prepare the tempering: In a small saucepan, heat the oil over medium heat. Add the mustard seeds and cumin seeds; let them splutter. Add the curry leaves and green chilies, and sauté for 30 seconds.
- Finish the dish: Add the 1/4 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt to the tempering. Stir until the sugar dissolves. Pour this tempering evenly over the dhokla in the pan.
- Garnish and serve: Let the dhokla absorb the tempering for 5 minutes. Garnish with cilantro and grated coconut, if using. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have yogurt, use 1/4 cup (60 ml) buttermilk or 2 tablespoons lemon juice mixed with 2 tablespoons water. For a vegan version, use 1/4 cup (60 ml) plain non-dairy yogurt and skip the yogurt; the dhokla will be slightly less fluffy.
- Storage: Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 1 month; thaw overnight in the fridge before reheating.
- Common mistakes: Overmixing the batter after adding baking soda will deflate it, leading to dense dhokla. Also, be sure to steam on medium heat, not high, to avoid a rubbery texture.
- Texture tip: For an extra-light dhokla, sift the chickpea flour twice and let the batter rest for 15 minutes instead of 10.
Serving Suggestions
Serve dhokla as a snack or breakfast with green chutney (cilantro-mint chutney) and sweet tamarind chutney. It also pairs well with a hot cup of masala chai. For a heartier meal, serve with a side of spicy potato curry or dal.
Variations
- Rava Dhokla: Replace chickpea flour with 1 cup (160 g) fine semolina (rava). Soak the rava in 1/2 cup water and yogurt for 30 minutes before steaming; adjust the liquid to get a similar batter consistency.
- Vegetable Dhokla: Fold in 1/2 cup (80 g) finely chopped carrots, peas, or bell peppers into the batter before steaming for added color and nutrition.
- Spicy Dhokla: Add 1 teaspoon finely chopped green chilies and 1/2 teaspoon red chili powder to the batter for a fiery kick.
Storage and Reheating
Store dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 20-30 seconds, or steam for 2-3 minutes to restore softness. For longer storage, freeze dhokla in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen by steaming for 5-7 minutes.
Frequently Asked Questions
Why is my dhokla dense and heavy? This usually happens when the baking soda is not fresh, or the batter is overmixed after adding it. Ensure your baking soda is active (test it by adding a little lemon juice; it should fizz) and stir gently just until combined.
Can I make dhokla without a steamer? Yes. Place a trivet or a small heatproof bowl upside down in a large pot with a tight-fitting lid. Add water to the pot up to the level of the trivet, bring to a simmer, and place the dhokla pan on the trivet. Cover and steam as directed.
How do I know when dhokla is done? Insert a toothpick or a knife into the center; it should come out clean. The top should also spring back when lightly pressed. Over-steaming can make it dry, so check at the 15-minute mark.
Can I use baking powder instead of baking soda? Yes, but the texture will be slightly less airy. Use 2 teaspoons of baking powder and omit the lemon juice, as baking powder contains its own acid.
What is the difference between khaman and dhokla? Khaman is made from chickpea flour and is soft and yellow, while traditional dhokla uses a fermented rice and chickpea batter and is whiter and slightly denser. This recipe is for khaman, which is often what people mean when they say “dhokla” in restaurants.
Can I make dhokla gluten-free? Yes, this recipe is already gluten-free as it uses chickpea flour. For rava dhokla, use gluten-free semolina if available.
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