Dhokla is a steamed, savory cake from the Indian state of Gujarat, made primarily from fermented rice and chickpea flour (besan). The batter is light, airy, and slightly tangy, steamed until fluffy, then tempered with mustard seeds, curry leaves, and green chilies. It works because the fermentation creates a delicate crumb, and the steaming keeps it moist and tender—making it a beloved breakfast, snack, or teatime treat across India.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (120 g) fine semolina (sooji/rava)
- 1 cup (240 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon (5 g) ginger-garlic paste
- 1 teaspoon (5 g) green chili paste (or 1 finely minced green chili)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1 teaspoon fruit salt (Enos) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice
- 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 cup (60 ml) water, 1 teaspoon sugar, 1/2 teaspoon salt
- For garnish: 2 tablespoons chopped cilantro, 1/4 cup (40 g) freshly grated coconut (optional)
Instructions
- In a large mixing bowl, combine the chickpea flour, semolina, yogurt, and 1/2 cup water. Whisk until smooth, with no lumps. The batter should be thick but pourable—add a little more water if needed. Cover and let rest for 30 minutes at room temperature.
- After resting, add the ginger-garlic paste, green chili paste, turmeric, sugar, and salt. Mix well.
- Prepare your steamer: fill a large pot with 2 inches of water and bring to a boil. Grease a 9-inch (23 cm) round cake pan or a thali (steel plate) with a little oil.
- Just before steaming, add the fruit salt or baking soda to the batter. Sprinkle the lemon juice over it. Stir gently—the batter will froth and become airy. Immediately pour into the prepared pan.
- 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 steaming.
- 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.
- To make the tempering: heat oil in a small pan. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds. Add 1/4 cup water, sugar, and salt. Bring to a simmer and cook for 1 minute.
- Pour the tempering evenly over the dhokla pieces. Let it soak in for 5 minutes.
- Garnish with cilantro and coconut. Serve warm or at room temperature.
Tips
- Fermentation substitute: If you don’t have yogurt, use buttermilk or a mixture of water and 1 teaspoon of lemon juice. The batter will still be tangy, but the texture will be slightly denser.
- Fruit salt vs. baking soda: Fruit salt (like Eno) gives a lighter, fluffier result. If using baking soda, make sure to add the lemon juice—it activates the soda and neutralizes any bitter taste.
- Don’t overmix after adding the leavener: Stir just until combined. Overmixing deflates the air bubbles, making the dhokla dense.
- Steaming time: Check at 15 minutes. If the toothpick has wet batter, steam for another 3–5 minutes. Oversteaming makes it dry.
Serving Suggestions
Serve dhokla as a breakfast or snack with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of masala chai. For a fuller meal, serve alongside a bowl of dal or a simple salad of cucumber and tomato.
Variations
- Khaman dhokla: Made with only chickpea flour (no semolina), giving a softer, more spongy texture. Increase the chickpea flour to 2 cups (240 g) and skip the semolina.
- Rava dhokla: Made with only semolina (no chickpea flour), resulting in a slightly grainy, firmer texture. Use 2 cups (240 g) semolina and skip the chickpea flour.
- Vegetable dhokla: Fold in 1/2 cup grated carrots, peas, or finely chopped spinach into the batter before steaming.
- Spicy dhokla: Add 1/2 teaspoon red chili powder or a pinch of cayenne 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 will keep it moist. To reheat, steam for 3–4 minutes or microwave on high for 30–45 seconds. If reheating in the microwave, cover with a damp paper towel to prevent drying. Dhokla also freezes well for up to 1 month; thaw overnight in the refrigerator and steam before serving.
Frequently Asked Questions
Can I make dhokla without a steamer? Yes. Place a trivet or a small heatproof bowl upside down in a large pot with 1 inch of water. Put the dhokla pan on top, cover, and steam. Ensure the water doesn’t touch the pan.
Why is my dhokla dense and heavy? This usually happens when the batter is overmixed after adding the leavener, or when the steaming temperature is too low. Make sure the water is at a rolling boil before you place the batter in, and don’t open the lid during steaming.
Can I use baking powder instead of fruit salt? Yes, use 2 teaspoons of baking powder. Mix it with the flour before adding the wet ingredients. The texture will be slightly less airy but still good.
Is dhokla gluten-free? Traditional dhokla made with only chickpea flour is gluten-free. If you use semolina, it is not gluten-free. For a gluten-free version, replace semolina with rice flour or more chickpea flour.
How do I make the dhokla more tangy? Increase the resting time of the batter to 1–2 hours (or overnight in the refrigerator) to allow natural fermentation. You can also add an extra tablespoon of lemon juice to the batter.
Can I skip the tempering? The tempering adds flavor and moisture, but you can skip it. The dhokla will still be tasty, just less aromatic. If skipping, brush the top with a little oil to prevent drying.
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