Dhokla is a soft, spongy steamed cake from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan). It is naturally gluten-free, light, and tangy, usually served as a snack or breakfast with green chutney and sweet tamarind chutney. The fermentation gives it a subtle sour note, while the tempering of mustard seeds and curry leaves adds a savory crunch.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (120 g) rice flour (or 1 cup / 200 g soaked and ground rice)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more as needed
- 1 teaspoon (5 g) ginger-garlic paste
- 1 teaspoon (5 g) green chili paste (adjust to taste)
- 1/2 teaspoon (2 g) turmeric powder
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) salt, or to taste
- 1 teaspoon (5 g) fruit salt (like Eno) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice
- 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
- 2 tablespoons (30 g) chopped fresh cilantro for garnish
Instructions
- In a large mixing bowl, combine chickpea flour, rice flour, yogurt, water, ginger-garlic paste, green chili paste, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be thick but pourable, like pancake batter. Add a little more water if needed.
- Cover and let the batter rest for 15 minutes at room temperature. Meanwhile, prepare your steamer: fill a large pot with 2 inches of water and bring to a simmer. Grease a 9-inch round or square cake pan with oil.
- After resting, add lemon juice and fruit salt (or baking soda) to the batter. Stir gently—the batter will become frothy and increase slightly in volume.
- Pour the batter into the greased pan. Tap the pan on the counter to release air bubbles.
- Place the pan in the steamer, cover with a lid, and steam over medium heat for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during the first 15 minutes.
- Once done, remove the pan from the steamer and let it cool for 5 minutes. Then run a knife around the edges and invert onto a serving plate.
- For the tempering: heat 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. Add water and sugar, stir until sugar dissolves, and bring to a simmer.
- Pour this tempering evenly over the dhokla. Let it soak for 5 minutes, then garnish with cilantro.
- Cut into squares or diamonds and serve warm or at room temperature.
Tips
- Substitutions: For a richer flavor, replace rice flour with semolina (sooji) and skip the yogurt by using buttermilk. If you don’t have fruit salt, use 1/2 teaspoon baking soda mixed with 1 teaspoon lemon juice.
- Consistency: The batter should be like a thick crepe batter. If it’s too thin, the dhokla will be dense; if too thick, it will be dry.
- Steaming: Always preheat the steamer before adding the batter. Use a steady medium heat—high heat can cause the dhokla to crack.
- Common mistake: Opening the lid too early makes the dhokla collapse. Wait at least 15 minutes before checking.
Serving Suggestions
Serve dhokla as a snack with green chutney (coriander-mint) and sweet tamarind chutney. It also pairs well with a cup of masala chai. For breakfast, enjoy it with a side of yogurt and fresh fruit.
Variations
- Khaman Dhokla: Made solely from chickpea flour, this is the most common version in Gujarat. Use 2 cups (240 g) besan and omit rice flour.
- Rava Dhokla: Substitute rice flour with 1 cup (170 g) semolina. Soak the rava in water for 15 minutes before mixing.
- Vegetable Dhokla: Add 1/2 cup grated carrots or spinach puree to the batter for color and nutrition.
- Spicy Dhokla: Increase green chilies or add 1 teaspoon red chili powder to the batter.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, microwave on high for 30–45 seconds, or steam for 5 minutes to restore moisture. Dhokla can also be frozen for up to 1 month; thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
1. Why is my dhokla dense and not spongy?
This usually happens when the batter is too thick or the fruit salt is old. Ensure your fruit salt is fresh and the batter has a pouring consistency. Also, do not skip the resting step.
2. Can I make dhokla without a steamer?
Yes, use a large pot with a tight-fitting lid. Place a trivet or metal stand inside, add water, and bring to a simmer. Set the cake pan on the trivet, cover, and steam as directed.
3. How do I get the yellow color?
Turmeric gives the classic yellow hue. For a brighter color, you can add a pinch of saffron soaked in warm milk, but it’s optional.
4. Is dhokla vegan?
Traditional dhokla uses yogurt, but you can substitute with equal amount of water mixed with 1 teaspoon lemon juice. Use a vegan yogurt alternative if preferred.
5. Can I use baking powder instead of fruit salt?
Yes, use 1 teaspoon baking powder mixed with 1/4 teaspoon baking soda. Add it with the lemon juice.
6. Why does my dhokla have a bitter taste?
This can happen if you add too much fruit salt or baking soda. Always measure accurately and mix well.
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