Dhokla is a beloved steamed snack from Gujarat, made from fermented chickpea flour (besan) and rice, though this quick khaman dhokla uses only besan with a leavening agent. It is light, fluffy, and tangy, typically served with a tempering of mustard seeds and curry leaves. This recipe delivers perfectly soft, spongy dhokla every time, using simple ingredients and a steamer.
Ingredients
- 1 cup (120 g) besan (gram flour / chickpea flour)
- 1/2 cup (120 ml) water, plus more as needed
- 1/4 cup (60 ml) yogurt (curd), whisked
- 1 tsp (5 g) ginger-green chili paste
- 1/2 tsp (3 g) turmeric powder
- 1 tsp (5 g) sugar
- 1 tsp (5 g) Eno fruit salt (or 1/2 tsp baking soda + 1 tsp lemon juice)
- 1/2 tsp (3 g) salt
- For tempering:
- 1 tbsp (15 ml) oil
- 1 tsp (5 g) mustard seeds
- 1 tsp (2 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 tbsp (15 g) sugar
- 1 tbsp (15 ml) lemon juice
- Fresh coriander leaves, chopped, for garnish
- Grated coconut (optional), for garnish
Instructions
- Prepare the steamer: Fill a large pot with 2 inches of water and bring it to a boil. Grease a 9-inch round or square steaming dish (or a thali) with a little oil.
- Make the batter: In a large mixing bowl, combine besan, water, yogurt, ginger-chili paste, turmeric, sugar, and salt. Whisk until smooth, with no lumps. The batter should be of pouring consistency, like a thick crepe batter. If too thick, add a little more water (up to 1/4 cup).
- Add leavening: Just before steaming, sprinkle Eno fruit salt over the batter. Stir gently in one direction for about 10 seconds. The batter will become frothy and increase in volume.
- Steam: Immediately pour the batter into the greased dish. Place the dish in the steamer, cover with a lid, and steam on medium-high heat for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during the first 10 minutes.
- Cool and cut: Once done, remove the dish from the steamer and let it cool for 5 minutes. Then cut the dhokla into squares or diamonds directly in the dish.
- Prepare tempering: In a small pan, heat oil. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and green chilies. Sauté for 10 seconds.
- Finish: Add water, sugar, and lemon juice to the tempering. Stir until sugar dissolves, then pour this mixture evenly over the cut dhokla. Let it soak for 2-3 minutes.
- Garnish and serve: Garnish with fresh coriander and grated coconut if using. Serve warm or at room temperature.
Tips
- Consistency is key: The batter should not be too thick or too thin. If it’s too thick, the dhokla will be dense; if too thin, it will be flat and rubbery. Adjust water accordingly.
- Do not overmix after adding Eno: Stir gently and quickly. Overmixing will deflate the air bubbles, resulting in a heavy dhokla.
- Steaming time: Check at 12 minutes. If the toothpick comes out with wet batter, steam for another 2-3 minutes. Over-steaming can make it dry.
- Substitute for Eno: If you don’t have Eno, mix 1/2 tsp baking soda with 1 tsp lemon juice and add to the batter at the same point.
- Make it vegan: Replace yogurt with 2 tbsp lemon juice + 1/4 cup water (or use vegan yogurt). The dhokla will be slightly less tangy.
Serving Suggestions
Serve dhokla as a snack or breakfast with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of hot masala chai. For a more filling meal, serve with a side of spicy peanut chutney.
Variations
- Rava Dhokla: Replace besan with 1 cup (160 g) fine semolina (rava). Soak rava in 1/2 cup yogurt and 1/2 cup water for 15 minutes before adding other ingredients. Skip Eno; use 1/2 tsp baking soda and 1 tsp lemon juice.
- Mixed Vegetable Dhokla: Add 1/2 cup finely grated carrots, zucchini, or spinach puree to the batter before steaming. This adds moisture and nutrition.
- Spicy Dhokla: Increase green chilies or add 1 tsp red chili powder to the batter. You can also add a pinch of asafoetida (hing) for extra flavor.
Storage and Reheating
Dhokla is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 2-3 minutes or microwave on high for 30 seconds. If reheating in the microwave, cover with a damp paper towel to prevent drying. You can also enjoy it cold, as it is often served at room temperature in India.
Frequently Asked Questions
Why is my dhokla sticky or soggy? This usually happens if the batter is too thin or if you poured the tempering too early while the dhokla was still hot. Let the dhokla cool for at least 5 minutes before adding the tempering. Also, ensure you steam it long enough.
Can I make dhokla without Eno? Yes, use 1/2 tsp baking soda mixed with 1 tsp lemon juice or vinegar. Add it just before steaming. The texture will be slightly less fluffy but still good.
Why did my dhokla turn out hard? Overmixing the batter after adding Eno or over-steaming can cause hardness. Also, if the batter was too thick, it will be dense. Follow the consistency and mixing instructions carefully.
Can I use yogurt that is sour? Yes, slightly sour yogurt actually enhances the tangy flavor of dhokla. However, if it is too sour, reduce the amount and add a little water to compensate.
How do I know when dhokla is done? Insert a toothpick or knife in the center. If it comes out clean, it’s done. The surface should look firm and slightly shiny. Also, the dhokla should pull away from the sides of the dish.
Can I make dhokla in a pressure cooker? Yes, if your pressure cooker is large enough. Do not use the whistle; steam with the lid on but without the weight, on medium heat for 12-15 minutes. Ensure there is enough water in the cooker.
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