Ni Hao Dhokla is a savory, steamed cake made from fermented chickpea (gram) flour, popular across India, especially in Gujarat. The name “Ni Hao” is a playful nod to the Chinese-style seasoning that often accompanies this version, featuring soy sauce and a hint of chili. This recipe yields a light, spongy, and tangy snack that is naturally vegan and gluten-free, perfect for breakfast, a snack, or a party appetizer.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (240 ml) water, plus 2 tablespoons (30 ml) extra if needed
- 1/2 cup (120 ml) plain yogurt, whisked (dairy or plant-based)
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) salt, or to taste
- 1/2 teaspoon (2 g) ground turmeric
- 1/2 teaspoon (2 g) baking soda
- 1 tablespoon (15 ml) lemon juice
- For tempering:
- 2 tablespoons (30 ml) neutral oil (like sunflower or canola)
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) cumin seeds
- 1-2 green chilies, slit lengthwise (optional)
- 8-10 curry leaves (optional)
- For the “Ni Hao” sauce:
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1/2 teaspoon (2 g) sugar
- 1/4 teaspoon (1 g) red chili flakes (optional)
- For garnish:
- Fresh cilantro, chopped
- Grated coconut (fresh or frozen, thawed)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together chickpea flour, water, yogurt, sugar, salt, and turmeric until smooth. There should be no lumps. The batter should be the consistency of a thick pancake batter; add a little extra water if needed. Cover and let rest for 30 minutes at room temperature.
- Steam the dhokla: While the batter rests, prepare your steamer. Pour water into a large pot with a steamer basket or use an idli steamer. Bring the water to a boil. Grease a 8-inch (20 cm) round cake pan or a thali (steel plate) with a little oil.
- Leaven the batter: After resting, the batter will have slightly thickened. Add the baking soda and lemon juice. Stir gently—the batter will become frothy and increase slightly in volume.
- Cook: Pour the batter into the greased 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. The dhokla should be springy to the touch.
- Cool and cut: 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. Cut into squares or diamonds.
- Make the tempering: In a small pan, heat the oil over medium heat. Add mustard seeds and cumin seeds. When they splutter (after about 30 seconds), add green chilies and curry leaves (if using). Sauté for 10 seconds, then remove from heat.
- Pour tempering: Pour the hot tempering evenly over the dhokla pieces, making sure to distribute the seeds and leaves.
- Make the Ni Hao sauce: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili flakes (if using).
- Finish: Drizzle the sauce over the dhokla, or serve it on the side. Garnish with cilantro and grated coconut. Serve warm or at room temperature.
Tips
- Substitutions: If you don’t have yogurt, you can use buttermilk or a mixture of lemon juice and water (1 tablespoon lemon juice + 1/2 cup water). For a vegan version, use a plant-based yogurt. Soy sauce can be swapped with tamari or coconut aminos for a gluten-free option.
- Storage: Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. The texture will become slightly denser when chilled, but it will still be delicious.
- Common mistakes: The most common mistake is over-mixing the batter after adding baking soda, which deflates the air bubbles. Stir gently, just until combined. Also, ensure the steamer is boiling before you add the batter, and do not open the lid during steaming, or the dhokla may collapse.
- Texture tip: For an extra-light texture, sift the chickpea flour before mixing. This removes any lumps and aerates the flour.
Serving Suggestions
Serve dhokla warm as a snack with a side of green chutney (coriander-mint chutney) or tamarind chutney. It also pairs well with a cup of masala chai. For a more substantial meal, serve it alongside a bowl of Gujarati dal and a salad. The “Ni Hao” sauce can be drizzled on top or served on the side for dipping.
Variations
- Classic Gujarati Dhokla: Omit the soy sauce and vinegar. Instead, after tempering, sprinkle with a mixture of 1 teaspoon sugar dissolved in 2 tablespoons water. This gives the traditional sweet-sour taste.
- Rava Dhokla: Replace chickpea flour with 1 cup (150 g) semolina (rava) and reduce water to 3/4 cup (180 ml). Soak the rava in the water-yogurt mixture for 30 minutes before steaming.
- Veggie Dhokla: Fold in 1/2 cup of finely grated carrots, zucchini, or spinach puree into the batter before steaming for added color and nutrition.
Storage and Reheating
Store dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 3-5 minutes until warm, or microwave on high for 30-45 seconds. The dhokla will be best if reheated in a steamer, as this restores some moisture. You can also enjoy it cold, but it is traditionally served warm or at room temperature.
Frequently Asked Questions
Why is my dhokla dense and not spongy? This usually happens if the batter was over-mixed after adding baking soda, or if the steamer wasn’t hot enough. Also, ensure the batter is not too thick; it should be pourable. If it’s too thick, add a little water.
Can I make dhokla without a steamer? Yes, you can use a large pot with a trivet at the bottom. Place the dhokla pan on the trivet, add water to the pot until it reaches just below the trivet, cover, and boil. Alternatively, you can use a microwave-safe dish and microwave on high for 5-7 minutes, checking for doneness.
Can I use a different flour? Chickpea flour is essential for authentic dhokla. You can try a mix of chickpea flour and rice flour (2:1 ratio) for a slightly different texture, but the taste will be different. Do not substitute with all-purpose flour, as it will not have the same flavor or fermentation characteristics.
Is dhokla healthy? Dhokla is generally considered a healthy snack because it is steamed, not fried, and chickpea flour is a good source of protein and fiber. However, the tempering adds oil, and the sauce adds sodium, so it’s best enjoyed in moderation as part of a balanced diet.
Can I freeze dhokla? Yes, dhokla freezes well. Let it cool completely, wrap in plastic wrap, and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat by steaming or microwaving.
Why is baking soda used? Baking soda reacts with the acid in the yogurt and lemon juice to produce carbon dioxide, which makes the dhokla rise and become spongy. It is added just before steaming to ensure maximum lift.
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