Dhokla is a beloved steamed snack from the Indian state of Gujarat, made from fermented rice and chickpea (besan) flours. It is light, fluffy, and subtly tangy, often enjoyed for breakfast or as a tea-time treat. This recipe delivers perfectly soft and spongy dhokla every time, with a classic tempering of mustard seeds and curry leaves that adds a burst of flavor.
Ingredients
- 1 cup (120 g) gram flour (besan), sifted
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 teaspoon ginger-green chili paste (or finely grated ginger and 1 minced green chili)
- 1/2 teaspoon turmeric powder
- 1 teaspoon sugar
- 1/2 teaspoon salt, or to taste
- 1 teaspoon fruit salt (Enos) or 1/2 teaspoon baking soda
- 1 tablespoon lemon juice
- For tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water
- 1 teaspoon sugar
- Fresh coriander leaves, chopped, for garnish
- Grated coconut (optional), for garnish
Instructions
- In a large mixing bowl, combine the sifted gram flour, whisked yogurt, water, ginger-green chili paste, turmeric, sugar, and salt. Whisk until you have a smooth, lump-free batter. It should have a pouring consistency similar to pancake batter; add a little more water if it feels too thick.
- Grease a steamer plate or a 9-inch round cake pan with a little oil. Set it aside.
- Fill a steamer or a large pot with water and bring it to a rolling boil. Place a trivet or a heatproof stand inside.
- Just before steaming, add the fruit salt (or baking soda) and lemon juice to the batter. Stir gently for about 10 seconds—the batter will become frothy and increase in volume.
- Pour the batter immediately into the prepared pan. Tap the pan gently on the counter to release any air bubbles.
- Carefully place the pan into the steamer, cover with a lid, and steam on medium-high heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean and the top feels springy to the touch.
- Turn off the heat and let the dhokla sit for 5 minutes inside the steamer without opening the lid. Then remove the pan and allow it to cool completely.
- Once cool, run a knife around the edges and invert the dhokla onto a serving plate.
- For the tempering, heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the sesame seeds, curry leaves, and slit green chilies; sauté for 20-30 seconds until fragrant.
- Add the water and sugar to the tempering, stir well, and bring to a gentle simmer. Pour this hot tempering evenly over the dhokla.
- Let the dhokla absorb the tempering for 10 minutes. Garnish with fresh coriander and grated coconut, if using. Cut into squares or diamonds and serve.
Tips
- Substitute for fruit salt: If you don’t have fruit salt (Enos), use 1/2 teaspoon of baking soda mixed with 1 teaspoon of lemon juice. Do not use baking powder alone—it won’t give the same spongy texture.
- Consistency matters: The batter should not be too thick or too thin. A thick batter yields dense dhokla, while a thin one becomes rubbery. Aim for a smooth, pouring consistency.
- Steaming: Do not open the steamer lid while the dhokla is cooking, as the sudden temperature change can make it collapse. Also, ensure the water is boiling before you put the batter in.
- Storage: Dhokla is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or steamer before serving.
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 it alongside a bowl of spicy dal or a simple salad.
Variations
- Rava Dhokla: Replace the gram flour with 1 cup (160 g) of fine semolina (rava). Soak the rava in the yogurt-water mixture for 15 minutes before adding the other ingredients.
- Khaman Dhokla: This is the same recipe but often includes a pinch of asafoetida (hing) and a little more lemon juice for a more pronounced tangy flavor.
- Vegetable Dhokla: Fold in 1/2 cup of finely grated carrots, peas, or bell peppers into the batter before steaming for added color and nutrition.
- Spicy Dhokla: Add 1 teaspoon of red chili powder or a finely chopped green chili to the batter for extra heat.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. To reheat, microwave individual pieces for 20-30 seconds, or steam them for 5 minutes to restore softness. Avoid reheating in a dry oven, as it will dry out the dhokla. If you plan to freeze dhokla, wrap it tightly in plastic wrap and freeze for up to 1 month; thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Why is my dhokla sticky or dense?
Sticky dhokla usually results from under-steaming or a batter that is too thin. Dense dhokla can be caused by over-mixing the batter after adding the leavening agent, which knocks out the air. Steam for the full time and fold gently.
Can I make dhokla without a steamer?
Yes, you can use a large pot with a tight-fitting lid, a wire rack, and a heatproof plate. Place the rack inside the pot, add water below the rack, and bring to a boil. Place the dhokla pan on the rack, cover, and steam as directed.
Can I use yogurt that is not fresh?
Yes, slightly sour yogurt actually adds a better tang to the dhokla. However, if the yogurt is too sour, reduce the lemon juice in the batter. Always use yogurt that is not spoiled.
Is dhokla gluten-free?
Yes, this recipe is naturally gluten-free as it uses only gram flour (besan). However, ensure your baking soda and fruit salt are certified gluten-free if you have celiac disease.
How do I know when the dhokla is cooked?
Insert a toothpick or a knife into the center; it should come out clean. The top should feel springy and not sticky. Also, the dhokla will pull away slightly from the sides of the pan.
Can I skip the tempering?
The tempering is what gives dhokla its characteristic flavor. If you skip it, the dhokla will be plain and less aromatic. You can, however, simplify the tempering by just using oil, mustard seeds, and curry leaves.
Related
- Poha Is Made of What? Flat Rice Recipe
- Paneer Butter Masala Without Onion Garlic
- Paneer Makhani vs Paneer Butter Masala: Key Differences
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).