White dhokla is a soft, spongy steamed cake from the Indian state of Gujarat, made from a batter of rice and split chickpea lentils (chana dal) that is fermented and then steamed. Unlike the yellow, turmeric-tinted khaman dhokla, this version is naturally pale, mildly tangy, and studded with green chilies and ginger. It works beautifully because the fermentation creates a light texture, while the final tempering of mustard seeds and curry leaves adds a savory, aromatic finish.
Ingredients
- 1 cup (200 g) short-grain rice (idli rice or sona masuri)
- 1/2 cup (100 g) chana dal (split chickpea lentils)
- 1/2 cup (120 ml) water, for grinding
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) sugar
- 1/4 teaspoon (1 g) fruit salt (Eno) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) lemon juice
- 2 tablespoons (30 ml) oil, for greasing and batter
- For tempering:
- 1 tablespoon (15 ml) oil
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) cumin seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/2 teaspoon (2 g) sugar
- 2 tablespoons (30 ml) water
- For garnish: 2 tablespoons chopped fresh cilantro, 2 tablespoons grated coconut (optional)
Instructions
- Rinse the rice and chana dal separately under cold water until the water runs clear. Soak them together in enough water to cover by 2 inches (5 cm) for at least 6 hours or overnight.
- Drain the soaked rice and dal. Transfer to a blender or wet grinder. Add 1/2 cup (120 ml) water and grind to a smooth, slightly fluffy batter. The batter should be thick but pourable, similar to pancake batter. If it feels too thick, add 1-2 tablespoons more water. Transfer to a large bowl.
- Add salt and sugar to the batter. Mix well. Cover the bowl and let it ferment in a warm place (about 75°F/24°C) for 6-8 hours, or until the batter has risen slightly and has a tangy aroma. The batter should have tiny bubbles on the surface.
- When ready to steam, prepare your steamer. Pour water into a large pot or steamer and bring to a boil. Grease a 9-inch (23 cm) round or square cake pan with 1 tablespoon oil.
- In a small bowl, mix the fruit salt (Eno) with 1 tablespoon lemon juice. It will fizz. Quickly fold this into the fermented batter along with 1 tablespoon oil. Pour the batter into the greased pan.
- Place the pan in the steamer. Cover and steam on high heat for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let the dhokla cool in the pan for 5 minutes.
- While the dhokla steams, prepare the tempering. Heat 1 tablespoon oil in a small pan. Add mustard seeds and cumin seeds. When they splutter, add curry leaves and slit green chilies. Sauté for 10 seconds.
- Add 1/2 teaspoon sugar and 2 tablespoons water to the tempering. Stir until sugar dissolves. Turn off the heat.
- Pour this tempering evenly over the steamed dhokla. Let it soak in for 5 minutes.
- Cut the dhokla into squares or diamonds. Garnish with cilantro and coconut, if using. Serve warm or at room temperature.
Tips
- Fermentation: If your kitchen is cold, place the batter in an oven with the light on, or in a warm spot near the stove. The batter should double in volume and smell slightly sour. If it hasn’t fermented after 8 hours, add a pinch of sugar and let it sit another hour.
- Fruit salt vs. baking soda: Eno is a leavening agent that helps the dhokla rise without the need for a long second proof. If using baking soda, mix it with lemon juice just before steaming. Do not add both.
- Consistency: The batter should be thick enough to coat the back of a spoon. If it’s too watery, the dhokla will be dense and rubbery. If too thick, it will be dry.
- Steaming: Do not open the steamer lid during the first 10 minutes, or the dhokla may collapse. Use a steamer that is large enough so the water doesn’t touch the pan.
Serving Suggestions
White dhokla is traditionally served for breakfast or as a snack with green chutney (coriander-mint chutney) and sweet tamarind chutney. It also pairs well with a cup of hot masala chai. For a heartier meal, serve it with a side of spicy potato curry or dal.
Variations
- Spicy White Dhokla: Add 1-2 finely chopped green chilies and 1/2 teaspoon grated ginger to the batter before steaming.
- Herbed Dhokla: Stir in 2 tablespoons of finely chopped cilantro or mint into the batter for a fresh flavor.
- Veggie Dhokla: Fold in 1/2 cup of grated carrots or finely chopped spinach into the batter before steaming.
- Gluten-Free: This recipe is naturally gluten-free, as it uses rice and lentils. Ensure your fruit salt is gluten-free (most are).
Storage and Reheating
White dhokla can be stored 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. The texture will be best when reheated by steaming. You can also freeze dhokla for up to 1 month; thaw overnight in the refrigerator and reheat as directed.
Frequently Asked Questions
Can I make white dhokla without chana dal? Yes, you can substitute the chana dal with an equal amount of urad dal (split black gram), but the texture will be slightly denser. You can also use only rice, but the dhokla will be less fluffy.
Why is my dhokla sticky or dense? This usually happens if the batter is too thin or if it wasn’t fermented enough. Make sure to grind to a smooth, thick consistency and allow adequate fermentation time. Also, do not overmix the batter after adding the leavening agent.
Can I skip the fermentation step? Fermentation is key to the authentic taste and texture. However, if you are short on time, you can add an extra 1/4 teaspoon of baking soda and 1 teaspoon of lemon juice, but the flavor will be less developed.
What is the ideal steaming time? It depends on the thickness of the pan. A 9-inch pan takes about 15-20 minutes. If using a smaller, deeper pan, it may take up to 25 minutes. Always test with a toothpick.
Can I use a pressure cooker to steam? Yes, you can use a pressure cooker without the weight. Place the pan on a trivet, cover, and steam on medium heat for 15 minutes. Do not put on the weight.
Is white dhokla healthy? It is a steamed dish, so it is lower in fat than fried snacks. It provides protein from the lentils and carbohydrates from the rice, making it a balanced snack. However, portion control is key, as it is still a carbohydrate-rich food.
Related
- Suji Dhokla Recipe (Instant Rava Dhokla)
- Suji Malpua Recipe: Crispy Semolina Pancakes
- Tamarind Fried Rice: Tangy, Savory, and Easy
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).