Dhokla: How to Make Dhokla?

Dhokla: How to Make Dhokla?

If there is a dish that captures the real essence of Gujarat's cuisine with simplicity and taste, its dhokla. This snack is a comfort food that is light, fluffy and full to flavour and a tea time favourite.

In this blog we will explore the ultimate dhokla recipe, with ingredients, easy steps and tips. Whether you are a new learner for cooking or a seasoned foodie, We'll cover everything from how to make a dhokla in a traditional way to an instant version.


What is Dhokla?

Dhokla is a steamed savory cake from Gujarat, it is soft, spongy and fluffy by texture. It is usually made from gram flour (besan) or fermented batter of ground rice and lentils. It’s typically served with green chutney and garnished with mustard seeds, curry leaves, and fresh coriander.

It requires no deep frying, making it one of the most healthiest and loved snacks in India.

Dhokla Ingredients

Here is a list of all you need for an instant dhokla recipe :

Dry Ingredients

  • 1 cup gram flour (besan)
  • 1 tsp semolina (rava/sooji), it's optional (for extra texture)
  • 1 tsp sugar
  • 1 tsp turmeric water
  • 1/4 tsp of turmeric powder 
  • 1/2 tsp salt (adjust to taste)
  • 1 tsp lemon juice or citric acid
  • 1 tsp Eno fruit salt or baking soda

Wet Ingredients

  • 3/4 cup water (adjust consistency as needed)
  • 1 tsp ginger-green chili paste
  • 1 tbsp oil (for the batter)

Tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds (optional)
  • 1 pinch asafoetida (hing)
  • 8-10 curry leaves
  • 2-3 green chilies, slit
  • 1/4 cup water + 1 tsp sugar (for soaking)


How to Make Dhokla: Step-by-Step Guide

1) Prepare the Batter

  • In a bowl, sift besan and add sugar, salt, ginger-chilli paste, lemon juice, turmeric water, turmeric powder and you can also add semolina (suji).
  • Add water and whisk until it becomes a smooth and lump free batter. And let it rest for 10 minutes.
  • Just before steaming, stir in Eno fruit salt and mix gently. The batter will froth up, this is key to that soft, spongy texture.

2) Steam the Dhokla

  • Grease a thali or deep plate with oil.
  • Pour the batter immediately and spread evenly.
  • Steam the batter for at least 12-15 minutes in a steamer or large covered pot.
  • Open the lid and insert a toothpick or a knife to check if the dhokla is cooked or not. (If it's not cooked then cook it for 5 minutes more). And if the toothpick comes out clean then it is done. Just let it cool down slightly before demoulding.


3) Tempering for Flavour

  • In a pan, heat oil and add some mustard seeds and let them crackle.  
  • Add curry leaves, sesame seeds, hing and green chillies.
  • Add 1/4 cup of water and sugar, bring to a boil, then pour over the cooled dhokla.


4) Slice and Serve

  • Cut the dhokla into squares or diamond shapes.
  • Garnish with chopped coriander and grated coconut (optional).
  • Serve with green chutney or tomato ketchup.


Tips for Dhokla Instant Recipe

  • Add Eno/baking soda at the very end and steam immediately.
  • For a slight tang, use lemon juice or citric acid.
  • Add sour curd instead of water, for a rich flavour.
  • For a soft dhokla, use more water for a thinner batter (but don't make it runny by adding excess water).

Steps to Cook Dhokla Without a Steamer

Here is how you can cook dhokla in a regular pot:

  • Place a stand or ring in a deep pan and boil water in it.
  • Place the greased dish with batter on the stand.
  • Cover and steam as usual. You can also use an idli cooker or pressure cooker without a whistle.

Variations of Dhokla You Can Try

  • Khaman Dhokla : Made with crumbed pieces of dhokla, sesame seeds, thadka, lemon juice, and coriander leaves. Garnish with nylon sev, pomegranate seeds and coriander leaves.
  • Rava Dhokla : Made with semolina, curd, and ginger.
  • Moong Dal Dhokla : A healthier version using soaked yellow moong dal.
  • Sandwich Dhokla : Made with layers of white and khaman dhokla with chutney in between.
  • Cheese Dhokla : A fusion version with cheese on top, usually loved by children.

Nutritional Benefits

  • Protein rich and low in calories.
  • Easy on the stomach as it's steamed, not fried.
  • Easy to digest due to its fermented ingredients.
  • Great choice for gluten free diet

Final Thoughts

Dhokla is more than just a snack, it is soft, spongy and full of flavours. It is a mixture of tradition, taste and simplicity.

If you are learning how to make dhokla for the first time, then this recipe is worth trying. With a handful of ingredients and love, you can turn your kitchen into a mini Gujarati kitchen.

Likewise you should know about several other Indian breakfast ideas, so that you can enjoy variations of taste and flavours across India, everyday.


FAQs

Q1. Can I store leftover dhokla?

A1. Yes. Store in an airtight container in the fridge for up to 2 days. Reheat by steaming or microwaving with a sprinkle of water.

Q2. Can I make dhokla without ENO?

A2. You can use baking soda + lemon juice, but Eno gives better fluffiness.

Q3. Why did my dhokla turn hard or flat?

A3. Possibly overmixed batter, stale Eno, or delay between mixing and steaming. Always steam immediately after adding Eno.

Q4. Can I make dhokla in a microwave?

A4. Yes, pour batter into a microwave-safe greased dish and microwave for 4-5 minutes. It won’t be as spongy but is great for emergencies.

Q5. What chutney goes best with dhokla?

A5. Green chutney made with coriander, mint, green chilies, and lemon juice is the perfect match.

Disclaimer : The information provided in this blog is just for general awareness and informational purposes, gathered from various sources. ZOFF Foods do not assure or guarantee any healthy or nutritional results. We strictly recommend you consult a qualified health professional for personalised dietary advice.

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