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Dhokla

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Dhokla is a popular Indian snack that is developed from Gujarat. It is made by steaming the fermented gram flour batter and then tempered with mustard seeds, green chilies, and curry leaves. It is light, fluffy and airy and can be a perfect option for your kid’s lunch box to school. You can also serve for breakfast, brunch or dinner as well.

Dhokla - Gujarati Indian Snack

The original recipe of Khaman Dhokla requires the batter to be prepared 10-12 hours in advance and fermented. Here, I am trying out the easiest and instant Dhokla recipe, again by my neighbor. While I have had Dhoklas, at many Army Wives’ houses, I have never prepared it before. When it came out so pretty, I couldn’t be any more happier.

How to prepare Dhokla

The secret of making a perfect Dhokla lies in its spongy and airy texture. This is achieved by adding Eno fruit salt. This savory steamed cake is a great vegan and gluten-free snack and can be prepared by steaming or in the microwave. I have prepared using the microwave and I hardly took around 10 minutes.Usually, the Dhokla batter is poured into a greased round tin and is cut into square shapes before serving. I love different shapes and here it is!

Dhokla is one of the healthiest Indian snacks because of it’s low calorie and nutritious value. The tempering makes all the difference. The spices, lemon juice, and sugar water give its signature taste and moistness. While lemon juice adds to its subtle tanginess, the sugar water helps retain its moisture and gives it a sweet taste.

Recipe for Dhokla:

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Dhokla

Dhokla

Ingredients

  • 1 1/2 cups of Chickpea flour, sieved
  • 1 1/2 tablespoon of Semolina, optional
  • 1/2 cup Yoghurt
  • Water - as required
  • Salt, to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Ginger-Green chilli paste
  • 3 Green chillies, slit or cut in roundels
  • 1 teaspoon Oil
  • 1 tablespoon Eno fruit salt
  • 1/2 teaspoon Lemon juice
    For tempering:
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 2 sprigs of Curry leaves
  • 1/2 tablespoon Sugar
  • 4 tablespoon Water

Instructions

  1. Grease a round vessel or cake tin or molds and set aside.
  2. In a bowl, add the sieved chickpea flour, semolina, salt, turmeric powder, ginger-green chilli paste and oil. Mix well.
  3. Add yogurt and mix to form a thick mixture in pouring consistency batter, like that of a pancake.
  4. Beat the batter and set aside for 5 minutes.
  5. If you are preparing Dhokla in a steamer, keep water for boiling.
  6. Add Eno fruit salt to the batter and pour one tablespoon of water and lemon juice onto it. Mix immediately till it becomes frothy and airy.
  7. Pour the batter immediately into the greased tin and place in the steamer. Place lid and steam on a medium flame for 12 to 14 minutes, without opening the lid even once during the process.
  8. If you are using the microwave, pour the batter onto molds of desired shape and place it on the oven and cook for two minutes.
  9. Insert a toothpick or knife after the cooking time, to check if the Dhokla is cooked evenly. If it comes out clean, the dhokla is cooked.
  10. Turn off heat, remove the vessel from the cooker/oven and cool slightly.
  11. Boil water and sugar in a pan. Turn off the flame and add lemon juice and mix well. Pour this over the dhokla.
    Tempering:
  1. Heat oil in a small pan/tadka pan. Add mustard seeds. When it splutters, add green chilies and curry leaves and roast for a few seconds.
  2. Pour this tempering all over the dhokla.
  3. Set aside for sometime and cut into square pieces before serving.

Tips to make a great Dhokla

Chef Says:

Ensure that you sieve the chickpea flour (besan) before use. This will make sure that there are no lumps while preparing the batter.

The batter should neither be too flowy nor thick. A pancake batter consistency would do.

Beat the batter well, preferably in one direction thereby allowing it to be airy.

Eno fruit salt should be added to the batter just before transferring to the pan for steaming/microwaving. So, the water should be ready, boiling in the steamer.

You can also add a tablespoon of grated coconut for garnish.

Add a pinch of asafoetida while preparing the batter and during tempering to enhance the flavor.

The turmeric powder enhances its color, but the batter should be kept aside for rest for about 10 minutes before cooking. I haven’t added turmeric powder here.

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Dhokla Pinterest

Love making Dhoklas? Give me some tips?

 

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Reader Interactions

Comments

  2. How did you get the shape… It looks so amazing. Of all the ingredients I don’t know what fruit salt is so will have to google that. Awesome recipe

    Reply

  3. While I love Dhokla and have it pretty often for dinner, I always make it out of a ready pack. I’m yet to try to make it from scratch. After seeing this recipe it seems pretty easy. I’m gonna try to make it from scratch soon.

    The moulds you have used is so damn cute 🙂

    Reply

  7. Everything is already said and done in comments…. just tell me HOW on earth you got such shapes lady!!! All I can bring out in name of dhokla from my kitchen is triangle/rectangles or diamonds. This is appetizing to look at…

    Reply

  9. I know this recipe and used to make it a lot when we were in US and didn’t get these things in the shops. I just realised that I have to make it soon as my hubby loves dhokla.

    Reply

  11. I wondered about the shape. I love dhoklas. And I was blessed with Gujju friends in school. So yummy. I haven’t tried the instant version although I have been meaning to. Right now I’d love a plateful!

    Reply

  16. Dhoklas are the best things one can have in breakfast! And the recipe that you’ve shared, I too go by this recipe and it turns to be great!

    Cheers

    Reply

  21. Yum yum yum you make my mouth water. This Gujarati dish is my favourite. I remember going to Ahmedabad and eating this at a local restaurant . by far it was the best and the softest I had ever eaten . Tried making it at home but was never successful. it would turn out very hard or rubbery. Your recipe gives me confidence to try it once more

    Reply

  22. Luuuuurve dhoklas! Of course, I’ve been too lazy to make it from scratch. I usually use the mix that you get.
    Some people put grated coconut on top. That tastes good too.

    Reply

  26. I liked the idea of making dhoklas in cupcake moulds. Very cool.
    I dont make dhoklas too often but I love it. Will give your recipe a try and those are some fab tips!

    Reply

  27. You’re making all my favourite dishes this month 🙂 Mom makes the best version of dhoklas and she uses these exact tips too right from the eno salt to the beating of the batter to make it airy. I like my dhoklas square though 😉

    Reply

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