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  • Total Time: 0 hours


  • 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


  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.


  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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours