Dhokla Recipe

Last Updated On: Feb 22, 2025 by Sharmilee J

Dhokla is a Gujarati special snack made using besan flour, sooji, curd, herbs and spices. Dhokla is a popular tiffin from Gujarat for breakfast & dinner and is relished with green chutney. Learn to make Dhokla with the help of step by step pictures.

Dhokla can be eaten for breakfast, as a main course, as a side dish or even as a snack. It tastes great with green chutney. I made this dhokla about 3-4 months before even before diwali but somehow missed to post it.So with no further delay lets get on to learn how to make dhokla.

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About Dhokla
Dhokla Ingredients
How to make Dhokla Step by Step
Expert Tips
Serving and Storage
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About Dhokla

Dhokla is a popular Gujarati snack made traditionally with bengal gram lentil but now for convenience and instant version we use besan flour. The texture is so soft and spongy and with no doubt looks very appealing to eat.

I always had a mind block to try dhokla as my behind thoughts always had so many questions - will it turn out good, will it come out clean from the tray or will it be sticky and messy. But my friend persuaded me to try it and I should say it came out clean and perfect and that's why I wanted to record it here.

Dhokla Ingredients

Chickpea flour - Besan flour or chick pea flour is the main ingredient for making dhokla.
Rava - Sooji or rava is added to give it a texture.
Lemon juice - Lemon juice balances the taste.
Green chili - Green chili is grind to a paste and added for spice.
Eno fruit salt - This fruit salt which is plain is used which gives dhokla a soft and spongy texture.
Curd - Use thick curd for best results.
Tempering - Oil is heated mustard seeds, cumin seeds are tempered along with hing, sesame seeds and green chili.

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How to make Dhokla Step by Step

1.Grind green chilies and ginger together to a coarse paste. To a mixing bowl - take besan flour, rava, salt, ginger green chili paste and curd mix well.

2.Then add water to make it to pouring consistency. Make sure there is no lumps formed. Add lemon juice. Finally add eno fruit salt it will bubble up as soon as eno is added. Mix well.

3.Grease the tray with little oil and pour the batter to ½ to ¾ inch thickness. In idly steamer pour water at the bottom say 1- 1.5 cups then place the tray on it. Steam it for 10-12 minutes. Carefully open and check the doneness by inserting the toothpick in the center. If it comes out clean then its done. If its still sticky then steam for few more minutes.

4.Cool down for 5 minutes, then slightly scrap the sides then invert it, it will come out clean. Then heat oil and temper the items listed under 'to temper' and transfer the tempering to dhokla. Finally garnish with grated coconut and coriander leaves. Cut into squares and serve.

Serve hot with green chutney as a teatime snack!

Expert Tips

Make sure you get only plain eno fruit salt as there are many flavors available too.
After eno fruit salt is added don't rest the batter for long - only 5-10 minutes resting time is ok not more than that.
Steam it only in medium low flame so that it gets cooked inside also.
You can add a tiny pinch of turmeric powder for extra bright yellow color.
While tempering don't skip sesame seeds it gives a nice crunch while eating.
You can even add ½ cup water with 1 tablespoon sugar and bring it to boil then sprinkle it over the dhoklas to make it moist then transfer the tempering.
I didn't have any thali plate of the required size so used my square baking tray to steam the dhokla.

Serving and Storage

Dhokla can be served with green chutney. This keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Dhokla Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .

Tried this Dhokla Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Dhokla Recipe

Prep Time10

Cook Time20

Servings2 people

AuthorSharmilee J

Ingredients

1 cup gram flour
1 tablespoon rava
1.5 teaspoon lemon juice
1 teaspoon eno fruit salt plain
1 teaspoon green chilli ginger crushed
¾ cup water adjust according to consistency
¼ cup curd
¼ teaspoon turmeric powder
1 teaspoon oil for greasing
2 tablespoon coriander leaves finely chopped
1 tablespoon fresh coconut grated
salt to taste

To temper

1 and ½ tablespoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon sesame seeds
2 green chilies
1 pinch asafoetida / hing

Instructions

Grind green chilies and ginger together to a coarse paste. To a mixing bowl - take besan flour, rava, salt, ginger green chili paste and curd mix well.
Then add water to make it to pouring consistency. Make sure there is no lumps formed. Add lemon juice. Finally add eno fruit salt it will bubble up as soon as eno is added. Mix well.
Grease the tray with little oil and pour the batter to ½ to ¾ inch thickness. In idly steamer pour water at the bottom say 1- 1.5 cups then place the tray on it. Steam it for 10-12 minutes. Carefully open and check the doneness by inserting the toothpick in the center. If it comes out clean then its done. If its still sticky then steam for few more minutes.
Cool down for 5 minutes, then slightly scrap the sides then invert it, it will come out clean. Then heat oil and temper the items listed under 'to temper' and transfer the tempering to dhokla. Finally garnish with grated coconut and coriander leaves. Cut into squares and serve.
Serve hot with green chutney as a teatime snack!

Notes

Make sure you get only plain eno fruit salt as there are many flavors available too.
After eno fruit salt is added don't rest the batter for long - only 5-10 minutes resting time is ok not more than that.
Steam it only in medium low flame so that it gets cooked inside also.
You can add a tiny pinch of turmeric powder for extra bright yellow color.
While tempering don't skip sesame seeds it gives a nice crunch while eating.
You can even add ½ cup water with 1 tablespoon sugar and bring it to boil then sprinkle it over the dhoklas to make it moist then transfer the tempering.
I didn't have any thali plate of the required size so used my square baking tray to steam the dhokla.

Nutrition Facts

Dhokla Recipe

Amount Per Serving (125 g)

Calories 424 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 10g

Cholesterol 4mg1%

Sodium 2341mg102%

Potassium 611mg17%

Carbohydrates 46g15%

Fiber 9g38%

Sugar 10g11%

Protein 16g32%

Vitamin A 90IU2%

Vitamin C 7mg8%

Calcium 90mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

5 from 4 votes (4 ratings without comment)

Dhokla Recipe

About Dhokla