If you’re searching for a foolproof Dhokla Recipe, you’re in the right place. This soft and fluffy Gujarati snack is made with chickpea flour (besan), semolina (sooji), curd, and a few basic spices.
It’s a healthy and light steamed dish that’s perfect for breakfast, teatime, or even as a side dish. I’ve made this many times in my kitchen, and it never fails.
I still remember the first time I tried it. I doubted it would come out clean, but it was perfect!
In this post, I’ll show you exactly how to make delicious khaman dhokla that tastes just like what you’d get in Gujarat.
Ingredients for Dhokla
You’ll need simple pantry staples to make this instant version.
- 1 cup chickpea flour (besan): The base of the dhokla, gives it a nutty flavor.
- 1 tbsp semolina (sooji or rava): Adds lightness and texture.
- ¼ cup thick curd: Helps fermentation and gives a slight tang.
- ¾ cup water: Adjust as needed for the batter consistency.
- 1.5 tsp lemon juice: Brightens the flavor.
- 1 tsp crushed green chili and ginger: Adds spice and aroma.
- 1 tsp plain Eno fruit salt: Makes it soft and spongy.
- ¼ tsp turmeric powder: Optional, for a yellow color.
- Salt to taste
- 1 tsp oil (for greasing): To prevent sticking.
For tempering (tadka):
- 1.5 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- 2 slit green chilies
- A pinch of asafoetida (hing)
Optional garnishes:
- 2 tbsp chopped coriander leaves
- 1 tbsp grated coconut
How to Make Dhokla
Follow these easy steps to make soft, fluffy dhokla at home.
- Make the paste: Grind green chilies and ginger into a coarse paste.
- Mix the batter: In a mixing bowl, add chickpea flour, semolina, salt, ginger-chili paste, and curd. Mix well.
- Adjust the texture: Slowly add water to get a smooth, lump-free batter with a pourable consistency.
- Add flavor: Mix in lemon juice and turmeric. Stir gently.
- Activate the rise: Just before steaming, add Eno fruit salt. The batter will start bubbling immediately. Mix quickly and gently.
- Steam the dhokla: Grease a flat tray or thali with oil. Pour the batter into it, filling it to ½ or ¾ inch thick. Place in a steamer with water at the bottom. Steam for 10 to 12 minutes over medium-low heat.
- Check for doneness: Insert a toothpick in the center. If it comes out clean, it’s done. If not, steam for a few more minutes.
- Cool and remove: Let it cool for 5 minutes. Loosen the edges with a knife and flip it gently to remove it from the tray.
Add the Final Tempering
Tempering brings aroma, flavor, and a slight crunch.
- Heat oil in a small pan.
- Add mustard seeds, cumin seeds, sesame seeds, hing, and green chilies.
- Let them crackle for a few seconds.
- Pour this hot tempering evenly over the steamed dhokla.
- Garnish with coriander leaves and grated coconut.
Tips for Perfect Dhokla
Keep these tips in mind to get soft and fluffy results every time.
- Use only plain Eno fruit salt. Avoid flavored versions.
- Don’t delay after adding Eno. Steam the batter within 5–10 minutes.
- Steam on medium-low heat. This ensures it cooks evenly inside.
- Add a sugar syrup if desired. Boil ½ cup water with 1 tbsp sugar and sprinkle it over the dhokla for extra moisture.
- Try different trays. If you don’t have a dhokla plate, use a square cake pan or steel plate.
How to Serve Dhokla
This snack is best served fresh and warm.
- Pair with green chutney: The classic combo everyone loves.
- Serve as a snack or breakfast: Light, filling, and tasty.
- Use as a party appetizer: Cut into bite-sized squares.
- Store in fridge: Keeps well for up to 2 days. Reheat before serving.
Why This Recipe Works
Here’s why this is my go-to recipe for homemade dhokla:
- Tried and tested: I’ve made this several times with consistent results.
- Quick and easy: No fermenting needed, ready in under 30 minutes.
- Fluffy and light: Thanks to the Eno and curd combo.
- Authentic taste: Just like what you get in Gujarat.
I remember the first time I served this to my family, they were surprised I made it at home!
That moment gave me confidence to try more traditional Indian snacks, and now dhokla is a regular on our weekend brunch table.
Final Thoughts
Making this Dhokla Recipe at home is easy, even if you’re a beginner. It’s a delicious Indian steamed snack that’s light, fluffy, and full of flavor.
With a little prep and the right timing, you can create a perfect plate of dhokla that’s sure to impress.
Try it once, and you’ll want to make it again and again.
Easy Dhokla Recipe
Ingredients
Equipment
Method
- Grind green chilies and ginger into a coarse paste.
- In a mixing bowl, combine besan, sooji, salt, chili-ginger paste, and curd. Mix well.
- Slowly add water to make a lump-free, pourable batter. Add lemon juice and turmeric powder.
- Add Eno fruit salt and gently mix. The batter will start to bubble.
- Grease a tray and pour the batter about ½ to ¾ inch thick. Steam in an idli pot for 10–12 minutes on medium-low heat.
- Check with a toothpick for doneness. If clean, remove and cool for 5 minutes.
- Loosen the edges, invert, and remove from tray.
- Heat oil in a small pan, add mustard seeds, cumin, sesame, hing, and green chilies. Let them splutter.
- Pour tempering over dhokla. Garnish with coriander and grated coconut. Cut and serve.