Dhokla Recipe: Learn how to make dhokla at home with this easy step-by-step dhokla recipe. Soft, fluffy, and healthy Gujarati snack made with gram flour and curd.
What is Dhokla?
Dhokla is a traditional Gujarati steamed snack made from gram flour (besan) and semolina (rava). It is light, fluffy, and incredibly soft — a perfect combination of taste and health.
Unlike fried snacks, dhokla is steamed, which makes it low in calories and oil-free. It’s one of those rare Indian dishes that’s both healthy and delicious.
You can serve it for breakfast, as an evening snack, or even as a party appetizer.
Origin and Popularity of Dhokla
Dhokla originated in Gujarat, India. Historically, it was called “Khaman”, referring to the fermented and fluffy texture of the batter. Over time, the dish evolved into several regional variations and became a staple snack across India.
Today, you’ll find dhokla not only in Gujarati households but also in cafes, canteens, and Indian restaurants around the world.
It’s loved for its mild tangy taste, soft texture, and beautiful yellow color.
Ingredients for Dhokla
Let’s look at what you’ll need to make the perfect spongy dhokla:
For the Batter:
- Gram flour (Besan) – 1 cup
- Semolina (Rava) – 2 tablespoons
- Curd (Yogurt) – ½ cup (not too sour)
- Ginger-green chili paste – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Salt – to taste
- Water – as required (approx. ½ cup)
- Eno fruit salt – 1 teaspoon (or baking soda – ½ teaspoon)
For Tempering:
- Oil – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Curry leaves – 8–10
- Green chilies – 2–3 (slit lengthwise)
- Sugar – 1 teaspoon
- Lemon juice – 1 tablespoon
- Water – ½ cup
- Fresh coriander – for garnish
- Grated coconut (optional) – 1 tablespoon
Step-by-Step Dhokla Recipe (How to Make Dhokla)
Step 1: Prepare the Batter
- In a large mixing bowl, add gram flour, semolina, and curd.
- Add turmeric, ginger-green chili paste, and salt.
- Gradually pour water and whisk until the batter becomes smooth and lump-free.
- Cover and rest the batter for 10–15 minutes to let it ferment slightly.
Tip: The batter should be of medium consistency — not too thick, not too thin.
Step 2: Prepare the Steamer
- Heat 2–3 cups of water in a steamer or large pressure cooker.
- Grease a dhokla tray or flat plate with a little oil so that the dhokla doesn’t stick.
Step 3: Add Eno Fruit Salt
- Just before steaming, add Eno fruit salt to the batter.
- Sprinkle a few drops of water on top of it and quickly mix.
- You’ll notice the batter becoming fluffy and rising.
Important: Don’t delay after adding Eno — immediately pour the batter into the tray and steam it.
Step 4: Steam the Dhokla
- Pour the prepared batter into the greased tray.
- Place the tray inside the steamer or cooker.
- Cover with a lid (do not use a whistle if using a cooker).
- Steam on high flame for 15–20 minutes.
- To check if it’s cooked, insert a knife — if it comes out clean, your dhokla is ready!
Let it cool for 5 minutes before taking it out.
Step 5: Prepare the Tempering (Tadka)
- Heat oil in a small pan.
- Add mustard seeds and let them crackle.
- Add green chilies and curry leaves.
- Pour in ½ cup of water, sugar, and lemon juice.
- Let it boil for a minute.
Pour this aromatic tempering evenly over the steamed dhokla.
Step 6: Cut and Serve
- Cut the dhokla into square or diamond pieces.
- Garnish with chopped coriander and grated coconut.
- Serve with green chutney or tamarind chutney.
Soft, spongy, tangy — your perfect Gujarati dhokla is ready to enjoy!
10 Pro Tips for Perfect Dhokla
- Always add Eno at the end and steam immediately.
- Don’t overmix after adding Eno — it can make dhokla dense.
- Use fresh curd; too sour curd will make the batter unpleasant.
- Make sure the steamer water is already boiling before placing the tray.
- Do not open the lid while steaming.
- If you don’t have Eno, use baking soda + lemon juice as an alternative.
- Allow dhokla to cool slightly before cutting — it prevents breaking.
- For extra flavor, sprinkle chat masala or black salt before serving.
- Want a healthier version? Use olive oil for tempering and add spinach puree.
- Store in refrigerator in an airtight box — stays fresh for up to 2 days.
Varieties of Dhokla
- Khaman Dhokla – The classic yellow dhokla made from gram flour.
- Rava Dhokla – Made with semolina and curd; slightly firmer in texture.
- Palak Dhokla – Spinach puree mixed into the batter for a green, healthy version.
- Paneer Dhokla – Soft dhokla with cottage cheese cubes for extra protein.
- Instant Dhokla – Made without fermentation, perfect for quick snacks.
- Chana Dal Dhokla – A protein-rich variant made from soaked chana dal paste.
Each variation has its own taste and texture — try them all to discover your favorite!
Health Benefits of Dhokla
- Low in Calories: Since dhokla is steamed, it’s much lighter than fried snacks.
- Rich in Protein: Gram flour (besan) provides plant-based protein.
- Good for Digestion: Fermented batter supports gut health.
- Diabetic-Friendly: Contains less oil and sugar (adjustable).
- Energy Booster: Ideal breakfast to keep you active all day.
- Weight-Loss Friendly: Fills you up without adding excess calories.
- Heart-Healthy: Less oil means lower cholesterol intake.
In short, dhokla is one of the rare Indian snacks that’s both tasty and guilt-free!
FAQs – Frequently Asked Questions
Q1. How to make dhokla soft and spongy?
➡ Add Eno just before steaming and don’t overmix. Steam on high flame for 15–20 minutes.
Q2. Can I make dhokla without Eno?
➡ Yes, mix ½ teaspoon baking soda with 1 teaspoon lemon juice.
Q3. Can I use only semolina instead of gram flour?
➡ Yes, that becomes Rava Dhokla – equally delicious and instant.
Q4. How long can I store dhokla?
➡ Refrigerate for up to 2 days in an airtight container.
Q5. Is dhokla good for dieting?
➡ Absolutely! It’s steamed, light, and keeps you full longer.
Q6. Which chutney goes best with dhokla?
➡ Fresh coriander chutney or sweet tamarind chutney.
Serving Suggestions
- Serve hot with green chutney or mint-coriander dip.
- You can pair it with masala tea for a classic Gujarati evening snack.
- Garnish with pomegranate seeds or sev for a festive touch.
- Add a spoon of curd on top for a creamy twist.
Why Homemade Dhokla is Better
- You can control the oil and sugar levels.
- Fresh, chemical-free, and hygienic.
- More economical than store-bought dhokla.
- You can customize it — spicy, tangy, or mild as per your taste.
Dhokla for Kids & Fitness Lovers
Dhokla is a perfect tiffin option for kids because it’s:
Soft and easy to chew
Not spicy
Full of protein and fiber
For fitness enthusiasts, it’s a great post-workout snack — provides energy without adding fat.
Troubleshooting Common Dhokla Mistakes
| Problem | Reason | Solution |
|---|---|---|
| Dhokla is hard | Overmixing or old Eno | Use fresh Eno and mix gently |
| Dhokla not rising | Eno added too early | Add just before steaming |
| Dhokla bitter in taste | Too much baking soda | Use measured quantity |
| Dhokla sticky | Batter too watery | Maintain medium consistency |
Nutritional Value (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Protein | 6 g |
| Carbohydrates | 20 g |
| Fat | 5 g |
| Fiber | 2 g |
| Cholesterol | 0 mg |
Perfect balance of nutrients – makes it ideal for breakfast or evening snacks!
Conclusion
Dhokla is not just food — it’s a celebration of Gujarat’s simplicity and flavor.
Soft, fluffy, tangy, and full of life — this dish proves that healthy food can be incredibly tasty.
Whether you’re trying to lose weight, eat healthy, or simply enjoy Indian flavors — homemade dhokla is a must-try recipe.
So next time you crave something light yet satisfying, skip the fried snacks — and steam up a delicious batch of dhokla instead!