Dhokla is a popular Indian vegetarian dish that originates from the western state of Gujarat but is enjoyed across India and in various parts of the world. It is a savory steamed cake made primarily from fermented rice and chickpea flour (besan).


Recipe by caion


Prep time


Cooking timeminutes

Dhokla is known for its light and fluffy texture, tangy flavor, and is often served as a snack, appetizer, or even as a main course.


  • For the Dhokla Batter:
  • 1 cup gram flour (besan)

  • 1/4 cup semolina (sooji)

  • 1/2 cup yogurt (curd)

  • 1 teaspoon ginger paste

  • 1 green chili, finely chopped (adjust to taste)

  • 1/2 teaspoon turmeric powder

  • 1 teaspoon sugar

  • Salt to taste

  • 1 1/2 teaspoons Eno fruit salt (or baking soda)

  • 2 tablespoons oil

  • For the Tempering:
  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  • 8-10 curry leaves

  • 2-3 green chilies, slit lengthwise (adjust to taste)

  • 2 tablespoons chopped fresh coriander leaves

  • 2 tablespoons grated coconut (optional)


  • In a mixing bowl, combine the gram flour, semolina, yogurt, ginger paste, chopped green chili, turmeric powder, sugar, salt, and 2 tablespoons of oil.
  • Gradually add water while stirring to form a smooth batter. The batter should be thick yet flowing. Ensure there are no lumps.
  • Cover the batter and let it rest for 15-20 minutes to allow it to ferment. During this time, it should rise and become slightly airy.
  • While the batter is fermenting, prepare a steamer by filling a large pot with 2-3 inches of water and bringing it to a boil. Place a greased plate or a dhokla tray in the steamer. Grease it lightly with oil.
  • Just before steaming, add Eno fruit salt or baking soda to the batter and mix well. The batter will become frothy.
  • Pour the batter into the greased plate or tray in the steamer.
  • Steam the dhokla on medium-high heat for approximately 15-20 minutes or until a toothpick inserted into the dhokla comes out clean. Be sure not to overcook, as it can become dry.
  • While the dhokla is steaming, heat 2 tablespoons of oil in a small pan.
  • Add mustard seeds and cumin seeds. Allow them to splutter.
  • Add asafoetida, curry leaves, and slit green chilies. Sauté for a minute or two until the chilies become slightly tender.
  • Once the dhokla is done, remove it from the steamer.
  • Pour the prepared tempering mixture evenly over the steamed dhokla.
  • Garnish with chopped fresh coriander leaves and grated coconut if desired.
  • Allow the dhokla to cool for a few minutes.
  • Cut it into square or diamond-shaped pieces.
  • Serve the dhokla with green chutney or tamarind chutney. It can be enjoyed as a snack or breakfast dish.

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