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 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 1/2 to 3/4 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 1/2 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.
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📖 Recipe Card
Dhokla Recipe
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
- 3/4 cup water adjust according to consistency
- 1/4 cup curd
- 1/4 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 1/2 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 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 1/2 to 3/4 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 1/2 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.
AparnaRajeshkumar
sharmi.. romba thick consistency, + spoongy… Nenga ellam yosikalama dhokla correcta varuma varadhanu.. u are a great cook
Aparna Bakshi
pouring consistency means idly batter consistency?
Hema
Yummy dhoklas, made very well and the last click is so tempting..
Aparnaa
what is a Eno Fruit Salt? Can u tell it's name in tamil?
esther
Looks so good. Vil try soon…
Vijaya
What if your idli vessel is too small to fit the dhokla tray?
Arjunan Akilandeswari
Perfect dhoklas and lovy snaps…
Yes Cook
Yummy dhokla. So well prepared.
Thanks for sharing.
N Aravinda
excellent one!
N Aravinda
excellent one!
Anu Chandramohan
this is so simple !!
m gonna try it 🙂
thnks for d recipe !!!!!
Hamaree Rasoi
Awesome and delicious to look at Dhokla curry. Excellent pics as well.
Deepa
Hari Chandana P
Perfectly done.. beautiful clicks 🙂
Medha
Hi Sharmilee, Thanks for your eggless chocolate cake recipe, followed it fully, turned out perfectly moist yummy chocolate cake. I could not believe I baked it!
Your Dhokala, looks great spongy. I have made it many times so if you don't mind giving a suggestion. To the dhokala tampering you can add kadi patta leaves, it tastes very nice. Also can use sytric acid instead of lemon juice/curd.
Aswathy Menon
hey..i hav tried it ..exactly same..bt..i kept d batter for overnight n added eno in d morning n made…bt it dint bcum fluffy..it was hard as a stone.den hw cum makking immidiately after mixing wud work? wat shud be dun?
SHARMILEE J
Please read 'my notes' section. The batter should not be rested at all….as soon as its prepared you should steam it.
Ruhi Saxena
ACTUALLY waiting for this recipe to get posted since few days. trying it from 2 days but not getting the fluffiness…well fingers crossed for this one!!
Jeevi Sharanya
Wat can v use in alternate to Eno salt…
SHARMILEE J
You can use baking soda but the texture will sure vary
achoo
hi lovely pics…. yummy n delicious….. have a doubt….. i dont have a baking tray any other options for that…. pls let me know….
SHARMILEE J
You can use any eversilver container that will hold the batter and fits inside your steamer / pressure cooker
Raks anand
I loved the idea of steaming in tray. And loved the set up too
Gayathri Ramanan
Just awesome..looks perfect…love the 2nd click…very tempting…
sri
your incredible pics shows the perfectness….
can i skip Eno salt n use normal salt??,will der any change in taste n texture?
SHARMILEE J
Yes eno fruit salt is the main ingredient which gives the spongy texture…may be you can try cooking soda instead but cant guarantee on the texture
sri
hope baking soda works…thanku for substitute
Padmajha PJ
Looks so good Sharmi! You just made me hungry right after lunch!!!
Navya
I always make Dhoklas from the MTR dhokla mix. Thank you for this… I would love to prepare from scratch – never knew that preparing from scratch would result in such fluffy dhoklas
Sapthanaa Vytheswaran
Looks Awesome and soft!
Saroj Ganeshan
Can you please let me know where you got this idli steamer from-Thanks Saroj
SHARMILEE J
It is from Rathna Stores Chennai
Saroj Ganeshan
Can you please let me know where you got the idli steamer from=Thank you=Ssaroj Ganehs
kittu..
Nice one.tempting pics…
renuka
Mam, how long can I store this dhokla in shelf and refrigerator ?
SHARMILEE J
I am really not sure of shelf life but guess it will stay for 2 days if refrigerated
Rathy Kumar
Hi sharmi.. Made these today with baking soda.. Came out with the same spongy texture 🙂