How to Make Dhokla Recipe? (Chef’s Choice)

Last Updated on January 4, 2024 by Editorial Staff

How to make dhokla recipe: You have entered a foodie wonderland where Indian spices and food taste delicious. Our food-related tour begins in Gujarat, India, home of the “Dhokla” snack. Dhokla is spicy, spongey, and attractive.

Dhokla is known worldwide because of its unique flavor and texture. A seasoned cook or someone who has never touched a pot may learn how to make dhokla with this straightforward, step-by-step procedure.

Join us to learn how to prepare a traditional Indian snack and get your hands dirty. Dhokla is an experience, not just food. Shall we explore tastes, colors, and traditions to learn how to make it?

What is the Dhokla Recipe?

What is the Dhokla Recipe?

Dishes that are exclusively from India are delicious and bring back wonderful memories. The dish known as dhokla is very common. Your questions about the history of Dhokla and its preparation will be answered. In this article, we will provide information about the delicious snack known as dhokla, including its origin.

A common kind of baked cake from Gujarat is known as dhokla. It has long been a part of the gastronomy of Gujarat, and its unique taste and texture have contributed to its widespread popularity throughout India and even far beyond. Although gram flour (also known as besan) is the most often used ingredient in the dhokale ki recipe, there are a variety of other flavors and ways to prepare the dish.

The mustard seeds, curry leaves, and sometimes green chilies, as well as the light, airy texture, slightly acidic taste, and pleasingly hot taste of dhokla, are what set it apart from other foods. Leavening chemicals such as baking soda and Eno fruit salt cause steamed dhokla ki vidhi to rise and become light and airy as a result of the fermentation process.

The origins of the Dhokla

The state of Gujarat in western India is where dhokla first appeared. This state is well-known for its vegetarian cuisine, which is comprised of dhokla, among other dishes. Khaman and Rava are two new variations of the traditional Indian dish dhokla, which is prepared from rice and chickpea flour, and the taste is also yummy.

How to make Dhokla ki Recipe?

How to make Dhokla ki Recipe?

Now, we will guide you through an experience in food in search of the ideal dhokla.


The Dhokla Batter Requires:

  • 1 cup of besan (gramme flour)
  • A half cup of sooji (semolina)
  • 1 serving of yoghurt
  • 12 tsp. of ground turmeric
  • 1 tsp. of green chili and ginger paste
  • To taste with salt
  • Measurement: 1 tsp. sugar
  • Juice of one lemon, one tablespoon
  • Fruit salt (eno), 1 teaspoon
  • Add 2 tbsp. of oil

Cooking Instruction:

  • Add 2 tbsp. of oil
  • Mustard seeds, one teaspoon
  • 1/2 tsp. coriander seeds
  • 1-2 slit green chili peppers
  • Hing (asafoetida) to taste
  • Curry herbs
  • Some water, maybe a few teaspoons
  • Coriander leaves, chopped (2 teaspoons)
  • Coconut gratings (not required)
  • First, make the Dhokla Batter

Preparing Dhokla: A Step-by-Step Guide

Mix together the gram flour, the semolina, the yogurt, the turmeric powder, the ginger-green chili paste, the salt, the sugar, and the lemon juice in a large mixing basin.

Make sure there are no lumps in the batter by adding the water gradually. Allow the batter to sit for 15 to 20 minutes so that it may ferment.

Step 2. Dhoklas are steamed.

Prepare a dhokla steamer tray or a plate for steaming by greasing it with oil. Add 2 tablespoons of water that has been mixed with fruit salt (eno) in a separate small dish to the batter. By doing so, air bubbles are formed, and the dhokla becomes light and airy.

Quickly transfer the batter to the prepared baking sheet. Steam the dhokla for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean, in a steamer set over a plate or tray.

Step 3. Dhokla has to be tempered.

Mustard seeds, cumin seeds, green chilies, asafoetida, and curry leaves should be added to oil that has been heated in a small pan.

Add some water after the mustard seeds begin to sputter, and let the mixture boil for a minute. Add this tempered liquid to the steamed dhokla and stir to combine.

Step 4: Decorate and serve

Sprinkle shredded coconut and chopped coriander leaves over the dhokla. Let the dhokla cool for a few minutes before slicing it into squares or diamonds. Green chutney and tamarind chutney are great accompaniments.

How to make dhokla at home?

How to make dhokla at home?

If you want to cook dhokla at home, then here are the ingredients and cooking instructions.


These are the things you’ll need to prepare Dhokla at home:

The Dhokla Batter Requires:

  • 1 cup of besan (gramme flour)
  • A quarter cup of sooji (semolina)
  • 14 cups of yoghurt
  • 1 tsp. of green chili and ginger paste
  • 12 tsp. of ground turmeric
  • Equal parts salt and sugar, or one teaspoon each
  • Juice of one lemon, one teaspoon
  • Eno fruit salt, 1 teaspoon

Cooking Instructions:

  • Add 2 tbsp. of oil
  • Mustard seeds, one-half teaspoon
  • Cumin seeds, one-half teaspoon
  • Scattered curry leaves
  • 1-2 slit green chili peppers
  • To season, add a dash of asafoetida (hing)
  • Coconut milk, freshly shredded coconut flakes, and fresh coriander leaves.

Get the Dhokla Batter Ready:

Gram flour, semolina, yogurt, ginger-green chili paste, turmeric powder, salt, sugar, and lemon juice should all be combined in a large mixing basin.
Combine all of the ingredients into a uniform batter. If the mixture is too thick, add more water. Wait 10 minutes, and then try again.

Let the Dhoklas steam:

  1. Prepare a Dhokla pan or other shallow, microwave-safe dish with oil.
  2. Add the eno fruit salt to the batter and stir gently just before steaming. You can tell when the batter starts to foam up.
  3. Quickly transfer the batter to the prepared pan.
  4. Bring water to a boil in a steamer or a big saucepan. When the water boils, drop it into the dhokla tray.
  5. Dhokla has to be cooked for about 15–20 minutes under cover while steaming over medium heat. If a toothpick inserted into the center comes out clean, the dish is ready to be served.

Get the temper ready:

Warm some oil in a small skillet. Put in some cumin and mustard seeds, and let them pop. Curry leaves, green chilies, and asafoetida should be added. Sauté for one minute. Soak the steaming dhokla with this tempered sauce.

Prepare to Serve:

Dhokla looks best when topped with grated coconut and chopped fresh coriander.
Wait a few minutes for it to cool, and then slice it any way you choose.

How to make khaman dhokla recipe?

How to make khaman dhokla recipe?


Khaman Dhokla recipe Ingredients:

  • 1 cup of Gram Flour (Besan)
  • 2 tablespoons of Semolina (Sooji)
  • 1/2 cup of Curd (Yogurt)
  • 1/2 teaspoon of Ginger Paste
  • 1/2 teaspoon of Green Chili Paste
  • 1 teaspoon of Sugar
  • 1 teaspoon of Lemon Juice
  • A pinch of Asafoetida (Hing)
  • 1 teaspoon of Eno Fruit Salt
  • Salt to taste
  • 1 tablespoon of Oil
  • 1 cup of Water

Cooking Instruction:

  • 2 tablespoons of Oil
  • 1/2 teaspoon of Mustard Seeds
  • 1/2 teaspoon of Cumin Seeds
  • 2-3 Green Chilies, slit
  • A few Curry Leaves
  • 1/4 cup of Water
  • 2 tablespoons of Freshly Grated Coconut
  • 2 tablespoons of Chopped Coriander Leaves

Instructions for making this:

  1. Combine the gram flour, semolina, curd, ginger paste, green chili paste, sugar, lemon juice, asafoetida, and salt in a large mixing basin. Whisk in the water gradually until a smooth batter forms. Give it 15 minutes to settle.
  2. While the batter is resting, have a steamer going with some water. Using oil, grease a dhokla dish or any suitable flat-bottomed container that can be placed in the steamer.
  3. Just before steaming, stir some Eno fruit salt into the batter. In response, it will foam up. Be patient, and just stir in one direction.
  4. To cook the dhokla in a steamer, just pour the batter onto the oiled plate. The dhokla is done when a toothpick put into the center comes out clean after being steamed over high heat for 15 minutes.
  5. In a shallow pan, warm the oil. Mix with some cumin and mustard seeds. Green chiles and curry leaves should be added after they begin to sputter. Add water and keep it at a low boil for a minute.
  6. After the dhokla has cooled somewhat after steaming, cut it into squares or diamonds and sprinkle with any desired toppings. Combine the tempering ingredients and pour them over the dhokla pieces.
  7. Finish with a little shredded coconut and chopped coriander leaves for presentation. We are prepared to provide you with Khaman Dhokla.


Q. Can I make Dhokla without using Eno Fruit Salt or baking soda?

Ans. Yes, you may use baking powder or citric acid combined with baking soda, although the texture may differ.

Q. How long does it take to steam Dhokla?

Ans. Dhokla takes 15-20 minutes to steam, depending on batter thickness and vessel size.

Q. Can I make Dhokla without a steamer?

Ans. Yes, dhokla may be made in a pressure cooker without a pressure valve or in a big pan with a tight cover and steaming rack. Add enough water to the pan and steam-cover it.


Congratulations! You now know how to make dhokla that is both tasty and light and airy. This delicious treat may be enjoyed at any time of day, including breakfast, tea time, or as an appetizer at a formal dinner. Try switching things up by adding spinach or beets to the batter for a dazzling new hue. Dhokla is more than simply a meal; it’s an adventure in taste that transports you to Gujarat. Share your dhokla with loved ones as you relish the pride of knowing you produced this traditional Indian delicacy yourself.

Enjoy your day with this delicious snack.

Have a good day!

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