How to Make Dhokla

Food from the Indian subcontinent is marvellous and varied - so varied that grouping them all under one “Indian” cuisine is a discredit to the different styles to be found. The western state of Gujarat, for example, is home to many famous vegetarian dishes such as thali, and snacks such as samosas, pathra, and dhokla.

The latter is a fantastic example of a versatile dish that can be eaten as a snack, breakfast, side, or even as a main. Dhokla is essentially a batter from rice and chickpea flour that is left to soak and ferment overnight, then is spiced, baked, steamed, and/or fried. The small pieces are served by themselves or accompanied by rice, chutneys, and pickles.

Dhokla has a slightly thick texture similar to a spongy bread. The light fermentation it undergoes overnight imparts a slightly sour flavour that pairs nicely with the natural sweetness from the flours. The chosen spices and seeds mixed into the dhokla will determine the rest of the flavour profile: mustard seeds are common, as are curry leaves and green chillies. Because the savoury cake is such a blank canvas, a number of variations exist.

A popular version is khaman dhokla. Where traditional dhokla is made with a mix of rice and chickpea flours, khaman is made exclusively from chickpea flour (also referred to as chana dal flour, gram flour, or besan) and has a more yellow appearance. Khaman also generally has a higher amount of baking soda than dhokla to make a lighter texture.

There is also white dhokla, also known as khatta dhokla or idra. The flour mix is rice and skinless black lentils, or urad dal. The absence of chickpea flour and added yoghurt to help it sour are what makes this version white in colour.

The chickpea flour in dhokla makes the dish a good source of protein and fibre. And if you’re only steaming them and not frying, you won’t get the added oils that it can absorb. Finally, the fermentation the batter undergoes makes the ingredients more digestible as well as providing good bacteria that promote gut health.

Khaman dhokla

Khaman dhokla is perhaps the most widespread and popular version of dhokla outside Gujarat. This recipe comes from Hebbar’s Kitchen and cuts out the long fermentation and includes ENO fruit salt instead for lift, making this an instant version.

Ingredients:

FOR BATTER:

• 1½ cup besan / gram flour
• 3 tbsp rava / semolina / suji, fine
• ½ tsp ginger paste
• 2 chilli, finely chopped
• ¼ tsp turmeric
• 1 tsp sugar
• pinch hing / asafoetida
• ½ tsp salt
• 1 tbsp lemon juice
• 1 tbsp oil
• 1 cup water
• ½ tsp ENO fruit salt

FOR TEMPERING:

• 3 tsp oil
• ½ tsp mustard
• ½ tsp cumin / jeera
• 1 tsp sesame / til
• pinch hing / asafoetida
• few curry leaves
• 2 chilli, slit
• ¼ cup water
• 1 tsp sugar
• ¼ tsp salt
• 1 tsp lemon juice

FOR GARNISHING:

• 2 tbsp coconut, grated
• 2 tbsp coriander, finely chopped

Steps:

1. Firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
2. Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
3. Prepare a smooth batter adding 1 cup of water or as required.
4. Additionally, add ½ tsp of eno fruit salt. You can alternatively use a pinch of baking soda.
5. Immediately steam the dhokla batter for 20 minutes.
6. Next, cut the dhokla and pour the tempering (to make the tempering, lightly fry the spices in the oil then add water until boiling, and reserve).
7. Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
8. Finally, serve instant khaman dhokla with green chutney and tamarind chutney.

Khatta dhokla - white dhokla

This recipe for khatta dhokla adapted from Tar La Dalal is seasoned with fenugreek and chilli paste for extra punch and flavour.

Ingredients:

• 2 cups khata dhokla flour
• 1 tsp fenugreek seeds
• ½ cup sour curd
• ¼ cup white butter
• 1 tsp green chilli paste
• ½ ginger paste
• 1 tsp oil
• 1 tsp baking soda
• Chilli powder and freshly ground pepper for sprinkling
• ¼ tsp oil for greasing

Steps:

1. Combine the flour, fenugreek seeds, sour curds, white butter, and 2 ¼ cup of warm water in a bowl and mix well using your hands. Cover and keep aside to ferment for at least 8 to 10 hours.
2. Mix the fermented batter well, add green chilli, ginger paste and salt. Mix well.
3. Add oil, baking soda and 1 ½ tbsp of water and mix very well.
4. Divide the batter into 3 equal portions
5. Grease a 175 mm (7”) diameter tin using oil.
6. Pour 1 portion of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7. Sprinkle the chilli powder evenly over the batter and steam in a steamer for 10 minutes or until cooked. Finish off with some black pepper to season.
8. Let cool and cut into diamond-shaped pieces.
9. Repeat with the rest of the batter.
10. Serve immediately with green chutney.

Dhokla in the microwave

Make dhokla instantly with this recipe from Hebbar’s Kitchen, which removes the more time-consuming steaming. Perfect if you’re on the go or don’t have access to a stove top or steamer basket.

Ingredients:

FOR BATTER:

• 1 cup besan / gram flour
• 2 tbsp rava / semolina / suji
• ¼ tsp turmeric / haldi
• ½ tsp ginger paste
• pinch hing / asafoetida
• 1 tsp sugar
• 2 tsp oil
• ¼ tsp salt
• 1 tbsp lemon juice
• ½ cup of water
• 1 tsp ENO fruit salt

OTHER INGREDIENTS:

• 3 tsp oil
• 1 tsp mustard
• ½ tsp cumin/jeera
• 1 tsp sesame seeds / til
• few curry leaves
• 2 green chilli, slit
• pinch of hing / asafoetida
• 2 tbsp water
• 1 tsp lemon juice
• 1 tsp sugar
• ¼ tsp salt
• 2 tbsp coconut, grated
• 1 tbsp coriander, chopped

Steps:

1. Firstly, in a large mixing bowl take 1 cup besan, 2 tbsp rava and ¼ tsp turmeric.
2. Also add ½ tsp ginger paste, pinch hing, 1 tsp sugar, 2 tsp oil and ¼ tsp salt.
3. Add ½ cup water and make a smooth lump free batter.
4. Allow to rest for 10 minutes later add a tsp of eno fruit salt to batter.
5. Mix gently till the batter turns frothy and light.
6. Transfer the dhokla batter immediately to a greased tray.
7. Place in microwave and turn on for 5 minutes on high power.
8. Cut the dhokla into square pieces or shape of your choice.
9. Pour the tempering immediately over the dhokla making sure it absorbs completely.
10. Sprinkle 2 tbsp coconut and 1 tbsp coriander.
11. Finally, serve the dhokla with green chutney or as is.

Baked Dhokla

For those wishing to bake rather than steam, use this recipe from Cookpad, which also includes a final soak in spiced warm water for extra flavour.

Ingredients:

• 1 cup semolina
• 1 1/2 cup gram flour
• 3 tsp sugar
• as per taste Salt
• 1 pinch Hing
• Few curry leaves
• 7-8 green chillies
• 1 tsp mustard seeds
• 2 packets ENO
• 1 lemon

Steps:

1. Firstly mix gram flour, sugar, lemon juice. Add the desired quantity of water and whisk well to remove any lumps. Add semolina, mix it well and let it stand for 10-15 minutes.
2. After 15 minutes mix again and add some salt and ginger paste. In the meantime preheat the oven at 180 c for 5 minutes.
3. Now add ENO sachets, it will become light and fluffy. Now add oil. Pour into the tin and bake at the same temperature for 20 minutes.
4. Check by inserting a toothpick and once fully baked cool a little and then demould.
5. Now for the tempering, take oil in a pan. Allow mustard seeds to crackle. Then add dry chilli followed by hing, curry leaves and lemon juice and sugar.
6. Add 1/4 cup water to boil. Switch off flame and pour this aromatic tempering on baked dhokla.

Besan dhokla in cooker or cooking pot

If you want to mimic the steamed version but don’t have a steamer pot, make a makeshift version in a regular cooker pot following this recipe from Snapcook.

Ingredients:

• For Dhokla Batter:
• Gram Flour (Besan) – 1 cup
• Semolina (Sooji) – 2 tablespoon
• Curd – ½ cup
• Water – ¼ cup
• Grated Ginger – 1 tablespoon
• Salt – 1 teaspoon
• Turmeric Powder (Haldi) – ¼ teaspoon
• Sugar – 1 teaspoon
• Oil – 1 tablespoon
• Fresh Lemon Juice – 1 tablespoon
• ENO – 1 teaspoon

For Dhokla Seasoning:

• Oil – 1 ½ tablespoon
• Mustard Seeds/Rai – 1 teaspoon
• Curry Leaves – 3-4
• Green chillies (cut lengthwise) – 2-3
• Water – 1 ½ cup
• Sugar – 1 tablespoon
• Salt – 1 teaspoon
• Coriander leaves (chopped) – ¼ cup
• Fresh Lemon Juice – 1 ½ tablespoon

Steps:

1. Add 1 cup besan, 2 tbsp sooji, ½ cup curd and ¼ cup water. Mix well to avoid lumps.
2. Add 1 tbsp grated ginger, 1 tsp salt, ¼ tsp turmeric. Mix well.
3. Now add 1 tsp sugar, 1 tbsp oil, 1 tbsp lemon juice and 1 tsp ENO. Mix all the ingredients in the batter. Do not over mix.
4. Grease a mould using oil.
5. Pour the batter till ¾ (75%) of the mould.
6. Take a deep pan.
7. Add a base elevation. You can use any small bowl or plate or separator.
8. Fill ¼ part of the cooking kadai or cooker with water. The water should not cross the elevation.
9. Place the Dhokla mould on base elevation and cover it with lid. (if you are using cooker, do not put whistle on the lid)
10. Cook it on medium flame for 25 – 30 min.
11. Remove from the kadai/cooker and demould it on a plate.
12. Cut the dhokla in small pieces.

Dhokla recipe without ENO

ENO is a fruit salt made with 60% baking soda and 40% citric acid generally added to encourage lift. However, there are ways to make dhokla omitting this additive, such as in this recipe adapted from Achala Food.

Ingredients:

• For dhokla batter:
• 1 cup Gram flour Besan
• 2 tbsp Suji/Rava/Semolina
• 1 tbsp Oil
• 1 tbsp Lemon juice
• 1/2 tbsp Sugar
• Salt as required
• 1/4 tsp Turmeric powder haldi
• 1 cup Water
• 1/2 tbsp Baking powder
• 1/4 tsp Baking soda

For tempering:

• 1 tbsp Oil
• 1 tbsp Red mustard seeds
• 1 tbsp Lemon juice
• 1 tbsp Sugar
• Salt as per taste
• 6-7 Green chilies

Steps:

1. Collect all the required ingredients.
2. In a mixing bowl add besan, suji, salt, turmeric powder, 1/2 tbsp sugar and mix well.
3. Add a little water at a time to make a thick batter. Mix it well.
4. Now add 1 tbsp lemon juice and 1 tbsp of cooking oil. Mix everything really well.
5. Now cover and set aside for 30 minutes to ferment.
6. Grease the mould to be used for steaming the dhokla with some oil or ghee.
7. Take a vessel for steaming the dhokla with a lid. Add 2 cups of water to it and place a base stand (such as another smaller pot) inside the vessel. Cover and let it simmer on medium flame.
8. After the batter has fermented, add baking soda and baking powder.
9. Mix well. If the batter is too thick, water can be added to bring to a smooth consistency. The batter should froth and bubble, so you have to be quick.
10. Pour this batter over the greased mould and spread evenly.
11. When you see a gentle boil in the water, place the mould with batter over it.
12. Cover with lid and let it simmer on medium flame until the batter is cooked through. It will take 18-20 minutes.
13. After 18 minutes insert a knife or toothpick to check the consistency. If it doesn’t come out clean, leave to steam for a while longer.
14. Allow it to cool down for 30 minutes.
15. Meanwhile, heat 1 tbsp oil in a small pan and add red mustard seeds, cover, and allow them to crackle.
16. When the seeds are crackling, add 1 cup of water, 1 tbsp lemon juice, 1 tbsp sugar, green chillies, and salt.
17.  Mix well and let it simmer. Tempering is ready.
18. When the dhokla cools down a bit, with a knife gently slide along the edges to separate it from the plate.
19. Invert the mould over another plate. Dhokla will slide on the plate.
20. Slice the dhokla in small to medium size chunks as desired.
21.  Pour this tempering over the dhokla evenly with the help of a spoon.
22. Garnish with some coriander if you wish.