Dhokla Recipe: Soft & Spongy Gujarati Besan Dhokla
Dhokla Recipe is a light, spongy steamed snack from Gujarat made from a fermented or instant gram flour batter, finished with a tangy-sweet tempering. Naturally low in oil, it’s a popular breakfast, snack and tea-time favourite across India.
Dhokla at a Glance
| Cuisine | Gujarati |
|---|---|
| Country | India |
| Meal | Breakfast |
| Course | Main / Snack |
| Food Type | Vegetarian |
| Difficulty | Medium |
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total time | About 45 minutes |
| Servings | 4 |
| Suggested serving | 4 pieces |
Dhokla Ingredients
- 1.5 cups besan (gram flour); 1 tbsp semolina (optional, for texture); 1 tbsp lemon juice; 1 tsp ginger-green chilli paste; 1/4 tsp turmeric; 1 tsp sugar; salt to taste; 3/4 cup water; 1 tsp Eno fruit salt or baking soda. For tempering: 2 tbsp oil; 1 tsp mustard seeds; 1-2 green chillies, slit; a few curry leaves; a pinch of hing; 2 tbsp water; 1 tbsp sugar; grated coconut and coriander leaves to garnish.
How to Make Dhokla
- Whisk besan, semolina, lemon juice, ginger-green chilli paste, turmeric, sugar, salt and water into a smooth, lump-free batter of medium-thick pouring consistency.
- Grease a steaming tin or thali.
- Just before steaming, add Eno or baking soda to the batter and mix gently until frothy.
- Pour immediately into the greased tin and steam for 15-18 minutes until a toothpick comes out clean.
- Let cool slightly, then cut into squares.
- For tempering, heat oil, add mustard seeds, green chillies, curry leaves and hing; let splutter.
- Add water and sugar to the tempering, bring to a brief simmer, then pour evenly over the dhokla pieces.
- Garnish with grated coconut and coriander leaves before serving.
Cooking Tips
Add Eno or baking soda only right before steaming, since its leavening action fades quickly. Steam on a rolling boil for even cooking and a proper spongy rise. Pouring the sweet-tangy tempering while the dhokla is still warm helps it soak in better.
Variations
Add finely chopped green chillies into the batter itself for extra heat in every bite. A khaman-style version uses only besan without semolina, for an extra-soft texture.
Substitutions
Citric acid crystals can replace lemon juice in a pinch, a common shortcut in some households.
What to Serve With Dhokla
Green chutney and a cup of masala chai.
Storage & Reheating
Storage: Keeps refrigerated for up to 2 days in an airtight container.
Reheating: Steam briefly for 2-3 minutes to soften and warm through, or microwave for 15-20 seconds.
Dhokla Nutrition Facts
Nutrition varies with exact ingredients, oil quantity and serving size. Approximate values per serving:
| Calories | 180 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 24 g |
| Fat | 6 g |
| Fiber | 4 g |
Values are estimates for planning purposes and should be treated as approximate.
Potential Nutritional Benefits
A steamed, low-oil snack that’s naturally high in plant protein and fibre compared to many fried alternatives.
Age & Serving Guidance
Suitable for toddlers from around 10-12 months onward in small soft pieces with mild or no green chilli.
For young children, take particular care with hot food, spice level, piece size, known allergies and individual chewing/swallowing ability.
Allergens & Food Safety
Allergens: Contains gluten if semolina is used; naturally low in fat when steamed rather than fried.
Ensure dhokla is steamed fully through with no raw batter remaining in the centre.
Dhokla FAQs
Why is my dhokla not spongy?
This usually means the Eno or baking soda was added too early, losing its leavening power before steaming; add it right before pouring the batter.
Can I make dhokla without Eno?
Yes, baking soda works as a substitute, or a fermented batter (rested several hours) can be used for a more traditional texture.
Why is my dhokla dense at the bottom?
Uneven steaming heat or an overfilled tin can cause this; steam on a steady rolling boil and don’t overfill the tin.
Can I make dhokla ahead of time?
Yes, it keeps well refrigerated for up to 2 days; add the tempering fresh when ready to serve for the best flavour.
Is dhokla healthy?
Yes, being steamed rather than fried and made from protein-rich gram flour, it’s a relatively light, nutritious snack.
What’s the difference between dhokla and khaman?
The names are often used interchangeably, though khaman traditionally refers to the plain besan version without semolina.
Can I steam dhokla in a regular pot without a steamer?
Yes, any wide pot with a lid and a stand to hold the tin above water level works well.
Why does my dhokla taste too sour?
This can happen if using a fermented batter that’s over-fermented; reduce fermentation time or use the instant Eno method instead.
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