Dhokla, a beloved snack from the western Indian state of Gujarat, is a steamed savory cake made from a fermented batter of rice and lentils. This delightful dish is not only delicious but also relatively easy to prepare at home. Let’s dive into the process of making this mouth-watering delicacy.

Table of Contents

Dhokla Ingredients:

Bengal Gram (Chana dal): 1/2 kg
Raw Rice: 100 gm

Asafoetida (Hing): 1/4 Teaspoon
Baking Soda: 1/4 Teaspoon
Chopped Green Chilies: 10 gm

Curry Leaves (Kadi Patta): 5-10
Grated Coconut: 10 gm
Mustard Seeds: 1 Tablespoon

Oil: 2 Tablespoons
Turmeric Powder: 1/2 Teaspoon
Sesame Seeds: 1 Tablespoon

Salt to taste

Dhokla Preparation:

Begin by thoroughly washing the chana dal (Bengal gram) and rice. Soak them together in water for 5-6 hours, or until they become soft.
Once the soaking is complete, grind the dal and rice mixture into a smooth batter using a mixer grinder or a wet grinder. If you have a wet grinder at home, it is preferable to use that as it will yield a finer consistency.

Transfer the batter to a large bowl and add baking soda. Mix well and cover the bowl with a lid or a damp cloth. Allow the batter to ferment overnight at room temperature.
The next day, add asafoetida (hing), turmeric powder, and salt to the fermented batter. Mix everything well using your hands, ensuring that the spices are evenly distributed.
Prepare the steamer by pouring water into the base and bringing it to a boil. Meanwhile, grease a flat plate or a dhokla mold that will fit inside the steamer.

Once the steamer is hot and steaming, pour the batter into the greased plate or mold, filling it only halfway. The batter will rise during the steaming process, so it’s essential not to overfill the container.
Carefully place the plate or mold inside the steamer, cover it with a lid, and steam for about 20 minutes. To check if the dhokla is cooked through, insert a toothpick or a skewer into the center. If it comes out clean, the dhokla is ready.
Remove the steamed dhokla from the steamer and let it cool for about 10 minutes. This resting period will allow the dhokla to firm up and develop its signature spongy texture.

In a small pan, heat the oil over medium heat. Once hot, add mustard seeds and let them crackle. Then, add the chopped green chilies and curry leaves (kadi patta). Fry for a minute or until fragrant.
Next, add the grated coconut and sesame seeds to the tempering mixture. Sauté for another 30 seconds, and then remove the pan from the heat.
Using a knife, cut the cooled dhokla into square or diamond-shaped pieces. Transfer the pieces to a serving plate or bowl.

Finally, pour the prepared tempering mixture (vaghar) over the cut dhokla pieces and gently mix to ensure that the flavors are evenly distributed.

Your delicious Dhokla is now ready to be savored! Serve it warm or at room temperature, accompanied by your choice of chutney, such as green chutney, besan kadhi, or the famous Rajkot chutney. This dish is a perfect snack or a light meal, and it’s sure to delight your taste buds with its unique flavor and texture.

If you enjoyed this recipe, please share your thoughts and feedback in the comments below. Happy cooking and bon appétit!

Here are some frequently asked questions (FAQs) related to the Dhokla recipe:

Q1. Can I use regular chickpeas (chana) instead of Bengal gram (chana dal)?

A1. No, it’s best to use Bengal gram or split chickpeas (chana dal) for making dhokla. Regular chickpeas won’t ferment properly and will not give the desired texture.

Q2. How do I know if the batter has fermented properly?

A2. A well-fermented batter will have a slightly sour smell and will be light and frothy. It should have approximately doubled in volume after fermenting overnight.

Q3. Can I skip the overnight fermentation process?

A3. No, fermentation is a crucial step in making dhokla. It helps in developing the spongy texture and flavor.

Q4. How can I make dhokla without a steamer?

A4. If you don’t have a steamer, you can use a large pot with a tight-fitting lid. Place a small bowl or ramekin in the bottom of the pot and pour water around it (but not in the bowl/ramekin). Place a small plate or stand on top of the bowl/ramekin and put the dhokla batter container on it. Cover and steam.

Q5. Why did my dhokla turn out dense and not spongy?

A5. This could happen if the batter wasn’t fermented properly or if too much baking soda was added. Ensure that the batter is well-fermented and use the recommended amount of baking soda.

Q6. Can I make dhokla in advance?

A6. Yes, you can make dhokla in advance. Once cooled, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat in the steamer or microwave before serving.

Q7. What can I serve with dhokla?

A7. Dhokla is usually served with chutneys like green chutney, sweet chutney, or kadhi (yogurt-based curry). It can also be accompanied by a side of sev (crunchy noodles) or pomegranate seeds.

Q8. Can I add vegetables to the dhokla batter?

A8. Yes, you can add finely chopped vegetables like spinach, carrots, or bottle gourd to the batter for added nutrition and flavor.

Delicious Dhokla recipe