Authentic Gujarati Dhokla Recipes – Soft, Spongy & Steamed Delights
Discover traditional Gujarati Dhokla recipes — soft, fluffy steamed cakes made with gram flour, yogurt, and semolina — with perfectly balanced tempering for an authentic taste.
Prep Time
15 min
Cook Time
20 min
Serving
10
Difficulty
Easy
About This Recipe
Dhokla is a popular Gujarati snack made from a fermented or airy gram-flour batter, steamed to perfection. It’s light, spongy, and mildly tangy, making it perfect for breakfast, evening snacks, or as a healthy party appetizer. There are many variations — from plain besan (gram flour) dhokla to khaman dhokla made with semolina — all served with a flavorful tempering of mustard seeds, green chilies, and fresh coriander.
Ingredients
- For the Dhokla Batter (Besan / Khaman Style):
- 1 cup besan (gram flour)
- 2 Tbsp semolina (sooji / rawa) — optional, for softer texture
- ½ cup curd / yogurt
- ~½ cup to 1 cup water (adjust for batter consistency)
- ¼ tsp turmeric powder (haldi)
- 1 tsp ginger-green chilli paste
- 1 tsp sugar (for slight sweetness)
- Salt, to taste
- 1.5 tsp Eno fruit salt (or ½ tsp baking soda + ½ tsp citric acid)
- 1–2 tbsp oil
- For Tempering (Tadka):
- 2 Tbsp oil
- 1 tsp mustard seeds (rai)
- 2–3 green chillies, slit
- 8–10 curry leaves
- ½ tsp asafoetida (hing) (optional)
- ¼ cup water
- 1–2 tsp sugar (for tempering syrup)
- Lemon juice (to taste)
- For Garnish (Optional):
- Fresh coriander leaves, chopped
- Grated coconut (optional)
Nutritional Information
- Calories: 137 kcal
Directions
1. Prepare the Batter
- Sift besan (and semolina, if using) into a bowl to avoid lumps.
- Add curd, water (start with little), turmeric, sugar, ginger-chilli paste, salt, and oil. Stir to make a smooth batter.
- Just before steaming, mix in Eno fruit salt (or equivalent). The batter will become aerated and frothy.
2. Steam the Dhokla
- Grease a steaming tray or thali.
- Pour the batter quickly but gently into it. Do not tap too much — preserve the air.
- Steam in a steamer or pressure cooker (without whistle) for ~20 minutes (or until a toothpick comes out clean).
- Once done, turn off the heat and let the dhokla rest 5 minutes before removing.
3. Prepare Tempering
- In a small pan, heat oil. Add mustard seeds, let them crackle. Add green chillies, curry leaves, and a pinch of asafoetida.
- Add water, sugar, and lemon juice. Bring to a simmer to make a thin syrup.
- Pour this tempering gently over the steamed dhokla.
4. Garnish & Serve
- Garnish with chopped coriander and grated coconut (if using).
- Cut into squares or diamond shapes.
- Serve warm with green chutney, tamarind chutney, or both.
5. Tips & Variations
- Soft & Spongy: Use fresh Eno / fruit salt and fold it in just before steaming to retain the airiness of the batter.
- Rava Dhokla: Adding semolina (sooji) to the batter improves texture and reduces sogginess.
- Fermentation Alternative: If you don’t want to ferment overnight, use yogurt + lemon juice + Eno to aerate quickly.
- Flavor Twist: Add sesame seeds to the tempering for a nutty touch.
- Healthier Version: Use less oil, and steam in a nonstick container to avoid sticking.
- Sweet-Savoury Balance: Adjust sugar in the tempering to balance the tangy softness of dhokla.
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