by Dhokla is a light, spongy steamed snack from Gujarat, India, made from a fermented batter of gram flour (besan) or rice and lentils, celebrated for its tangy-spicy flavor and airy texture. This vegetarian delight is a breakfast staple, tea-time treat, or appetizer loved across India. Whether you’re new to Gujarati cuisine or a seasoned fan, this detailed Dhokla recipe will guide you to perfect this savory cake at home. Let’s steam up some goodness!
Prep Time
- 15 minutes (plus optional 6-8 hours for fermentation)
(Includes batter prep)
Cook Time
- 20 minutes
(Steaming the dhokla)
Total Time
- 35 minutes (active time) + fermentation
(Quick version without fermentation included!)
Detailed Nutrition Facts (For the Entire Recipe)
This recipe serves approximately 4-5 people (about 10-12 pieces). Nutritional values are approximate and based on the ingredients listed below:
- Calories: 850 kcal
- Protein: 35g
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Carbohydrates: 125g
- Dietary Fiber: 15g
- Sugars: 10g (from yogurt and tempering sugar)
- Sodium: 1900mg (varies based on salt and baking soda)
- Cholesterol: 5mg (minimal, from yogurt)
- Vitamins and Minerals:
- Vitamin C: 10% of Daily Value (DV) (from chilies and lemon)
- Iron: 20% of DV
- Calcium: 15% of DV
Note: Values may vary based on portion size and specific ingredient brands.
Ingredients
For the Dhokla Batter:
- 1.5 cups besan (gram flour) – sifted for a smooth batter
- 1/3 cup yogurt (curd) – sour preferred for flavor
- 3/4 cup water – adjust for a thick, pourable consistency
- 1 teaspoon ginger paste – or grated ginger
- 1 teaspoon green chili paste – or 1-2 chopped chilies (adjust to taste)
- 1/2 teaspoon turmeric powder – for a golden hue
- 1 teaspoon sugar – for balance
- 1 teaspoon salt – or to taste
- 1 tablespoon lemon juice – for tang
- 1 teaspoon ENO fruit salt – or 1/2 teaspoon baking soda, for fluffiness
- 1 tablespoon oil – for greasing and batter
For the Tempering (Tadka):
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon sesame seeds – optional, for crunch
- 8-10 curry leaves – fresh or dried
- 2-3 green chilies – slit lengthwise
- 1/4 cup water
- 1 tablespoon sugar – for a sweet-spicy finish
- 1 tablespoon lemon juice – for zing
- 2 tablespoons fresh coriander leaves – chopped for garnish
Equipment Needed:
- Steamer or large pot with lid
- Round steaming tray or cake tin (greased)
- Mixing bowl and whisk
- Small pan for tempering
Step-by-Step Recipe
Step 1: Make the Batter
- In a large bowl, mix 1.5 cups sifted besan, 1/3 cup yogurt, 3/4 cup water, 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon sugar, 1 teaspoon salt, and 1 tablespoon lemon juice.
- Whisk until smooth and lump-free, achieving a thick yet pourable consistency (like cake batter). Adjust water if needed.
- Optional: Cover and ferment in a warm place for 6-8 hours for a deeper flavor. Skip this for a quick version.
Step 2: Set Up the Steamer
- Fill a steamer or pot with 2-3 inches of water and bring it to a boil over medium-high heat.
- Grease a round steaming tray or cake tin with 1 tablespoon oil.
Step 3: Steam the Dhokla
- Just before steaming, add 1 teaspoon ENO fruit salt to the batter. Sprinkle 1-2 teaspoons water over it and stir quickly in one direction until frothy.
- Pour the batter into the greased tray, spreading it evenly (about 1-1.5 inches thick).
- Place the tray in the steamer, cover, and steam for 15-20 minutes on medium heat. Check doneness with a toothpick – it should come out clean.
- Remove and let it cool for 5 minutes, then cut into squares or diamonds.
Step 4: Prepare the Tempering
- Heat 2 tablespoons oil in a small pan over medium heat.
- Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds (if using), 8-10 curry leaves, and 2-3 slit green chilies. Sauté for 30 seconds until aromatic.
- Carefully add 1/4 cup water, 1 tablespoon sugar, and 1 tablespoon lemon juice. Simmer for 1-2 minutes until slightly thickened, then turn off the heat.
Step 5: Assemble and Serve
- Pour the warm tempering evenly over the cut dhokla pieces, letting it soak in for maximum flavor.
- Garnish with 2 tablespoons chopped coriander leaves.
- Serve warm or at room temperature with green chutney or a cup of chai for a delightful snack!
Benefits of Dhokla
Dhokla is a tasty treat with impressive health perks! Here’s why it’s a smart choice:
- High in Protein: Gram flour delivers plant-based protein for energy and repair.
- Low in Calories: Steamed, not fried, making it a lighter snack option.
- Fiber-Rich: Besan aids digestion and promotes gut health.
- Probiotic Bonus: Fermentation (if used) adds gut-friendly bacteria.
- Gluten-Free: Naturally free of gluten, ideal for sensitive diets.
- Flavorful Nutrition: Spices and tempering add antioxidants and taste!
