Dhokla Recipe
Dhokla Recipe is a easy Indian recipe that serves 4. 120 calories per serving. Recipe by Kabita's Kitchen on YouTube.
Prep: 35 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $15.50 total, $3.87 per serving
Ingredients
- 150 grams Besan (sifted to remove lumps)
- 2 tablespoons Semolina (fine sooji, adds softness)
- 2 teaspoons Ginger‑Green Chili Paste (homemade or store‑bought)
- 0.33 teaspoons Turmeric Powder (adds color, use sparingly)
- 1 teaspoon Salt (or to taste)
- 0.33 teaspoons Granulated Sugar (balances flavor)
- 1.5 tablespoons Eno Fruit Salt (leavening agent, gives dhokla its rise)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Vegetable Oil (neutral oil for batter)
- 150 ml Water (lukewarm, approx ½ glass)
- 1 tablespoon Oil for Greasing (to grease the steaming tin)
- 2 tablespoons Oil for Tempering (for tadka)
- 0.125 teaspoons Asafoetida (Hing) (pinch, optional)
- 1 teaspoon Mustard Seeds (for tempering)
- 3 Green Chilies (sliced)
- 1 sprig Curry Leaves (fresh)
- 0.5 teaspoons Sugar (for tempering)
- 0.25 teaspoons Salt (for tempering)
- 2 tablespoons Fresh Grated Coconut (optional garnish)
- 1 tablespoon Fresh Coriander Leaves (chopped, garnish)
Instructions
Sift dry ingredients
Place a fine mesh sieve over a mixing bowl and sift 150 g besan to remove any lumps. Add 2 Tbsp semolina and stir.
Time: PT5M
Add wet ingredients and mix batter
To the dry mixture add 2 tsp ginger‑green chili paste, 1/3 tsp sugar, 1 tsp lemon juice, 1 Tbsp oil and gradually pour 150 ml lukewarm water while whisking to a smooth, pourable consistency (no lumps, not too runny).
Time: PT5M
Rest the batter
Cover the bowl with a clean kitchen towel and let the batter rest for 15 minutes. This allows the semolina to absorb water and the batter to ferment slightly.
Time: PT15M
Prepare steaming setup
In a deep pot add 2 cups water, place the stand inside and bring to a rolling boil over medium heat.
Time: PT5M
Grease the steaming tin
Lightly brush the inside of a 6‑inch round tin or a shallow plate with 1 Tbsp oil.
Time: PT2M
Season batter and add fruit‑salt
After the rest, stir in 1/3 tsp turmeric, 1 tsp salt (or to taste) and 2 tsp ginger‑green chili paste if desired. Add 1 tsp oil, then quickly sprinkle 1.5 Tbsp Eno fruit salt. Whisk briskly for 10‑12 seconds until the batter doubles and becomes airy.
Time: PT5M
Steam the dhokla
Pour the airy batter into the greased tin, tap gently to level, then place the tin on the stand inside the boiling pot. Cover tightly, reduce flame to medium and steam for 20 minutes without opening the lid.
Time: PT20M
Check doneness
After 20 minutes, remove the lid and insert a clean knife or toothpick into the centre. If it comes out clean, the dhokla is cooked; otherwise steam for another 2‑3 minutes.
Time: PT2M
Prepare tempering (tadka)
Heat 2 Tbsp oil in a small skillet. Add a pinch of hing, then 1 tsp mustard seeds. When they start to pop, add sliced green chilies and a sprig of curry leaves. Fry for a few seconds, then add 0.5 tsp sugar and 0.25 tsp salt. Optionally stir in 1 Tbsp water to make the tadka slightly soupy, then turn off the heat.
Time: PT5M
Finish and garnish
Turn the steamed dhokla out onto a plate, cut into squares or diamonds, and immediately pour the hot tempering over it. Sprinkle with fresh grated coconut and chopped coriander leaves. Serve warm with green chutney or tomato ketchup.
Time: PT4M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 20 g
- Fat
- 3 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten‑Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Besan: All‑purpose flour (texture will change)
- Instead of Semolina: Fine cornmeal
- Instead of Ginger‑Green Chili Paste: Ginger paste + chopped green chilies
- Instead of Granulated Sugar: Jaggery (slightly different taste)
- Instead of Eno Fruit Salt: Baking soda + lemon juice (adjust quantity)
- Instead of Lemon Juice: Citric acid solution (1 tsp)
- Instead of Vegetable Oil: Canola oil, sunflower oil
- Instead of Oil for Greasing: Ghee
- Instead of Oil for Tempering: Ghee
- Instead of Asafoetida (Hing): Garlic powder (different flavor)
- Instead of Mustard Seeds: Cumin seeds
- Instead of Green Chilies: Jalapeño slices
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Fresh Grated Coconut: Desiccated coconut
Equipment Needed
- Fine Mesh Sieve
- Mixing Bowl
- Measuring Spoons
- Measuring Cup
- Whisk or Hand Mixer
- Steamer Pot with Stand
- Greasing Brush or Spoon
- Small Skillet (Tadka Pan)
- Knife
- Spatula (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Sift the besan to avoid lumps.
- Allow the batter to rest for 15 minutes.
- Add Eno fruit salt and whisk quickly – speed is essential.
- Steam without opening the lid for the full 20 minutes.
- Check doneness with a knife; the dhokla should be firm and springy.
Chef Tips from the Video
- For extra fluffiness, increase the fruit‑salt by a small amount (½ tsp) and add a pinch of baking soda.
- Use a stainless‑steel or aluminum tin for even heat distribution.
- Garnish with a drizzle of melted ghee for a richer flavor.
Troubleshooting
Dhokla turns out dense and does not rise.
Make sure the batter rests for at least 15 minutes and that the water is lukewarm, not cold. Add the fruit salt right before pouring into the tin and whisk quickly.
Dhokla cracks or becomes dry.
Steam on medium flame and ensure enough water in the pot to generate steady steam. Do not over‑steam; check at 18 minutes.
Tempering splatters.
Add the water (if using) after turning off the heat and stir gently; keep the flame low when adding mustard seeds.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a steamer or microwave.
Freezer: Can be frozen for up to 1 month; thaw and steam briefly before serving.
Room temperature: Best eaten the same day; at room temperature it stays soft for about 4 hours.
Make-Ahead Tips
- The batter can be prepared up to 4 hours ahead and kept refrigerated; give it a gentle stir before adding fruit salt.
- Steamed dhokla can be reheated in a steamer for 5 minutes to restore softness.
- Temper the dhokla just before serving for maximum freshness.
Frequently Asked Questions
What is the cultural significance and history of Dhokla in Gujarati cuisine?
Dhokla originated in Gujarat as a breakfast and snack that uses fermented gram‑flour batter, reflecting the region’s love for light, steamed dishes. It became popular during fasting periods because it is easy to digest and vegetarian, and today it is a staple at festivals, family gatherings, and street‑food stalls across Gujarat.
What are the traditional regional variations of Dhokla in Indian cuisine?
Besides the classic plain dhokla, Gujarat offers Khaman (softer, with more lemon juice), Rava Dhokla made with semolina, and Moong Dhokla using split green gram. Each variation changes the base flour and seasoning but retains the steaming technique.
How is Dhokla traditionally served in Gujarat?
Traditional Gujarati serving pairs dhokla with green coriander‑mint chutney, sweet‑tangy tamarind chutney, and a drizzle of tempering (tadka) made with mustard seeds, curry leaves, and a pinch of sugar. It is often garnished with grated fresh coconut and served on a banana leaf during festivals.
During which occasions is Dhokla commonly prepared in Gujarati culture?
Dhokla is a favorite for Navratri fasting, monsoon snack gatherings, wedding receptions, and as an everyday breakfast in Gujarati households. Its light texture makes it suitable for both festive and casual meals.
How does Dhokla fit into the broader Indian vegetarian snack tradition?
Dhokla exemplifies the Indian tradition of turning simple pulses into airy, nutritious snacks through fermentation and steaming. It sits alongside other steamed delights like idli and uttapam, highlighting the regional diversity of plant‑based comfort foods.
What are the authentic traditional ingredients for Dhokla versus acceptable substitutes?
Authentic dhokla uses besan (gram flour), semolina, ginger‑green chili paste, lemon juice, and Eno or baking soda as leavening. Substitutes can include all‑purpose flour (affects texture), cornmeal for semolina, or a mix of baking soda and lemon juice instead of Eno, though flavor and rise may vary.
What other Gujarati dishes pair well with Dhokla?
Dhokla pairs beautifully with Khandvi, Fafda, and Handvo, as well as with a simple dal or a bowl of plain yogurt. A side of sweet‑tangy tamarind chutney or a spicy green chutney completes the meal.
What makes Dhokla special or unique in Gujarati cuisine?
Its signature spongy, melt‑in‑the‑mouth texture achieved through steaming and the quick action of fruit‑salt leavening sets dhokla apart. The light, slightly tangy flavor makes it a refreshing snack that is both nutritious and low‑fat.
What are the most common mistakes to avoid when making Dhokla at home?
Common errors include over‑mixing the batter, adding fruit‑salt too early, opening the steamer lid during cooking, and using water that is too cold. Each mistake reduces the rise and can produce a dense or cracked dhokla.
Why does this Dhokla recipe use Eno fruit‑salt instead of baking powder?
Eno releases carbon dioxide instantly, giving the batter a rapid rise that creates the characteristic airy texture. Baking powder works slower and may not produce the same lightness unless the batter is rested longer.
Can I make Dhokla ahead of time and how should I store it?
Yes, you can steam the dhokla a few hours ahead. Keep it in an airtight container in the refrigerator and reheat gently in a steamer or microwave before serving. Add fresh tempering just before serving for maximum flavor.
What does the YouTube channel Kabita's Kitchen specialize in?
The YouTube channel Kabita's Kitchen specializes in easy-to‑follow Indian home‑cooking tutorials, focusing on everyday vegetarian dishes, quick snacks, and traditional recipes with helpful tips for beginners.
How does the YouTube channel Kabita's Kitchen's approach to Gujarati cooking differ from other Indian cooking channels?
Kabita's Kitchen emphasizes simple, ingredient‑friendly methods and highlights small tricks—like proper batter resting and rapid fruit‑salt incorporation—that ensure consistent results, whereas many other channels focus more on elaborate presentations or advanced techniques.
Last updated: August 28, 2026
