Bhai ke liye banaya Dhokla Mini vlog
Bhai ke liye banaya Dhokla 😘😍Mini vlog 😍🥰 is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by Poonam K Official on YouTube.
Prep: 25 min | Cook: 15 min | Total: 40 min
Cost: $1.17 total, $0.29 per serving
Ingredients
- 1 cup Gram Flour (Besan) (sifted to remove lumps)
- 1/2 cup Plain Yogurt (room temperature, preferably full‑fat)
- 1/2 cup Water (lukewarm, used to adjust batter consistency)
- 1 tsp Lemon Juice (freshly squeezed)
- 1/2 tsp Salt
- 1 tsp Sugar
- 1/4 tsp Turmeric Powder (gives dhokla its golden hue)
- 1 piece Green Chili (finely chopped, optional for heat)
- 1 tsp Fresh Ginger (grated)
- 1 tsp ENo Fruit Salt (adds fluffiness; add just before steaming)
- 2 tbsp Oil (for greasing the steaming tray and tempering)
- 1 tsp Mustard Seeds
- 8 pieces Curry Leaves
- 1 tsp Sesame Seeds (optional garnish)
Instructions
Prepare the Batter
In a mixing bowl, whisk together the gram flour, turmeric, salt, and sugar. Add the yogurt, water, lemon juice, grated ginger, and chopped green chili. Whisk until the batter is smooth and free of lumps.
Time: PT5M
Rest the Batter
Cover the bowl with a clean kitchen towel and let the batter rest for 10 minutes. This allows the flour to hydrate fully.
Time: PT10M
Prepare the Tempering
Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds; when they start to pop, add curry leaves, sesame seeds, and the remaining green chili. Stir for 30 seconds and set aside.
Time: PT2M
Temperature: Medium heat
Add Eno for Fluffiness
Just before steaming, sprinkle the Eno fruit salt over the rested batter and gently fold it in with a spatula. The batter will puff up immediately.
Time: PT1M
Grease the Steaming Tray
Lightly brush the steaming tray or dish with the remaining 1 tablespoon of oil. This prevents the dhokla from sticking.
Time: PT2M
Steam the Dhokla
Pour the batter into the greased tray, smooth the top, and place it in the pre‑boiling steamer. Cover tightly and steam for 12‑15 minutes on high heat. The dhokla is done when a toothpick inserted in the center comes out clean.
Time: PT15M
Temperature: High (steam at boiling point)
Finish with Tempering and Serve
Remove the tray from the steamer and let the dhokla cool for 2 minutes. Cut into squares or diamonds. Drizzle the prepared tempering over the pieces and garnish with a few sesame seeds if desired. Serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 22 g
- Fat
- 6 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free (besan is naturally gluten‑free)
Allergens: Milk (yogurt)
Ingredient Substitutions
- Instead of Gram Flour (Besan): Chickpea flour, All‑purpose flour (will change texture)
- Instead of Plain Yogurt: Buttermilk, Plant‑based yogurt (for a vegan version, omit the tempering butter)
- Instead of Water: Milk (will make richer dhokla)
- Instead of Lemon Juice: Citric acid (1/4 tsp), Vinegar (1 tsp)
- Instead of Salt: Sea salt, Kala namak
- Instead of Sugar: Honey (adjust to taste), Jaggery (fine powder)
- Instead of Turmeric Powder: Saffron strands (few, for color only)
- Instead of Green Chili: Jalapeño, Red chili flakes (1/4 tsp)
- Instead of Fresh Ginger: Ground ginger (1/4 tsp)
- Instead of ENo Fruit Salt: Baking soda + lemon juice (1/2 tsp + 1 tsp), Baking powder (1 tsp)
- Instead of Oil: Ghee, Vegetable oil
- Instead of Mustard Seeds: Cumin seeds
- Instead of Curry Leaves: Bay leaf (1)
- Instead of Sesame Seeds: Poppy seeds
Equipment Needed
- Mixing Bowl
- Whisk or Hand Mixer
- Steamer Pot or Large Saucepan with Lid
- Steaming Tray or Dish (6‑inch round or square)
- Spatula
- Measuring Cups and Spoons
- Knife
Critical Steps — Do Not Skip
- Adding ENo fruit salt just before steaming (Step 4) – it creates the signature fluffiness.
- Steaming with a tightly sealed lid (Step 6) – prevents loss of steam and ensures proper rise.
Chef Tips from the Video
- For extra aroma, add a pinch of asafoetida (hing) to the tempering.
- A splash of coconut water instead of plain water gives a subtle sweetness.
- Garnish with fresh coriander leaves for color and freshness.
Troubleshooting
Dhokla turns out dense and does not rise.
Ensure the batter is well‑whisked and rests for at least 10 minutes. Add fresh ENo right before steaming and steam with a tightly sealed lid.
Surface cracks or becomes dry.
Do not over‑steam; check at 12 minutes. Keep the steamer lid closed to retain moisture, and brush the tray lightly with oil before pouring the batter.
Batter is too thick.
Add a little more lukewarm water (1‑2 tbsp) to achieve a pourable consistency similar to pancake batter.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a steamer or microwave.
Freezer: Can be frozen for up to 1 month. Thaw in the refrigerator and re‑steam before serving.
Room temperature: Best consumed the same day; can sit at room temperature for up to 4 hours.
Make-Ahead Tips
- Prepare the batter a few hours ahead and keep it refrigerated; add fresh ENo just before steaming.
- Temper the dhokla after steaming and store the tempered dhokla in a sealed container; it stays moist for a day.
Frequently Asked Questions
What is the cultural significance and history of Dhokla in Gujarati cuisine?
Dhokla originated in Gujarat as a snack made from fermented chickpea batter. It is traditionally served during festivals, weddings, and as a breakfast item, symbolizing the region’s love for light, steamed foods that are both nutritious and easy to digest.
What are the traditional regional variations of Dhokla in Indian cuisine?
Besides the classic Gujarati dhokla, there are Khaman (made with only gram flour), Rava dhokla (using semolina), and Moong dal dhokla (using split green gram). Each variation changes the texture and flavor while keeping the steaming technique.
How is Dhokla authentically served in Gujarat?
In Gujarat, dhokla is typically served warm, cut into squares, drizzled with a mustard‑seed tempering, and garnished with fresh coriander and grated coconut. It is accompanied by green chutney and sometimes sweet tamarind chutney.
What occasions or celebrations is Dhokla traditionally associated with in Gujarati culture?
Dhokla is a staple at Navratri fasting meals, wedding receptions, and festive gatherings like Uttarayan. Its lightness makes it ideal for fasting days when grains are avoided.
What makes Dhokla special or unique in Gujarati cuisine?
Dhokla’s uniqueness lies in its airy, sponge‑like texture achieved through a simple chemical reaction with ENo or baking soda, and its subtle tang from yogurt. It showcases the Gujarati preference for steamed, mildly spiced, and protein‑rich snacks.
What are the most common mistakes to avoid when making Soft Spongy Dhokla?
Common errors include adding ENo too early (it loses its leavening power), opening the steamer lid too soon (steam escapes and the dhokla collapses), and using a batter that is too thick, which prevents proper rise.
Why does this Dhokla recipe use ENo fruit salt instead of baking powder?
ENo reacts instantly with the acidic yogurt, creating a rapid rise that gives dhokla its characteristic fluffiness. Baking powder works slower and may not produce the same light texture in a short steaming time.
Can I make Dhokla ahead of time and how should I store it?
Yes, dhokla can be prepared a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Re‑steam or microwave briefly before serving to restore softness.
What texture and appearance should I look for when making Dhokla?
A perfectly cooked dhokla is golden‑yellow, soft, and springy to the touch. It should rise uniformly, with a smooth surface and no cracks. When cut, the interior should be uniformly spongy without dense pockets.
How do I know when Dhokla is done cooking?
Insert a toothpick or thin knife into the center; it should come out clean or with just a few moist crumbs. The dhokla will also pull away easily from the sides of the steaming tray.
What does the YouTube channel Poonam K Official specialize in?
The YouTube channel Poonam K Official focuses on Indian home‑cooking tutorials, especially popular street‑food and regional specialties from Gujarat and other parts of India, presented in an engaging, step‑by‑step format.
How does the YouTube channel Poonam K Official's approach to Gujarati cooking differ from other Indian cooking channels?
Poonam K Official emphasizes quick, travel‑inspired recipes that showcase local flavors, often filming on location (as seen in the Surti dhokla video). The channel blends cultural storytelling with clear, concise cooking instructions, unlike many channels that focus solely on studio cooking.
Last updated: September 6, 2026
