YT Recipe

Dhokla

Dhokla is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by HomeCookingShow on YouTube.

Prep: 24 min | Cook: 38 min | Total: 1 hr 12 min

Cost: $7.34 total, $1.83 per serving

Ingredients

  • 1 cup Besan (sifted)
  • 0.5 teaspoon Salt (fine sea salt)
  • 0.5 teaspoon Granulated Sugar
  • 0.5 teaspoon Turmeric Powder
  • 0.75 cup Water (for batter) (adjust to smooth batter consistency)
  • 1 teaspoon ENo Fruit Salt (instant fruit salt for leavening)
  • 1 cup Water (for steaming)
  • 1 teaspoon Oil (neutral oil for greasing tin)
  • 1 tablespoon Oil (for tempering)
  • 0.5 teaspoon Mustard Seeds
  • 5 pieces Green Chilies (slit lengthwise, deseeded if less heat desired)
  • 10 leaves Curry Leaves
  • 0.5 cup Water (for tempering)
  • 0.5 teaspoon Salt
  • 2 teaspoon Granulated Sugar
  • 2 tablespoon Fresh Coriander Leaves (chopped)
  • 0.5 tablespoon Lemon Juice (freshly squeezed)
  • 2 tablespoon Fresh Grated Coconut

Instructions

  1. Make the Batter

    In a mixing bowl combine 1 cup besan, 0.5 tsp salt, 0.5 tsp sugar and 0.5 tsp turmeric powder. Whisk in 0.75 cup water until the mixture is smooth and free of lumps.

    Time: PT5M

  2. Rest the Batter

    Cover the bowl and let the batter rest for 10 minutes. This allows the flour to hydrate and the batter to thicken slightly.

    Time: PT10M

  3. Grease the Tin

    Lightly brush the inside of the 8‑inch cake tin with 1 tsp oil.

    Time: PT1M

  4. Add Leavening

    Just before steaming, dissolve 1 tsp Eno fruit salt in 1 cup water and quickly pour it into the rested batter. Stir gently – the batter will froth.

    Time: PT1M

  5. Steam the Dhokla

    Bring 1 cup water to a rolling boil in the steamer pot. Place the greased tin with the batter inside, cover, and steam over high heat for 20 minutes.

    Time: PT20M

    Temperature: High heat

  6. Cool Slightly

    Remove the tin from the steamer and let the dhokla cool for about 5 minutes before cutting.

    Time: PT5M

  7. Prepare Tempering (Tadka)

    Heat 1 tbsp oil in a small pan. Add 0.5 tsp mustard seeds and let them crackle. Add the slit green chilies and curry leaves; sauté for 30 seconds.

    Time: PT5M

    Temperature: Medium heat

  8. Make the Sweet‑Sour Syrup

    Add 0.5 cup water, 0.5 tsp salt, 2 tsp sugar and 0.5 tbsp lemon juice to the pan. Bring to a gentle boil and simmer for 2‑3 minutes until the sugar dissolves.

    Time: PT3M

    Temperature: Medium heat

  9. Combine Dhokla and Tempering

    Cut the steamed dhokla into bite‑size squares. Pour the hot tempering syrup evenly over the pieces and let sit for 10 minutes so the flavors are absorbed.

    Time: PT10M

  10. Garnish and Serve

    Sprinkle fresh grated coconut and chopped coriander over the dhokla. Serve warm or at room temperature.

    Time: PT2M

Nutrition Facts

Calories
150
Protein
5 g
Carbohydrates
8 g
Fat
5 g
Fiber
1 g

Dietary info: Vegetarian, Vegan, Gluten-Free

Allergens: Coconut, Mustard

Ingredient Substitutions

  • Instead of Besan: Chickpea flour
  • Instead of Granulated Sugar: Jaggery (adjust quantity)
  • Instead of ENo Fruit Salt: Baking soda + lemon juice (1/2 tsp + 1 tsp)
  • Instead of Oil: Vegetable oil, Ghee
  • Instead of Oil: Mustard oil, Ghee
  • Instead of Green Chilies: Jalapeño (adjust quantity)
  • Instead of Curry Leaves: Bay leaf (different flavor)
  • Instead of Granulated Sugar: Honey (adjust sweetness)
  • Instead of Fresh Coriander Leaves: Cilantro stems
  • Instead of Lemon Juice: Lime juice
  • Instead of Fresh Grated Coconut: Desiccated coconut (rehydrated)

Equipment Needed

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Steamer Pot or Large Pot with Lid
  • 8‑inch Round Cake Tin
  • Spatula
  • Grater
  • Serving Plate

Critical Steps — Do Not Skip

  • Mix batter until smooth and free of lumps.
  • Add Eno fruit salt just before steaming to ensure proper rise.
  • Steam for the full 20 minutes without opening the lid early.
  • Prepare tempering hot and pour immediately over cut dhokla.

Chef Tips from the Video

  • For extra fluffiness, whisk the batter with a hand‑held frother.
  • Add a pinch of baking soda along with Eno for a higher rise if desired.
  • Garnish with toasted coconut flakes for a nutty crunch.

Troubleshooting

Dhokla turns out dense and does not rise.

Ensure the batter is well‑whisked and rest for at least 10 minutes. Add the Eno solution immediately before steaming and steam at full boil without opening the lid early.

Surface cracks or becomes dry.

Do not over‑steam; keep the steaming time to 20 minutes. Cover the tin after steaming to retain moisture.

Temperings taste bland.

Taste the syrup before pouring; adjust salt, sugar, or lemon juice as needed. Use fresh mustard seeds and hot oil for maximum flavor.

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Best consumed same day; can keep for up to 12 hours.

Make-Ahead Tips

  • Steam the dhokla a day ahead, refrigerate, and reheat gently in a steamer before adding tempering.
  • Temper the syrup separately and store in the fridge; combine just before serving.

Frequently Asked Questions

What is the cultural significance and history of Steamed Besan Dhokla in Gujarati cuisine?

Dhokla originated in Gujarat as a light, fermented snack made from fermented rice‑chickpea batter. Over centuries it became a staple for breakfast and tea‑time, celebrated for its airy texture and subtle tang, reflecting the region’s love for steamed, mildly spiced dishes.

What are the traditional regional variations of Steamed Besan Dhokla in Indian cuisine?

Besides the classic plain dhokla, Gujarat offers Khaman (using only gram flour), Rava dhokla (made with semolina), and Moong dhokla (using split green gram). Each variation changes the base grain but retains the steaming method and tempering.

How is Steamed Besan Dhokla traditionally served in Gujarat?

In Gujarat, dhokla is typically served warm, cut into squares, drizzled with a mustard‑seed tempering, and garnished with fresh grated coconut and coriander. It is accompanied by green chutney or sweet tamarind sauce and enjoyed with tea.

During which occasions or celebrations is Steamed Besan Dhokla traditionally prepared in Gujarati culture?

Dhokla is a popular snack for festivals like Navratri, Diwali, and Uttarayan, as well as for everyday family gatherings and as an offering during religious rituals because it is light and easy to digest.

How does Steamed Besan Dhokla fit into the broader Indian cuisine tradition?

Dhokla exemplifies the Indian tradition of using fermentation and steaming to create nutritious, low‑fat dishes. It complements other Gujarati items such as fafda, khakhra, and the sweet‑sour flavors common across Indian snack foods.

What are the authentic traditional ingredients for Steamed Besan Dhokla versus acceptable substitutes?

Authentic ingredients include besan, Eno or natural fermentation, mustard seeds, green chilies, curry leaves, and fresh coconut. Substitutes can be baking soda with lemon juice for leavening, or desiccated coconut rehydrated for garnish, while preserving the flavor profile.

What other Gujarati dishes pair well with Steamed Besan Dhokla?

Dhokla pairs beautifully with fafda, jalebi, khichu, and a side of green coriander chutney. A cup of masala chai completes the traditional Gujarati snack platter.

What makes Steamed Besan Dhokla special or unique in Gujarati cuisine?

Its signature airy, sponge‑like texture achieved through a quick‑rise leavening agent and steaming sets dhokla apart. The balance of mild spice, tangy tempering, and fresh coconut garnish creates a uniquely refreshing snack.

What are the most common mistakes to avoid when making Steamed Besan Dhokla at home?

Common errors include adding Eno too early (it loses its leavening power), over‑steaming which dries the dhokla, and using too much water resulting in a soggy texture. Follow the timing precisely and keep the batter smooth.

Why does this Steamed Besan Dhokla recipe use Eno fruit salt instead of traditional fermentation?

ENo provides an instant chemical leavening that creates the same fluffy texture without the 8‑12 hour fermentation required for traditional dhokla. This shortens preparation time while still delivering authentic taste.

What does the YouTube channel HomeCookingShow specialize in?

The YouTube channel HomeCookingShow focuses on easy, home‑cooked Indian recipes, offering step‑by‑step video tutorials that emphasize quick techniques, everyday ingredients, and clear visual instructions for home cooks.

How does the YouTube channel HomeCookingShow's approach to Indian cooking differ from other Indian cooking channels?

HomeCookingShow prioritizes minimal equipment, short prep times, and budget‑friendly ingredients, often using shortcuts like Eno for quick fermentation, whereas many other channels may focus on traditional, time‑intensive methods or gourmet presentations.

Last updated: September 6, 2026

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Dhokla

Recipe by HomeCookingShow

A light, fluffy Gujarati-style steamed snack made with gram flour (besan) and quick‑rise Eno fruit salt. Served with a tangy mustard‑seed tempering, fresh grated coconut and coriander, this dhokla is perfect for tea‑time or as a healthy side.

EasyIndianServes 4

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
18m
Prep
44m
Cook
10m
Cleanup
1h 12m
Total

Cost Breakdown

$7.34
Total cost
$1.83
Per serving

Critical Success Points

  • • Mix batter until smooth and free of lumps.
  • • Add Eno fruit salt just before steaming to ensure proper rise.
  • • Steam for the full 20 minutes without opening the lid early.
  • • Prepare tempering hot and pour immediately over cut dhokla.

Safety Warnings

  • • Handle hot steam carefully to avoid burns.
  • • Oil for tempering is hot; keep children away.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Steamed Besan Dhokla in Gujarati cuisine?

A

Dhokla originated in Gujarat as a light, fermented snack made from fermented rice‑chickpea batter. Over centuries it became a staple for breakfast and tea‑time, celebrated for its airy texture and subtle tang, reflecting the region’s love for steamed, mildly spiced dishes.

cultural
Q

What are the traditional regional variations of Steamed Besan Dhokla in Indian cuisine?

A

Besides the classic plain dhokla, Gujarat offers Khaman (using only gram flour), Rava dhokla (made with semolina), and Moong dhokla (using split green gram). Each variation changes the base grain but retains the steaming method and tempering.

cultural
Q

How is Steamed Besan Dhokla traditionally served in Gujarat?

A

In Gujarat, dhokla is typically served warm, cut into squares, drizzled with a mustard‑seed tempering, and garnished with fresh grated coconut and coriander. It is accompanied by green chutney or sweet tamarind sauce and enjoyed with tea.

cultural
Q

During which occasions or celebrations is Steamed Besan Dhokla traditionally prepared in Gujarati culture?

A

Dhokla is a popular snack for festivals like Navratri, Diwali, and Uttarayan, as well as for everyday family gatherings and as an offering during religious rituals because it is light and easy to digest.

cultural
Q

How does Steamed Besan Dhokla fit into the broader Indian cuisine tradition?

A

Dhokla exemplifies the Indian tradition of using fermentation and steaming to create nutritious, low‑fat dishes. It complements other Gujarati items such as fafda, khakhra, and the sweet‑sour flavors common across Indian snack foods.

cultural
Q

What are the authentic traditional ingredients for Steamed Besan Dhokla versus acceptable substitutes?

A

Authentic ingredients include besan, Eno or natural fermentation, mustard seeds, green chilies, curry leaves, and fresh coconut. Substitutes can be baking soda with lemon juice for leavening, or desiccated coconut rehydrated for garnish, while preserving the flavor profile.

cultural
Q

What other Gujarati dishes pair well with Steamed Besan Dhokla?

A

Dhokla pairs beautifully with fafda, jalebi, khichu, and a side of green coriander chutney. A cup of masala chai completes the traditional Gujarati snack platter.

cultural
Q

What makes Steamed Besan Dhokla special or unique in Gujarati cuisine?

A

Its signature airy, sponge‑like texture achieved through a quick‑rise leavening agent and steaming sets dhokla apart. The balance of mild spice, tangy tempering, and fresh coconut garnish creates a uniquely refreshing snack.

cultural
Q

What are the most common mistakes to avoid when making Steamed Besan Dhokla at home?

A

Common errors include adding Eno too early (it loses its leavening power), over‑steaming which dries the dhokla, and using too much water resulting in a soggy texture. Follow the timing precisely and keep the batter smooth.

technical
Q

Why does this Steamed Besan Dhokla recipe use Eno fruit salt instead of traditional fermentation?

A

ENo provides an instant chemical leavening that creates the same fluffy texture without the 8‑12 hour fermentation required for traditional dhokla. This shortens preparation time while still delivering authentic taste.

technical
Q

What does the YouTube channel HomeCookingShow specialize in?

A

The YouTube channel HomeCookingShow focuses on easy, home‑cooked Indian recipes, offering step‑by‑step video tutorials that emphasize quick techniques, everyday ingredients, and clear visual instructions for home cooks.

channel
Q

How does the YouTube channel HomeCookingShow's approach to Indian cooking differ from other Indian cooking channels?

A

HomeCookingShow prioritizes minimal equipment, short prep times, and budget‑friendly ingredients, often using shortcuts like Eno for quick fermentation, whereas many other channels may focus on traditional, time‑intensive methods or gourmet presentations.

channel
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