Dhokla
Dhokla is a medium Indian recipe that serves 4. 120 calories per serving. Recipe by Kunal Kapur on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $17.51 total, $4.38 per serving
Ingredients
- 1 cup Gram Flour (Besan) (sifted twice for lightness)
- 1 cup Chaas (Buttermilk) or Yogurt (if using plain yogurt, thin with equal water and add 1 tsp lemon juice)
- 1 tsp Salt (adjust to taste)
- 1/4 tsp Turmeric Powder (just a pinch to avoid streaks)
- 1 tsp Green Chili Paste (adjust heat level)
- 1 tsp Ginger Paste (freshly grated preferred)
- 2 tbsp Oil (neutral oil like sunflower or canola; added to batter for softness)
- 1 tsp Lemon Juice (adds sourness and helps soda reaction)
- 1/2 tsp Baking Soda (or Eno) (added at the end of batter mixing)
- 1 tsp Powdered Sugar (for a hint of sweetness in batter)
- 2 tbsp Oil for Tempering (neutral oil)
- 1 tsp Mustard Seeds (small grain) (adds pungent flavor to tadka)
- 2 pieces Split Green Chilies (optional, for extra heat)
- 6 sprigs Curry Leaves (optional, adds aroma)
- 1 tsp Sugar (for tempering) (balances sourness)
- 1/2 tsp Salt (for tempering) (adjust to taste)
- 1 tsp Lemon Juice (for tempering) (adds fresh tang)
- 2 tbsp Water (for tempering) (helps make a thin sauce)
Instructions
Sift Dry Ingredients
Place gram flour, salt, and turmeric into a fine mesh sieve and sift into a mixing bowl to remove lumps and aerate the flour.
Time: PT2M
Prepare Liquid Base
In a separate cup, whisk together chaas (or diluted yogurt with lemon juice) with powdered sugar, green chili paste, ginger paste, and 1 tbsp oil until smooth.
Time: PT5M
Combine Wet and Dry
Gradually pour the liquid mixture into the sifted flour while whisking continuously in one direction (clockwise). Whisk for 5‑7 minutes until the batter is smooth and slightly frothy.
Time: PT7M
Add Oil and Adjust Consistency
Drizzle the remaining 1 tbsp oil slowly into the batter while continuing to whisk. If the batter feels too thick, add a splash (≈2 tbsp) of water.
Time: PT2M
Add Lemon Juice and Baking Soda
Stir in 1 tsp lemon juice. Just before steaming, sprinkle ½ tsp baking soda over the batter, give a gentle fold for 10‑15 seconds and set aside for 30 seconds to let it react.
Time: PT1M
Prepare Steamer
Fill the steamer pot with water, bring to a rolling boil, and place the greased baking dish inside. Heat on high.
Time: PT5M
Temperature: high
Steam Dhokla
Pour the batter into the hot dish, cover tightly, and steam for 30 minutes on high heat. Do not open the lid during the first 20 minutes.
Time: PT30M
Temperature: high
Prepare Tempering (Tadka)
While dhokla steams, heat 2 tbsp oil in a saucepan. Add mustard seeds; when they pop, add split green chilies, optional curry leaves, then quickly stir in sugar, salt, lemon juice, and 2 tbsp water. Bring to a brief boil and turn off heat.
Time: PT5M
Temperature: medium
Rest Dhokla After Steaming
Turn off the heat, keep the lid on, and let the dhokla rest for 10‑15 minutes so it absorbs remaining moisture.
Time: PT15M
Cut and Serve
Run a knife around the edges, lift the dhokla onto a plate, cut into squares or desired shapes, and drizzle the warm tempering evenly over the pieces. Serve warm or at room temperature.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 4 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk (chaas), Mustard
Ingredient Substitutions
- Instead of Gram Flour (Besan): Chickpea flour (same)
- Instead of Chaas (Buttermilk) or Yogurt: Plain yogurt diluted with water, Milk with 1 tbsp lemon juice
- Instead of Salt: Sea salt
- Instead of Turmeric Powder: Saffron (for colour only)
- Instead of Green Chili Paste: Finely chopped green chilies
- Instead of Ginger Paste: Finely grated ginger
- Instead of Oil: Melted ghee
- Instead of Lemon Juice: Citric acid solution
- Instead of Baking Soda (or Eno): Eno fruit salt
- Instead of Powdered Sugar: Granulated sugar (dissolved)
- Instead of Oil for Tempering: Ghee
- Instead of Mustard Seeds (small grain): Yellow mustard seeds
- Instead of Split Green Chilies: Whole green chilies, sliced
- Instead of Curry Leaves: Bay leaf (different flavor)
- Instead of Sugar (for tempering): Jaggery
- Instead of Salt (for tempering): Sea salt
- Instead of Lemon Juice (for tempering): Citric acid
- Instead of Water (for tempering): Vegetable broth (for flavor)
Equipment Needed
- Fine Mesh Sieve
- Mixing Bowl
- Whisk
- Steamer Pot or Large Pot with Steamer Rack
- Baking Dish or Stainless Steel Tin (8‑inch)
- Saucepan for Tempering
- Knife
- Spatula
- Measuring Cups and Spoons
- Ladle (optional)
Critical Steps — Do Not Skip
- Sift the gram flour thoroughly
- Whisk batter in one consistent direction
- Add baking soda just before steaming and do not over‑beat afterwards
- Steam on high heat without opening the lid early
- Rest the steamed dhokla for 10‑15 minutes before cutting
Chef Tips from the Video
- For extra yellow colour, add a few drops of saffron water instead of more turmeric
- Use a clean, dry whisk to trap maximum air
- If you like extra tang, add a little extra lemon juice to the tempering
Troubleshooting
Dhokla turned dense and flat
Ensure you whisk in one direction, add baking soda right before steaming, and do not over‑beat after adding soda.
Brown or streaky colour
Use only a pinch of turmeric and avoid over‑cooking; steam rather than bake.
Soggy surface
Make sure the steamer water is hot before adding the dish and keep the lid on tightly; avoid opening the lid early.
Dhokla stuck to the pan
Grease the baking dish well with oil or line with parchment paper before pouring batter.
Storage
Refrigerator: Store in an airtight container for up to 3 days
Freezer: Not recommended; texture becomes soggy after thawing
Room temperature: Can stay at room temperature for up to 2 hours, covered
Make-Ahead Tips
- Steam the dhokla a few hours ahead, keep covered, and reheat gently in a steamer before serving
- Temper can be prepared in advance and stored warm in a small saucepan
Frequently Asked Questions
What is the cultural significance and history of Steamed Gujarati Dhokla in Gujarati cuisine?
Dhokla originated in Gujarat as a humble snack made from fermented chickpea batter, reflecting the region’s dairy‑rich agriculture. Over centuries it evolved from using ground chana dal to gram flour and chaas, becoming a staple at festivals, weddings, and everyday meals, symbolising hospitality and the Gujarati love for light, spongy foods.
What are the traditional regional variations of Dhokla in Gujarat?
Besides the classic gram‑flour dhokla, Gujarat offers Khaman (lighter, with more lemon), Rava (semolina) dhokla, and Moong dal dhokla. Each varies in base ingredient, fermentation time, and seasoning, but all share the signature steaming technique and tempering.
How is Steamed Gujarati Dhokla traditionally served in Gujarat?
In Gujarat, dhokla is typically served warm, cut into squares, drizzled with a sweet‑sour‑spicy tempering, and garnished with fresh coriander and grated coconut. It is accompanied by green chutney and sometimes fried papad or sev for added crunch.
During which occasions is Dhokla traditionally prepared in Gujarati culture?
Dhokla is a popular snack for festivals like Navratri, Dussehra, and Uttarayan, as well as for family gatherings, tea time, and as an offering (prasadam) in temples due to its lightness and easy preparation.
What authentic ingredients are essential for traditional Gujarati Dhokla versus acceptable substitutes?
Authentic dhokla uses gram flour (besan), chaas (buttermilk), mustard seeds, and curry leaves. Substitutes include diluted yogurt for chaas, lemon juice for extra sourness, and Eno fruit salt instead of baking soda, though the texture may vary slightly.
What other Gujarati dishes pair well with Steamed Gujarati Dhokla?
Dhokla pairs beautifully with Khandvi, Fafda, Jalebi, and a side of green coriander chutney. It also complements a light dal or a simple cucumber raita for a balanced Gujarati thali.
What makes Steamed Gujarati Dhokla special or unique in Gujarati cuisine?
Its airy, sponge‑like texture achieved solely by steam and a brief chemical leavening (baking soda) sets dhokla apart. The balance of sweet, sour, salty, and spicy in the tempering showcases the Gujarati palate’s love for layered flavors.
What are the most common mistakes to avoid when making Steamed Gujarati Dhokla at home?
Common errors include over‑whisking after adding baking soda, opening the steamer too early, using too much turmeric (causing brown streaks), and not greasing the dish, which leads to a dense or stuck dhokla.
Why does this Steamed Gujarati Dhokla recipe use baking soda instead of yeast?
Baking soda reacts instantly with the acidic lemon‑chaas mixture, creating rapid carbon dioxide bubbles that give dhokla its characteristic rise without the long fermentation time required for yeast.
Can I make Steamed Gujarati Dhokla ahead of time and how should I store it?
Yes, steam the dhokla, let it rest, then cover and refrigerate for up to 3 days. Re‑steam briefly before serving to restore softness, or serve at room temperature within two hours.
What texture and appearance should I look for when making Ste steamed Gujarati Dhokla?
The dhokla should be uniformly yellow‑gold, soft to the touch, and full of tiny, even air bubbles throughout. When cut, it should spring back slightly and not crumble.
How do I know when Steamed Gujarati Dhokla is done cooking?
A clean toothpick inserted in the centre should come out with just a few moist crumbs, and the surface will be firm yet springy. Additionally, the batter will have risen noticeably after adding baking soda.
What does the YouTube channel Kunal Kapur specialize in?
The YouTube channel Kunal Kapur specializes in Indian regional cuisine, showcasing traditional recipes, modern twists, and detailed technique tutorials that blend culinary heritage with contemporary cooking tips.
What is the cooking philosophy and style of the YouTube channel Kunal Kapur?
Kunal Kapur’s cooking philosophy emphasizes authenticity, simplicity, and scientific precision. He often explains the ‘why’ behind each step, encourages ingredient sourcing from local markets, and focuses on reproducible results for home cooks.
Last updated: August 30, 2026
