Surti Soft Dhokla originates from Surat in Gujarat and is a beloved snack served at festivals, weddings, and as an everyday breakfast. Its light, airy texture reflects the Gujarati love for steamed, mildly spiced dishes that are easy to digest.

Gujarat offers several dhokla types: Khaman (yellow, made only with urad dal), Rava (semolina‑based), and Surti (white, using both urad dal and rice). Each region tweaks the fermentation time and spice level, but the core steaming technique remains the same.

Traditionally, Surti Dhokla is cut into bite‑size squares, garnished with mustard seeds, green chilies, coriander, and a drizzle of groundnut oil. It is served with sweet‑sour chutneys such as the red garlic chutney and often accompanied by tea.

Surti Dhokla is popular during Navratri, Diwali, and wedding celebrations, as well as everyday family gatherings. Its quick steaming method makes it ideal for festive snack tables.

Surti Dhokla combines urad dal with rice, giving it a softer, more jiggly texture than the purely dal‑based Khaman. The addition of sour yogurt and a short fermentation creates a subtle tang that sets it apart.

Authentic ingredients include split urad dal, broken rice, fenugreek seeds, sour curd, and baking soda. Substitutes can be whole urad dal, basmati rice, buttermilk for curd, and potassium bicarbonate for baking soda, though texture may vary slightly.

Common errors include over‑soaking the dal (which changes flavor), under‑fermenting the batter, adding baking soda too early, and opening the steamer lid during cooking. Each mistake can lead to a dense or flat dhokla.

Baking soda reacts instantly with the acidic yogurt, creating carbon dioxide that lifts the dhokla quickly during steaming. Yeast would require longer proofing and give a different flavor profile, which is not traditional for Gujarati dhokla.

Yes, you can steam the dhokla a day ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave with a damp paper towel to restore softness.

A perfectly cooked dhokla is light, fluffy, and slightly jiggly when the plate is tapped. The surface should be smooth, with tiny air bubbles, and a pale off‑white color. A clean toothpick test confirms doneness.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on authentic regional dishes, quick techniques, and helpful tips for beginners and intermediate cooks.

Anukriti Cooking Recipes emphasizes traditional Gujarati methods like precise fermentation times, minimal oil usage, and authentic spice balances, while many other channels often shortcut fermentation or substitute ingredients, affecting texture and flavor.