Authentic Gujarati Dhokla Recipe: Soft, Spongy, and Delicious!

Dhokla is a beloved steamed snack that originates from the vibrant state of Gujarat, India. Known for its soft, spongy texture and slightly tangy flavor, it has captured the hearts of people across the country and beyond.

Traditionally enjoyed as a breakfast dish or snack, Dhokla is also commonly served during festivals and special occasions.

With its light, airy texture and savory taste, it has become a staple in Indian cuisine, loved by both vegetarians and non-vegetarians alike.

While Dhokla is most closely associated with Gujarat, its popularity has spread to various parts of India, often prepared in different variations.

Whether enjoyed with chutneys or tempered with mustard seeds, this dish can be both a delicious snack and a healthy option for any meal.

What is Dhokla?

Dhokla is a savory steamed cake made from a blend of rice flour and chickpea flour (besan). It is traditionally made by fermenting the batter, which gives it its signature light, spongy texture.

The batter is steamed in a mold, and once cooked, it is tempered with mustard seeds, curry leaves, and green chilies, enhancing the flavor.

The dish is known for being low in fat and calories, making it an excellent choice for anyone seeking a healthy snack or meal option.

Its versatility allows for variations that include added vegetables or different types of flour.

Despite its simple ingredients, the result is a dish that is both flavorful and satisfying.

Ingredients for Dhokla

To make Dhokla at home, you will need a few essential ingredients that are easy to find at most grocery stores or Indian markets.

For the Dhokla Batter:

• Chickpea Flour (Besan) – 1 cup
• Rice Flour – 2 tablespoons
• Yogurt – ½ cup (preferably sour yogurt for that authentic tang)
• Ginger Paste – 1 tablespoon
• Green Chilies – 2-3, finely chopped (adjust to your spice level)
• Baking Soda – 1 teaspoon
• Turmeric Powder – ¼ teaspoon (for color and flavor)
• Salt – To taste
• Sugar – 1 tablespoon (optional for a slight sweetness)

For Steaming:

• Water – Enough for steaming, typically around 2 cups
• Oil – For greasing the steaming tray

For the Tempering:

• Mustard Seeds – 1 teaspoon
• Curry Leaves – 5-6 fresh leaves
• Green Chilies – 1-2, slit lengthwise
• Sesame Seeds – 1 tablespoon (optional)
• Coriander Leaves – For garnishing

Step-by-Step Guide to Make Dhokla

Step 1: Preparing the Dhokla Batter

Start by mixing the chickpea flour (besan), rice flour, turmeric, and salt in a large bowl.

Add yogurt, ginger paste, and chopped green chilies to the dry ingredients. Gradually add water to form a smooth batter that is thick yet pourable, similar to pancake batter.

You may need to adjust the water quantity depending on the consistency of your yogurt.

Once the batter is well mixed, add sugar and baking soda.

Mix the batter thoroughly, and let it sit for about 5 minutes. The baking soda will help the batter rise and become fluffy while steaming.

Step 2: Steaming the Dhokla

While the batter is resting, prepare the steaming setup. Take a steaming tray or any heatproof dish and grease it lightly with oil to prevent sticking.

You can use a round cake tin, an idli steamer, or even a regular pot with a steaming rack.

Fill the base of a steamer or a large pot with about 2 cups of water, making sure it doesn’t touch the batter once placed in the tray. Bring the water to a gentle boil.

Once boiling, carefully pour the prepared batter into the greased tray. Ensure the batter is evenly spread.

Cover the steamer with a lid, and steam the Dhokla for about 15-20 minutes on medium heat.

You can check the doneness by inserting a toothpick into the center of the Dhokla; it should come out clean when ready.

Tempering the Dhokla

Once the Dhokla is steamed to perfection and cooled slightly, it’s time for tempering. This step adds a burst of flavor and aroma to the dish, making it even more irresistible.

How to Temper Dhokla:

1. Heat Oil: In a small pan, heat about 1 tablespoon of oil over medium heat. Once hot, add the mustard seeds and let them splutter for a few seconds. This brings out their characteristic flavor.
2. Add Curry Leaves and Chilies: Next, add curry leaves and slit green chilies to the pan. Sauté for a few seconds until the curry leaves become crisp and the chilies release their fragrance.
3. Optional Sesame Seeds: For an added crunch, you can also sprinkle in sesame seeds and allow them to toast lightly.
4. Pour Over Dhokla: Once the tempering is ready, pour it evenly over the steamed Dhokla. Make sure to distribute it well across the entire surface. The hot oil will seep into the Dhokla, infusing it with rich flavors.
5. Garnish with Coriander: Finally, garnish the Dhokla with freshly chopped coriander leaves for a refreshing touch.

This tempering process enhances the texture and brings out the dish’s signature taste, making every bite a flavorful experience.

Serving and Storing Dhokla

How to Serve Dhokla:

Dhokla is traditionally served warm, as a snack or light meal, and can be enjoyed at any time of the day. It pairs beautifully with green chutney, made from cilantro, mint, and green chilies, or a tangy tamarind chutney for added flavor. You can also serve it with a side of yogurt for a creamy, cooling contrast to the spiciness of the tempering.

If you’re looking to elevate the presentation, you can garnish Dhokla with grated coconut or a sprinkle of chat masala to add texture and extra zing.

How to Store Leftover Dhokla:

If you have any leftover Dhokla (which is rare!), you can store it to enjoy later. To keep it fresh:

1. Room Temperature: You can leave it at room temperature for a few hours if planning to consume it the same day. However, be sure to cover it with a clean cloth to retain moisture.
2. Refrigeration: For longer storage, place the Dhokla in an airtight container and refrigerate it. It should stay fresh for up to 2-3 days.
3. Reheating: To reheat the Dhokla, steam it again for 5-7 minutes to regain its softness and sponginess. Alternatively, you can microwave it for a few seconds, but steaming ensures the best texture.

Dhokla is also a great option for meal prep, as it stores well and can be enjoyed cold or reheated.

Troubleshooting Common Issues with Dhokla

Making the perfect Dhokla requires a bit of practice, but don’t worry if things don’t go perfectly the first time. Here are some common issues you might face while making Dhokla, along with troubleshooting tips:

1. Dhokla is Too Dense

If your Dhokla turns out dense and heavy instead of light and spongy, it might be due to:

• Too much water in the batter: Ensure the batter is thick, not too runny. A thinner batter might make the Dhokla heavy.
• Not enough baking soda or fermentation: Adding too little baking soda or not allowing the batter to rest and ferment (if necessary) can prevent it from rising.
• Too much flour: Be sure to measure the ingredients accurately for the right balance.

Solution: Adjust the batter consistency and check your baking soda quantity. Allow the batter to ferment, if possible, for better fluffiness.

2. Dhokla is Too Dry or Hard

If your Dhokla turns out dry or hard, it might be because:

• Steaming time was too long: Overcooking the Dhokla can dry it out.
• Batter wasn’t prepared properly: If the batter wasn’t smooth enough, or if the ingredients were not well mixed, it can lead to a dry texture.

Solution: Steam the Dhokla for the correct amount of time (around 15-20 minutes) and check the consistency of the batter. It should be smooth and free of lumps.

3. Dhokla Sticks to the Tray

If the Dhokla sticks to the tray, this can be due to insufficient greasing or a sticky batter.

Solution: Always grease your steaming tray or dish generously with oil before pouring in the batter. You can also line it with parchment paper for easier removal.

4. Dhokla Doesn’t Rise

Sometimes the Dhokla might not rise properly, which can be disappointing.

Solution: This could happen if the batter was not aerated properly or if the baking soda wasn’t evenly mixed. Stir the batter gently to incorporate air and ensure an even distribution of the leavening agents.

5. Dhokla is Too Soft or Mushy

If your Dhokla turns out mushy, it might have too much moisture or could be undercooked.

Solution: Make sure the batter isn’t too watery and check the steaming time. You can also try steaming it a little longer or at a slightly higher temperature to achieve the right consistency.

Conclusion

Dhokla is an incredibly versatile and easy-to-make snack that brings together the perfect balance of flavors and textures. Whether you’re craving something savory, light, and healthy or you’re looking to impress guests with a traditional Indian treat, Dhokla ticks all the boxes. With a little practice, you’ll soon master the art of making this spongy, flavorful delight.

What makes Dhokla so appealing is its simplicity, quick preparation, and ability to be customized to suit personal tastes. The combination of chickpea flour, yogurt, and spices creates a dish that’s not only delicious but also nutritious. Whether served as a breakfast dish, snack, or appetizer, Dhokla is sure to win hearts with its irresistible taste.

So, roll up your sleeves, try making Dhokla at home, and enjoy this delightful treat that will undoubtedly leave everyone asking for more!

Frequently Asked Questions (FAQs)

1. Can I make Dhokla without fermentation?

Yes, you can make Dhokla without fermenting the batter by using baking soda or baking powder to help the batter rise. This makes the recipe faster, but fermented Dhokla has a slightly more complex flavor.

2. Can I use an Instant Pot to make Dhokla?

Yes, you can make Dhokla in an Instant Pot. Use the “steam” function for about 10-12 minutes, and ensure the batter is properly prepared. Place a trivet or steamer rack inside the Instant Pot to keep the batter tray elevated from the water.

3. How can I make Dhokla spicier?

To make Dhokla spicier, you can increase the number of green chilies in the batter, add red chili powder, or include black pepper. You can also increase the spice level in the tempering by adding more green chilies or even a pinch of chili powder.

4. Can I add vegetables to Dhokla?

Yes! You can add finely chopped vegetables such as carrots, spinach, or peas to the batter for added flavor and nutrition. Just ensure the vegetables are finely chopped so they cook evenly and do not affect the texture.

5. Can I store Dhokla in the fridge?

Yes, you can store Dhokla in an airtight container in the fridge for up to 2-3 days. Reheat it by steaming it again or microwaving it for a few seconds before serving.