Authentic Gujarati Dhokla Recipe

Ingredients

1 cup gram flour (besan)
1.5 tablespoon semolina (sooji)
1 tablespoon lemon juice
1 teaspoon green chili-ginger paste
1.5 teaspoon Eno fruit salt
2/3 cup water
1/2 teaspoon turmeric powder
Salt to taste
1 tablespoon oil
1/2 teaspoon mustard seeds
10-12 curry leaves
2 green chilies, slit
2 tablespoons sugar
1/2 cup water
Freshly chopped coriander leaves for garnish
Grated coconut for garnish

Steps and instructions

In a large bowl, mix together the gram flour, semolina, lemon juice, green chili-ginger paste, turmeric powder and salt. Gradually add water to make a smooth batter.
Set the batter aside to rest for 30 minutes.
In the meantime, prepare the steamer. Fill it with water and let it heat up.
Add the Eno to the batter and stir gently. You will see the batter becoming frothy.
Immediately pour the batter into a greased steaming tray. Place the tray in the steamer.
Cover the steamer and let the dhokla cook for 12-15 minutes.
Check the dhokla with a toothpick - if it comes out clean, the dhokla is ready. If not, steam for a few more minutes.
Once the dhokla is cooked, remove it from the steamer and let it cool for a few minutes before cutting into squares.
Prepare the tempering by heating oil in a pan. Add mustard seeds and let them crackle. Then add the curry leaves and green chilies.
In a separate bowl, dissolve the sugar in 1/2 cup of water. Add this sugar water to the pan and bring it to a boil.
Pour the boiling tempering over the cut dhokla pieces, making sure all pieces are soaked evenly.
Garnish with freshly chopped coriander leaves and grated coconut before serving.

Tools for making

Mixing Bowl - A large bowl to mix the batter ingredients.
Steamer - A utensil used to steam the dhokla.
Steaming Tray - A tray or plate that fits inside the steamer to hold the dhokla batter.
Toothpick - Used to check the doneness of the dhokla.
Pan - A regular pan to prepare the tempering.

Recipe variations

Using different flours such as rice flour, wheat flour, or corn flour instead of gram flour.
Adding finely chopped vegetables like carrots, cabbage, or bell peppers to the batter for added texture and flavor.
Experimenting with different spices and herbs like cumin seeds, curry powder, or coriander powder to enhance the taste.
Adding a layer of green chutney or tamarind chutney in between the dhokla layers for a tangy twist.
Replacing the regular tempering with a tempering of sesame seeds and grated coconut for a nutty flavor.
Making a vegan version by skipping the Eno fruit salt and using a combination of baking soda and lemon juice instead.
Creating a gluten-free version by using gluten-free flours and ensuring all ingredients are gluten-free.
Adding a spicy tempering by including red chili powder or paprika in the tempering oil.
Experimenting with different toppings such as roasted peanuts, chopped onions, or pomegranate seeds for added crunch and freshness.
Adding a twist of sweetness by sprinkling powdered sugar or drizzling honey over the dhokla before serving.

Recipe overview

Welcome to our recipe for Dhokla, a beloved snack originating from the Indian state of Gujarat. Light, fluffy and subtly spiced, Dhokla is a savory steamed cake made from gram flour and semolina. It's wonderfully versatile, perfect for breakfast, lunch, dinner, or simply served as a snack. Our recipe will guide you through each step, from making the batter, to the steaming process, and finally the tempering which adds an extra layer of flavor. Expect a deliciously soft and spongy texture, with a tangy and mildly spicy taste. The final garnish of fresh coriander leaves and grated coconut adds color and a delightful surprise in every bite. This recipe is not just tasty but also quite healthy, as it is steamed and thus low in fat. So embark on this culinary adventure and enjoy the taste of Gujarat right in your kitchen!

Common questions

Can I use any other flour instead of gram flour? You can use chickpea flour as a substitute for gram flour in this recipe.
Is it necessary to add semolina? Semolina adds a slightly coarse texture to the dhokla. If you prefer a smoother texture, you can omit it.
Can I use baking powder instead of Eno fruit salt? Eno fruit salt is commonly used in dhokla recipes to make it fluffy and light. If you don't have Eno, you can use 1/2 teaspoon of baking powder as a substitute.
How do I know if the dhokla is cooked? Insert a toothpick into the dhokla, if it comes out clean, then it is cooked. If not, steam for a few more minutes.
Can I steam the dhokla in a pressure cooker? Yes, you can steam the dhokla in a pressure cooker without the whistle/weight. Just ensure there is enough water in the cooker and steam for the same duration mentioned in the recipe.
Can I make the tempering without sugar? The sugar in the tempering provides a balanced flavor to the dhokla. However, if you prefer less sweetness, you can reduce the amount of sugar or omit it altogether.
Can I make the dhokla in advance? Yes, you can make the dhokla in advance. Once cooled, store it in an airtight container in the refrigerator. Steam it again for a few minutes before serving to make it soft and warm.
Can I freeze the leftover dhokla? Dhokla is best consumed fresh, but you can freeze the leftover dhokla. Make sure to thaw it before reheating in a steamer for a few minutes.

Serving dishes and utensils

Steaming tray - A tray or plate that fits inside a steamer, used to hold the dhokla batter for steaming.
Toothpick - Used to check the doneness of the dhokla by inserting it into the steamed batter.
Pan - Used to prepare the tempering for the dhokla.
Spatula - Used for mixing the batter and transferring the steamed dhokla to a plate.
Knife - Used to cut the steamed dhokla into square pieces.
Chopping board - Used for chopping fresh coriander leaves.
Grater - Used to grate coconut for garnishing the dhokla.

Origin stories

Dhokla, a beloved dish in Indian cuisine, traces its roots back to the western state of Gujarat. This savory, tangy delicacy is a breakfast staple in Gujarati households but has found its way to hearts and kitchens across the country, thanks to its delightful taste and nutritional value. What makes Dhokla truly unique is its method of preparation - it's not fried or roasted, but steamed, retaining the goodness of its core ingredients. The dish also carries a hint of sweet, owing to the Gujarati fondness for sugar, which adds a delightful twist to its tangy taste. Dhokla's universal appeal lies in its simplicity, versatility and the ease of preparation, making it a favorite in every Indian home.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.