Gujarati Dhokla is a cherished dish from Gujarat, celebrated for its spongy texture and tangy flavor. Traditionally made with fermented rice and lentils, this delicacy is steamed to perfection, making it a light and nutritious snack or breakfast option.

Whether served with spicy green chutney or sweet tamarind chutney, dhokla offers a medley of flavors that makes it irresistible. It’s perfect for tea-time gatherings, festive occasions, or even as a wholesome treat to start your day.

My journey into Indian cuisine started with sheer curiosity and a deep appreciation for its diverse flavors. Over the years, I’ve experimented with countless recipes, tweaking and tasting until I found what felt most authentic and delicious.

Some time ago, I shared my take on Gujarati Churma Ladoo, which was a delightful deep dive into the world of Indian sweets. Today, I’m turning my attention to something savory yet equally iconic—the beloved khatta dhokla.

This recipe is a result of trial, and error, and a whole lot of learning from authentic Indian kitchens. I’m excited to share this with you, and I hope it brings a little piece of Gujarat to your plate.

Table of Contents

Gujarati Dhokla Recipe

Gujarati Dhokla is a light, fluffy, and savory steamed cake made from rice and lentil batter, flavored with aromatic spices. This versatile dish is perfect for breakfast, a snack, or even as a side for a traditional Indian meal.

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Prep Time 10

Cook Time 20

Fermentation 12

Course Breakfast, Snack

Cuisine Indian

Servings 4 People

Calories 150 kcal

Equipment

Mixing bowl
Blender or food processor
Steamer or large pot with steaming rack
Round or square shallow plate/tray for steaming
Small saucepan for tempering
Whisk or spoon
Toothpick for testing doneness

Ingredients

For the Dhokla Batter:

1 Cup Rice preferably idli rice or parboiled rice
½ Cup Urad dal split black gram
¼ CUp Sour yogurt or 1 tablespoon lemon juice as an alternative
1 Tsp Ginger-green chili paste
½ Tsp Teaspoon turmeric powder
Salt to taste
1 Tsp Eno fruit salt or ½ teaspoon baking soda

For Tempering:

2 Tbsp Tablespoons oil
1 Tsp Mustard seeds
1 Tsp Sesame seeds
2 Green chilies slit
8-10 Curry leaves
Pinch of asafoetida hing

For Garnish:

Fresh coriander leaves chopped
Grated coconut optional

Instructions

Step 1: Prepare the Batter
Wash and soak rice and urad dal separately for 6-8 hours or overnight.
Drain the water and grind both into a smooth batter using minimal water. The batter should be thick but pourable.
Transfer the batter to a mixing bowl, add sour yogurt, and mix well. Cover and allow to ferment in a warm place for 8-12 hours.
Step 2: Add Spices and Leavening
Once fermented, the batter should be fluffy and slightly sour.
Add ginger-green chili paste, turmeric powder, and salt. Mix gently.
Just before steaming, stir in Eno fruit salt or baking soda, mixing gently to activate the batter.
Step 3: Steam the Dhokla
Grease a shallow tray or plate with oil and pour the batter evenly into it. Leave some room for the batter to rise.
Heat water in a steamer or large pot. Once it begins steaming, place the tray inside.
Steam for 15-20 minutes on medium heat. Test with a toothpick—it should come out clean.
Remove and let cool slightly before cutting into squares or diamonds.
Step 4: Prepare the Tempering
Heat oil in a small saucepan. Add mustard seeds and let them splutter.
Add sesame seeds, green chilies, curry leaves, and asafoetida. Sauté until aromatic.Drizzle the tempering evenly over the steamed dhokla.
Step 5: Garnish and Serve
Garnish with fresh coriander leaves and grated coconut (if desired).
Serve warm with green chutney, tamarind chutney, or chai.

Video

Notes

Fermentation: Place the batter in a warm spot to ensure proper fermentation.
Consistency: The batter should be slightly thick to achieve a fluffy texture.
Leavening: Add Eno or baking soda just before steaming for optimal results.
Alternative Steaming: Use a large pot with a raised plate at the bottom if a steamer is unavailable.

Keyword Breakfast Ideas, Gujarati Cuisine, Healthy Eating, Indian Snacks, Vegetarian

Serving Suggestions

Chutneys: Serve with a classic green chutney made from coriander and mint, or a sweet tamarind chutney for a contrasting flavor. A spicy garlic chutney can also add a fiery kick.
Tea-Time Delight: Pair with a hot cup of masala chai for a cozy, satisfying snack.
Full Meal Idea: Complement your dhokla with a warm bowl of Gujarati kadhi and rice for a complete traditional meal.
Garnish Upgrade: Top with sev (crispy chickpea noodles) or a sprinkle of pomegranate seeds for added texture and color.
Picnic or Tiffin: Pack it in a lunchbox along with some mixed vegetable pickle—it stays soft and delicious even after hours.

Variations to Try

Served Suji Dhokla sandwich on a plate — *One of the possible variations/YouTube Screenshot/Ajay Chopra*

Rava (Sooji) Dhokla: Substitute rice and dal with semolina for a quicker, instant version.
Khaman Dhokla: A slightly sweeter and more yellow version made with gram flour (besan). It’s equally popular and often mistaken for dhokla.
Multigrain Dhokla: Use a mix of flours like millet, quinoa, and oats for a healthier, fiber-packed option.
Stuffed Dhokla: Layer the batter with a spiced potato or coconut filling for an indulgent twist.
Beetroot or Spinach Dhokla: Add pureed vegetables like beetroot or spinach to the batter for a colorful and nutritious spin.
Fusion Flavors: Incorporate ingredients like cheese, olives, or jalapeños for a fusion snack that’s sure to impress.

FAQs

1. Why is my dhokla not fluffy or spongy?

Several factors can lead to flat or dense dhokla:

The batter may not have fermented properly. Make sure to allow it enough time in a warm place.
Eno or baking soda wasn’t fresh or wasn’t mixed in just before steaming. Always use fresh leavening agents for optimal fluffiness.
Overmixing the batter after adding Eno can deflate the air bubbles, making the dhokla dense.

2. Can I make dhokla without Eno or baking soda?

Yes, you can use fruit salt alternatives like citric acid combined with baking powder. Lemon juice or vinegar also works, but the texture may differ slightly. Fermentation is key to providing the natural lift.

3. How do I steam dhokla without a steamer?

If you don’t have a steamer, use a large pot or deep pan with a lid. Place a stand or an inverted bowl at the bottom, pour water, and bring it to a boil. Place the batter tray on top of the stand, ensuring it doesn’t touch the water, and cover tightly with the lid.

4. Can I use instant rice flour instead of grinding rice?

Yes, rice flour can be used as a shortcut. Mix it with urad dal flour or soaked and blended urad dal. Adjust the water quantity to ensure the right batter consistency.

5. How do I store leftover dhokla, and how long does it stay fresh?

Store leftover dhokla in an airtight container in the refrigerator for up to 2 days. To reheat, steam it for 2-3 minutes or microwave with a sprinkle of water to retain moisture. Avoid tempering leftovers until ready to serve for the best flavor and texture.

Conclusion

Gujarati Khatta Dhokla is more than just a dish—it’s a delightful representation of Gujarat’s culinary heritage. Its soft, spongy texture and tangy flavor make it a versatile snack that’s loved by people of all ages. Whether you’re enjoying it with chutneys, pairing it with chai, or experimenting with creative variations, dhokla never fails to impress.

This recipe brings together the authenticity of traditional Indian cooking with practical, easy-to-follow steps. I hope you find as much joy in making and sharing this dish as I do. Don’t forget to experiment with the serving suggestions and variations to make it your own.

When you try it, I’d love to hear your feedback—what worked for you, any tweaks you made, or your favorite way to enjoy dhokla. Let’s celebrate this classic dish together!

Gujarati Dhokla – Authentic Khatta Snack Preparation Recipe