Gujarati Dhokla Recipe – How to make Authentic Khatta Dhokla Recipe

Dhokla is one of those magical dishes that looks fancy but is actually super simple to make. It’s soft, spongy, and has that perfect balance of tangy and slightly sweet flavors. If you’ve ever had dhokla at a Gujarati home or restaurant, you know how addictive it is!

We’re talking about the real khatta dhokla—not the instant ones made with besan (gram flour), but the proper fermented rice and dal version. Yeah, it takes a little patience, but trust me, it’s worth it.

Now, I know what you’re thinking—fermentation sounds scary, right? Nope, we’re not making rocket fuel here. Just let the batter sit overnight, and nature will do its thing. The result? Light, airy, and absolutely delicious dhokla that melts in your mouth.

You can have it for breakfast, a snack, or even a lazy dinner when you don’t feel like cooking anything heavy. So, let’s stop overthinking and get straight to making this authentic Gujarati treat.

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Gujarati Khatta Dhokla Recipe

Gujarati Khatta Dhokla is a soft, spongy, and slightly tangy steamed snack made from fermented rice and urad dal batter. Unlike the popular instant besan (gram flour) dhokla, this traditional version has a rich, authentic taste with a slight sourness from fermentation.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Fermentation 12 hours hrs

Course Breakfast, Snack

Cuisine Indian

Servings 4 Servings

Calories 180 kcal

Equipment

• Large mixing bowl
• Blender or wet grinder
• Steamer (or large pot with a lid and a stand)
• Round or square dhokla plate (or any shallow pan)
• Whisk or spoon for mixing
• Small pan for tempering
• Knife to cut the dhokla

Ingredients

  

For the Dhokla Batter

• 1 Cup Rice (regular or idli rice)
• ½ Cup Urad dal (split black gram)
• ½ Cup Sour yogurt (or 1 tbsp lemon juice + ¼ cup water)
• ½ Tsp Turmeric powder
• 1 Tsp Salt (adjust to taste)
• 1 Tsp Ginger-green chili paste
• ½ Tsp Baking soda (or fruit salt/Eno)

For Tempering (Tadka)

• 1 Tbsp Oil
• 1 Tsp Mustard seeds
• 1 Tsp Sesame seeds
• 8-10 Curry leaves
• 2 Green chilies (slit)
• ½ Cup Water
• 1 Tsp Sugar (optional)

For Garnish

• 2 Tbsp Chopped coriander leaves
• 2 Tbsp Grated coconut (optional)

Instructions

 

• Soak and Grind

  Rinse the rice and urad dal separately 2-3 times.

  Soak both in enough water for at least 6-8 hours (or overnight).Drain the water and grind them together in a blender or wet grinder, adding just enough water to make a smooth, thick batter.

  Transfer to a large bowl and mix in the yogurt (or lemon juice + water). Cover and let it ferment in a warm place for 8-12 hours. The batter should rise and become slightly airy.
  
• Prepare the Batter

  Once fermented, add turmeric, salt, and ginger-green chili paste. Mix well.

  Just before steaming, add baking soda (or Eno) and mix gently. The batter will get slightly foamy—don’t overmix!
  
• Steam the Dhokla

  Grease a dhokla plate or shallow pan with oil.

  Pour the batter into the plate, filling only up to ¾ of its height.

  Heat water in a steamer, place the plate inside, cover, and steam for 15-20 minutes.

  Insert a toothpick—if it comes out clean, it’s done. Let it cool slightly before cutting into squares.
  
• Prepare the Tempering (Tadka)

  Heat oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and green chilies.

  Once they start crackling, add water and sugar (optional). Pour this tempering over the dhokla.
  
• Garnish and Serve

  Sprinkle chopped coriander and grated coconut on top.

  Serve warm with green chutney or sweet tamarind chutney. Enjoy!
  

Video

Notes

• Fermentation matters! If it’s cold, keep the batter in a warm place or inside a turned-off oven with the light on.
• No steamer? Use a large pot with a stand at the bottom and a lid.
• Soft and fluffy dhokla? Always add baking soda/Eno right before steaming.
• Want it extra tangy? Use more yogurt or let the batter ferment longer.

Keyword Dhokla, Gujarati Food, Healthy Snacks, Indian Snacks, Vegan, Vegan Option

Serving Suggestions

Alright, so you made dhokla—now what? Just eat it plain? Nah, let’s make it even better! Dhokla is one of those magical foods you can have any time of the day, and here’s how to enjoy it like a pro (or just someone who really loves snacks).

When to Eat Dhokla?

• Breakfast: Light, fluffy, and easy to digest—perfect for a morning meal with a hot cup of chai.
• Snack Time: Feeling that 4 PM hunger? Dhokla to the rescue. Eat it with some chutney, and you’re good.
• Party Appetizer: Cut it into tiny squares, stick a toothpick in each, and boom—you’ve got fancy dhokla bites for guests.
• Lunch/Dinner Side: Want to switch things up? Serve dhokla as a side with dal and sabzi instead of roti.
• On-the-Go Snack: Pack it for work, school, or travel. No mess, no fuss, just tasty dhokla.

Fun Ways to Eat It

• Plain & Simple: Soft dhokla with just a drizzle of tadka (tempering). Basic but solid.
• Masala Dhokla: Sprinkle chaat masala and red chili powder for extra flavor.
• Dhokla Chaat: Crush it up, add yogurt, chutney, onions, sev—thank me later.
• Grilled Dhokla: Pan-fry leftover dhokla with butter for a crispy twist.
• Dhokla Sandwich: Layer two pieces with green chutney in between—instant Gujarati sandwich vibes.

Best Chutneys & Side Pairings

The right chutney takes your dhokla from nice to next level.

Best Chutneys for Dhokla

• Green Chutney (The Classic) – Made with coriander, mint, green chilies, and lemon juice. Spicy, tangy, and perfect.
• Tamarind Chutney (Sweet & Tangy) – Adds a little sweetness and a tangy kick. Pairs great with spicy dhokla.
• Garlic Chutney (For the Bold) – Spicy and garlicky, this one’s for real flavor lovers.
• Coconut Chutney (South Indian Vibes) – If you like coconut-y goodness, this is a must-try.
• Peanut Chutney (Nutty & Unique) – For a richer, slightly creamy chutney experience.

Other Things to Eat with Dhokla

• Masala Chai: The ultimate combo—hot chai and soft, spongy dhokla.
• Pickle (Achar): A spoonful of spicy mango pickle with dhokla? YES.
• Curd/Yogurt: A little plain yogurt on the side makes it even better.
• Fried Green Chilies: If you like heat, fry some green chilies and eat them with your dhokla.
• Farsan (Gujarati Snacks): Serve it with sev, gathiya, or papdi for an authentic Gujarati snack plate.

Last Words

Alright, that’s it, you now know how to make real, authentic khatta dhokla. No more store-bought, no more guessing, just soft, fluffy perfection straight from your kitchen. Yeah, it takes a little time (thanks, fermentation), but trust me, it’s worth every minute.

Now go make some, eat it with chutney, and enjoy. And hey—if you mess up the first time, don’t stress. Cooking is all about trial and error. Try again, tweak things, and soon, you’ll be making dhokla like a pro.