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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 minutes
Cook Time 20 minutes
Fermentation 12 hours
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