- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 120 g
- 320 ml
- 1 tsp
- ½ tsp
- 1 tsp
- 1 tsp
- ¼ tsp
- 1 tsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 2 tbsp
Process
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Grease a 20 cm round or square steaming pan with 1 tsp of oil and set aside. Fill a large pot or steamer with 200 ml water and bring to a boil over medium heat.
In a large bowl, whisk together 200 g chickpea flour, 120 g plain yogurt, 120 ml water, 1 tsp grated ginger, 1 finely chopped green chili, 0.5 tsp turmeric powder, 1 tsp salt, 1 tsp sugar, and 0.25 tsp citric acid until smooth and lump-free. The batter should be thick but pourable, like pancake batter. Add a little more water if needed.
Just before steaming, add 1 tsp fruit salt to the batter and mix gently but thoroughly. The batter will become frothy and increase in volume. Immediately pour it into the greased pan.
Place the pan inside the steamer, cover, and steam over medium heat for 15–20 minutes, until a toothpick inserted in the center comes out clean. Do not open the lid during the first 10 minutes.
Remove the pan from the steamer and let it cool for 5 minutes. Run a knife around the edges and invert onto a plate. Cut into squares or diamonds.
For the tempering, heat 1 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them splutter. Add 10 fresh curry leaves, 1 tsp sesame seeds, and 1 slit green chili (if using). Saute for 30 seconds.
Pour the tempering evenly over the dhokla pieces. Garnish with 2 tbsp chopped cilantro. Serve warm or at room temperature with green chutney.
Kitchen notes
Kitchen notes
- The most common mistake is overmixing after adding fruit salt, which deflates the batter and makes dense dhokla. Fold gently and steam immediately.
- Steam over medium heat, not high. High heat can cause the dhokla to crack or become rubbery. A toothpick should come out clean with a few moist crumbs.
- Let the steamed dhokla cool for 5 minutes before unmolding to prevent breaking. If it sticks, gently loosen with a knife.
- For extra softness, add 1 tbsp oil to the batter before steaming. This keeps the dhokla moist.
Substitutions
- plain yogurt→dairy-free yogurt or 1 tbsp lemon juice mixed with 120 ml water
- citric acid→1 tbsp lemon juice
- fruit salt→1 tsp baking soda + 1 tsp lemon juice
- green chili→red chili powder or skip for mild
Storage & reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 5-7 minutes or microwave covered for 1-2 minutes until warm. Do not freeze as the texture becomes spongy and watery.
FAQ
The questions we get asked most
Why did my dhokla turn out dense and flat?
Dense dhokla usually happens if the fruit salt is old or if the batter is overmixed after adding it. Use fresh fruit salt and fold it in gently, then steam immediately. Also, make sure the steamer is preheated and the water is boiling before you place the pan inside.
Can I make dhokla without yogurt?
Yes, you can replace the yogurt with 1 tbsp lemon juice mixed with 120 ml water or use a dairy-free yogurt. The yogurt adds tang and softness, so the lemon juice version will be slightly less rich but still works.
How do I know when dhokla is fully steamed?
Insert a toothpick or knife in the center; it should come out clean with a few moist crumbs. The top should look set and slightly shiny, and the edges will pull away from the pan. If it looks wet, steam for another 3-5 minutes.
Can I prepare the dhokla batter ahead of time?
You can mix the dry and wet ingredients (except fruit salt) up to 4 hours ahead and keep covered at room temperature. Add fruit salt just before steaming. Do not add fruit salt in advance or the batter will lose its rising power.
Why is my dhokla not spongy?
The sponginess comes from fruit salt and proper steaming. Ensure your fruit salt is fresh and active; if it does not fizz when added to water, it is expired. Also, steam over medium heat and avoid opening the lid too often, which lets steam escape.
Can I use a microwave or pressure cooker instead of a steamer?
You can steam dhokla in a pressure cooker without the whistle, using a rack and enough water, for 15-20 minutes. Microwaving is not recommended as it makes the dhokla rubbery. A steamer or a covered pot with a rack works best.
How do I make dhokla less spicy?
Reduce or omit the green chili in the batter and tempering. You can also deseed the chili before chopping. The yogurt and sugar help balance the heat, so keep them in the recipe.
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