- 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
- 180 ml
- 1 tbsp
- ½ tsp
- 1 tsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tsp
- 1 tsp
- 1 pinch
- 1 tsp
- 2 tbsp
- 2 tbsp
Process
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Grease a 20 cm round or square steaming pan with 1 tsp oil and set aside. Prepare your steamer by filling it with water and bringing it to a boil over medium heat.
In a large bowl, whisk together 200 g chickpea flour, 120 g plain yogurt, 180 ml water, 1 tbsp lemon juice, 0.5 tsp turmeric powder, 1 tsp grated ginger, 1 finely chopped green chilli, and 1 tsp salt until completely smooth and lump-free. The batter should be thick but pourable, like idli batter.
Just before steaming, add 1 tsp fruit salt to the batter and stir briskly for 10 seconds. The batter will become frothy and increase in volume. Immediately pour it into the greased pan.
Place the pan inside the steamer, cover with a lid, and steam over medium heat for 15–18 minutes, until a toothpick inserted in the centre comes out clean.
Remove the pan from the steamer and let it rest for 5 minutes. Then run a knife around the edges and invert onto a plate. Cut into squares or diamonds.
For the tempering, heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and let them splutter. Add 10 curry leaves, 1 tsp sesame seeds, and a pinch of asafoetida (if using). Turn off the heat and carefully add 1 tsp sugar and 2 tbsp water (it may splutter). Stir to dissolve the sugar.
Pour the tempering evenly over the steamed dhokla. Garnish with 2 tbsp chopped coriander leaves and 2 tbsp grated coconut (if using). Serve warm or at room temperature.
Kitchen notes
Kitchen notes
- The most common mistake is adding fruit salt too early or overmixing after adding it. Add fruit salt only when the steamer is ready and mix just until combined, then steam immediately.
- Do not open the steamer lid during the first 10 minutes of steaming, or the dhokla will collapse and become dense.
- The batter should be thick but pourable. If it is too thin, the dhokla will be flat; if too thick, it will be dry. Adjust with 1 tbsp water or chickpea flour as needed.
- Let the steamed dhokla cool for 5 minutes before unmoulding to prevent breaking.
Substitutions
- plain yogurt→dairy-free yogurt or 1 tbsp lemon juice + 120 ml water
- fruit salt (eno)→1 tsp baking soda + 1 tsp citric acid
- green chilli→red chilli flakes or skip for mild
- sesame seeds→skip if allergic
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 rubbery.
FAQ
The questions we get asked most
Why did my dhokla turn out dense and flat?
The most likely reasons are: fruit salt was added too early and the batter lost its fizz, the steamer was not preheated, or the lid was opened during steaming. Add fruit salt just before steaming and keep the lid closed for the first 10 minutes.
Can I make dhokla without yogurt?
Yes. Replace the yogurt with 1 tbsp lemon juice mixed with 120 ml water. The batter will be slightly thinner, so reduce the additional water to 120 ml. The taste will be a bit tangier but still good.
How do I know when dhokla is fully cooked?
Insert a toothpick or skewer into the centre. If it comes out clean with no wet batter, it is done. The top should be firm and spring back when lightly pressed. Steaming usually takes 15-18 minutes.
Can I use baking soda instead of fruit salt?
Yes. Use 1 tsp baking soda plus 1 tsp citric acid or 1 tsp lemon juice. Mix them into the batter just before steaming. The rise may be slightly less than with fruit salt, but it works.
Why is my dhokla not spongy?
The batter may be too thick or you may have overmixed after adding the fruit salt. Also, the steamer must be hot before you put the batter in. Ensure the batter is thick but pourable and steam immediately.
Can I prepare dhokla batter ahead of time?
You can mix the batter without fruit salt up to 4 hours ahead and keep it covered at room temperature. Add fruit salt only just before steaming. Do not refrigerate the batter as it may become too cold and not rise well.
How do I make dhokla spicier?
Add more green chilli to the batter, or add 1/2 tsp red chilli powder to the tempering. You can also serve with green chutney on the side. Adjust to your taste.
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