Chana Dal Dhokla
A classic Gujarati snack made from fermented chana dal batter. This steamed savory cake is wonderfully soft, spongy, and has a delightful tangy taste. It's a nutritious, protein-packed option for breakfast or a light meal, finished with a flavorful tempering. Note: This recipe requires significant inactive time for soaking and fermentation.
For 4 servings
7 steps. 30 minutes total.
- 1
Step 1
- a.Soak Dal and Rice (6-8 hours)
- b.Rinse the chana dal and idli rice together under cool running water until the water runs clear.
- c.Place them in a large bowl and add enough water to cover by at least 2 inches.
- d.Let them soak for a minimum of 6 hours, or preferably overnight.
- 2
Step 2
- a.Grind the Batter (5 minutes)
- b.Drain all the water from the soaked dal and rice.
- c.Transfer the mixture to a high-speed blender. Add the curd and 1/4 cup of fresh water.
- d.Blend until you get a smooth, thick batter. The consistency should be like a thick pancake batter—pourable but not runny. Add 1-2 tablespoons more water only if necessary.
- 3
Step 3
- a.Ferment the Batter (8-12 hours)
- b.Pour the batter into a large, non-reactive bowl (glass or steel). Ensure the bowl is large enough for the batter to rise to double its volume.
- c.Cover with a lid (not airtight) and place in a warm, draft-free spot for 8-12 hours, or until fermented.
- d.The batter is ready when it has visibly risen, has small bubbles on the surface, and a pleasant, slightly sour aroma.
- 4
Step 4
- a.Prepare for Steaming (5 minutes)
- b.Once fermented, gently stir in the ginger paste, green chili paste, turmeric powder, asafoetida, salt, 1 tbsp vegetable oil, and lemon juice. Mix until just combined, being careful not to deflate the batter.
- c.Prepare your steamer by adding 2-3 cups of water to the bottom and bringing it to a rolling boil over medium-high heat.
- d.Grease an 8-inch round thali (steel plate) or a cake pan with a little oil.
- 5
Step 5
- a.Steam the Dhokla (20 minutes)
- b.Just before steaming, add the Eno fruit salt to the batter. Pour 1 tsp of water over it to activate it. Gently mix in one direction for about 10-15 seconds until the batter becomes light and frothy. DO NOT OVERMIX.
- c.Immediately pour the aerated batter into the greased pan, filling it no more than 3/4 full.
- d.Carefully place the pan inside the steamer. Cover with a lid and steam for 15-20 minutes on medium-high heat.
- e.After 15 minutes, insert a toothpick into the center. If it comes out clean, the dhokla is cooked. If not, steam for another 5 minutes.
- f.Turn off the heat and let the dhokla rest in the steamer for 5 minutes before removing. Allow it to cool on a wire rack for at least 15 minutes.
- 6
Step 6
- a.Prepare the Tempering (Tadka) (5 minutes)
- b.While the dhokla cools, heat the remaining 2 tbsp of vegetable oil in a small pan over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the sesame seeds, curry leaves, and slit green chilies. Sauté for 30 seconds until fragrant.
- d.Carefully add 1/4 cup of water and the sugar. Bring the mixture to a boil and then turn off the heat.
- 7
Step 7
- a.Assemble and Serve
- b.Run a knife around the edges of the cooled dhokla to loosen it. Cut it into square or diamond-shaped pieces within the pan.
- c.Pour the hot tempering evenly over the cut dhokla, ensuring the liquid seeps into the cuts.
- d.Garnish with finely chopped coriander leaves and fresh grated coconut.
- e.Let it sit for 10-15 minutes for the flavors to absorb. Serve warm or at room temperature with green chutney.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For faster fermentation in cold weather, place the batter in an Instant Pot on the 'Yogurt' setting or in a conventional oven with the light on.
- 2Do not over-mix the batter after adding Eno. This is the most critical step for a spongy dhokla. Mix until just incorporated.
- 3Ensure your steamer is properly hot and boiling before placing the batter inside. A drop in temperature can lead to a dense dhokla.
- 4Let the dhokla cool down for at least 15 minutes before cutting and adding the tempering. This prevents it from crumbling.
- 5The tempering with water and sugar makes the dhokla moist and juicy. Don't skip it for the authentic taste.
- 6The batter consistency is key. It should be thick enough to coat the back of a spoon but still pourable.
- 7To test if the batter is well-fermented, drop a small spoonful into a bowl of water. If it floats, it's ready.
Adapt it for your goals.
Vegetable Dhokla
Add 1/4 cup of finely grated carrots, peas, or chopped spinach to the batter before adding Eno for extra nutrition and color.
No Ferment VersionNo-Ferment Version
For an instant version, use 1.5 cups of besan (gram flour) instead of soaked dal and rice. Mix with curd and water to form a batter, then proceed from Step 4, increasing Eno to 1.5 tsp.
Mixed Dal DhoklaMixed Dal Dhokla
Create a different flavor profile by using a mix of dals. Try using 1/2 cup chana dal, 1/4 cup moong dal, and 1/4 cup urad dal.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and maintaining overall body function. This makes dhokla a satisfying and energy-boosting snack.
Promotes Gut Health
The fermentation process breaks down complex carbohydrates and proteins, making the dhokla easier to digest. It also increases the bioavailability of nutrients and promotes the growth of healthy gut bacteria.
Low-Fat and Heart-Healthy
This snack is steamed, not fried, making it significantly lower in fat and calories compared to many other savory snacks. This preparation method supports weight management and cardiovascular health.
Frequently asked questions
The most common reasons are: over-mixing the batter after adding Eno fruit salt, the steamer not being hot enough before placing the batter inside, or incorrect batter consistency (too thin or too thick). Ensure you mix the Eno gently and quickly, and the steamer has rolling steam.