gujaratiMediumvegetarian

Soft Dhokla

Name: Soft Dhokla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 1.5 cup gram flour (besan, sifted); 1 tbsp semolina (rava, fine); 0.5 cup yogurt (sour, room temperature); 0.75 cup water (for batter, adjust for consistency); 1 inch ginger (peeled and finely minced); 2 pcs green chili (finely chopped); 0.25 tsp salt; 1 pinch turmeric powder; 1.5 tsp sugar; 1 tbsp lemon juice (freshly squeezed); 1 tsp fruit salt (eno fruit salt, unflavored); 1 tbsp oil (for greasing and tempering); 1 tsp mustard seeds; 0.5 tsp cumin seeds; 1 tsp sesame seeds (white); 8 pcs curry leaves (fresh); 2 tbsp coriander leaves (finely chopped, for garnish); 2 tbsp coconut (fresh, grated, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Soft, fluffy steamed savory cakes made from gram flour, with a light and airy texture that melts in your mouth. This Gujarati classic is tempered with mustard seeds, curry leaves, and green chilies, then finished with fresh coriander and grated coconut for a snack that is as beautiful as it is delicious.

PREP

15m

COOK

20m

SERVES

1 KATORI

234 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prepare the steamer.
Pour 2 cups water into the steamer base. Grease a dhokla plate or shallow round pan with a few drops of oil and set aside. Bring the water to a boil over high heat.
mix · ~15 min
Make the batter.
1.In a large mixing bowl, whisk together gram flour, semolina, yogurt, salt, turmeric powder, sugar, and ½ cup water until smooth and lump-free.
2.Add the minced ginger and finely chopped green chilies. Stir to combine.
3.Add the remaining ¼ cup water gradually, whisking continuously to form a thick yet flowing batter. The batter should coat the back of a spoon.
4.Cover and let the batter rest for 10 minutes.
mix · ~1 min
Add the fruit salt.
Drizzle the lemon juice over the batter. Sprinkle the fruit salt evenly on top, then pour 1-2 teaspoons of water over it to activate. Whisk vigorously and quickly in one direction until the batter becomes light and frothy. Work fast — the batter will start rising immediately.
TIPDo not overmix once the fruit salt activates. Just a few swift strokes until the batter is airy and pale.
steam · ~15 min
Steam the dhokla.
1.Immediately pour the frothy batter into the greased plate, spreading it evenly with a spatula.
2.Place the plate into the steamer, cover with a tight-fitting lid, and steam on high heat for 15 minutes.
3.Check for doneness: insert a toothpick or knife in the center — it should come out clean with no sticky batter.
TIPKeep the lid wrapped in a kitchen towel to prevent condensation droplets from falling onto the dhokla surface.
rest · ~4 min
Rest and cut the dhokla.
Remove the plate from the steamer and let the dhokla cool for 3-4 minutes. Run a knife along the edges, then cut into squares or diamond shapes while still in the plate.
temper · ~2 min
Prepare the tempering.
1.Heat 1 tablespoon oil in a small pan over medium heat until shimmering.
2.Add mustard seeds and let them splutter completely (about 20 seconds).
3.Add cumin seeds and sesame seeds, sizzling for 10 seconds until fragrant.
4.Add curry leaves and slit green chilies. Fry for 15 seconds until the leaves crackle and turn crisp.
TIPStand back when adding curry leaves — they sputter vigorously. A splatter screen helps.
assemble · ~1 min
Pour the tempering over the dhokla.
Drizzle the hot tempering oil and spices evenly over the cut dhokla. Use a spoon to spread the mustard seeds and curry leaves across the surface so every bite gets some.
garnish · ~1 min
Garnish and serve.
Sprinkle freshly chopped coriander leaves and grated coconut generously over the top. Serve warm or at room temperature with green chutney and tamarind chutney.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Sift the gram flour well before mixing to ensure a lump-free, silky batter.
2
Use sour yogurt (at room temperature) for a better fermentation-like tang and lighter texture.
3
Wait for the steamer to come to a full boil before placing the batter inside — instant heat is key for rise.
4
Wrap the steamer lid with a kitchen towel to stop condensed water from dripping onto the dhokla.
5
Test doneness with a toothpick; if it comes out clean, the dhokla is perfectly steamed.
6
Let the dhokla cool for 3–4 minutes before cutting to avoid crumbling.
7
Pour the hot tempering evenly over the cut dhokla so every piece gets the aromatic oil and spices.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace yogurt with an equal amount of dairy-free yogurt (coconut or soy) and ensure your fruit salt is vegan-friendly. The texture stays soft, and the tang is preserved.

high protein

High-protein

Swap 2 tablespoons of gram flour with roasted chana dal powder (sattu) for a nuttier flavor and a higher protein boost, perfect for a post-workout snack.

low oil

Low-oil

Reduce oil in the tempering to 1 teaspoon and skip the sesame seeds. Steam the dhokla without greasing the plate by using a silicone steamer liner.

spiced up

Spiced-up

Add 1/2 teaspoon of finely chopped fresh mint leaves and a pinch of asafoetida (hing) to the batter for an extra layer of aromatic heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Gram flour (besan) is a rich source of plant-based protein, making this snack a satisfying option for vegetarians and vegans alike.

✓

Gut-Friendly Fermentation

The sour yogurt in the batter provides probiotics that support digestive health, while the steaming method preserves these beneficial bacteria.

✓

Low Glycemic Index

Chickpea flour has a lower glycemic impact than refined wheat flour, helping to maintain steady blood sugar levels when eaten as part of a balanced meal.

✓