Dhokla Recipe Secrets

dhokla recipe

The fundamental recipe includes paneer stuffing. However, it’s discretionary. Since that time, it was by far one of my own preferred starter recipes, and now I’ve really been amusing my own family members and friends for quite a very long time. Now it’s grown into a favourite dish also isn’t just common among low-income families. A dhokla recipe is actually elastic that it’s amazing to understand the right method to bung in materials which may be turning up from the cooking area and everything you are able to steam away your personal mix. You can find lots of Dhokla recipes. The khatta dhokla recipe could also be all set in microwave as an alternative to steam.

The Secret to Dhokla Recipe

Many snacks have baking soda among the substances whereas some have coconut powder. You may like the recipe of cabbage muthia, and you could consider a look right here. Particularly in case, the methods are simple, and the dish is fun enough to try. Well, here are your alternative Indian breakfast recipes that won’t only taste good but also benefit your wellbeing and assist you in losing fat loss reduction.

Most Noticeable Dhokla Recipe

The primary component is rice that produces it very balanced and simple to consume. The dhokla substances are excessively standard, some thing which might be observed on your own kitchen pantry easily. They have been quite standard, some thing that may be seen in your kitchen in most occasions.

Things You Won’t Like About Dhokla Recipe and Things You Will

Perhaps not merely does chick pea flour may play a role in fermented baking, but additionally, it leaves a excellent substitute for egg recipes which desire a batter. It is possible to use out using various flours together using all the oats like unsalted bread. Therefore, if you should be fresh to gluten flours, you may possibly well not be guaranteed where you should get started. You can find tons of gluten-free flours out there. Though changing the flour would officially alter the sort of dhokla and the normal flavouring. As it’s created out of chickpea flour it’s saturated in fats and proteins. Chickpea flour is made of chick peas which are down ground into a bread.

You ought to allow the batter ferment for a long time. The fermented batter is subsequently steamed for more or less 1 / 4 hour onto a set dish and then cut to bits. Stir nicely adding very little drinking water at one time till you realize that you are with a crispy batter. Ensure the batter isn’t way too thick. You are going to understand that the hitter starts to bubble as if it starts to babble. It needs to be more sexy after you transfer dhokla batter into it. Now the khatiya dhokla batter is well prepared to be more cooked.

Ideas, Formulas and Shortcuts for Dhokla Recipe

Served with green chutney together with a cup of masala chai, in addition it’s a best teatime bite. Break fast would be your major meal of daily. It is a easy to cook and an easy task to eat up snack. A low-calorie snack perfect for individuals on a diet , regular ingestion is advised for maintaining a wholesome weight reduction. Eating healthy doesn’t necessarily signify that you must sacrifice on your own taste. Thus next time you intend on eating balanced, do not scale down your own favourite foods since they might become more favorable than you understand.

Producing Dhokla is acutely straightforward and everybody can create. The system of creating sooji dhokla appears straightforward, but a whole lot of newbies do not acquire soft and spongy quick dhokla with rava. Instantaneous Khaman Dhokla has turned into to the most straightforward and most basic recipe you may possibly earn. Making comfortable and immediate Rava dhokla can be an art and also alot of beginners don’t obtain it right.


for dhokla batter

  • 1 cup chana dal or 200 grams
  • ¼ heaped cup rice or 50 grams
  • 10 fenugreek seeds – optional
  • 2 to 2.25 cups water for soaking
  • ¾ to 1 cup water for grinding
  • 1 green chili
  • 1 inch ginger
  • ½ teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida
  • 3 tablespoons curd
  • 1 teaspoon salt or add as required
  • 2 teaspoons peanut oil – – can also use sunflower oil or any other neutral tasting oil
  • 1 teaspoon lemon juice
  • 1 teaspoon eno (fruit salt) or ⅓ teaspoon baking soda

Other ingredient

  • 2.5 cups water for steaming

for tempering dhokla

  • 1 tablespoon peanut oil – can also use sunflower oil or any other neutral tasting oil
  • ½ teaspoon mustard seeds
  • 1 to 2 teaspoons sesame seeds
  • 1 pinch asafoetida – optional
  • 7 to 8 curry leaves
  • 2 tablespoons water
  • 2 teaspoons sugar or add as per taste

for garnishing dhokla

  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons grated coconut – optional


soaking dal and rice

  • in a bowl take 1 cup chana dal (200 grams) and ¼ heaped cup rice (50 grams).
  • also add 10 fenugreek seeds. fenugreek seeds are optional and can be skipped.
  • rinse everything a couple of times with water. add 2 to 2.25 cups water. cover and soak for 4 to 5 hours.

making dhokla batter

  • after 4 to 5 hours, drain all the water and add the soaked dal, rice, methi seeds in a grinder jar. depending on the size of the grinder jar, you can grind in one or two batches.
  • also add 1 green chili (chopped), 1 inch ginger (chopped) and ½ teaspoon cumin seeds.
  • add water in parts and grind to a batter where you can feel the fine rava or sooji like consistency of rice in the batter. the batter should not be ground fine. overall you can add ¾ to 1 cup water while grinding.
  • take the batter in a bowl or pan. add ¼ teaspoon turmeric powder, 1 pinch asafoetida, 3 tablespoons curd and 1 teaspoon salt or add as required.
  • mix very well. cover and let the batter ferment for 8 to 9 hours. in a warm or hot climate, it will take 5 to 6 hours for the batter to ferment. in a cold or cool climate, it can take more time.
  • after fermentation, the batter will have tiny air bubbles in it and a faint sour aroma.
  • before steaming dhokla, grease a pan with some oil on the base as well as the sides.
  • in a large pot or pressure cooker, take 2.5 cups water. place a stand inside. keep the pot or the cooker on a medium-low to medium flame and let the water come to a boil.
  • now add 1 teaspoon lemon juice to the fermented batter.
  • add 2 teaspoons oil to the batter. mix very well.
  • now sprinkle 1 teaspoon eno (fruit salt) or ⅓ teaspoon baking soda all over the batter evenly.
  • with brisk and quick movements of a spoon or spatula, mix the eno or baking soda very well in the batter. the mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. mix very well and do it quickly.
  • meanwhile the water has come to a boil. pour the batter in the greased pan.
  • level the top with a spatula or spoon. sprinkle some red chilli powder on top. this step is optional.

Steaming Dhokla

  • place the pan on the stand inside the large pot or cooker.
  • cover with lid and steam dhokla batter on medium flame for 20 to 25 minutes or more. if using pressure cooker, then remove the vent weight (whistle) from the lid.
  • a skewer or toothpick inserted in the dhokla should come out clean.
  • place the dhokla pan on a stand and let it become warm or cool at room temperature.
  • then place a plate on top of the dhokla pan and turn upside down. tap the pan and the dhokla will gently glide on to the plate. 
  • place another plate on the dhokla and again turn upside down. the top side will face you know.
  • cut the dhokla with a knife to get medium or large bite sized pieces.

Making tempering for dhokla recipe

  • heat 1 tablespoon oil in a small pan or tadka pan. add ½ teaspoon mustard seeds. let the mustard seeds crackle.
  • when the mustard seeds finish crackling, add 1 to 2 teaspoons sesame seeds and give a stir. 
  • then add 1 pinch asafoetida and 7 to 8 curry leaves.
  • fry for a few seconds till the curry leaves become crisp.
  • carefully add 2 tablespoons water as the mixture splutters. you can even switch off the flame when adding water. 
  • then add 2 teaspoons sugar or add as per taste.
  • stir and mix the sugar with the water.
  • let the water come to a boil.
  • then switch off the flame and add this entire tempering mixture all over the dhokla.
  • lastly add 2 tablespoons chopped coriander leaves and 2 tablespoons fresh grated coconut all over the dhokla.
  • take each piece carefully and serve dhokla with coriander chutney.


Calories: 276kcal | Carbohydrates: 35g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 906mg | Potassium: 514mg | Fiber: 16g | Sugar: 4g | Vitamin A: 2.8% | Vitamin C: 65.4% | Calcium: 7% | Iron: 27.8%