A Fluffy Slice of Gujarat on Your Plate

There are some dishes that don’t just satisfy your hunger—they warm your soul. Dhokla is one of them. If you’ve ever had it fresh and warm, straight out of the steamer, you’ll know what I mean. That soft, spongy texture, the slight tang of lemon, the sweet and spicy tadka on top—it’s a flavor bomb wrapped in simplicity.

Dhokla isn’t just food. It’s a part of childhood, festivals, and family tea times for anyone who’s grown up in or around Gujarati culture. Even if you haven’t, once you taste it, I promise you—it’ll win your heart.

This recipe I’m about to share is the one I’ve seen my mom make countless times. It’s an instant dhokla version, so you won’t need to ferment the batter overnight. You’ll be surprised how easy and quick it is to make this classic dish at home with just a few ingredients you probably already have in your kitchen.

So let’s dive in, step-by-step.

What is Dhokla?

Before we cook, let’s talk a bit about the dish.

Dhokla is a traditional Gujarati steamed snack made with gram flour (besan) and spiced up with ginger, green chilies, and a tempering of mustard seeds, curry leaves, and green chilies. It’s light, fluffy, slightly tangy, and usually served with chutney or tea.

There are many versions—khaman dhokla, rava dhokla, rice dhokla, sandwich dhokla—but today, we’re focusing on the instant khaman dhokla, the most popular and easiest version.

Ingredients (Serves 4)

For the Batter:

  • 1 cup besan (gram flour)
  • 1 tablespoon suji (semolina) – optional but helps make it airy
  • 1 teaspoon lemon juice or ½ tsp citric acid
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 teaspoon ginger-green chili paste
  • 2 teaspoons oil
  • ¾ cup water (adjust as needed for consistency)
  • 1 teaspoon Eno fruit salt (or ½ teaspoon baking soda + ½ teaspoon lemon juice)

For the Tempering:

  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon sesame seeds (optional)
  • 8–10 curry leaves
  • 2 green chilies, slit
  • ¼ cup water
  • 1 teaspoon sugar
  • A pinch of salt

For Garnish:

  • Fresh chopped coriander leaves
  • Fresh grated coconut (optional)

Utensils You’ll Need:

  • Mixing bowl
  • Steamer or pressure cooker (without whistle)
  • Greased thali or cake tin for steaming
  • A small pan for tempering

Let’s Start Cooking!

Step 1: Set Up the Steamer

Before anything else, get your steamer or cooker ready.

Add about 2 cups of water to the bottom and start heating it over medium flame. Place a stand or ring inside to lift the dhokla plate above the water level.

Pro tip: Always start steaming water while making the batter, so the steamer is hot when you’re ready. This ensures fluffiness.

Step 2: Make the Batter

In a mixing bowl, add:

  • 1 cup besan
  • 1 tbsp suji
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tsp ginger-green chili paste
  • 1 tsp lemon juice
  • 2 tsp oil

Now, add water gradually and whisk until you get a smooth, lump-free batter. It should be like pancake batter—not too runny, not too thick.

Let it rest for 5 minutes.

Step 3: Add the Leavening Agent (Eno)

Just before steaming, add 1 tsp Eno fruit salt. Sprinkle it evenly over the batter, add a few drops of water or lemon juice on top, and stir gently in one direction. The batter will start bubbling and puffing up—this is what makes dhokla fluffy!

Immediately pour the batter into a greased thali or cake tin, filling only halfway (it will rise).

Place the tray into the hot steamer and cover it.

Steam for 15–20 minutes on medium flame.

To test if it’s done: Insert a toothpick in the center. If it comes out clean, your dhokla is perfectly cooked.

Step 4: Let It Cool Slightly

Once steamed, take the plate out and let it sit for 5 minutes. Don’t cut it immediately—it needs to set and cool slightly to stay fluffy.

Then cut into squares or diamond shapes.

Step 5: Make the Tempering

In a small pan, heat 1 tbsp oil.

Add:

  • 1 tsp mustard seeds (let them crackle)
  • 1 tsp sesame seeds (optional)
  • 8–10 curry leaves
  • 2 green chilies, slit

Sauté for a few seconds.

Then add:

  • ¼ cup water
  • 1 tsp sugar
  • A pinch of salt

Bring it to a boil and turn off the heat.

Pour this tempering evenly over the cut dhokla pieces. Let it soak for 5 minutes—it will absorb all that sweet-spicy goodness!

Step 6: Garnish and Serve

Sprinkle freshly chopped coriander and some grated coconut on top.

Serve warm or at room temperature with green chutney or a hot cup of chai. Enjoy every bite!

Tips for Soft and Fluffy Dhokla

  1. Steam immediately after adding Eno – Waiting will kill the fluff.
  2. Don’t overmix the batter – Stir gently after adding Eno.
  3. Use fresh besan – Old besan gives a bitter taste and dull color.
  4. If using baking soda instead of Eno – Add ½ tsp soda and ½ tsp lemon juice together for similar effect.
  5. Adjust sugar and lemon – Gujarati dhokla is slightly sweet and tangy, but you can tweak to your taste.

Variations to Try

  1. Rava Dhokla (Suji Dhokla) – Use semolina instead of besan. Add curd and let it rest before steaming.
  2. Sandwich Dhokla – Steam a layer of white dhokla (rice + urad dal), add chutney, then a yellow dhokla layer.
  3. Stuffed Dhokla – Add a filling of spiced mashed potatoes in the center before steaming.
  4. Microwave Dhokla – Yes, you can microwave it! Use a greased microwave-safe bowl, and cook for 4-5 minutes on high.

Personal Touch

I still remember the way my mom used to cut dhokla. Neat diamonds, always the same size. She’d serve it with green chutney and tamarind chutney, and she never forgot to add grated coconut and fresh dhaniya. We’d fight over the corner pieces because they soaked up more of the tadka.

Even now, when I make it at home, that smell—besan, curry leaves, mustard seeds—it takes me right back to those Sunday mornings. Food is funny like that. It carries pieces of people and memories.

Why You’ll Love This Recipe

  • Quick & Easy – No overnight fermentation needed.
  • Healthy & Steamed – No frying, light on the stomach.
  • Versatile – Perfect for breakfast, snacks, parties, even lunchboxes.
  • Vegetarian & Gluten-Free – Great for all diets.

Whether you’re new to Indian cooking or a seasoned pro, dhokla is one dish that never fails. It’s humble, flavorful, and full of joy.

How to Store Dhokla

Have leftovers? (Rare, but just in case!)

  • Store in an airtight container in the fridge for up to 2 days.
  • Steam for a few minutes or microwave with a splash of water before serving to refresh its texture.

Final Thoughts

There’s something beautiful about dhokla. It doesn’t scream for attention like some dishes. It’s gentle, soft, and full of quiet flavor. And yet, it wins everyone over—bite by bite.

Whether you’re cooking for your family, impressing guests, or just treating yourself, this dhokla recipe is something you’ll come back to again and again.

So go ahead—get that besan out, steam up some love, and enjoy the fluffy, golden joy of homemade dhokla.