The first time I had dhokla was at a friend’s Gujarati wedding breakfast, and I remember being confused that something so light and fluffy was made mostly from gram flour. I went back for thirds. It took me a few tries at home to get the batter and steaming time right, but once I did, dhokla became a regular weekend breakfast in my house. It’s fast, it’s light, and it doesn’t leave you needing a nap afterward.
What is Dhokla?
Dhokla is a steamed, savory cake made from a fermented gram flour and semolina batter, tempered with mustard seeds, curry leaves and green chilies. It’s soft, spongy and slightly tangy, usually cut into squares and served with green chutney. Because it’s steamed rather than fried, it’s one of the lighter items in the wider world of Indian snacks.
Where Dhokla Comes From
Dhokla originates from Gujarat, where it’s eaten at breakfast, as an evening snack, or packed for tiffins and long train journeys. References to dhokla-like steamed gram flour dishes go back centuries in Gujarati cuisine, and today it’s one of the state’s most recognizable culinary exports. You’ll find it on breakfast menus and at street stalls across India, not just in Gujarat.
Health Benefits of Gram Flour and Fermentation
- Gram flour (besan) is naturally high in plant protein and fiber compared to refined flour snacks
- The fermentation process (even a short one using eno or curd) makes the batter easier to digest and can improve nutrient absorption
- Steaming instead of frying means dhokla carries a fraction of the oil of most Indian snacks
- The mustard seed and curry leaf tempering adds antioxidants without adding much fat
Ingredients:
- 1.5 cups besan (gram flour)
- 2 tbsp semolina (sooji), fine
- 1 tbsp yogurt
- 1 tsp ginger-green chili paste
- 1 tsp fruit salt (eno) or 1/2 tsp baking soda
- Water, as needed for batter
- Salt and turmeric to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit
- Fresh coriander, chopped, for garnish
- 1 tbsp sugar (for tempering water, optional)
Instructions:
Step 1: Make the batter
Whisk besan, semolina, yogurt, ginger-green chili paste, turmeric and salt with enough water to make a smooth, thick-but-pourable batter. Let it rest for 15-20 minutes.
Step 2: Set up the steamer
While the batter rests, grease a shallow steaming plate or tin and get your steamer (a wide pot with a stand and a lid works fine) heating with water.
Step 3: Add the fruit salt and steam
Just before steaming, stir in the eno or baking soda — the batter will turn light and slightly frothy. Pour it immediately into the greased tin and steam on high heat for 15-18 minutes, until a toothpick inserted comes out clean.
Step 4: Cool and cut
Let the steamed dhokla cool for 5 minutes, then cut into squares or diamonds directly in the tin.
Step 5: Temper and finish
Heat oil in a small pan, add mustard seeds and let them pop, then add sesame seeds, curry leaves and slit green chilies. Pour this tempering evenly over the cut dhokla, along with a couple tablespoons of water (with a pinch of sugar if you like it slightly sweet, Gujarati-style). Garnish with fresh coriander.
Tips:
Don’t stir the batter too much once you add the eno – you want to keep the air bubbles you’ve just created. If you don’t have a steamer, a wide pot with a small stand or even a few balls of foil to elevate the plate works fine. Dhokla is best eaten fresh and warm, but leftovers keep well in the fridge for 2 days – just steam briefly to soften before serving again.
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