INSTANT DHOKLA

Ingredients

• 120 g (1 cup)chickpea flour
• 167 g (1 cup)fine semolina
• 1–2green chillies, minced
• 1 tspginger paste
• ½ tspgarlic paste (optional)
• ¼ tspcarom seeds
• ¼ tspasafoetida
• ¼ tspturmeric powder
• 1–1¼ tspsalt
• 1 tspsugar
• 240 g (1 cup)sour plain yoghurt
• 240–300 ml (1–1¼ cups)warm water
• 1 tbsplemon juice
• 2 tspEno fruit salt
• 2 tbspoil
• ¼–½ tspred chilli powder
• 2 tbspoil
• 2 tspsesame seeds
• 1 tspmustard seeds
• ⅛ tspasafoetida
• 10curry leaves
• 2 tbspfresh coriander, finely chopped
• 1–2chillies, finely chopped
• as neededoil, for greasing
• ½ (unit not specified)water
• 1–2 tbspsugar
• a pinchsalt
• 1 tsplemon juice

Instructions

1. 1

   Mix the batter

   Combine the dhokla ingredients except the red chilli powder and Eno. Mix thoroughly until no lumps remain, then leave the batter to rest for 10 minutes.

2. 2

   Prepare the steamer

   Bring water to a boil in a dhokla steamer or wide pan. For a wide pan, add water to about one-quarter of its depth and place a small steel bowl or ring inside as a stand, keeping the water below the plate. Grease two rimmed 20 cm (8-inch) steel plates or one 30 cm (12-inch) plate. Set a plate in the pan while the water heats to check that it fits and warm it. Divide the batter between the plates if using two.

3. 3

   Add the Eno

   Once the water is boiling, stir 1 tsp Eno into one portion of batter and whisk gently until fluffy. Stop mixing as soon as it becomes airy.

4. 4

   Steam the dhokla

   Pour the batter onto a warm plate in the pan and sprinkle over half of the red chilli powder. Cover and steam for 10 minutes. Remove the cooked plate carefully, adding more water to the pan if needed, and repeat with the remaining batter, Eno and chilli powder.

5. 5

   Make the tempering

   Heat the oil in a small pan. Add the mustard seeds, sesame seeds, asafoetida, curry leaves, coriander and chopped chillies. Stir-fry for about 30 seconds, then turn off the heat.

6. 6

   Finish and serve

   Spoon the tempering over both plates of dhokla. Leave to cool for 5–10 minutes, then cut into squares and serve with fresh coriander chutney or garlic chutney.

7. 7

   Add sugar water

   For the optional sugar-water finish, after stir-frying the tempering ingredients for about 30 seconds, carefully add the water, sugar, a pinch of salt and lemon juice. Bring to the boil to dissolve the sugar, then pour over the steamed dhokla.

8. 8

   Reheat leftovers

   To use day-old dhokla, prepare the tempering as described, add cut pieces of dhokla and stir-fry until hot. Serve straight away.

What is dhokla?

Dhokla is a steamed savoury snack associated with Gujarat in western India. It is often made with a fermented batter, while this instant version uses chickpea flour, semolina and yoghurt for a quicker preparation.

The Eno is added just before steaming to aerate the batter, helping the dhokla turn light. A spiced tempering poured over the top brings aroma and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 9g protein, 43g carbs, 10g fat.

The chickpea flour and semolina provide most of the carbohydrates, with some protein from the flour and yoghurt. Oil contributes most of the fat, while the yoghurt adds a smaller amount. Serve a portion with a generous vegetable side or salad to balance the plate.

The batter ingredients

Chickpea flour: this gives the dhokla its savoury, legume-rich base. Fine semolina adds structure and a slightly grainy softness.

Yoghurt and lemon: sour yoghurt brings tang and moisture, while lemon juice adds another bright note. The warm water loosens the mixture; add within the stated range to reach a thick, pourable batter.

Seasoning: ginger, green chilli, carom seeds, asafoetida and turmeric flavour the batter from within. Garlic is optional, and the salt can be adjusted within the given amount.

Rest, then aerate

Resting: give the mixed batter 10 minutes before steaming. This allows the semolina to absorb moisture and helps the mixture settle into an even consistency.

Eno: add it only when the water is boiling and you are ready to steam that portion. Whisk gently and briefly; once the batter looks fluffy, stop so you do not knock out its air.

Set up the steamer

Water level: in a wide pan, keep the water about one-quarter of the way up and place a small steel bowl or ring inside to support the plate. The plate should sit above the water rather than in it.

Warm plate: greasing and warming the plate helps the batter spread and lets you check that the plate fits before steaming. If using two plates, steam them one at a time as the method describes.

Check for doneness

Timing: steam each plate, covered, for 10 minutes. Keep the lid on during cooking so the steam stays in the pan.

Texture: the dhokla should look set and feel soft when cooked. Remove the plate carefully, and check the pan has enough water before steaming the second portion.

The tempering and finish

Tempering: mustard seeds, sesame seeds, asafoetida, curry leaves, coriander and chopped chillies are briefly fried in oil. The stated 30 seconds is a short cooking time, so have the ingredients ready before they go into the pan.

Optional sugar water: the recipe also gives a sweet-and-sour finish made by boiling water with sugar, salt and lemon juice. The listed water quantity has no unit specified, so check the original recipe for that detail before adding it.

Serving ideas

Let the dhokla cool for 5–10 minutes before cutting it into squares; this makes it easier to portion neatly. Serve with fresh coriander chutney or garlic chutney, as suggested in the method.

For a more filling plate, pair the squares with a salad or another vegetable side. Day-old pieces can also be reheated by stir-frying them with the tempering until hot.

Recipe notes & tips

• Measure out the Eno separately so it is ready to add just before steaming.
• Mix the batter until smooth before resting to remove lumps.
• Warm the greased plate in the steamer while the water comes to the boil.
• Prepare the tempering ingredients in advance; the spices and leaves cook quickly.
• Steam the two portions in succession if using two plates, adding water to the pan if needed.
• Allow the dhokla to cool for 5–10 minutes before cutting it into squares.

Variations

• Skip the garlic: leave out the optional garlic paste for a milder batter.
• Adjust the heat: use one green chilli and the lower amount of red chilli powder for a gentler result.
• Use the sugar-water finish: boil the optional water with sugar, salt and lemon, then pour it over the dhokla.
• Serve with chutney: pair the squares with coriander chutney or garlic chutney.
• Reheat leftovers: stir-fry day-old pieces with the tempering until hot.

Common mistakes to avoid

• Adding Eno too early: it is intended for the portion just before steaming, so add it when the water is boiling.
• Overmixing after Eno: vigorous or prolonged mixing can deflate the batter; stop once it looks fluffy.
• Plate touching water: set it on a bowl or ring so the dhokla steams rather than sits in the water.
• Skipping the plate check: test that the plate fits in the pan while the water heats, before adding batter.
• Cutting immediately: the soft dhokla is easier to portion after it has cooled for 5–10 minutes.
• Forgetting the second portion: check the water level between batches and top it up if needed.

How to store

Refrigerate leftover dhokla in a covered container and use within 2 days. Reheat pieces in a pan with the tempering, as the recipe suggests, until hot throughout.

Frequently asked questions