Dhokla is a soft and spongy steamed savory cake made from chickpea flour (besan) and rava, with a touch of tangy lemon juice and spice from green chili.

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A key ingredient, Eno fruit salt, helps achieve its signature fluffy texture. The batter is enriched with thick curd for a balanced flavor, while a fragrant tempering of mustard seeds, cumin, sesame seeds, and hing adds depth.

Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Why You’ll Love Making It

• Quick & No Fermentation Needed – Unlike traditional dhokla, this version skips long fermentation, making it easy to prepare in under 40 minutes.
• Soft & Fluffy Texture – Eno fruit salt gives the perfect spongy consistency.
• Healthy & Gluten-Free – Made with chickpea flour and no refined flour, making it a wholesome snack.
• Customizable Spice & Flavor – Adjust spice levels to your preference, and experiment with different chutneys for serving.

Ingredients

• 1 cup chickpea flour (besan) – The main ingredient that gives dhokla its structure and nutty flavor. Use fresh, finely ground besan for the best results.
• 2 tablespoons rava (sooji/semolina) – Helps improve texture, giving the dhokla a slightly firmer consistency.
• ½ cup thick curd (yogurt) – Adds moisture, a slight tang, and helps with softness. Use room-temperature curd for better activation of the batter.
• ½ cup water – Adjust as needed for a smooth, lump-free batter. Lukewarm water helps activate ingredients better.
• 1 teaspoon green chili paste – Fresh green chilies ground into a paste, adding mild heat. Reduce or increase as desired.
• 1 tablespoon lemon juice – Balances flavors with a slight tanginess.
• 1 teaspoon sugar – Adds a mild sweetness to balance the tang and spice.
• ½ teaspoon salt – Enhances the overall flavor.
• 1 teaspoon Eno fruit salt – The key to a light, spongy texture. Use plain Eno (not flavored), and add just before steaming.
• 1 teaspoon oil – To grease the steaming tray and prevent sticking.

For Tempering:

• 1 tablespoon oil – Used to infuse the tempering spices with flavor.
• ½ teaspoon mustard seeds – Adds a nutty, aromatic touch.
• ½ teaspoon cumin seeds – Provides a warm, earthy flavor.
• ¼ teaspoon hing (asafoetida) – Enhances taste and aids digestion.
• 1 teaspoon sesame seeds – Adds a slight crunch.
• 2 green chilies, slit – Gives the tempering a mild kick.
• 8-10 curry leaves (optional) – Adds authentic South Indian flavor.
• 2 tablespoons water + 1 teaspoon sugar – Poured over the dhokla after tempering to keep it soft and moist.

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Instructions

Step 1: Prepare the Batter

In a mixing bowl, combine chickpea flour, rava, salt, sugar, and green chili paste. Stir well to mix the dry ingredients. Add curd and water gradually, whisking continuously to form a smooth, lump-free batter. Let it rest for 10 minutes so the ingredients hydrate properly.

Step 2: Activate the Batter

Just before steaming, add lemon juice and mix well. Then, add the Eno fruit salt and gently mix in one direction. The batter will start to bubble and rise—avoid overmixing to preserve the airiness.

Step 3: Steam the Dhokla

Grease a steaming tray or a heatproof plate with oil. Pour the batter into the greased dish, spreading it evenly. Place it in a steamer over boiling water, cover, and steam for 15–20 minutes on medium heat. To check if it’s done, insert a toothpick or knife into the center—if it comes out clean, the dhokla is ready. Remove from heat and let it cool slightly before cutting.

Step 4: Prepare the Tempering

Heat oil in a small pan. Add mustard seeds and let them splutter. Then, add cumin seeds, hing, sesame seeds, and slit green chilies. Sauté for a few seconds until fragrant. If using curry leaves, add them now and let them crisp up.

Step 5: Add Moisture & Flavor

Mix 2 tablespoons of water with 1 teaspoon of sugar and pour this mixture into the tempering pan. Let it simmer for a few seconds, then drizzle evenly over the steamed dhokla. This helps keep it moist and enhances the flavor.

Step 6: Serve

Cut the dhokla into squares or diamond shapes and serve warm with green chutney or tamarind chutney. Enjoy!

FAQs

Can I make dhokla without Eno?
Yes! You can substitute Eno with ½ teaspoon baking soda and 1 teaspoon citric acid or vinegar. However, the texture may not be as fluffy as with Eno.

Why did my dhokla turn out dense?
If your dhokla is dense, it could be due to expired Eno or overmixing the batter after adding Eno. Always steam the batter immediately after adding Eno to maintain its airy texture.

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