Instant Dhokla

Recipe: Instant Dhokla

Instant Dhokla is a quick and easy variation of the traditional Gujarati steamed snack. Traditionally, dal and rice are soaked in water overnight or for 8 hours. Then it is ground into a batter which is then allowed to ferment further for 8 hours or overnight. Spices are added to the batter and then steamed. Dhokla is generally enjoyed for breakfast or as an evening snack. It is also served as part of a full thali meal. Enjoy instant dhokla with some Green Chutney  or some Garlic And Tomato Chutney.

Memories

Making traditional dhokla is a long process. However, what do you do when someone wants dhoklas for snack and you don’t have any soaked rice and lentils ready or dhokla flour? You make instant dhoklas like the way my sister Sapna does. Her daughter Krishna, loves dhoklas especially for breakfast on Sundays. No one can wake her up early on Sundays even though we  make a lot of noise. But the moment she gets a whiff of dhoklas steaming, Krishna would be up in a jiffy ready to have her dhokla breakfast.

I learnt how to make instant dhokras from my little sister. Have made a slight change to the recipe.I add semolina also. If guests call that they are popping in sometime, this dish can be cooked up in a jiffy. I have made instant dokhlas umpteen of times for Nami’s friends as they all loved them. It’s a fail proof recipe and very easy to make.

Some Tips For Perfect Instant Dhoklas

Using Eno Or Baking Soda (Soda Bicarbonate)

• I must bring to your attention that I tried using soda bicarbonate instead of Eno as many followers complained that it is not readily available in places they live. However, the brown specks kept on appearing on top. Finally found the solution, do not add turmeric powder if you’re using soda bicarbonate. A bit of chemistry lesson here. Turmeric contains curcumin. This chemical turns red when it reacts with bases and yellow when it reacts with acids. Soda bicarbonate or baking soda is a base. So when curcumin  comes in contact with soda bicarbonate it turns red, thus the brownish specks. Though Eno also is a base, it also contains citric acid which is an acid. So when the curcumin reacts with Eno it turns yellow instead of red because of the citric acid.

Soggy Or No Rise

• If the batter is too watery, the dhoklas will be soggy and flat.
• Always put the plate or pan for steaming in the water before adding the dhokla batter. This ensures even steaming and fine air bubbles.
• After adding the Eno, don’t over mix. You will lose the fluffy texture of the batter.
• Allow the dhoklas to cool down completely before cutting them into squares or diamonds. Cutting it when it is hot will result in sticky mess.

Dhoklas Appear Dryish Or Hard

• Don’t over steam the dhokla batter. The dhoklas will become tough.
• Add a bit of oil to the batter. It helps to make soft dhoklas. Also the addition of yogurt helps them to turn out soft.

Add Sugar Water Or Not As Tempering

• Most Gujarati homes don’t add the sugary water on top of the steamed dhokla. You can easily omit it. We only add when we make dhoklas for a party. However, if my guests are diabetic I don’t add.

If I Don’t Want To Use Yogurt

• If you don’t want to add yogurt, replace it with water. Add little water at a time to get the right batter consistency. It should not be too thin or thick. Add some lemon juice or citric acid for the sour flavour.

For Gluten Free Dhokla

• Don’t add semolina. Replace it with besan.
• Also omit adding asafoetida as the powder form contains wheat flour.

Sharing Instant Dhokla Recipe With Foodies_ Redoing Old Posts

The recipe for Instant Dhokla remains the same. However, I have updated the photos. This recipe was first posted on 23/07/2012. 

Updated on 16/01/2026 with better photos and tips added.

INSTANT DHOKLA 

mayurisjikoni

Instant Dhokla is a quick and easy variation of the traditional Gujarati steamed snack.Healthy, delicious and super soft, this dish comes together within 25 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Side Dish, Snack

Cuisine Gujarati

Servings 6

Ingredients

  

FOR THE DHOKLA BATTER

• 1 cup chickpea flour
• 1 cup fine semolina
• 1 to 2 green chillis minced
• 1 tsp ginger paste
• ½ tsp garlic paste optional
• ¼ tsp carom seeds
• ¼ tsp asafoetida
• ¼ tsp turmeric powder
• 1-1¼ tsp salt
• 1 tsp sugar
• 1 cup sour plain yogurt
• 1-1¼ cup warm water
• 1 tbsp lemon juice
• 2 tsp Eno fruit salt
• 2 tbsps oil
• ¼ to ½ tsp red chilli powder

FOR TEMPERING| VAGHAR

• 2 tbsp oil
• 2 tsp sesame seeds
• 1 tsp mustard seeds
• ⅛ tsp asafoetida
• 10 curry leaves
• 2 tbsp fresh coriander finely chopped
• 1-2 finely chopped chilli
• extra oil for greasing

FOR SUGAR WATER

• ½ water
• 1-2 tbsp sugar
• pinch salt
• 1 tsp lemon juice

Instructions

 

PREPARATION AND STEAMING OF THE DHOKLA BATTER

• Mix all the ingredients for the dhokla except the red chilli powder and eno. Mix it very well till there are no lumps left.
• Allow the batter to rest for 10 minutes.
• Put some water to boil in a dhokla steamer or a wide pan. If you are using a wide pan, fill it with water quarter of the way. Put a small steel bowl or ring in it. This will act as a stand for your plate and keep the water out of the dhokla mixture.
• Grease two  8 inch  steel plates with a rim or one 12 inch plate.
• Put it in the pan while the water gets hot. This helps to warm the plate and at the same time you have checked whether the plate will fit in the pan or not.
• If you are using 2 plates, divide the batter into two.
• When the water is boiling, add 1 tsp eno to one part of the batter. Whip the mixture gently. It should become fluffy. Stop mixing as soon as the mixture is fluffly.
• Add the mixture to the warm plate in the pan. Sprinkle half of the red chilli powder all over it.
• Cover the pan and steam the dokhla batter for 10 minutes.
• When the first tray gets done, remove it from the pan. Add more water if required.
• Repeat the steps for steaming.

PREPARATION OF THE TEMPERING OR VAGHAR

• To prepare the tempering, heat the oil in a small pan.
• Add the mustard, sesame seeds, asafoetida, curry leaves, coriander and chillis. Stir fry for 30 seconds or so and switch off the heat.
• Spread the tempered mixture over both the plates of dokhras.
• Let the dhokla cool down for 5 to 10 minutes before you cut them into squares.
• Serve with fresh coriander chutney or with garlic chutney.

IF YOU WANT TO ADD THE SUGAR WATER

• After you have stir fried the tempering ingredients for 30 seconds or so, carefully add the water.
• Also add the sugar, pinch of salt and lemon juice.
• Bring the water mixture to a boil. This will help to melt the sugar.
• Pour the tempered sugar water over the steamed dhokla.

SERVING

• Allow the dhokla to cool down a bit before cutting them into peices.
• A day old dhokla can be stir fried with the tempering and serving.
• Prepare the tempering as mentioned above. Add pieces of dhokla. Stir fry till they become hot. Serve.

Notes

• If the dhoklas become cold, warm them up in a microwave oven or steam them again for 5 minutes.
• Can use just chickpea flour instead of semolina. That's the slight change I have made.
• If you want to serve dhoklas later, cut them into squares or diamond shape. Heat oil and add all the tempering (vaghar) ingredients. Then add the dhokra pieces. Stir fry till they become hot. Serve. This is how it is usually served if we prepare dhokla as a part of a thali meal.
• Don't make the batter too thin. The dhoklas will become soggy and flat.
• Don't mix the batter too much after adding the Eno. Mix till it becomes fluffy.

Keyword dhokla with besan flour, instant dhokla, instant dhokla recipe

Pin For Later

A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62