instant dhokra

July 23, 2012mayurisjikoni
Blog post



Updated 25/05/2018

While I mainly wanted to update the photos only for this post, I must bring to your attention that I tried using soda bicarbonate instead of Eno as many followers complained that its not readily available in places they live. However, the brown specks kept on appearing. 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 when it comes in contact with soda bicarbonate it turns red, thus the brownish specks. When it reacts with acid present in water or other sour yogurt, lemon it turns yellow.

My niece Krishna is now a grown up beautiful woman, getting married next year. I didn’t delete any part of the post as my blog also acts as my diary full of memories and experiences.

Soft and spongy, dhokras or dhoklas is a famous Gujarati snack, usually made with chickpea lentils and rice which are soaked overnight, ground to a paste and then steamed. Or dhokra flour is soaked overnight in warm water and sour yogurt. Its my all time favorite and I can manage to finish a whole plate by myself!

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

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





Serves 4-6 as a snack

For the dokhras:
1 cup chickpea flour (chana flour, besan)
1 cup fine semolina (sooji)
1 to 2 green chillis either finely chopped or as a paste
1 tsp ginger paste
½ tsp garlic paste
¼ tsp carom seeds (ajmo, ajwain)
a pinch of asafoetida (hing)
¼ tsp turmeric powder (haldi)
1¼ tsp salt
1 tsp sugar
1 cup sour plain yogurt
¾ cup warm water
1 tsp lemon juice
1 tsp eno (fruit salt)
2 tbsps oil
¼ to ½ tsp red chilli powder

For tempering (vaghar):
1 to 2  tbsps oil
1 tsp sesame seeds (tal) 
1 tsp mustard seeds (rai)
a pinch of asafoetida
10 curry leaves
2 tbsps finely chopped fresh coriander
1 finely chopped chilli (optional)

extra oil for greasing

  1. Mix all the ingredients for dhokra except the red chilli powder and eno. Mix it very well till there are no lumps left.
  2. Put some water to boil in a dhokra 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 dhokra mixture. 
  3. Grease two  8 inch aluminium or steel plates with a rim or one 12 inch plate.
  4. Put it in the pan while the water gets ready. This helps to warm the plate and at the same time you have checked whether the plate will fit in the pan or not. 
  5. If you are using 2 plates, divide the batter into two.
  6. When the water is boiling, add ½ tsp eno to one part of the batter. Whip the mixture very well. It should become fluffy. Add the mixture to the warm plate in the pan. Sprinkle half of the red chilli powder all over it. 
  7. Cover the pan and steam the dokhras for 10 minutes.
  8. When the first tray gets done, remove it from the pan. Add more water if required.
  9. Repeat step 6 and 7 with the remaining batter.
  10. To prepare the tempering, heat the oil in a small pan.
  11. Add the mustard, sesame seeds, asafoetida, curry leaves, coriander and chillis. Let it fry for 30 seconds or so and switch off the heat.
  12. Spread the tempered mixture over both the plates of dokhras.
  13. Let the dhokra cool down for 5 to 10 minutes before you cut them into squares.
  14. Serve with fresh coriander chutney or with garlic chutney.
  • If the dhokras become cold, warm them up in a microwave oven or steam them again for 5 minutes.
  • If you have time, then leave the batter for 10 to 15 minutes before you make the dhokras.This will help the semolina to become soft. 
  • Can use just chickpea flour instead of semolina. That’s the slight change I have made.
  • If you want to serve dhokras 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 its usually served if we prepare dhokra as a part of a thali meal.


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  • Darla S.P

    July 24, 2012 at 11:06 pm

    I was too tempted to cook this when I woke up reading this in my inbox. I didn't have asafoetida and I made it without the vaghar. Tasted yummy with ketchup! Quick and easy way!

  • Mayuri's jikoni

    July 25, 2012 at 7:26 pm

    Hi Darla thanks for trying out the recipe. Glad you enjoyed it. My cousins too love dokhra with ketchup.

  • Renu

    May 25, 2018 at 11:24 pm

    Looks so tempting and instant method is good when you have guest at home.

    1. mayurisjikoni

      May 27, 2018 at 7:23 pm

      Thank you Renu.

  • Usha

    May 26, 2018 at 12:51 pm

    So we replace ENO with same quantity of soda? I am not a big fan of eno and next time I make dhokla want to replace it with soda.

    1. mayurisjikoni

      May 27, 2018 at 7:20 pm

      Yes Usha replace it with same amount of baking soda and whip the batter well till it melts. And remember do not add any turmeric powder.

  • gayathriraani

    May 27, 2018 at 5:11 am

    I love instant recipes than the elaborate ones. These dokras look so yum and that is a wonderful pointer on mixing baking soda and turmeric. Never knew about that.

    1. mayurisjikoni

      May 27, 2018 at 6:56 pm

      Yes Gayathri after so many trials and errors and research.

  • Varada

    May 27, 2018 at 7:52 am

    Dhokla turns out great! Nice color and open porous texture.

    1. mayurisjikoni

      May 27, 2018 at 6:50 pm

      Thank you Varada.

  • Priya Suresh

    May 27, 2018 at 7:25 pm

    Instant dhokra rocks, how prefect and porous it looks. Definitely this dish will please my tastebuds. My kind of food.

    1. mayurisjikoni

      May 27, 2018 at 8:17 pm

      Thanks Priya.

  • Rafeeda – The Big Sweet Tooth

    May 28, 2018 at 11:30 am

    I feel that red specks actually makes it look prettier. But does it have any health implications is the question.. the dokra sounds like a lovely snack to have during Iftar time, easy to make too… thanks for sharing…

    1. mayurisjikoni

      May 28, 2018 at 2:12 pm

      Thanks Rafeeda, those red specks are chili powder.

  • Shobha Keshwani

    May 29, 2018 at 1:40 am

    My favourite snack.. The dhoklas have come out so soft and spongy.

    1. mayurisjikoni

      May 29, 2018 at 12:14 pm

      Thank you Shobha.

  • vaishalisabnani

    May 29, 2018 at 2:28 am

    Lovely instant Dhoklas , even I make with sooji , but I like these , besan will add lot of flavor to these . I made these just yesterday for my dinner , and thoroughly enjoyed them .

    1. mayurisjikoni

      May 29, 2018 at 12:13 pm

      Thank you so much Vaishali. thanks for trying out the recipe and glad you enjoyed them.

  • themadscientistskitchen

    May 29, 2018 at 9:35 am

    Me a chemistry graduate could not put 2 n 2 together. Thanks for the pointer Mayuri.
    I can’t make instant dhokla. Mess it up but will try your recipe n update you.

    1. mayurisjikoni

      May 29, 2018 at 12:06 pm

      I probably too would not have thought of it if it were not these queries from my followers. This recipe is easy. Try it Archana.

  • Batter Up With Sujata

    May 29, 2018 at 1:12 pm

    I am drooling over the pretty looking piece of instant dhokra Mayuri. Thanks for this easy and quick recipe. I will try it soon. Lovely click.

    1. mayurisjikoni

      May 29, 2018 at 5:28 pm

      Thanks Sujata. Please do try the recipe.

  • Srivalli Jetti

    May 29, 2018 at 3:10 pm

    Didn’t realise you have been blogging since 2012. Those dhoklas are look fantastic. Those chemistry pointers are simply too good. I love chemistry and always look for the reason when making a dish!

    1. mayurisjikoni

      May 29, 2018 at 5:24 pm

      Thanks Srivalli, that’s why I need to redo so many posts. I was awful at taking photos.

  • Sandhiya

    May 29, 2018 at 6:22 pm

    Instant dhokra looks so perfect,Mayuri. I have made dhokla with besan and semolina separately, but never combined them so far, will give it a try on your version. Yep, you’re right about the soda, as a kid, we used to make red color with turmeric & laundry soap and always wondered about the red color when those two things are mixed.

    1. mayurisjikoni

      May 29, 2018 at 7:21 pm

      Wow, Sandhiya that must have been fun mixing laundry soap and turmeric. Try the combination of besan and sooji, you’ll like the dhokras.

  • Seema Doraiswamy Sriram

    May 30, 2018 at 5:03 am

    The dokra is a wonderful recipe and it looks so fluffy. I am sure to try this.

    1. mayurisjikoni

      May 30, 2018 at 7:59 pm

      Thanks Seema. Please try it.

  • Harini

    May 30, 2018 at 6:17 am

    Interesting science lesson there. I have always used ENO, so I have never had to ponder on the specks 🙂 The dhokla looks so authentic and beautiful.

    1. mayurisjikoni

      May 30, 2018 at 7:58 pm

      Thanks Harini. I too use Eno, but some remote places in UK, US and Canada Eno is not available.

  • Sowmya:)

    May 30, 2018 at 9:24 pm

    These dokhlas look so soft and spongy…you have nailed the texture! Lovely clicks too!

    1. mayurisjikoni

      May 31, 2018 at 8:53 pm

      Thank you so much Sowmya.

  • Poonam Bachhav

    May 31, 2018 at 4:11 am

    Drooling over the tempting dhokra platter di..looks so inviting ! Even I have realised from my multiple failures about the reason of brown spots on the dhokra when using soda..skipping turmeric is the solution..great chemistry pointer to the new bees .. I make dhokra with suji a d with besan, but need to try out both together. Will give it a try soon 😃

    1. mayurisjikoni

      May 31, 2018 at 8:48 pm

      Thanks Poonam. Remember Mallika tried it out with baking soda and they came out good.

  • Pavani

    May 31, 2018 at 10:57 pm

    Beautifully made dhokras Mayuri. They look so soft, fluffy and yummy. I would wake up too if I smelt these delicious dhokras first thing in the morning 🙂 🙂

    1. mayurisjikoni

      June 1, 2018 at 11:42 am

      Thanks Pavani, my niece still loves them.

  • farah

    June 1, 2018 at 6:56 pm

    wow ur a great cook! love the pics………….so tempting!

    1. mayurisjikoni

      June 1, 2018 at 10:10 pm

      Thanks Farah.

  • Freda @ Aromatic essence

    June 3, 2018 at 7:06 am

    Dhoklas looks so light and fluffy! Great texture and recipe to satisfy those instant dhokla cravings 🙂

    1. mayurisjikoni

      June 3, 2018 at 9:04 pm

      Thanks Freda and definitely a quick recipe to take care of dhokra cravings.

  • cookingwithsapana

    June 9, 2018 at 1:13 am

    This is my go to dhokla recipe and I always make it only. So easy and super simple to make.

    1. mayurisjikoni

      June 9, 2018 at 6:02 pm

      Thanks Sapana..yes its easy and quick.

  • chefmireille

    June 11, 2018 at 12:28 am

    i tried dhokla when I was in India and loved it but yet to try making my own

    1. mayurisjikoni

      June 11, 2018 at 12:24 pm

      Mireille try this recipe, its so easy. Can enjoy them hot with a bit of olive oil too without the tempering.

  • Simply Tadka

    August 7, 2018 at 3:16 pm

    Lovely redo… looks so inviting.

  • dee

    October 20, 2023 at 4:37 pm


    can i make this without yoghurt as i find it too sour in dhokla?
    also replace lime juice for citric acid same amount?

    1. mayurisjikoni

      October 21, 2023 at 9:35 pm

      Hello, you can add less yogurt and omit the lemon/lime juice if you find it too sour. I am surprised that the yogurt is sour, generally it should not be too sour. Yogurt makes them soft in texture also. If you omit yogurt altogether then you may need to replace it with water for the correct consistency and extra oil. Can replace the citric acid with lime/lemon juice.

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