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.
Some More Gujarati Snacks That You May Like
Ingredients Required For Instant Dhokla
Chickpea Flour
Also known as chana no lot, besan, besan ka atta. Easily available in most Indian Stores or the Asian section of the supermarket.
Semolina
Sooji, suji. I usually use fine or medium semolina. If you don’t want to add semolina then replace it with chickpea flour. Semolina is not gluten free.
Plain Yogurt
Thick and a bit sour. If you don’t want to add yogurt then add more water to the batter and add more lemon juice or citric acid.
Green Chillis
We need some minced or paste to add to the batter. We also need 1-2 green chillis sliced for the tempering or vaghar. Add according to your taste.
Ginger
Peel and grate or mince some ginger.
Garlic
Peeled and minced. Optional ingredient.
Carom Seeds
Also known as ajmo, ajwain. Helps in digestion. We will add some to the batter. Best to crush it lightly between your palms before adding.
Asafoetida
Known as heeng or hing. It adds an earthy umami flavour and is good for digestion. We will add some to the batter and use a bit for the tempering or vaghar. For gluten free version omit asafoetida as the powder contains wheat flour.
Turmeric Powder
Haldi, hardar. We will add a little bit. If you are going to use soda bicarbonate or baking soda as the leavening agent then omit turmeric powder. Turmeric powder reacts with baking soda and turns red. Therefore it will change the colour of the dhokla and have reddish brown spots on top.
Red Chilli Powder
To sprinkle some on top before steaming the batter.
Sugar
Add a little to balance the flavours. Need more if you are going to add sugar water for the tempering.
Lemon Juice
Be careful how much you add. If the yogurt is not sour you can add more. If you omit yogurt then add more lemon juice. If you use sugar water, then we need some lemon juice to add to it.
Salt
Add in the batter according to your taste. If you add sugar water tempering then add a pinch of salt to the water.
Water
We will need some room temperature or warm water to the batter. Remember to add little at a time as the amount required will depend on how thick or thin the yogurt is. We don’t want a watery batter. It should be thick enough to coat the back of a spoon into an even thin layer. We also need a good quantity of water for steaming. If you are using the sugar water for tempering then we need about ½ cup.
Eno
Eno Fruit Salts. Easily available in the pharmacy, Indian Stores or online. We will be using it as the leavening agent. Can replace it by half quantity with baking soda. Don’t add turmeric powder if you are using baking soda.
Oil
We will need a bit to add to the batter, some for the tempering and also for greasing the steaming plates or sandwich cake tin.
Sesame Seeds
Til, tal. For the tempering or vaghar.
Mustard Seeds
Rai, sarson ke dane. Will need some for the tempering or vaghar.
Curry Leaves
10-12 leaves or one sprig. If you don’t have fresh curry leaves, use dried or frozen.
Fresh Coriander
Finely chopped for the tempering or vaghar.
INSTANT DHOKLA
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.
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