Quick & Easy Dhokla Recipe (Instant, Soft & Spongy) | 15-Minute Gujarati Snack
Why Do Indians Love Dhokla So Much?
There’s a reason dhokla is a superstar in Indian homes—it’s delicious, quick to make, and packed with nutrition. It’s a favorite among health-conscious eaters. Plus, it’s naturally gluten-free and can be made in just 15-20 minutes with instant versions!
What Makes Dhokla So Good for You?
Dhokla isn’t just tasty—it’s actually good for your body! Chickpea flour is high in protein and fiber, keeping you full for longer while aiding digestion. The fermentation process (in traditional recipes) adds probiotics, which are great for gut health. Since it’s steamed, it retains nutrients without unnecessary oil. Turmeric, mustard seeds, and curry leaves in the tempering add antioxidants and anti-inflammatory benefits. No wonder dhokla is a breakfast that keeps you energized without weighing you down!
Dhokla Recipe Ingredients
For the Dhokla Batter:
1. 1.5 cups besan (gram flour/chickpea flour) – The main ingredient for fluffy texture
2. 1 tbsp semolina (sooji/rava) (optional) – Makes dhokla slightly grainy & firm
3. 1.5 tbsp sugar – For a hint of sweetness
4. 1 tsp ginger-green chili paste – Adds a mild spicy kick
5. 1 tsp lemon juice or ½ tsp citric acid – For tanginess
6. 1 tsp salt – Adjust to taste
7. 1 cup water – To make a smooth batter
8. 1 tsp fruit salt (eno) – For instant fluffiness (or use ½ tsp baking soda)
For the Tempering (Tadka):
9. 2 tbsp oil – Preferably sesame or mustard oil
10. 1 tsp mustard seeds (rai) – For a crunchy pop
11. 5-6 curry leaves – Aromatic touch
12. 2 green chilies (slit) – For extra spice (optional)
13. ½ cup water – For pouring over dhokla
Step-by-Step Dhokla Recipe (Soft & Spongy in 20 Mins!)
Prep Time: 5 mins | Cook Time:15 mins | Serves:4
Steps:
1️⃣ Mix the Batter
- In a bowl, mix 1.5 cups besan (gram flour), 1 tbsp semolina (sooji), 1 tsp salt, 1.5 tbsp sugar, and 1 tsp ginger-chili paste.
- Slowly add 1 cup water while stirring to avoid lumps. The batter should be smooth (like pancake batter).
- Add 1 tsp lemon juice and mix well.
2️⃣ Add Leavening Agent
- Just before steaming, add 1 tsp fruit salt (Eno) or ½ tsp baking soda.
- Mix gently—you’ll see bubbles forming (this makes dhokla fluffy!).
3️⃣ Steam the Dhokla
- Pour the batter into a greased thali/steel plate.
- Steam in a covered pot or idli cooker for 12-15 mins on medium heat.
- Check with a knife—if it comes out clean, it’s done!
4️⃣ Prepare the Tempering (Tadka)
- Heat 2 tbsp oil in a small pan.
- Add 1 tsp mustard seeds, 1 tsp sesame seeds, 5-6 curry leaves, and 2 slit green chilies.
- Let them splutter, then add ½ cup water and ½ tsp sugar. Simmer for 1 min.
5️⃣ Pour Tadka Over Dhokla
- Poke holes in the steamed dhokla with a fork.
- Pour the tempering evenly so it soaks in.
6️⃣ Garnish & Serve!
- Sprinkle chopped coriander and grated coconut.
- Cut into squares and enjoy with green chutney or tamarind chutney!
Pro Tips for Perfect Dhokla:
✔ Batter Consistency – Not too thick, not too runny (like dosa batter).
✔ Steam Immediately – After adding Eno, don’t wait or bubbles will escape.
✔ Keep Flame Medium – High heat can make dhokla hard.
Some FAQ
1. Can I make dhokla without Eno (fruit salt)?
✅ Yes! Replace Eno with:
-
½ tsp baking soda + 1 tsp lemon juice (mix just before steaming)
-
1 tbsp yogurt (ferment batter for 30 mins for natural fluffiness)
2. Why is my dhokla sticky/hard?
🔹 Sticky? – Batter was too thin or undercooked. Use correct water ratio (thick pancake consistency).
🔹 Hard? – Overcooked or too much baking soda. Steam for only 12-15 mins on medium flame.
