Dhokla is one of the most beloved snacks from the Indian state of Gujarat, known for its soft, spongy texture and subtle tangy flavor. It’s not only a comfort food but also a versatile dish enjoyed during breakfast, as a side with tea, or even as a light dinner. The real charm of a good dhokla lies in its fluffy texture and gentle seasoning, and when prepared well, it absorbs flavors like a sponge while still holding its shape. If you’ve ever tasted freshly steamed dhokla, you’ll understand why it’s a favorite in many Indian households. With the right ingredients and a little care, you can recreate this soft and spongy dhokla recipe at home that rivals any store-bought version.
Ingredients for Soft and Spongy Dhokla
The base of the dhokla is typically made from gram flour, also known as besan. The fluffy texture comes from fermentation or the use of leavening agents like fruit salt or baking soda. Here’s what you’ll need for a classic dhokla:
- 1 cup gram flour (besan)
- 3/4 cup water
- 1 tbsp semolina (optional, for texture)
- 1 tsp sugar
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp turmeric powder
- 1 tsp ginger-green chili paste
- 1 tbsp lemon juice
- 1 tsp fruit salt (Eno) or 1/2 tsp baking soda
For the Tempering (Tadka)
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds (optional)
- 1 sprig curry leaves
- 2 green chilies, slit
- 2-3 tbsp water
- 1/2 tsp sugar (for added sweetness in tempering)
Step-by-Step Instructions
Making the Dhokla Batter
Begin by sifting the gram flour to remove any lumps. In a mixing bowl, add besan, turmeric, salt, sugar, and semolina. Add water gradually, stirring continuously to make a smooth, lump-free batter. The batter should be of pouring consistency neither too thick nor too thin.
Add the ginger-green chili paste and lemon juice. Mix well and let the batter rest for 10-15 minutes. Resting helps the ingredients settle and absorb moisture, which contributes to the spongy texture.
Adding the Leavening Agent
Just before steaming, add the fruit salt or baking soda to the batter. Pour 1 tsp of water over the fruit salt, and you’ll see it begin to fizz. Gently fold the fizzed mixture into the batter using a light hand. Do not over-mix, as this could deflate the batter.
Steaming the Dhokla
Grease a dhokla plate or a wide, shallow dish with a bit of oil. Pour the batter into the greased dish and tap it lightly to spread evenly. Prepare a steamer with water at the base and place the plate inside.
Steam for about 15 to 20 minutes over medium heat. Avoid opening the lid too often during steaming. To check if the dhokla is done, insert a toothpick or knife into the center it should come out clean. Once steamed, remove from heat and allow it to cool slightly before demolding.
Preparing the Tempering
Heat oil in a small pan. Add mustard seeds and let them crackle. Then add sesame seeds, curry leaves, and slit green chilies. Sauté for a few seconds. Add 2 to 3 tablespoons of water and sugar, and bring it to a light boil. This step allows the sugar to dissolve and infuse the tempering with a slight sweetness.
Pour the tempering evenly over the steamed dhokla using a spoon or spatula, ensuring it spreads across the entire surface. This not only enhances the flavor but also adds moisture, making the dhokla soft and spongy throughout.
Serving Suggestions
Once the tempering is absorbed, cut the dhokla into square or diamond-shaped pieces. Dhokla is best served warm or at room temperature. It pairs beautifully with:
- Green chutney made with coriander and mint
- Tamarind chutney for a tangy-sweet contrast
- A cup of masala chai or ginger tea
You can also serve it with a sprinkle of chopped coriander leaves or freshly grated coconut for added aroma and texture.
Tips for Making Perfect Dhokla
- Always mix the fruit salt just before steaming to retain maximum fluffiness.
- If using baking soda instead of Eno, add 1/2 tsp along with 1 tsp lemon juice or vinegar for better results.
- Don’t overfill the steaming tray the batter should be filled only halfway, as it will rise during steaming.
- Use a flat, shallow dish for even steaming.
- For a variation, you can add a few finely chopped vegetables like carrots or bell peppers to the batter.
Variations of Dhokla
While the traditional version uses besan, there are several popular variants of dhokla, each with a unique flavor and preparation method:
- Khaman Dhokla: Often confused with dhokla, this is a lighter and fluffier version made exclusively from besan without fermentation.
- Rava Dhokla: Made using semolina (rava), often includes yogurt for a tangy flavor and softer texture.
- Mixed Dal Dhokla: Prepared using a mix of lentils like chana dal and urad dal, soaked and ground for a protein-rich option.
- Sandwich Dhokla: Layers of white and yellow dhokla stacked with green chutney in between.
Each variation uses the same basic technique of steaming but introduces different ingredients to suit personal taste and dietary needs.
Storage and Reheating
If you have leftovers, dhokla can be stored in an airtight container in the refrigerator for up to two days. To reheat, sprinkle a few drops of water over the pieces and steam or microwave for a minute until warmed through. Avoid reheating too long in the microwave as it can dry out the texture.
Health Benefits of Dhokla
Dhokla is considered a healthier snack option compared to many fried Indian snacks. Some of its benefits include:
- High in protein: Especially when made with lentils or besan.
- Low in fat: Since it is steamed, not fried.
- Good for digestion: The use of fermented batter or lemon juice helps improve gut health.
- Gluten-free: Suitable for people with gluten intolerance when prepared without semolina.
Making soft and spongy dhokla at home is easier than you might think. With a few simple ingredients and careful steps, you can prepare a delicious, healthy snack that the whole family will enjoy. Whether served for breakfast, as an afternoon snack, or a side dish during meals, dhokla always brings comfort and satisfaction. Once you get the hang of the basic recipe, you can explore various flavors and styles to make it your own. It’s a wonderful example of how traditional Indian recipes continue to bring joy with their simplicity and taste.