Dhokla is a Gujarati snack item traditionally made from rice and daal. Try this super simple, super quick recipe using Sooji (Suji, Semolina, Cream of Wheat). Next time some unexpected guests show up, serve this delicious “Instant Dhokla” with tea and impress them!
Ingredients:
Sooji (Semolina) – 2 cups
Oil – 2 Tbsp
Carom Seeds (Ajwain) – 1/4 tsp
Ginger – 1 tsp (grated)
Green Chili – to taste (finely chopped)
Salt – 1 tsp or to taste
Water – 1 cup
Yogurt – 1 cup, well beaten
Turmeric Powder – 1/4 tsp
ENO Fruit Salt – 2 tsp
Spray Cooking Oil
For the Seasoning:
Oil – 2 Tbsp
Mustard Seeds – 1 tsp
Sesame Seeds – 2 tsp
Green Chilies – to taste, de-seeded and slit
Cilantro – 10 sprigs, finely chopped
Method:
1. In a medium bowl, add Sooji, Carom Seeds and Oil. Mix well until there are no lumps.
2. To the Yogurt, add Salt, Green Chilies, Turmeric Powder and Ginger. Mix well.
3. Add Yogurt mixture into Sooji and mix.
4. Add in Water and mix until a smooth batter forms and there are no lumps.
5. Allow batter to rest for 15-20 minutes.
6. In the meantime, prepare a stock pot or tall pressure cooker with 1 to 1 1/2 inches of water. Bring it to a boil.
7. Prepare Dhokla stand plates by lightly spraying cooking oil.
8. Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
9. Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot. NOTE: If using a pressure cooker, do not place the weight or whistle on the cooker.
10. Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
11. Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
12. For the seasoning, heat Oil in a small non-stick skillet on medium heat.
13. Add Mustard Seeds and allow them to pop.
14. Add Sesame Seeds and allow them to pop (keep a cover handy to the seeds don’t pop at you).
15. Add slit Green Chilies and let them cook for 30 – 40 seconds.
16. Switch off stove.
17. Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
18. Cut Dhokla into desired square pieces and serve with mint/coriander chutney.
Hi Hetal and Anuja,
Thanks for posting easy and quick Dhokla recipes. Can I use yeast instead of Eno?
Thank you
Nidhi
hi hetal and anuja,
i tried this recipe but inside it is not cooked properly while eating its sticks in our mouth.we r in india i used indian home made curd.can u tell me the reason.
Hi Lakshmi,
The curd should not be the problem. If you followed the measurement for the water/yogurt etc exactly, the only thing that could have gone wrong is the steaming process. Maybe it needed to be steamed longer. You can find out if your dhokla are done by inserting a knife into the center. If it comes out clean, the dhokla is done.
Hi i tried your Dhokla Recepie but my Dhoklas turn red i dnt know how i added same ingredient mentioned my you.
hi Anuja & Hetal,
thank u sooo much for giving this simple easy recipe.
i hv been trying to make dhokla but in vain, but with ur method i cud make it at last.
keep up ur good work
Hi, I am chinese however i love indian foods so much. I have tried to make idli and parippu and it’s very successful and tasty too. I have also tried your recipe for rawa idli and it is so tasty. I shared it with one of my husband’s indian friend. He liked it very much.
I have a question, could i replace the semolina with gram flour? thank you.
Hi Angel,
The process is different if you use gram flour so you would not be able to substitute it in this particular recipe.
Thanks for this recipe. Planning to try it out today or tomoro.I never knew We could use Sooji for dhoklas. Can i go ahead and use the same recipe for besan dhokla too? I love dhoklas 🙂
Hi Karunya,
This recipe will not work for besan dhokla. We have that on our list to do.
Ok. Looking forward to your besan dhokla recipe then! 🙂
Hi Hetal/Anuja
Thanks for this simple recipe.After several futile atempts to prepare dhokla from various websites, this one came out excellent.I was satisfied with the texture of the dhokla too…
Now Im going to try the Khamman recipe 🙂
keep up the good work
Hi,
Thankyou for such a wonderful recipe. It tasted fantastic, although the dhoklas were a lil dry. It is how it is?. Thankyou.
Hi Reema,
The Dhokla should not be dry. Maybe you can adjust the water/yogurt ratio next time to include more yogurt (1 1/2 yogurt and 1/2 cup water).
Hi Anuja & Hetal,
You guys are doing a gr8 job! I simply love your site and the recipes on them are so versatile. I have tried many of them from the site and they have come out real good. I always come to your site when I feel like preparing something new while I also come back here for old recipes that I have tried before. 🙂
I have tried this Dhokla recipe 2- 3 times now & they have turned out great! Makes a very nice and easy snack.
You guys rock! Thanks for sharing all the wonderful recipes! 🙂
Dear Hetal & Anuja,
I just tried this recipe and it came out fantstic. Thanks a lot. By the way, I have been wanting to know as to how to make Besan Dhokla for a while which is my son’s as well my husband’s favourite dish. Can you please tell me how to make this wonderful dish? I would remain thankful if you can do so. Hoping to hear from you soon and thanking you in advance.
Sudha
Hi Sudha,
I have a recipe that my mom gave to me for Khaman (Besan Dhokla). It turned out great when I tried. May be you can give it a shot. It should turn out right if you use right measurements(sorry for weird cup measurements, but my original recipe had my own home’s glass and bowl measurements)
Water – 1/2 + 1/8 cup
Besan – 2/3 cup
Limbu Na Phool (Citric Acid) – 1/2 tsp
Soda – 1/2 tsp
Salt to taste (around 1/2 tsp)
sugar – 1 + 2/3 tbsp
oil – 1/2 tsp for mixture and 1/2 tsp for garnishing
Pinch of Turmeric powder
keep around 2 cups of water for boiling in your pot or cooker. Mix besan, citric acid, salt, sugar, and oil in container. Gradually add water while mixing it thoroughly pressing on lumps. keep checking on consistency, it shouldn’t be too thick nor too watery kind of consistency.
Grease your plate with oil, and when water is boiling in your pot, add soda to the mixture, mix it properly. It would look somewhat fluffy and then immediately pour the contents to plate. steam it in your dhokla cooker or pot for around 8 to 9 minutes.
Some people also add hot water, lemon, and sugar syrup at end to give extra taste. but my recipe already has all ingredients before hand, so i don’t think that syrup should be necessary in this case. but you can try.
Then follow usual dhokla recipe for garnishing as shown in this video.
Hetal and Anuja,
I had tried your dhoklas too. they were great. but, i think this khaman (besan dhokla) is also quite easy. might be useful for lot of people. so can you please think about making a video for it? It’s super easy. I could have tried making my own video, but I think you gals will do much better and thorough job with all needed tips and all. I am just a novice in cooking infront of you two.
Thanks Lajja! We actually have the traditional khaman video coming soon but the the besan recipe is also a good quick fix. Thanks for sharing your recipe.
hi lajja, how muh is 1/8 cup. very difficult 2 measure. cud u give measurement ib spoons.
Hi guys you can buy ENO from indian stores
Yes, Eno is available at any Indian Grocery store!
Hi guys
Im based in the UK (british born Gujrati!)and just stumbled on your website by chance. Im not very good at indian cooking but you have some very interesting recipes which i will try!
Thanks
Shameem
Hi Shameen,
Welcome to ShowMeTheCurry.com! Hope you enjoy making some of our recipes as much as we enjoy showing them. Feel free to write to us if you have any questions.
Dear Anuja and hetal,
I like ur recipes very much.I am new to cooking.I motivated myself towards cooking by watching ur videos.
The main reason is that U do all the recipes using the oil and other fatty things to the minimum when compared to others.
And about my doubt:
1.Do we need to use Eno for sure.Is it used for fermentation.If so can I soak the mixture overnight.
2.Can I do this Dhokla using Idli Stand.
Hi Sandhya,
So sorry for the late reply…somehow missed your comment.
To answer your questions, yes, you do need ENO. It is not used for fermentation as this recipe requires no fermentation. It helps the dhokla rise without fermentation. Sooji cannot be left for too long so you really cannot ferment this batter.
ENO is available at most Indian grocery stores, but if you do not have it, you can use approx 1 1/4 tsp of baking soda mixed with some lime or lemon juice.
You can definitely use your idli stand to make these dhokla. Once done, let them cool for a bit and cut each idli into 4 pieces (only if you want to).
Hi Hetal and Anuja,
I love your website and all the recipes..I have tried few recipes so far and they turned out great..I was wondering if you could share the recipe of CHILLI-PANEER and also how to marinate paneer for BBQ or just to eat as a fast food..I heard ppl do that mxing all spices with plain yogurt but wantes know experts opinion..so kindly share your inputs for these 2 things..keep up the good work..
Hey friends…
Thanks for the lovely recipes.
However, just wanted to know, if this dhokla recipe could be made in microwave as well.
Cheers
Hi Angel,
Some people have good results using a microwaveable idli steamer but unfortunately, we have not tried it. If you decide to try it, please share your feedback.
Dear Hetal and Anuja,
Love all your recipes !! They are simple yet delicious. Always a big hit in my parties.Thanks for sharing with us.
I tried the dhokla recipe but it didn’t rise at all. Is this because I use 0 fat yogurt or I let the batter sit for over an hour?
Hi Niki,
Did you mix in the ENO and then let it sit or did you mix the ENO immediately before steaming it? The fat free yogurt should not matter.
Thanks for replying. I put the ENO just before steaming it. Any other suggestions as to why dhokla didn’t rise at all?
Thanks
Hey Hetal and Anuja,
Today I made this dhokla, and they turned out superb!! It is a perfect recipe. Thanks a lot gals for the recipe.
Can u guys also please work on a video for saurashtra lamba fafda?
Appreciate and thanks,
Jayshree Shelat-Bhatt
Hi Judy,
Unfortunately, the batter does not do well if kept for more than 30 minutes. The sooji soaks up too much moisture and becomes gummy. You could go ahead and steam the dhokla and keep them in the fridge and add the seasoning when you’re ready. This gives a fresh taste to the dhokla. They can easily be re-heated in the microwave.
Hi, that’s what happened to my dhokla. It didnt’ rise and it was sticky and gooey. I think I let the batter sit for longer than an hour though. I will try it again and leave it only 15-20 minutes.
Hi, is it possible to make this batter up ahead of time and wait until ready to cook to add the eno? Or use eno in half and save the other half of batter to the next day?
Hi Vandana,
The dhokla that you mention are actually Khamman which are made with chana daal. They are very porous and actually have some sugar water mixed with the seasoning which is absorbed by the khamman. We have khamman on our list to do. This recipe is a good instant version of the traditional rice and daal dhokla.
Hi girls
When we eat out, it gives some sugary spicy (yummy taste), how do I get that? It was more a dry thing that we should eat with some chutney, but delicious.
Please advise.
Thanks, your recipes are too good.
Hi Sanchitha,
Would you be able to guess how much of the batter would fit into your tray? Suppose half of the batter fits – then, split the batter into two bowls and put one tsp of ENO in one bowl, mix and steam. When done, repeat with the other bowl of batter and another tsp of ENO.
Another option: You could use an idli stand.
hey Hetal/Anuj,
I have only tray that I will be using. So I have to do the dhokla in batches. So how would I split the Eno quantity for the same measurements that you have mentioned above.
Thanks
Sanchitha
Hi
Please give us more recipes on indian style pastas, like lasagna or canneloni
Thanks
hi
can u guys just tell me how to make biscuits
that we use to buy from the bakery.
thanks
Hi Shelian,
For this recipe corse semolina is used. The fine suji will make it very pasty and gooey.
Take care
Hi Hetal/Anuja
Can you confirm if your used fine semolina or course semolina.
Many thanks and carry on with the good work.
PS can you show us how to make moori/mumra…i.e puffed rice?
Hi Kamala,
A couple of things may make the idli off white. First, as you grind the urad daal, it becomes more fluffy as well as whiter in color. Maybe you did not grind it enough?
Second, the oil or butter or ghee which you use to coat the idli stand may leave a yellowish tinge on the idlis.
Dear Hetal and Anuja
Thanks a lot for the recipe of dhokla. I tried and tastes really good.I liked your website too. Useful and logical tips and also the video coupled with the details of the ingredients is good and novel. Usually, we find either the video or the details of the recipe. I also tried the idli recipe.It turned out soft, but the color of the idli was not white, It was more like off white. Why? Did I do anything wrong. Please let me know
Hey Hetal & Anuja,
I have made this recipe couple of times infact on idli stand as I don’t dhokla stand right now. It is amazing. I try with different chutney’s/sauces, must say it is instant, cheap price – full paisa wasool when are away from home working here.
Many thanks! Keep doing the good JOB!
There is nothing like indias dhokla!
Hi
I prepared the dish following ur recipe and it turned out very well.
Thank you very much
Hi Roopa,
The dhokla should not be red. I think the baking soda may have caused it. ENO is a combination of baking soda (60%) plus citric acid (40%). This combo may prevent the color change.
Hi Hetal and Roopa
When the turmeric powder comes in contact with baking soda it changes the color. May be you added a bit turmeric powder.
hi hetal,
I tried this receipe and it tasted really good.
But dhokla comes red color. I don’t have ENO fruit salt so i added baking soda. can u suggest something..
Hi Anuja,
This recipe is for dhokla, not khaman so the end product will not be as thick and porous. However, it should be soft and the batter should rise. The time you add the ENO usually has something to do with it. ENO should be added at the very end, just before steaming.
I tried this receipe and it taksed really good. However, the batter did not rise. It became more of a dhokla than a khaman. What did I do wrong ? I am perplexed. help!
Hi Bhavika,
The ENO causes the bubbles that usually come with fermentation. If you wait after putting it in, the bubbles may pop and you won’t get the desired effect. A couple of minutes should be ok, but don’t wait too long.
Hi,
I had a question.
After putting the eno in the batter if we rest it for 5 mins or so will it cause the dhoklas not to puff.
Sesame seeds are also known as til in India.
hi wath is sesame seeds
Hi Vidhi,
Sometimes, the consistency of your yogurt could cause a change in the texture. Try replacing 1/2 cup of water with 1/2 cup of extra yogurt (1 1/2 cups yogurt and 1/2 cup water). Also, it is very important to let the mixture sit and soak for minimum 15-20 minutes. Good luck!
Hi Guys
I have tried some recepies from this website ands they have turned out good. I tried to make dhokla, they were nice and fluffy but were falling apart. Break easily, I am not sure what I did wrong. Can you suggest something so they don’t fall apart. Thank you
Awesome recipie.. I have never seen such an easy recipie for dhokla…thank you for telling us how to make dhokla when one doesn’t have a dhokla stand. Thank you so much.. appreciate your help in helping newbie like us.
I don’t have a dhokla stand and i make these dhoklas in an idli stand. It comes out great only the shape will be like idlis. saves u the trouble of cutting it uniformly.
good
We will work on a video for the traditional dhokla which are a little sweet.
good how to make sweet dhokla?
EN0 is basically 60% Sodium Bicarbonate (Baking Soda) and 40% Citric Acid. Citric Acid is available at Indian Stores.
Hi,
How much baking soda and citric acid do I use?
Hi Pinky,
ENO is approximately 60% baking soda and 40% citric acid. So you can use about 1 1/4 tsp of baking soda and 3/4 tsp of citric acid.
Hi Hetal and Anuja,
I have been trying a few a recipes from your website, most of the time every tried recipe comes out just good. About that dhokla recipe, just wanted to know, is there any substitute for Eno fruit salt. Thanks.