Gujarati Dhokla

Come to Gujarat and dhokla is one word that you will hear from almost every second person! ‘Gujarat aaya dhokla nahi khaya?’ Not possible! Again a very simple recipe, this light snack is a hit among foodies for its lightness and the fact that it is an instant cook dish. You can either have it in the morning as a breakfast – you will find it in many 5 star hotels – or you can have it in dinner as well! However and in whichever form you like it, you should definitely try it. Specially for all those who live alone, do give it a shot!

Prep Time: 1 hour


  1. 1.5 cups boiled rice
  2. 1.5 cups jeerasa rice
  3. 1.5 cups chana dal
  4. 0.25 cup udal dal
  5. Salt to taste
  6. Ginger, garlic and chilli paste. (3 tspn)
  7. Powdered sugar to taste (Optional)
  8. Cheese (Optional)
  9. Coriander



  1. Soak the first three ingredients overnight or from morning to evening.
  2. Udad daal has to be soaked only for an hour before preparing the batter as otherwise it will get sticky.
  3. When all the four ingredients are soaked properly, wash them thoroughly in a vessel filled with water.
  4. Grind these four ingredients separately and mix them. Keep in the refrigerator for a night or morning to evening.
  5. When you want to prepare the fhokla, take out the batter and mix the ginger, garlic and chilli paste. Add salt and sugar to the batter. (Tip: You can increase the amount of the chilli garlic ginger paste per your taste).
  6. Just before preparing the dhokla, add soda to the mixture. Ensure that you add soda to only the amount of batter that you want to use and not the entire mixture. Soda will help the dhokla to rise well.
  7. Add water to a pan and bring to a boil. Spread the prepared batter in a plate and keep it on a broad base in the pan filled with water. (This is the traditional way of preparing the dhokla. You can use the dhokla vessel as well which is easily available in the market). Sprinkle red chilli powder, grated cheese and chopped coriander in the plate. Cover the pan for about 5 mins until the dhokla gets steamed properly and rises.
  8. Take out the plate and cut the dhokla into small pieces. Serve fresh with mint and coriander chutney.


The best part about this recipe is that it is completely oil free. Also, you can refrigerate the batter for at least a week and use it as and when you like. The batter can also be moulded to use for some other recipes like handvo. Its a quick fix and one of the best hot snacks to serve with tea when you have guests over! 

Cheers! Happy cooking!

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