This Gujrati dish is light and yummy, Dhoklas fall under the most delicious breakfast or healthy evening snack for kids. But did you know that besan dhokla has several siblings? The yellow, soft, and fluffy savory with its tangy taste (and the variety of spicy chutneys it is served with) can be tweaked in at least 10 ways. We have curated the 7 best dhokla recipes for you. Try it out and let us know via comments 😋
Are all Dhokla Recipes Healthy?
A big fat truth is that yes! Loaded with protein, All Dhokla recipes fluffy light and easy to make. If you have never tried a sprouted one or the steamed version, then you must utilize the COVID-19 lockdown time to try your hand at something really new. The ingredients used and the fermentation process involved while it is prepared, adds to its credits. This healthy snack is easy to digest and boosts the immunity of children, adults, alike.
Check out the 7 Dhokla Recipes and Types You can Make at Home:
1. Khaman Dhokla
2. Rava Dhokla
3. Mixed Dal Dhokla
4. Rice Dhokla
5. Khatta Dhokla
6. Sandwich Dhokla
7. Sprouted Dhokla
- 2 Cups Sieved Gram Flour
- 1 Cup Beaten Yoghurt/Curd
- ½ Tsp Turmeric powder
- - - Salt As per taste
- 1 tbsp Green chili-ginger paste
- 1 tbsp Lemon juice
- 1 tbsp Oil
- 1 tsp Baking soda
- 1 tsp Mustard seeds and one tbsp oil
- 2 tbsp Chopped coriander leaves
- 2 tbsp grated coconut
- Mix the gram flour, yogurt, and a cup of warm water in a bowl. Ensure not tohave lumps. Add salt and mix well again.
- Letthe mixture ferment for 3-4 hours. Add turmeric powder and the greenchili-ginger paste to the fermented mixture and mix well.
- Mix the lemon juice, baking soda and oil in a small bowl and add it to thefermented batter. Whisk the mixture well for a couple of minutes.
- Grease a medium-sized plate with oil and pour the batter onto the plate.Place the plate in a steamer/cooker.
- Steamthe same for 10 minutes. Cool it down and cut them into cubes.
- Forseasoning, heat the oil in a pan and add mustard seeds. When the seedssplutter, pour it on the Dhoklas.
- Garnishwith sprinkled coriander leaves and grated coconut.
2. Instant Rava Dhokla
Recipe Credits: Tarla Dalal
1. 1 ½ Cups Semolina/Suji/Rava
2. ½ Cup beaten Yoghurt/Curd
3. One tbsp green chili-ginger paste
4. Salt to taste
5. One tbsp oil
6. ½ Tsp asafetida powder
7. One tsp fruit salt (like Eno)
8. For seasoning – One tsp mustard seeds, ¼ asafetida powder and one tbsp oil
9. For garnishing – One tbsp chopped coriander leaves
1. Combine the Rava, Curd, green chili-ginger paste, salt, and oil in a bowl and mix them well by adding warm water. Cover this mixture with a lid and keep it aside for 30 minutes.
2. Grease a medium-sized plate with oil.
3. Add a little of fruit salt and 2 tsp of water to the batter made in the first step. When the bubbles come up, mix gently.
4. Pour the batter in the greased plate and shake it well to spread the batter in an even layer.
5. Steam the plate contents in a steamer/cooker for 12 minutes. Keep it aside.
6. For seasoning, heat the oil in a pan, add mustard seeds and asafoetida. Sauté on a medium flame for 30 seconds. When the seeds splutter, pour it on the Dhoklas.
7. Cool it down and cut into small cubes. Garnish with sprinkled coriander leaves and serve immediately.
3. Mixed Dal (lentils) Dhokla
Recipe Credits: QuicknHealthy recipes
1. 1 ½ Cup Channa Dal
2. One cup Urad Dal
3. One cup Moong Dal
4. One cup Rice
5. One tsp Turmeric powder
6. Salt to taste
7. 5 Tbsp green chili-ginger paste (or as required)
8. One tbsp oil
9. For seasoning – 1 tbsp oil, 1 tsp mustard seeds, 4 green chilies chopped
10. For garnishing – 2-3 tbsp chopped coriander leaves
1. Wash and soak the dals and rice for about 5-6 hours or overnight.
2. Drain off the excess water and blend them into a thick batter using a blender. Tip – Use minimum water while blending so that the batter is of a smooth paste consistency.
3. Transfer this batter to a bowl and keep it aside for 6-8 hours for fermentation.
4. After the fermentation process, pour the batter into a bowl, add turmeric powder, salt, green chili-ginger paste, and warm water and whisk the mixture. Use water to adjust the batter to a thick and pouring consistency.
5. Grease a plate with oil and keep the steamer/cooker ready.
6. Pour the batter onto the plate evenly and steam it in the cooker for about 15 minutes. To check, you can prick in the Dhokla using a toothpick or knife and if it comes out clean, the Dhokla is done.
7. Cool it down and cut the dish into cubes.
8. For seasoning, heat oil in a pan, add mustard seeds and let it crackle. Add the chopped green chilies too.
9. Garnish it with the chopped coriander leaves and serve the Dhoklas.
Alternatively, only Channa Dal or any combination of dals also can be used for the Dhokla batter instead of all the dal varieties.
4. Rice Dhokla
Recipe Credits: Niru Gupta (Food.NDTV)
1. 2 Cups Rice Flour
2. One cup beaten Yoghurt/Curd
3. 2-3 Tbsp Rava/Semolina
4. Sugar to taste
5. One tbsp lemon juice
6. One tbsp oil
7. ¼ Tsp asafetida powder
8. For seasoning – One tsp mustard seeds, 1-2 Whole red peppers and 1 tbsp oil
9. For garnishing – 2 Tbsp chopped coriander leaves and 2 tbsp grated coconut
1. Mix the rice flour, curd, rava, sugar and oil and make it into a smooth paste. Add enough warm water to make the batter to a thick pouring consistency.
2. Add lemon juice and asafoetida powder and leave the batter to ferment overnight or for 6-8 hours.
3. Grease a plate with oil and keep the steamer/cooker ready.
4. Pour the batter onto the plate evenly and steam it in the cooker for about 20 minutes.
5. Remove it, cool it down and cut the Dhokla into cubes.
6. For seasoning, heat oil in a pan, add mustard seeds and once it splutters, add the red peppers. When the color changes, add a little water, let it boil and then pour it over the Dhoklas.
7. Garnish with sprinkled coriander leaves and grated coconut.
5. Khatta Dhokla
Recipe Credits : Tarla Dalal
1. 1 ½ Cup raw Rice
2. ½ Cup Urad Dal
3. ¼ Cup beaten Yoghurt/Curd
4. One tbsp green chilli-ginger paste (or as required)
5. ½ Tsp fenugreek seeds
6. 6-8 Peppercorns
7. Salt to taste
8. 1 Tbsp oil
9. 1 Tsp fruit salt (like Eno)
10. One tsp kalimirch/ground peppercorns
1. Wash and soak rice and urad dal separately for about 6-8 hours or overnight.
2. Drain the excess water and blend rice and dal separately into a thick batter using a blender. Tip – Use minimum water while blending so that the batter is of a thick paste consistency.
3. Combine the rice and dal paste in a bowl
4. Add curd, fenugreek seeds, peppercorns, salt, chili-ginger paste, and oil to this paste. Mix it well. Keep it aside and let it ferment for 6-8 hours.
5. Grease the plate with oil and pour the fermented batter on to it evenly.
6. Sprinkle the fruit salt over the batter. When the bubbles come up, mix gently.
7. Get the steamer/cooker ready.
8. Sprinkle kalimirch evenly on to the batter just before steaming it.
9. Steam it for about 15 minutes or until the Dhoklas get cooked.
10. Cool it down and cut it into cubes. Serve immediately.
6. Sandwich Dhokla
Recipe Credits : Sanjeev Kapoor
This Dhokla is a combination of Khaman and Khatta Dhokla with a layer of green chutney sandwiched in between. Therefore, for the main ingredients, you can refer to Dhokla recipe number 1 (mentioned above). The preparation is mentioned below. Green chutney recipe is also added at the end.
1. Prepare the Gram flour and curd batter as mentioned in Khaman Dhokla recipe.
2. Prepare the rice, dal and curd batter as mentioned in Khatta Dhokla recipe. (Instead of the fruit salt used, baking soda and lemon juice can also be mixed and added)
3. Grease medium-sized plate with oil. Pour the white batter (of Khatta Dhokla) on to the plate until half full and steam them in the cooker/steamer for about 10 minutes or until it is half cooked.
4. Remove lid and take the plate out. Spread a thick layer of green chutney evenly on top of the white Dhoklas. Pour the yellow batter (of Khaman Dhokla) on to it and rotate the plate to spread evenly.
5. Replace the plate into the cooker and steam it for about 8 to 10 more minutes.
6. Once done, take the Dhokla out and let it cool.
7. For seasoning, heat oil in a pan and add mustard seeds. Once it crackles, pour it on to the Dhoklas.
8. For garnishing, sprinkle chopped coriander leaves and grated coconut.
9. Cut the Sandwich Dhoklas into cubes and serve immediately.
This chutney is multi-purpose and can be served as a side dish for the Dhoklas and also can be used for the middle layer of the Sandwich Dhoklas.
Recipe Credits: Tarla Dalal
1. 1 ½ cups of roughly chopped coriander leaves
2. 4 Chopped green chillies
3. 1 ½ tbsp lemon juice (to maintain the green color, otherwise the chutney will darken)
4. A pinch of sugar
5. Salt to taste
6. 4 tbsp of finely grated coconut
1. Combine all the ingredients in a mixer and blend them
2. Use little water to achieve a thick consistency. Blend them all into a smooth mixture.
3. You could store it an air-tight container and refrigerate it as well.
4. Hope your kids enjoy these tasty Dhoklas. Happy cooking!
7. Sprouts Dhokla
Recipe credits: RecipeBlog.in
Ingredients (For Dhokla):
1 Cup Finely Chopped Fresh coriander
4 tblsp Gram Flour (Besan/Chickpea Flour)
1/2 Cup Chopped Mint Leaves
2 tsp Eno Fruit Salt
1 – 1/2 tsp Crushed Green Chilli-Ginger
2 Cups Sprouted Moong
2 Tblsp Oil
1 1/2 tblsp Grated Coconut
9-10 Curry Leaves
1 tsp Mustard Seed
2 Green Chilles (Slited)
Preparation (for Dhokla):
1. In a blender, add Sprouted Moong, chopped Coriander and Mint Leaves as well as Ginger-green chili paste and blend it into a smooth paste
2. Transfer this mixture into a mixing bowl and add salt as well as besan with ¼ cup water. Mix well. The mixture should look of pouring consistency.
3. Get your steaming pot ready. Grease the Dhokla plate with some oil.
4. Once this is done, then add the fruit salt to the mixture, mix well and immediately pour it into the Dhokla plate.
5. Now place it in the steamer and steam for about 10 minutes. Just insert a knife in between and see that it comes out clean.
6. If it is still a little doughy, then steam for another 3-4 minutes.
7. Once done, switch off the flame and remove the Dhokla plate from the steamer.
Preparation (for tempering):
1. Take a small tempering pan. Add the oil and let it heat.
2. Add mustard seeds and let it crackle. Add curry leaves and green chilies. Sauté it on a medium to slow flame for 2-3 minutes until the rawness of it goes away.
3. Switch off the flame and now add this tempering to the Dhokla’s on the plate. Spread the Grated Coconut on this plate.
4. Cut these Dhoklas either in square shape or in diamond shape and serve.
The author, Lavanya P Kesan is a stay-at-home mother of a 14-month old little tyke. She enjoys writing and has currently taken a break from work to take care of her kid. Her other interests include reading books of different genres, singing, and cooking. She can also be reached through Facebook and Instagram handles.