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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. Hence we have curated the 7 best dhokla recipes for you. Try it out and let us know via comments 😋
Are all Dhoklas Healthy?
A big fat truth is that yes! Loaded with protein, all dhoklas are fluffy, light, and also 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 and the fermentation process while we prepare, add to its credits. Moreover, this healthy snack is easy to digest and boosts children’s immunity.
7 best Dhokla recipes – Varieties of tasty and healthy delicacies:
- Khaman Dhokla
- Rava Dhokla
- Mixed Dal Dhokla
- Rice Dhokla
- Khatta Dhokla
- Sandwich Dhokla
- Sprouted Dhokla
1. Rava Dhokla
Ingredients
- 1½ cup Semolina/suji/rava
- 2½ cup Yoghurt beaten
- 1 tbsp Green chilli ginger paste
- Salt to taste
- 1 tbsp Oil
- ½ tsp Asfoetida powder
- 1 tsp Fruit salt Eno
Seasoning
- 1 tsp Mustard seeds
- ¼ tsp Aasfoetida powder
- 1 tbsp Oil
Garnishing
- 1 tbsp Coriander leaves chopped
Instructions
- 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.
- Grease a medium-sized plate with oil.
- 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.
- Pour the batter in the greased plate and shake it well to spread the batter in an even layer.
- Steam the plate contents in a steamer/cooker for 12 minutes. Keep it aside.
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.
Garnishing
- Cool it down and cut into small cubes. Garnish with sprinkled coriander leaves and serve immediately.
Rava Dhokla recipe credits – Tarla Dalal
2. Mixed Dal Dhokla
Ingredients
- 1½ cup Channa dal
- 1 cup Urad dal
- 1 cup Moong dal
- 1 cup Rice
- 1 tsp Turmeric powder
- Salt to taste
- 5 tbsp Green chilli ginger paste
Seasoning
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 4 Green chillies chopped
Garnishing
- 2-3 tbsp Coriander leaves
Instructions
- Wash and soak the dals and rice for about 5-6 hours or overnight.
- 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.
- Transfer this batter to a bowl and keep it aside for 6-8 hours for fermentation.
- 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.
- Grease a plate with oil and keep the steamer/cooker ready.
- 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.
- Cool it down and cut the dish into cubes.
Seasoning
- Heat oil in a pan, add mustard seeds and let it crackle.
- Add the chopped green chilies too.
Garnishing
- Garnish with chopped coriander leaves and serve hot.
Notes
You can modify the recipe with, only Channa Dal or any combination of dals also can be used for the Dhokla batter instead of all the dal varieties.
Mixed dal dhokla recipe credits – QuicknHealthy recipes
3. Rice Dhokla
Ingredients
- 2 cup Rice flour
- 1 cup Beaten yoghurt/curd
- 2-3 tbsp Rava/semolina
- Sugar to taste
- 1 tbsp Lemon Juice
- 1 tbsp Oil
- ¼ tsp Asfoetida
Seasoning
- 1 tsp Mustard seeds
- 1-2 Whole pepper
- 1 tbsp Oil
Garnishing
- 2 tbsp Coriander leaves chopped
Instructions
- 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.
- Add lemon juice and asafoetida powder and leave the batter to ferment overnight or for 6-8 hours.
- Grease a plate with oil and keep the steamer/cooker ready.
- Pour the batter onto the plate evenly and steam it in the cooker for about 20 minutes.
- Remove it, cool it down and cut the Dhokla into cubes.
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.
Garnishing
- Garnish with sprinkled coriander leaves and grated coconut.
Rice dhokla recipe Credits – Niru Gupta (Food.NDTV)
4. Khatta Dhokla
Ingredients
- 1 ½ cup Raw Rice
- ½ cup Urad Dal
- ¼ cup Beaten Yoghurt/Curd
- One tbsp green chilli-ginger paste or as required
- ½ tsp Fenugreek seeds
- 6-8 Peppercorns
- Salt to taste
- 1 tbsp Oil
- 1 tsp Fruit salt like Eno
- 1 tsp Kalimirch/ground peppercorns
Instructions
- Wash and soak rice and urad dal separately for about 6-8 hours or overnight.
- 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.
- Combine the rice and dal paste in a bowl
- 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.
- Grease the plate with oil and pour the fermented batter on to it evenly.
- Sprinkle the fruit salt over the batter. When the bubbles come up, mix gently.
- Get the steamer/cooker ready.
- Sprinkle kalimirch evenly on to the batter just before steaming it.
- Steam it for about 15 minutes or until the Dhoklas get cooked.
- Cool it down and cut it into cubes. Serve immediately.
Khatta dhokla recipe Credits – Tarla Dalal
5. Khaman Dhokla
Khaman Dhokla
Ingredients
- 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
Instructions
- 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.
Khaman dhokla recipe credits – Sanjeev Kapoor
6. Sandwich Dhokla
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 recipes mentioned above. The preparation is mentioned below. Green chutney recipe is also added at the end.
Instructions
- Prepare the Gram flour and curd batter as mentioned in Khaman Dhokla recipe.
- Prepare the rice, dal and curd batter as mentioned in Khatta Dhokla recipe.
- 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.
- 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.
- Replace the plate into the cooker and steam it for about 8 to 10 more minutes.
- Once done, take the Dhokla out and let it cool.
Seasoning
- Heat oil in a pan and add mustard seeds. Once it crackles, pour it on to the Dhoklas.
Garnishing
- Sprinkle chopped coriander leaves and grated coconut.
- Cut the Sandwich Dhoklas into cubes and serve immediately.
Notes
Instead of the fruit salt, baking soda and lemon juice can also be mixed and added.
Green Chutney
This chutney is multi-purpose and we can serve it as a side dish for the Dhoklas and also can be used for the middle layer of the Sandwich Dhoklas.
Ingredients
- 1 ½ cups Criander leaves roughly chopped
- 4 Green chillies chopped
- 1 ½ tbsp Lemon juice to maintain the green color, otherwise the chutney will darken
- A pinch of sugar
- Salt to taste
- 4 tbsp Coconut finely grated
Instructions
- Combine all the ingredients in a mixer and blend them
- Use little water to achieve a thick consistency. Blend them all into a smooth mixture.
- You could store it an air-tight container and refrigerate it as well.
- Hope your kids enjoy these tasty Dhoklas. Happy cooking!
Sandwich dhokla recipe credits – Tarla Dalal
7. Sprouted Moong Dal Dhokla
Ingredients
- 1 cup Fresh coriander finely chopped
- 4 tbsp 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
Tempering
- 2 tbsp Oil
- 9-10 Curry leaves
- 1 tsp Mustard seed
- 2 Green chilles slited
Instructions
For Dhokla
- 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
- 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.
- Get your steaming pot ready. Grease the Dhokla plate with some oil.
- Once this is done, add the fruit salt to the mixture, mix well and immediately pour it into the Dhokla plate.
- 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.
- If it is still a little doughy, then steam for another 3-4 minutes.
- Once done, switch off the flame and remove the Dhokla plate from the steamer.
Tempering
- Take a small tempering pan. Add the oil and let it heat.
- 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.
- Switch off the flame and now add this tempering to the dhokla’s on the plate. Spread the grated coconut on this plate.
- Cut these dhoklas either in square shape or in diamond shape and serve.
Spice up your daily snacks and the breakfast menu with these best dhokla recipes. They are not only tasty but also healthy. In addition, they are easy to make, saving you time. Bookmark this page so that you can come back and refer to our recipes.
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.
One of the greates lessons that adults can learn from children is the enviable ability to find happiness with simplicity