Light, fluffy, and delightfully tangy, Dhokla is one of Gujarat’s most beloved snacks — and for good reason. It’s steamed (not fried), mildly spiced, and incredibly satisfying. Whether served as breakfast, tea-time snack, or part of a festive meal, soft and spongy Dhokla always steals the show.
If you’ve ever wondered how restaurants get that perfect airy texture and bright yellow color, here’s your chance to master it at home. With the right ingredients, timing, and a few simple tricks, you can make Dhokla that’s soft enough to melt in your mouth.
In this detailed 6-step guide, we’ll walk you through everything you need to know — from preparing the batter to making the perfect tempering that gives Dhokla its signature flavor.
Step 1: Gather the Ingredients
To make soft and spongy Dhokla, you’ll need simple ingredients that are probably already in your pantry. The key lies in balancing sourness, leavening, and texture.
For the Batter:
- 1 cup gram flour (besan)
- 1 tablespoon semolina (rava/sooji) – optional, for texture
- 1 cup water (adjust for consistency)
- 1 tablespoon lemon juice or ½ cup sour curd (for tanginess)
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 1 teaspoon ginger-green chili paste
- 1 tablespoon oil
- 1 teaspoon Eno fruit salt (or ½ teaspoon baking soda)
For the Tempering (Tadka):
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds (optional)
- 2 green chilies, slit
- A few curry leaves
- ½ teaspoon sugar
- 2 tablespoons water
- A pinch of asafoetida (hing)
For Garnish:
- Freshly chopped coriander leaves
- Grated coconut (optional)
Equipment:
- Steamer or large pot with a trivet
- Round cake tin or Dhokla plate
- Whisk or spoon
- Knife for cutting squares
Step 2: Prepare the Perfect Batter
The batter is the heart of your Dhokla — and its consistency will decide how spongy it turns out.
- In a large mixing bowl, add gram flour, semolina, salt, and sugar. Mix well.
- Add ginger-green chili paste, lemon juice (or curd), and oil.
- Gradually add water while whisking continuously to form a smooth, lump-free batter.
The batter should have a thick yet pourable consistency — similar to pancake batter.
- Let the batter rest for 10–15 minutes. This allows the ingredients to combine and the semolina (if added) to absorb moisture.
Pro Tip:
If you’re using curd, you can skip lemon juice. For vegan Dhokla, stick with lemon juice for tanginess.
Step 3: Activate the Batter with Eno
The secret to soft and fluffy Dhokla is in the leavening — this is where the magic happens.
- Just before steaming, add Eno fruit salt (or baking soda) to the batter.
- Sprinkle it evenly and gently pour 1–2 teaspoons of water over it to activate.
- As soon as bubbles appear, gently fold the batter in one direction using a spoon or whisk.
You’ll notice the batter becoming light and frothy — that’s exactly what you want.
Important:
Do not overmix after adding Eno. Too much stirring can deflate the air bubbles and make the Dhokla dense.
Pro Tip:
If you’re using baking soda instead of Eno, mix 1 teaspoon lemon juice or vinegar at the same time to activate it properly.
Step 4: Steam the Dhokla
Steaming is what gives Dhokla its soft, airy texture. Follow these simple steps for perfect results:
- Grease your Dhokla plate or round tin lightly with oil.
- Pour the batter immediately into the greased tin — about ¾ full, as it will rise while steaming.
- Tap the plate gently to remove any trapped air bubbles.
- Place it inside a steamer or large pot with boiling water.
Cover and steam for 15–20 minutes on medium heat. Avoid opening the lid frequently, as it can interrupt the steaming process.
To check if it’s done, insert a toothpick or knife in the center — it should come out clean.
- Once cooked, remove the plate carefully and let it cool for 5–10 minutes before cutting.
Pro Tips:
- Steaming on medium heat ensures even cooking and prevents cracks.
- Don’t oversteam; it can make the Dhokla dry and chewy.
Step 5: Add the Flavorful Tempering
The tempering (tadka) is what transforms Dhokla from plain steamed cake to a flavorful, aromatic dish. It adds shine, spice, and moisture.
- Heat 1 tablespoon oil in a small pan over medium heat.
- Add mustard seeds and let them pop.
- Add sesame seeds, green chilies, curry leaves, and a pinch of asafoetida.
- Lower the flame and add 2 tablespoons water with ½ teaspoon sugar. Stir well.
Let the tempering sizzle for a few seconds, then pour it evenly over the cooled and cut Dhokla pieces.
The sugar-water mix helps keep the Dhokla moist and gives it a glossy finish.
Pro Tip:
For an extra kick, add a few drops of lemon juice or vinegar to the tempering water.
Step 6: Garnish and Serve
Now that your Dhokla is soft, spongy, and perfectly tempered, it’s time to make it look as good as it tastes.
Garnish Options:
- Sprinkle fresh coriander leaves generously.
- Add grated coconut for a traditional Gujarati touch.
- For extra color, you can also sprinkle a few pomegranate seeds on top.
Cut the Dhokla into neat squares or diamond shapes and transfer them to a serving plate.
Serving Suggestions:
- Serve warm with green chutney (mint-coriander) and sweet tamarind chutney.
- Pair it with a cup of masala chai for a perfect evening snack.
- For a complete meal, serve Dhokla with Gujarati Kadhi or vegetable curry.
Pro Tip:
If you’re serving later, cover the Dhokla with a damp cloth to retain its softness. You can also microwave it for 20–30 seconds before serving.
Bonus Tips for Soft and Spongy Dhokla
- Right Consistency is Key:
Too thick a batter will make dense Dhokla; too thin will make it flat. Keep it like pancake batter. - Always Add Eno at the End:
Once Eno or soda is added, steam immediately. Waiting too long deflates the batter. - Use Fresh Eno:
Old or expired Eno won’t react well, leading to flat Dhokla. - Don’t Oversteam:
Steaming too long can make the Dhokla dry. 15–20 minutes is usually perfect. - Cool Before Tempering:
Letting Dhokla cool a bit helps it absorb the tempering evenly without breaking. - Add Moisture if Needed:
If Dhokla feels a bit dry, drizzle a spoonful of tempered water before serving.
Variations to Try
Once you’ve mastered classic Dhokla, try these fun and flavorful versions for variety:
- Khaman Dhokla:
The famous yellow, fluffy version made with besan and lemon juice — slightly sweeter and richer in flavor. - Rava Dhokla:
Made with semolina and curd for a soft yet slightly grainy texture — ideal for quick cooking. - Sandwich Dhokla:
Layers of white (rava) and yellow (besan) Dhokla with spicy chutney in between — a festive favorite! - Moong Dal Dhokla:
A protein-rich variation using ground soaked moong dal instead of besan — healthy and filling. - Palak Dhokla:
Add pureed spinach to the batter for a nutritious, green twist that’s great for kids.
Health Benefits of Dhokla
- Steamed, Not Fried: Low in fat and easy to digest.
- Protein-Rich: Thanks to gram flour, Dhokla offers plant-based protein.
- Gut-Friendly: Fermented versions aid digestion.
- Gluten-Free: Naturally suitable for those avoiding wheat.
It’s light on the stomach, nourishing, and perfect for anyone seeking a healthy, flavorful snack.
Final Thoughts
Making soft and spongy Dhokla at home is easier than it looks — it’s all about getting the batter and steaming right. Once you’ve mastered this simple process, you’ll never go back to store-bought versions again.
Each bite of this golden, airy treat carries the essence of Gujarat — warmth, hospitality, and joy. Serve it for breakfast, lunch, or an evening get-together, and it’s bound to be a crowd-pleaser.
So, gather your ingredients, steam up your kitchen, and enjoy a plate of fresh, homemade Dhokla that’s as soft as a cloud and bursting with flavor!