Dhokla Recipe - Steamed Snack Recipe

Chickpea Flour Recipe - Gujarati Recipe

This Dhokla Recipe is a popular snack originally from the Western Indian state of Gujarat. I love it as it is easy to make and is a Steamed Snack So no need to feel guilty when you make and eat it.

Dhokla is generally made with split chickpeas (called Bengal gram dal or chana dal). It is also made with chickpea flour (gram flour, also called besan in indian languages).

The snacks made with chana dal or besan always have a great taste to them. This dhokla is one such dish.

It can also be made with mung dal (split green lentils) or with a mixture of rice and urad dal (white lentils - that is black lentils with husk removed).

There are a few recipes for making dhokla and this is one of the simple ones. I will also add the other dhokla-recipes later. Each variety tastes good so try them all.

How to make Spicy Gujarati Dhokla

Ingredients to make dhokla to serve 4:

  • chickpea flour (besan,gram flour) - 2 cups
  • water - 1 cup
  • plain yogurt(should be a little sour) - 1/2 cup
  • soda bicarb - 1/2 tsp
  • green chili paste - 1 tsp
  • ginger paste - ½ tsp garlic paste(optional) - ½ tsp
  • sugar(optional) - 1 1/2 tsp
  • Turmeric powder or yellow food coloring - ½ tsp
  • salt to taste

For Seasoning

  • coriander chopped - 2 tbsp.
  • oil - 1 tbsp
  • mustard seeds - 1/2 tsp
  • cumin seeds - 1/2 tsp
  • Curry leaves ( optional) -8-10

Making dhokla:

Put gram flour in a large bowl. Mix in yogurt, water and beat to a smooth paste. Leave aside to ferment for 4-5 hours.

The mixture will increase in size.

Add chili paste, ginger paste, garlic paste, salt to the batter.

In a small bowl, mix soda bi carb and 1 tbsp water.

Heat the steamer or pressure cooker with about 1 ½ cups water for steaming the dhokla.

Add the soda bi carb mixture to the flour mixture and mix well.

Pour immediately into flat greased vessel or a thali or a cake tin.

Steam for about 15 minutes. Do not place the weight if you are using pressure cooker.

After 15 minutes, remove the lid and switch the stove off.

Let cool for a few minutes.Cut into squares.

Make seasoning

  1. Heat oil in a small pan. Add mustard seeds, cumin seeds.
  2. When they stop spluttering, add curry leaves.

The seasoning is ready.

  1. Sprinkle the seasoning over the cut dhokla squares.
  2. Sprinkle chopped coriander.

Serve hot or cold with green chutney or with tomato ketchup.


  • Dhokla will keep for a day without refrigeration.
  • If you wish to keep it longer, you may keep it in the fridge for 3-4 days.
  • Steam it again before eating.
  • Add sugar only if you like sweetish taste. Otherwise you can omit sugar.

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