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Dhokla Recipe, Gujarat

Fast Facts
Fast Facts

It is a vegetarian dish Dhokla is a Gujarati snack Available in sweet shops all over India

Did You Know
Did You Know

Dhokla is a steamed food preparation and thus forms a healthy snack alternative to other fast foods.


    Main Ingredients-
  • Rice
  • Urad dal
  • Yogurt
  • Baking soda
  • Oil

Dhokla is an Indian snack food that has its origins in the western Indian state of Gujarat. It is completely vegetarian and utterly delicious. Dhokla can be of various tastes- Khaman Dhokla, Khatta Dhokla, Cheese Dhokla and Rasia Dhokla among others.

Cooking Dhokla


  • Rice 1 cup
  • Urad dal or black gram ¼ cup skinless
  • Yogurt ¼ cup
  • Ginger 1 one-inch piece
  • Warm water-1 ½ cups
  • Green chillies 4 pieces
  • Lemon juice 1 tablespoon
  • Coriander leaves 2 tablespoons
  • Baking soda or soda bi-carbonate ½ tablespoon
  • Oil 2 tablespoons
  • Salt as per taste

Method of preparation

  • Put the pan on medium heat. Dry roast the rice and dal for a period of 4 - 5 minutes.
  • Let it cool. Then grind the mix into a semi-coarse powder
  • Put the powder in a bowl.
  • Add sour yogurt and warm water
  • Blend well so that the batter is of pouring consistency.
  • Add salt.
  • Let the mix ferment for a period of 8 to 10 hours
  • Make a paste of chillies and ginger
  • Once fermented, put the ginger-chili paste into the batter
  • Grease the thali or dhokla platter
  • Boil water in a boiler or steamer
  • Pour half of the total batter into a separate vessel
  • Put half tablespoon oil, half tablespoon lemon juice and quarter tablespoon baking soda in a small bowl
  • Add the mix to the batter and blend well
  • Repeat the procedure for the remaining batter before putting it into the steamer
  • Pour into the greased platter and keep it inside the steamer for a period of 8 – 10 minutes.
  • Check the preparation with a knife. If the knife comes out clean, cooking is complete.
  • Sprinkle finely shredded coriander leaves. Serve hot accompanied by green chutney.

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