A Slice of Life

Life, cooking and much more

Blog Bites #2: Instant Dhokla

with 9 comments

My mother-in-law makes these yummy dhoklas which are worth dying for. She doesn’t go the instant way. Instead, she soaks rice, urad dal and chana dal in water for a few hours, grinds these, pours in some sour buttermilk and leaves it to ferment overnight. Basically, a lengthy process that needs to be planned atleast a day in advance. I am a big fan of dhokla and get a craving for it which needs to be satisfied then and there, so I try my hand at instant dhokla. I know there are many varieties of instant dhokla and no matter which one I try I never succeed at making good dhoklas. When Nupur announced the second round of Blog Bites, I decided I will make instant dhokla and succeed at that!

After searching and filtering, I finally decided to use Nanditha’s recipe. It is simple, does not call for too many ingredients and most importantly, has measures for all the ingredients. I tried making the first batch with just 1 cup of besan, which turned out really bad. It was not a problem with the recipe, but with my execution but let’s not get into that. The second batch was twice the size – 2 cups of besan and this one turned out really good. They were fluffy, spongy and yummy. I did very minor changes to the original recipe.

Instant dhokla
Serves 2


1 cup Besan or Gram Flour
1/2 tsp citric acid crystals
1 cup Water – the same cup that was used to measure besan
1 tsp soda bicarbonate
Oil for greasing and tempering
2-3 Green Chillies or according to taste, finely cut or ground to paste
1 tsp Mustard seeds
5-6 curry leaves
2-3 green chillies, slit in the middle
Coriander leaves,
1/2 tsp Sugar, if you are a fan of sweet-n-sour taste

1. Transfer besan to a large enough bowl. Add 3/4th cup of water to this and make this into a smooth paste.
2. Add the ground green chillies, salt and citric acid to this. Mix well. Add sugar if desired.
3. Add the soda to the remaining 1/4th of water. Mix well. Instead of adding soda directly, we are mixing soda in water and then adding this to besan. This way, soda will mix well with besan.
4. Add the above soda-water mixture to the besan paste and rotate in one direction.
5. After a few moments, you should feel the batter become airy and see it rise.
6. Transfer the contents to a vessel greased with oil.
7. Steam this by keeping it in a pressure cooker (without the weight) for 10-12 minutes.
8. You can even microwave it for 3-4 minutes. The exact time will depend on the power of microwave so make sure you check after every minute if it is done.
9. Allow the dhokla to cool a bit. Make medium sized pieces.
10. In a saute pan, heat oil and add mustard seeds, sliced green chillies and curry leaves.
11. Garnish with coriander leaves and serve hot. Tastes better with chutney.

I leave you with a photograph of the dhokla fresh out of the cooker. I don’t have a photograph of the garnished dhoklas because you see, they were gone in seconds.


Written by A

April 16, 2010 at 3:58 pm

9 Responses

Subscribe to comments with RSS.

  1. Oh fresh tangy spongy dhokla is to die for! Thanks for a great entry. I can see why they would disappear in seconds.

    You mentioned Blog Bites, but please can you include a link to the announcement? Here it is: http://onehotstove.blogspot.com/2010/03/blog-bites-2-copycat-edition.html


    April 16, 2010 at 11:28 pm

  2. Oh, and you asked about sending another recipe. Yes, multiple entries are welcome.


    April 17, 2010 at 1:55 pm

  3. Hey Anaamica.. nice dhoklas! So nice to hear you did a second trial haan! Way to go! šŸ™‚


    April 27, 2010 at 10:21 pm

    • He, he… yeah, dhoklas always have some conspiracy going on against me šŸ™‚


      April 28, 2010 at 3:48 am

  4. Hi,
    are the citrus crystals essential to the recipe, i am dying to try these dhoklas, but couldnt find citrus crystals in Publix…help!
    my dhokla craving needs to be quenched;)


    April 30, 2010 at 4:10 pm

    • Hi Aarti,

      No, citric acid crystals are not essential. I added these only two make the dhokla a bit sour. If you do like your dhokla to be sour, then you can add a few drops of lemon juice or add some sour curd.


      May 1, 2010 at 12:11 pm

      • Any form of acid is required to neutralise th effect of base-soda , and hence citric acid or lime is added


        August 12, 2011 at 7:22 am

  5. can u add soda water if uv run out of soda bicarb?


    May 9, 2012 at 11:16 am

    • The soda part should work, but your batter will become runny. You will have to compensate by reducing the amount of water you add.


      May 11, 2012 at 4:16 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: