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Dhoklas are steamed snacks. They are also served as accompaniments in a meal. Ras, puri and dhokla are the traditional combination, served during the mango season.

Preparation Method

      For the Dhokla Mix
    1. Wash the rice. Drain. Dry them on a cloth in the shade. Wipe the beans with a wet cloth. Dry.
    2. Separately grind them to a coarse powder.
    3. Mix both the powders well. Store in an airtight container. Use as required.
      For the Dhokla Batter
    1. In a pan, add the butter milk, to the dhokla mix. Make a thick batter of pouring consistency. Allow it to ferment in a warm place for 6-8 hours.
    2. Add rest of the ingredients. Mix well.
      To Proceed
    1. Lightly grease the dhokla plates with oil.
    2. At the time of steaming, add eno* and salt to the batter. Mix well. Pour the batter equally in each plate. Fill half the height of the plate, to allow the batter to rise.
    3. Sprinkle red chilli or pepper powder, cummin seeds and coriander leaves (optional).
    4. On a high flame, boil water in the steam cooker.
    5. Place the batter plates in it. Steam for 5-7 minutes.
    6. Remove the plates. Cool for 2-3 minutes.
    7. Apply ghee over the steamed dhoklas. Cut them into square or diamond shape pieces. Gently remove them with a spatula. Serve hot.
    8. Repeat for rest of the batter. Makes 4 plates. Serve with ghee, methi no masala, sweet mango pickle or green chutney.
      Additional Note
    • Add 1/2 teaspoon eno per individual plate. Add it only if the batter does not rise. If pressure cooker is used for steaming dhoklas, the weight whistle is not used.


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    Serves : 8-10
    Ready In : 45 Minutes
    Level :
    Tithi :
    Tastes :
    Cuisine :
      For the Dhokla Mix
    1. 3 cups rice (thick- parimal)
    2. 1 cup split black beans
    3. For the Dhokla Batter
    4. dhokla mix (as above)
    5. 2 cups sour curds to make thick buttermilk - (boiled till 100° C)
    6. 1 tablespoon split bengal gram (optional)
    7. 1 teaspoon black pepper powder (optional)
    8. 1 teaspoon green chillie paste
    9. 2 tablespoons oil
    10. water (if required)
    11. To Proceed
    12. oil (to grease plates)
    13. 2 teaspoons eno fruit salt (optional)
    14. salt to taste
    15. To Garnish: Per Plate
    16. 1/4 teaspoon red chilli or black pepper powder
    17. 1/4 teaspoon cumin seeds (roasted - optional)
    18. 1/4 teaspoon coriander leaves (finely cut)
    19. ghee (to apply - optional)
    20. steam cooker (optional)
    21. steel plates (thalis)

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