Dhokla
Light, spongy steamed cakes made from fermented rice and chickpea batter. Tender, slightly tangy, and perfectly balanced with a hint of mustard seeds and curry leaves. A beloved Gujarati breakfast staple.
30 min 2 servingsEasy
Ingredients
2 servingsFlavor profile
Spice
Richness
Method
- 1In a large bowl, combine 100 g rice and 100 g chickpea flour. Add 500 ml water and mix into a smooth, thick batter. Cover and let ferment for 8–12 hours at room temperature.
- 2After fermentation, the batter should be bubbly and slightly sour. Add 1 tsp salt and mix well. Stir in 100 ml water to thin the batter slightly.
- 3Line a steamer or heatproof dish with a greased cloth or parchment paper. Pour the batter into the dish, smoothing the top.
- 4Place the dish on a steamer over boiling water. Cover and steam for 15–20 minutes, or until a skewer inserted comes out clean.
- 5Remove from heat and let cool slightly. Use a knife to cut into 4 equal squares.
- 6In a small pan, heat 1 tbsp oil. Add 1 tsp mustard seeds and let them splutter. Add 2 curry leaves and 1 small dried red chilli, fried until fragrant.
- 7Pour the hot tempering over the dhokla. Let it sit for 5 minutes to absorb the flavours.
- 8Serve warm or at room temperature. Best enjoyed with green chutney or tamarind chutney.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Dhokla is gluten free, jain, veg, vegan.
This recipe makes 2 servings.
