Easy Dhokla Recipe- Steamed Semolina Cakes with Spicy Tempering

Last Updated on 3 months by Neha Deshmukh

Easy Dhokla Recipe – Steamed Semolina Cakes with Spicy Tempering

Introduction

Oh, Dhokla! Just the word brings back memories of bustling Gujarati markets and the sweet-spicy aroma filling the air. This fluffy, steamed cake is a staple in Indian households, and honestly, it’s one of my go-to snacks when I’m craving something light yet satisfying. I first made this recipe years ago, trying to recreate the dhokla from my favorite street food vendor, and after a few attempts, I finally nailed it! It’s surprisingly easy to make at home, and I’m so excited to share my version with you. Get ready for a delightful journey into the world of Indian flavors!

Why You’ll Love This Recipe

This dhokla recipe is a winner for so many reasons. It’s quick – ready in under 40 minutes! It’s incredibly flavorful, with a perfect balance of sweet, savory, and spicy. Plus, it’s a fantastic vegetarian snack that’s naturally light and healthy. And honestly, who doesn’t love a good, fluffy steamed cake?

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup semolina (rava/sooji)
• 1 cup yogurt
• 1 teaspoon minced ginger
• 1-2 green chilies (minced)
• ¾ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon citric acid
• 2 teaspoons oil
• ¾ cup water (divided into ¼ cup + ½ cup)
• 1 teaspoon ENO (fruit salt)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Semolina (Rava/Sooji) Varieties: You can use fine or coarse semolina. Fine semolina (chana dal rava) will give you a softer dhokla, while coarse semolina (sooji) will result in a slightly grainier texture. I personally prefer fine semolina for a melt-in-your-mouth experience.
• The Role of Citric Acid & ENO: Citric acid helps with the fermentation process and gives the dhokla its signature tang. ENO (fruit salt) is the key to that beautiful, airy texture. Don’t skip it! It reacts with the yogurt to create bubbles.
• Regional Oil Preferences for Tempering: Traditionally, mustard oil is used for tempering in Gujarat, giving it a distinct pungent flavor. However, you can use any neutral oil like vegetable or canola oil if you prefer.
• Green Chili Heat Level – Adjust to Taste: I like a little kick, so I usually use two green chilies. But feel free to adjust the quantity based on your spice preference. You can even remove the seeds for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the semolina, yogurt, ginger, green chilies, salt, sugar, citric acid, and oil. Add ¼ cup of water and mix everything well.
2. Cover the bowl and let the batter rest for about 20 minutes. This allows the semolina to absorb the moisture and soften up.
3. Now, add the remaining ½ cup of water to the batter. Gently mix in the ENO until the batter becomes light and airy. Be gentle – you want to keep those bubbles!
4. Grease a steaming pan with a little oil. Pour the batter into the greased pan and steam for 15-20 minutes, or until a knife inserted into the center comes out clean.
5. While the dhokla is steaming, let’s prepare the tempering. Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Then, add sesame seeds, curry leaves, and green chilies. Sizzle briefly, and add 2 tablespoons of water.
6. Once the dhokla is cooked, invert it onto a plate. Pour the hot tempering evenly over the dhokla. Cut into squares or diamonds and serve!

Expert Tips

• Don’t overmix the batter after adding the ENO. Gentle is key!
• Ensure your steaming pan is well-greased to prevent the dhokla from sticking.
• A well-fitting lid on your steamer is crucial for even cooking.
• For a softer dhokla, steam on medium heat.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Dhokla: Substitute the yogurt with plant-based yogurt (soy or coconut yogurt work well).
• Gluten-Free Considerations: Semolina naturally contains gluten. While some brands offer gluten-free semolina, it may affect the texture.
• Spice Level Adjustments: Add a pinch of turmeric powder or red chili powder to the batter for extra color and heat.
• Gujarati New Year (Bestu Varas) Adaptation: During Bestu Varas, some families add a pinch of asafoetida (hing) to the tempering for a more festive flavor. My grandmother always did!

Serving Suggestions

Dhokla is delicious on its own, but it’s even better with a side of chutney!

• Mint-Coriander Chutney: A classic pairing!
• Sweet Tamarind Chutney: Adds a lovely sweet and tangy contrast.
• Garlic Chutney: For those who love a bold flavor.

A cup of masala chai makes the perfect accompaniment.

Storage Instructions

Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or steamer before serving. It tends to dry out a bit, so it’s best enjoyed fresh.

FAQs

Let’s answer some common questions:

• What is the best type of semolina to use for dhokla? Fine semolina (chana dal rava) is generally preferred for a softer texture.
• Can I make dhokla without ENO? What can I substitute? While ENO gives the best results, you can try using baking soda and lemon juice as a substitute (¼ tsp baking soda + 1 tsp lemon juice). The texture might be slightly different.
• How do I know if my dhokla is cooked through? Insert a knife into the center. If it comes out clean, it’s ready!
• Can I prepare the batter ahead of time? You can prepare the batter up to the point of adding the ENO. Add the ENO just before steaming.
• What chutneys pair best with dhokla? Mint-coriander chutney and sweet tamarind chutney are classic choices.
• Why is citric acid used in dhokla? Citric acid helps with fermentation and adds a tangy flavor.
• Can I steam the dhokla in an Instant Pot? Yes! Use the steam function and place a trivet in the Instant Pot.