Easy Dhokla Recipe – Perfect Breakfast or Snack

A Little About This Dish Dhokla Recipe 

Growing up, some of my fondest memories are from the mornings when my mom would make soft and fluffy Dhokla for breakfast. The aroma of the steamed Dhokla would fill the entire house, and I would rush to the kitchen, excited to have a warm piece straight from the steamer. Mom always said, “Today we’ll have Dhokla for breakfast light, healthy, and quick to make.” Even now, I can remember how perfectly spongy and soft it turned out, making every bite melt in my mouth.

Mom always focused on making healthy Dhokla so that our breakfast was both nutritious and delicious. I now realize why Gujarati Dhokla or instant Dhokla is so loved not just for its taste, but also for being light, wholesome, and easy to prepare.

This recipe is not just perfect for breakfast, but also works wonderfully as a healthy snack. It’s kid-friendly, easy to make, and pairs beautifully with green chutney or a flavorful tempering, elevating the taste even more.

In this guide, I’ll walk you through a step-by-step process, so you too can make soft, fluffy, and flavorful steamed Dhokla at home—just like mom used to make.

    

Why You Should Try This

This Dhokla recipe is special for so many reasons. First, the taste and texture are unmatched the steamed cake is soft, spongy, and slightly tangy, with just the right balance of flavors from a subtle hint of ginger, green chilies, and lemon juice. Every bite melts in your mouth, giving you that classic Gujarati snack experience right at home.

What makes it even more special is its healthy aspect. Unlike deep-fried snacks, steamed Dhokla is light and low in calories, making it a perfect breakfast or snack for anyone conscious about health. You can even add ingredients like oats or quinoa to make it protein-rich, keeping it wholesome without compromising taste.

There’s also a strong cultural significance. For me personally, this recipe connects me to my childhood mornings, when my mom would prepare it fresh. It’s a food that brings warmth, memories, and a sense of home. Sharing this homemade Dhokla with friends or family is always met with smiles and nostalgia.

Another great point is its versatility. You can make instant Dhokla for a quick breakfast, serve it as a party snack, or even enjoy it with green chutney, tamarind sauce, or spicy tempering. It caters to different occasions, dietary needs, and taste preferences.

Lastly, this recipe is extremely easy and beginner-friendly. With clear steps, anyone can make soft, fluffy, and flavorful Dhokla at home, without worrying about fermentation or complex processes. That’s what makes this recipe truly special it’s healthy, quick, nostalgic, and absolutely delicious, all rolled into one.

What You’ll Need for Soft & Fluffy Dhokla

Semolina (Rava/Sooji) – 1 cup
Semolina is the base of the Dhokla batter. Use fine semolina for a smoother, softer texture. Coarse semolina can make the Dhokla grainy. Toasting it lightly before mixing enhances the nutty flavor.

Yogurt (Dahi) – ¾ cup
Fresh, slightly sour yogurt is essential for fermentation and to give that soft, spongy texture. Full-fat yogurt works best, but low-fat can also be used. Whisk it well to remove lumps.

Water – ½ cup
Water is added to adjust the batter consistency. The batter should be pourable but thick enough to hold shape. Adjust slightly depending on the semolina absorption.

Baking Soda – ½ tsp
Baking soda helps in making the Dhokla fluffy. Add it just before steaming the batter for maximum aeration.

Eno Fruit Salt – 1 tsp
Eno ensures a light, airy texture. Mix it gently into the batter and immediately pour into the pan for steaming. Do not overmix, or the batter may lose its fluffiness.

Salt – ½ tsp
Enhances the flavors. Adjust as per taste.

Green Chilies – 2, finely chopped
Adds a subtle spice to the Dhokla. You can reduce or skip based on preference.

Ginger – 1 tsp, grated
Fresh ginger gives a mild warmth and depth to the flavor. Avoid powdered ginger as it may overpower the delicate taste.

Lemon Juice – 1 tsp
Provides slight tanginess, balancing the flavors and helping in softening the texture.

Sugar – 1 tsp
A tiny bit of sugar helps balance the tanginess and brings out the flavor of the semolina. Optional if you prefer slightly tangy Dhokla.

For Tempering (Tadka)

Oil – 1 tbsp:Used to fry mustard seeds and curry leaves for the tempering. Must use neutral oil like sunflower or canola.

Mustard Seeds – 1 tsp:Adds a nutty flavor when fried. Fry until they start to pop.

Green Chilies – 1-2, slit:Enhances the aroma and flavor.

Curry Leaves – 6-8:Essential for authentic Gujarati taste. Fresh leaves are best.

Grated Coconut – 1 tsp (optional):Adds subtle sweetness and texture on top of Dhokla.

Small Tips:

• Always steam Dhokla in a preheated steamer for even cooking.
• Use fresh yogurt for best fermentation and softness.
• Do not overmix the batter after adding Eno to maintain fluffiness.
• Lightly grease the steaming pan to prevent sticking.

Essential Equipment

• Steaming Pan / Idli Cooker – For even steaming.
• Mixing Bowl – To blend semolina, yogurt, and water.
• Whisk or Spoon – To remove lumps and mix batter smoothly.
• Measuring Cups & Spoons – For accurate ingredient measurements.
• Greasing Brush or Spoon – To oil the steaming tray.
• Spatula / Knife – For cutting and serving Dhokla.
• Small Pan – For tempering (tadka) ingredients.

Step-by-Step Guide for Soft & Fluffy Dhokla

Prepare the Semolina

Take 1 cup of fine semolina (rava/sooji) in a mixing bowl. If you prefer, lightly roast it on low heat for 2–3 minutes to enhance the nutty flavor. Let it cool slightly.

Mix Yogurt and Water
In a separate bowl, whisk ¾ cup fresh yogurt until smooth. Add ½ cup water gradually to make a pourable but thick consistency. This will help in achieving a soft and spongy texture.

Combine Semolina and Yogurt Mixture
Slowly pour the yogurt-water mixture into the semolina while stirring continuously to avoid lumps. The batter should be smooth and uniform.

Add Flavorings
Mix in ½ tsp salt, 1 tsp sugar, 1 tsp lemon juice, 1 tsp grated ginger, and 2 finely chopped green chilies. Stir well to distribute the flavors evenly throughout the batter.

Rest the Batter
Let the batter rest for 10–15 minutes. This allows the semolina to absorb the moisture, making the Dhokla soft and light after steaming.

Prepare for Steaming
Grease a steaming tray or shallow pan lightly with oil. Fill your steaming pan or idli cooker with water and bring it to a gentle boil.

Add Leavening Agents
Just before steaming, sprinkle ½ tsp baking soda and 1 tsp Eno fruit salt into the batter. Fold gently and quickly to incorporate without deflating the batter.

Steam the Dhokla
Pour the batter into the greased pan and place it in the steamer. Cover tightly and steam on medium heat for 12–15 minutes. To check doneness, insert a toothpick in the center; it should come out clean.

Prepare the Tempering (Tadka)
While Dhokla is steaming, heat 1 tbsp oil in a small pan. Add 1 tsp mustard seeds, slit green chilies, and 6–8 curry leaves. Fry until mustard seeds start popping. Optionally, add 1 tsp grated coconut.

Add Tadka to Dhokla
Once Dhokla is steamed, remove it from the pan. Pour the prepared tempering evenly on top. This enhances flavor and aroma instantly.

Cut and Serve
Let the Dhokla cool for 5 minutes. Cut into squares or diamonds using a spatula or knife. Serve immediately with green chutney, tamarind sauce, or a simple side of yogurt.
   

Pro Tips for Perfect Results

• Use Fresh Ingredients: Always use fresh yogurt and semolina for a soft, spongy texture.
• Resting Time: Let the batter rest for at least 10–15 minutes so the semolina absorbs moisture properly.
• Gentle Folding: When adding Eno or baking soda, fold gently to keep the batter airy.
• Steam Properly: Ensure the water in the steamer is boiling and the lid is tightly closed to create consistent steam.
• Check Doneness: Use a toothpick or knife; it should come out clean. Over-steaming can make Dhokla rubbery.
• Tadka Tips: Fry mustard seeds until they pop, but don’t burn them; this gives the perfect flavor.
• Greasing the Pan: Lightly oil the steaming tray to prevent sticking and retain shape.
• Storage Tip: Dhokla tastes best fresh, but you can store in an airtight container for 1 day. Reheat gently using steam.
• Flavor Variations: Add grated coconut, chopped coriander, or sesame seeds to the batter for extra taste.
• Serving Suggestion: Pair with green chutney, tamarind sauce, or a dollop of yogurt for authentic flavor.

How to Enjoy This Dish

Serve Warm: Dhokla tastes best when served warm, straight from the steamer. The soft, fluffy texture enhances the eating experience.

Accompany with Chutneys: Pair with green coriander chutney, mint chutney, or tamarind sauce for tangy, fresh flavors.

Add a Tadka: Pour the prepared mustard seed and curry leaf tempering over the top to give aroma and flavor a boost.

Garnish Options: Sprinkle grated coconut, chopped coriander leaves, or sesame seeds to make it visually appealing.

Snack Platter: Serve alongside tea, coffee, or buttermilk for a complete breakfast or evening snack experience.

Party Platter: Cut into small diamond or square shapes, arrange on a platter, and serve with chutneys and pickles for parties or get-togethers.

Kids’ Friendly: The soft texture and mild flavor make Dhokla suitable for children, and you can even add a pinch of sugar for sweetness.

 

Nutrition Information (per serving)

• Calories: 120 kcal – Low in calories, making it a perfect breakfast or snack option.
• Protein: 5 g – Contains protein from semolina and yogurt, supporting muscle repair and satiety.
• Carbohydrates: 20 g – Provides energy for the day, from complex carbs in semolina.
• Fat: 4 g – Healthy fats from oil used in tempering; low in saturated fat.
• Fiber: 2 g – Aids in digestion and keeps you fuller for longer.
• Calcium: 60 mg – From yogurt, promoting bone strength.
• Iron: 1.2 mg – Helps maintain energy and reduces fatigue.
• Vitamins: B vitamins from semolina and yogurt – Support metabolism and overall health.
• Notes: Dhokla is steamed, not fried, making it a heart-healthy snack. Adding a tadka of mustard seeds and curry leaves enhances flavor without extra calories.

Try These Twists of Dhokla

Rava Kesari Dhokla

A sweet twist on traditional dhokla, Rava Kesari adds sugar, saffron, and cardamom. It’s soft, aromatic, and perfect as a dessert or festive treat.

Protein-Rich Dhokla

By adding chickpea flour (besan) or finely grated paneer, this dhokla becomes more filling and nutritious. Ideal for breakfast or a light snack.

Vegetable Dhokla

Grated carrots, peas, or beans are mixed into the batter to make it colorful and healthy. Kids love this version, and it’s perfect for a wholesome meal.

Instant Dhokla

Using ready-made dhokla mixes, you can prepare a quick, easy version in minutes. Great for busy mornings or last-minute snacks.

Low-Calorie / Weight-Loss Dhokla

Oats, quinoa, or broken wheat replace semolina for a healthier, low-calorie option. Steaming with minimal oil keeps it light and diet-friendly.

Traditional Gujarati Dhokla

The classic recipe with a tadka of mustard seeds, curry leaves, green chilies, and a dash of lemon juice. This keeps the authentic flavors intact and is loved by everyone.

Try These Delicious Recipes Too

Matar Paneer – A rich, creamy North Indian curry made with green peas and soft paneer simmered in aromatic spices. Perfect with roti or jeera rice.

Pav Bhaji – Mumbai’s favorite street food! A buttery, spicy mashed veggie curry served with soft toasted buns.

Vegetable Fried Rice – Light, colorful, and full of veggies — this Indo-Chinese classic is a perfect lunchbox or dinner idea.

Broccoli & Quinoa Salad – A power-packed healthy bowl loaded with protein and fiber. Ideal for gym lovers or weight-loss meals.

Shahi Paneer – A royal delight cooked in a rich, flavorful gravy without being too heavy tastes just like restaurant style.

Upma – A comforting South Indian breakfast made from semolina and vegetables  quick, light, and satisfying.

 Frequently Asked Questions – Dhokla Recipe

Why does my dhokla become hard or dry?

Over-steaming or thick batter causes dryness. Keep batter flowy and steam for only 12–15 minutes on medium flame.

How to make soft and spongy dhokla at home?

Use fresh curd, let the batter rest, and add ENO just before steaming. Preheat the steamer for best texture.

Can I skip ENO and use baking soda instead?

Yes, mix a pinch of baking soda with lemon juice or vinegar just before steaming. Do not overmix after adding.

Why does my dhokla collapse after steaming?

Opening the steamer lid too early or overmixing the batter after ENO can make it sink. Always let it rest for 5 minutes before cutting.

How long should I steam dhokla?

Steam for 12–15 minutes on medium flame. Check with a toothpick; it should come out clean when done.

What consistency should the dhokla batter be?

It should be smooth, lump-free and slightly thick like pancake batter. Too thick will make dense dhokla.

Can I use rava or semolina in dhokla?

Yes! Mixing a spoon of rava gives body and light texture. It helps keep the dhokla soft and fluffy for longer.

How do I store leftover dhokla?

Keep it in an airtight box in the fridge for 2 days. Steam for 2 minutes before serving to regain softness.

Why does dhokla taste bitter sometimes?

Too much soda or ENO causes bitterness. Always use a small measured amount and mix gently.

How to make instant dhokla without fermentation?

Use ENO or baking soda with curd and lemon juice. Mix and steam immediately for instant fluffy dhokla.

Final Thoughts

Dhokla is not just a breakfast  it’s an emotion for every Indian home! Whether you’re rushing for office or packing lunch for kids, this soft, spongy, and tangy Gujarati snack fits perfectly. It’s light on the stomach, easy to digest, and packed with protein from gram flour  making it ideal for fitness enthusiasts and moms who care about healthy eating.

Serve it warm with a touch of green chutney or enjoy it cold with tea either way, its flavor will remind you of authentic Indian kitchens filled with love and aroma. ❤️

     Soft  Dhokla – Healthy               Gujarati Breakfast

Prep Time: 15 mins   |   Cook Time: 20 mins   |   Total Time: 35 mins   |   Servings: 4

Cuisine: Indian   |   Category: Breakfast / Snack

Ingredients

• 1 cup gram flour (besan)
• 1/2 cup yogurt (curd), whisked
• 1/2 tsp turmeric powder
• 1 tsp ginger-green chili paste
• 1 tsp ENO fruit salt
• 1 tbsp oil + 1 tsp for tempering
• 1 tsp mustard seeds
• 10-12 curry leaves
• 2 green chilies, chopped
• 2 tbsp chopped coriander leaves
• Salt to taste

Instructions

1. Whisk gram flour, yogurt, turmeric, chili-ginger paste, and salt into a smooth batter.
2. Just before steaming, add ENO fruit salt and gently fold.
3. Pour batter into a greased steaming tray and steam for 20 minutes.
4. Heat oil in a small pan, add mustard seeds, curry leaves, and green chilies. Pour this tempering over the steamed dhokla.
5. Garnish with chopped coriander and cut into squares. Serve warm.