7 Delicious Types of Dhokla to Make at Home

ORIGINAL ARTICLE: 7 Delicious Types of Dhokla to Make at Home

Dhokla is a speciality in the Indian state of Gujarat and it is typically enjoyed as a snack but many eat it for breakfast.

It has a light, spongy texture similar to a cake but the main difference is that it is steamed rather than baked.

The popular snack is typically made with gram flour and the plethora of flavour comes from the tempering of spices, which is widely used in Indian cuisine.

While many enjoy it with green chutney, the snack also tastes great on its own.

While it is traditionally made with gram flour, other variations have emerged which use ingredients like semolina or even cheese.

Different versions make dhokla more appealing as there is something for everyone.

With there being a variety, here are seven recipes which will taste great.

Khaman Dhokla

Khaman dhokla is one of the most well-known varieties and it is made using simple ingredients.

The light, fluffy snack is made using gram flour and a bit of lemon juice is added to give it a slighter sour taste to offset the sweetness.

Tempered spices give each piece an added level of flavour so it is no wonder why it is a popular breakfast option in India.

Ingredients

• 1 cup gram flour
• 1 tsp sugar
• 1 tsp salt
• 15 Curry leaves
• 1 tsp mustard seeds
• 1 tbsp refined oil
• 1½ cup water
• 1¾ tsp lemon juice
• ¾ tsp baking soda
• 1 tsp coconut powder

For Garnishing

• 4 Green chillies, sliced
• A handful of coriander leaves, finely chopped

Method

1. In a bowl, add the gram flour, water, lemon juice, salt and baking soda. Mix well then set aside for two hours.
2. Meanwhile, pour boiling water into a steamer and grease it with oil.
3. Pour the batter into the utensil and cook on a low heat for 20 minutes. To check if it is cooked, insert a knife into a dhokla. If it comes out clean, it is done. Remove from the heat and allow it to cool before cutting into pieces.
4. For tempering, heat some oil in a frying pan before adding the mustard seeds, curry leaves and sliced chillies.
5. Once it has stopped spluttering, add half a cup of water and bring to the boil. When it is boiling and the water has almost evaporated, add the lemon juice, sugar and coriander.
6. Remove from the heat and pour the tempering over the dhokla. Serve with green chutney.

This recipe was adapted from Times of India.

Khatta Dhokla

Khatta dhokla is another popular type which has a sour flavour. The word khatta means sour and the flavour comes from the fermented batter.

The result is a white-coloured snack with a spongy texture. Unlike other types of dhokla, this one does not require any tempering.

Even though the tempered spices are what give each piece flavour, the inclusion of chillies and ginger does the job.

Ingredients

• ¾ cup basmati rice
• ¼ cup urad dal (split black gram)
• ½-inch ginger
• 4 Green chillies
• 3 tbsp plain yoghurt
• 1 tbsp oil
• ¼ tsp baking soda
• Red chilli powder to taste
• Black pepper to taste
• Cumin powder to taste

Method

1. Thoroughly wash the rice and urad dal under cold water until the water runs clear. Place them in a bowl together, cover with water and set aside for six hours.
2. When ready to use, drain the water before placing into a blender with yoghurt, ginger and the chillies. Blend into a smooth paste then pour into a bowl. Add salt, mix well and cover. Leave in a warm place for at least eight hours.
3. When ready to make, grease a steamer pan with oil and bring the water to a boil.
4. Pour the oil into the batter then add the baking soda. Mix well then pour into the pan.
5. Sprinkle some chilli powder, black pepper and cumin powder onto the batter and steam for 10 minutes.
6. Once done, let it cool then cut into equal pieces and serve.

This recipe was inspired by Spice up the Curry.

Sandwich Dhokla

A sandwich dhokla is essentially two pieces layered on either side of spicy chutney. The intense flavours are a snack lover’s dream.

It is also one of the most versatile types as any type of dhokla can be made depending on your preference.

You may even mix it up by making two different types of dhokla. The recipe may be time-consuming but it will be worth the effort.

Ingredients

• 150g chickpea flour, sifted
• 1 cup whisked curd
• 3 tbsp oil
• ½ cup green coriander chutney
• ½ tsp black mustard seeds
• 12 Curry leaves
• 2 tsp sugar
• ¾ tsp salt
• 3 tbsp coconut, grated
• 2 Green chillies, finely chopped

Method

1. Mix the flour and curd in a bowl until smooth. Add a little water if the batter seems dense. Add sugar, oil and salt. Mix well then set aside for 15 minutes. Pour half of the batter into another bowl.
2. Meanwhile, grease a deep cake tin with some oil.
3. Heat some water in a steamer and bring to a boil. Pour the batter into the cake tin and evenly spread. Reduce the heat as you place the cake tin before increasing the heat. Cook for five minutes.
4. After five minutes, carefully remove the cake tin and evenly spread the chutney. Then, spread over the remaining batter and place back into the steamer. Cook on high heat for 15 minutes.
5. Once done, remove from the steamer and run a knife around the edge of the cake tin before flipping onto a cooling rack.
6. Meanwhile, heat the oil in a frying pan and add the mustard seeds. Once they have sizzled, add half a cup of water and a teaspoon of sugar. Cook until the sugar has dissolved.
7. Pour the tempering over the dhokla and cut into equal pieces.

This recipe was inspired by Indian Good Food.

Channa Dal Dhokla

There is a variety of dhokla that is made using dal which is a healthier twist on the popular snack.

Examples include toor dal and channa dal which is blended with yoghurt to create the batter.

This channa dal recipe achieves light and fluffy pieces but is healthier than other types of dhokla.

Ingredients

• 250g channa dal
• 50ml yoghurt
• sugar to taste

For the Tempering

• 1 tsp mustard seeds
• 1 tsp red chilli powder
• A pinch of asafoetida
• 20ml oil
• 20ml water
• 5ml lemon juice
• 2 Green chillies, chopped
• A handful of coriander leaves, chopped
• 1 tsp ginger, chopped
• 1 tsp turmeric
• Salt to taste
• ½ tsp baking soda

Method

1. Soak the lentils in water for around two hours before blending with the yoghurt. Stir in the sugar before leaving in a warm place overnight.
2. In another bowl, mix together the oil and the baking soda and leave in a cool area.
3. Grease a cake tin and place into a steamer with water. Add the baking soda mix to the batter and mix until fluffy.
4. Pour the batter into the cake tin, cover the steamer and cook for 20 minutes. Once done, let it cool then cut into cubes.
5. Meanwhile, for the tempering, heat some oil in a pan and add the mustard seeds. Once sizzling, add the remaining ingredients and cook for a minute.
6. Pour over the dhokla and serve.

This recipe was adapted from NDTV Food.

Rasiya Dhokla

This is one of the more filling variations of dhokla as the pieces are surrounded with gravy. Also known as rasiya muthia, this dish is very popular in Gujarat.

While traditional dhokla is steamed, this recipe calls for cooked rice, gram flour and whole wheat flour along with various spices that are shaped.

The muthia pieces are soft but when covered in the thick gravy, it soaks up the spicy and slightly sour flavour.

It is a melt in the mouth dish which can be served as a main meal.

Ingredients

• 1 cup cooked rice
• 2 tbsp gram flour
• 2 tbsp whole wheat flour
• 1 Green chilli, finely chopped
• 1 tsp ginger paste
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp turmeric
• Salt to taste
• A pinch of baking soda
• A pinch of sugar
• 1 tsp lemon juice

For the Gravy

• 2 cups water
• ¼ cup plain yoghurt
• ½ tsp red chilli powder
• ½ tsp cumin powder
• ½ tsp coriander powder
• ¼ tsp turmeric
• 1 tbsp oil
• A pinch of mustard seeds
• ¼ tsp cumin seeds
• ½ tsp ginger paste
• 1 Green chilli, finely chopped
• 5 Curry leaves
• A few sprigs of coriander leaves, finely chopped

Method

1. Place the main ingredients into a bowl and mix well until it begins to form a dough. Shape into small pieces, place on a tray and set aside.
2. To make the gravy, mix the yoghurt and powdered spices in a bowl add enough water so that it becomes a thin batter.
3. Heat oil in a pan and add the mustard seeds. Once they splutter, add the cumin seeds. When they sizzle, add the green chillies and ginger paste then add the curry leaves.
4. Pour in the yoghurt mixture and bring to a boil. When it starts to boil, add the dhokla pieces one by one. When every piece has been added, let it boil for 15-20 minutes. If it starts to dry up, add a little water.
5. Once cooked, remove from the heat, pour into bowls and garnish with coriander.

This recipe was inspired by Spice up the Curry.

Cheese Dhokla

Cheese dhokla may sound obscure but it is highly enjoyed among cheese lovers.

It is similar to a sandwich dhokla but it includes a layer of cheese in between.

There are an array of flavours from the dhokla to the spicy chutney before the mellow flavours of cheese kicks in.

When choosing a cheese to use it is best to use one which has a high melting temperature like paneer so that there is an added texture.

Ingredients

• 150g chickpea flour, sifted
• 1 cup whisked curd
• 3 tbsp oil
• ½ cup green coriander chutney
• ½ tsp black mustard seeds
• 12 Curry leaves
• 2 tsp sugar
• ¾ tsp salt
• 3 tbsp coconut, grated
• 2 Green chillies, finely chopped
• 80g Paneer, crumbled

Method

1. Mix the flour and curd in a bowl until it has a smooth consistency. Add a little water if the batter seems dense. Add sugar, oil and salt. Mix well then set aside for 15 minutes. Pour half of the batter into another bowl.
2. Meanwhile, grease a deep cake tin with some oil.
3. Heat some water in a steamer and bring to a boil. Pour one bowl of the batter into the cake tin and evenly spread. Reduce the heat as you place the cake tin before increasing the heat. Cook for five minutes.
4. After five minutes, carefully remove the cake tin and evenly layer on the paneer. Then, evenly spread over the chutney before layering on the remaining batter. Return to the steamer and cook on high heat for 20 minutes or until the cheese just starts to melt.
5. Once done, remove from the steamer and run a knife around the edge of the cake tin before flipping onto a cooling rack.
6. Meanwhile, in a frying pan, heat some oil and add the mustard seeds. Once they have sizzled, add half a cup of water and a teaspoon of sugar. Cook until the sugar has dissolved.
7. Pour the tempering over the dhokla and serve.

Rava Dhokla

Rava dhokla is an alternative type as it is made with semolina as opposed to gram flour.

It is a healthier alternative as semolina can help with weight loss but it is just as tasty.

For those who have trouble digesting regular dhokla, this version is ideal.

Ingredients

• 1 cup semolina
• 1 cup plain yoghurt, slightly sour
• 1 tsp ginger, grated
• 1 tsp chilli paste
• ½ tsp sugar
• 2 tsp oil
• ¼ cup water
• Salt to taste
• ¾ tsp baking soda

For the Tempering

• 1 tsp mustard seeds
• 2 tsp oil
• ½ tsp cumin seeds
• ½ tsp sesame seeds
• A pinch of asafoetida
• A few curry leaves
• 2 Green chillies, slit lengthways
• A handful of coriander leaves, finely chopped

Method

1. In a large bowl, mix together the semolina and yoghurt then add the sugar, ginger, chilli paste and salt. Mix until it forms a thick batter then set aside for 30 minutes.
2. Add enough water so that the batter becomes a little thinner then add the baking soda. Gently stir until the batter turns frothy.
3. Meanwhile, grease a cake tin with oil and heat some water in a steamer on medium heat. Pour the batter into the cake tin and cook for 12 minutes.
4. Once cooked, transfer to a metal rack to cool before cutting into pieces.
5. For the tempering, heat some oil in a frying pan then add the mustard seeds, cumin seeds, sesame seeds and asafoetida.
6. When sizzling, add the curry leaves and green chillies. Quickly fry then spread over the cooled dhokla.
7. Garnish with coriander and serve with green chutney.

This recipe was inspired by Hebbar’s Kitchen.

Even though dhokla is traditionally made by fermenting a gram flour batter, these recipes show that there are different ways to make the popular snack, each offering different flavours.

In terms of ingredients, the quantities are important as one incorrect one can ruin the whole dish.

Nevertheless, having so many types of Dhokla shows why it is one of the most popular snacks in India.

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