Instant Dhokla


From the time we moved to Dubai, several years ago, I loved eating Dhokla. I watched with great interest the TV cooking show “Khana Khazana” every Friday by Sanjeev Kapoor. In one of those episodes, I saw him making Dhokla. I tried it and it was a great hit. My Husband loves it, but my daughter doesn’t. I make it regularly now, and 2 weeks back when I had invited a few relatives for Dinner made this again. I made two batches, the spicy version with green chillies, and the plain version with no green chillies for kids. So, here comes the recipe for Dhokla.


  • 2 cups Besan
  • 2 tsp lemon juice
  • 1 tsp sugar
  • 1 tsp Baking soda
  • 4 green chillies finely chopped
  • For garnishing: 2 tsp oil, finely chopped cilantro, 3 tsp cococut, 5-6 curry leaves finely chopped, mustard seeds and pinch of hing


  1. In a large bowl, mix the besan, green chillies and salt to taste, adding enough water. Mix well so that no lumps are formed.
  2. Next, grease a pressure cooker pan. When the batter is smooth, add the baking soda. Mix well. It forms bubbles. Pour into the greased pan.
  3. Pressure cook for 10-15 minutes, just like you do for Idlis.
  4. In a pan, heat oil. Add all the ingredients except coconut and cilantro.
  5. Once the Dhokla is cooked completely, switch off the stove and leave it for 10-15 minutes to cool.
  6. Take a serving plate, place it on top of the pan and invert the pan. The dhokla should fall as is into the plate.
  7. Now in a glass, add the sugar, lemon juice, 1 or 2 tsp water and mix well. Pour this on the dhokla.
  8. Finally, sprinkle the seasonings, coconut and cilantro and cut into desired shape.

P.S: Instead of baking soda, you can also use Eno.


7 responses to this post.

  1. Posted by Roopa on May 6, 2009 at 7:17 pm

    Instant Dhokla receipe look is very nice meera avare……will definately try it.

    Hi Roopa, do try and let me know.


  2. about baking soda / Eno: is this a must ingredient for dhokla?

    Yes, Ram. If not, I don’t think the dhokla will fluff out.


  3. Posted by Aishwarya on May 25, 2010 at 3:14 am

    · 1 cup Chana dal,·1 cup rice,1 cup Urad dal, 1 cup Poha (cleaned and washed, Salt to taste, Pinch of turmeric powder, I table spoon of ENO salt
    Mix all the dals except poha and soak it for two hours. Add sufficient water and grind it in a mixer. Add poha towards the end of grinding and blend the whole batter into a fine and thick paste. Pour the batter into a container and leave it overnight (at least eight hours).
    In the morning add salt, turmeric powder, ENO salt (it will add softness) and mix well. Then steam the batter into a steel container with a lid for 20 minutes. After it’s done, let it cool for 3-5 minutes and garnish it with coconut, coriander and mustard seeds. The mustard seeds should be added to hot oil and poured over the dish.
    Fresh grated coconut
    Coriander Leaves
    Little oil and mustard seeds (rai)


  4. Posted by Aishwarya on May 26, 2010 at 10:48 am

    Hi Meera aunty…
    I’m desperately looking for the receipe for menthiya gojju…. My ajji used to make,and it was something we wud fight for… Can u plz plz post the receipe for menthiye gojju,,, Once i cud get hold of ajjis receipe,i’ll post that too


  5. Posted by meeraghu on May 26, 2010 at 11:14 am

    There is one posted here, is this what you are looking for?

    BTW, no suffixes for my name is required. Just call me Meera.


  6. I do the quick and easy [Meera’s version] of this gojju all the time. Only difference is I add finely chopped onions & tomatoes to oggaraNe [aka tampering or radka]. And my family enjoys this onion-gojju with rotis. 🙂


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