Gujarati Dhokla and Handvo are among the most popular and loved snacks from Gujarati cuisine. In this recipe, I am sharing my special Dhokla-Handva flour, prepared with the perfect ratio of rice and dal. I also add a few extra ingredients that help in easy and quick fermentation of the batter, giving it a light, fluffy, and spongy texture every single time.
This flour can be stored in an airtight container and used whenever needed. It serves as a convenient alternative to the traditional method of soaking and grinding rice and dal, saving both time and effort. The best part about this recipe is that the Dhokla and Handvo made from this premix turn out soft, spongy, and flavorful every single time—just like the authentic homemade version.
It’s a perfect recipe for busy days or for anyone who loves the true taste of Gujarati snacks made effortlessly at home. Do give this Dhokla-Handva flour recipe a try and enjoy the delicious flavors of Gujarat anytime!
The Key to Making Perfect Gujarati Dhokla-Handva Flour at Home
- Choosing the right ingredients:
To begin, I prepare the Dhokla-Handva flour using small-grain rice and dals in equal proportion. I also add a small amount of poha (flattened rice), which helps make the Dhokla and Handvo soft and fluffy. A few methi dana (fenugreek seeds) are also included, as they help to speed up the fermentation process. Additionally, I mix in a little rava (semolina), which gives the final dish a light, porous, and soft texture. - Preparing the batter:
To make the batter from the Dhokla-Handva flour, I use slightly sour curd and some hot water. The warmth of the water helps accelerate fermentation, resulting in a better rise and texture. The batter should have a medium-thick, pouring consistency—not too thick or too thin. A thin batter will not puff up properly and may turn the Dhokla or Handvo chewy.
Also, make sure to whisk the batter well before fermenting to incorporate air, which helps the Dhokla become extra soft and spongy after steaming or baking. - Storage Tip:
Store the Dhokla-Handva flour in an airtight container at room temperature for up to 3 months, or refrigerate for up to 6 months to retain its freshness and flavor.
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Gujarati dhokla-handva premix recipe | dhokla-handva flour | dhokla-handva atta
Ingredients
For dhokla-handva flour
- 3 cup small grain rice
- 1 cup chana dal
- 1 cup tuvar dal
- ½ cup urad dal
- ½ cup moong dal
- 1 tbsp methi dana
- 1 cup poha
- 2 cup rava
For dhokla-handva batter
- 2 cup dhokla-handva flour
- ½ cup sour curd
- 1.5 cup hot water or as required
For dhokla
- 1.5 cup fermented batter
- ¼ tsp turmeric powder
- Salt to taste
- 1 tbsp green chilli-ginger paste
- 1 tsp sugar
- 2 tbsp hot water
- 1 tbsp oil
- ¼ tsp baking soda or 1 tsp Eno fruit salt
- Sprinkle red chilli powder
For handva
- 2 cup fermented batter
- 1 cup grated lauki - dudhi
- ½ cup coriander leaves
- 1 tbsp green chilli-ginger paste
- 1 tbsp crushed peanuts
- ½ tsp turmeric powder
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp sugar
- ½ tsp baking soda
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds or as required
- Some curry leaves
- Pinch of hing
- 2 dry red chilli
- Oil for roasting
Instructions
Making Dhokla-Handva Flour
- In a kadai, add 3 cups of small grain rice, 1 cup chana dal, 1 cup tuvar dal, ½ cup urad dal, ½ cup moong dal, 1 tbsp methi dana, and 1 cup poha. Mix well and roast the mixture for 5–7 minutes.
- Switch off the gas and add 2 cups of rava or semolina into the mixture. Mix well and roast it lightly.
- Let the mixture cool completely, then grind it into a coarse powder. Sieve the ground powder to get an even texture of flour.
- Dhokla-Handva flour is ready. Store it in an airtight container. It stays good for 3 months at room temperature and 6 months in the refrigerator.
Making Dhokla-Handva Batter
- In a mixing bowl, add 2 cups of Dhokla-Handva flour, ½ cup curd, and 1½ cups of hot water (or as required). Mix well to make a thick batter.
- Whisk the batter for 2 minutes until it becomes light and fluffy. Then spread 1 tsp curd on top of the batter.
- Cover and rest the batter for 4–5 hours in a warm place.
- The batter is now properly fermented.
Making Dhokla
- In a mixing bowl, take 1½ cups of fermented batter. Add ¼ tsp turmeric powder, salt to taste, 1 tbsp green chilli-ginger paste, and 1 tsp sugar. Mix well.
- In a small pan, heat 2 tbsp water and add 1 tbsp oil. Mix well. Add ¼ tsp baking soda and mix until it activates properly. Add this mixture into the batter and mix well. The batter is ready.
- Grease a plate with oil, pour the batter into it, and spread evenly in a thin layer. Sprinkle a little red chilli powder on top.
- In a steamer, add 3–4 cups of water and bring it to a boil. Place the plate in the steamer, cover with a lid, and steam on medium-high flame for 12–15 minutes.
- Once done, remove the plate from the steamer and let it cool for 5–10 minutes.
- Spread some oil on top, cut the dhokla into pieces, and serve with chutney.
Making Handvo
- In a mixing bowl, add 2 cups of fermented batter. Add 1 cup grated lauki, ½ cup chopped coriander leaves, 1 tbsp green chilli-ginger paste, 1 tbsp crushed peanuts, ½ tsp turmeric powder, salt to taste, 1 tsp red chilli powder, and 1 tsp sugar. Mix well.
- In a tadka pan, heat 1 tbsp oil. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp sesame seeds, some curry leaves, a pinch of hing, and 2 dry red chillies. Sauté well.
- Add ½ tsp baking soda into the batter, then pour the hot tadka over it. Mix well. The batter is ready.
- In a kadai, heat 2 tbsp oil and sprinkle some sesame seeds.
- Add 2 ladles of handvo batter and spread it slightly.
- Cover and cook the handvo on medium-low flame for 10–12 minutes until it becomes crispy from both sides.
- Serve handvo with green chutney or tomato ketchup.
Notes
For dhokla-handva flour
- Use small-grain rice for dhokla flour.
- The proportion of rice and dal should be equal.
- Methi dana helps to speed up the fermentation process in the batter.
- Poha makes dhokla or handva soft and fluffy.
- Rava gives a coarse and fluffy texture to dhokla or handva.
- Store dhokla-handva flour in an airtight container. It will stay good for 3 months at room temperature and up to 6 months in the refrigerator.
- Use slightly sour curd or buttermilk for the dhokla-handva batter.
- Use slightly warm water while preparing the dhokla-handva batter.
- Make the dhokla-handva batter thick; do not make it thin, otherwise fermentation will not be proper.
- Rest the dhokla-handva batter for 4–5 hours in a slightly warm place.