Instant dhokla with dhokla premix recipe | instant dhokla | instant live dhokla

Dhokla is an all-time favourite and one of the most popular snacks from Gujarati cuisine. Traditionally, dhokla is made from a fermented batter of rice and lentils, which requires several hours of preparation. While the traditional version has its own charm, many times we look for a quicker and easier method that can be made instantly without waiting for fermentation.

That’s where this instant dhokla premix recipe comes in handy. Prepared with a combination of coarse rava (semolina), besan (gram flour), rice flour, and a few regular spices, this premix makes the process of making dhokla absolutely effortless. The premix can be stored in advance and used whenever you want to enjoy fresh dhokla at home.

The best part about this recipe is that the dhokla made from this premix turns out just as soft, spongy, and tasty as the traditional one, but with much less effort. In fact, it is ready in just 10–12 minutes and does not require any fermentation at all. This makes it a perfect snack option for busy mornings, sudden guests, or even for packing in lunchboxes. Do try this!

• o begin, I prepare the dhokla premix using rava (semolina), besan (gram flour), and rice flour. Rava gives the dhokla a porous and soft texture, besan provides binding, and rice flour adds fluffiness and sponginess. If you prefer, you can also grind raw rice at home to prepare rice flour.
• The dhokla batter should have a medium-thick, pouring consistency. Avoid making the batter too thin, as it will prevent the dhokla from puffing up and will make it chewy. Also, whisk the batter well to incorporate air, which helps the dhokla turn out soft and spongy.
• I have used Eno fruit salt in this recipe, but you can replace it with baking soda if you like. However, I strongly recommend not adding turmeric when using baking soda, as it can react and give the dhokla a pinkish color.
• Steam the dhokla on a medium-high flame for about 12–15 minutes. Do not over-steam, as that can make the dhokla hard.

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Recipe video

Instant dhokla with dhokla premix recipe | instant dhokla | instant live dhokla

Author Nehas Cook Book

Print Recipe Pin Recipe Share Email

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting time 10 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

For Instant dhokla premix

• 2 cup rava
• 1 cup besan - gram flour
• ½ cup rice flour
• 2 tbsp salt or as per taste
• 4 tbsp powder sugar
• 1 tsp turmeric powder
• ½ tsp hing

For instant dhokla batter

• 1.5 cup dhokla premix
• ½ cup sour curd
• 1 tbsp ginger-green chilli paste
• 2 tbsp oil
• 1 cup water or as required
• 1 tsp eno fruit salt
• 1 tbsp lemon juice

For dhokla tempering

• 4 tbsp oil
• 1 tsp mustard seeds
• 2 tbsp white sesame seeds
• 4-5 green chilli chopped
• Some curry leaves

Instructions

• In a mixing bowl, add 2 cups rava (semolina), 1 cup besan (gram flour), ½ cup rice flour, 2 tbsp salt, 4 tbsp powdered sugar, 1 tsp turmeric powder, and ½ tsp hing (asafoetida). Mix well.
• The dhokla premix is ready. Store it in an airtight container.
• In another mixing bowl, add 1.5 cups dhokla premix, ½ cup sour curd, and 1 tbsp ginger-green chilli paste. Add 1 cup water and mix to form a batter of medium-thick, ribbon-like pouring consistency. Do not make it too thin.
• Add 2 tbsp oil and whisk the batter for 3–4 minutes until it becomes light and fluffy.
• Cover and let it rest for 10 minutes.
• After resting, add 1 tsp ENO fruit salt and 1 tsp lemon juice. Mix well.
• Grease a plate with oil, pour the batter into it, and spread evenly into 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 center, 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.
• Cut the dhokla into pieces.
• For tempering, heat 4 tbsp oil in a small pan. Add 1 tsp mustard seeds, 2 tbsp white sesame seeds, 4–5 chopped green chillies, and a few curry leaves. Sauté briefly.
• Pour this tempering over the dhokla. Garnish with fresh coriander leaves and mix gently.
• Your instant dhokla is ready. Serve hot with chutney.

Notes

• Rava gives a porous texture to dhokla.
• Besan and rice flour add flavor to dhokla.
• Store dhokla premix for up to 6 months in the refrigerator or 1 month at room temperature.
• The consistency of the dhokla batter should be medium-thick.
• Do not make the batter too thin; otherwise, the dhokla will turn sticky and won’t rise properly.
• Steam the dhokla on high flame for 12–15 minutes.