HomeBreakfast RecipesLive dhokla recipe | Instant live dhokla | Instant khatta dhokla

Live dhokla recipe | Instant live dhokla | Instant khatta dhokla

Instant dhokla is an all-time favorite Gujarati snack. Typically, dhokla is prepared from a fermented batter. However, the recipe I’m sharing is an instant dhokla recipe that is prepared using soaked rice-dals, sour curd, and regular spices. I will also share two types of chutney that are easy to prepare and taste great with dhokla. This recipe allows you to prepare dhokla instantly without the need for fermentation like traditional dhokla. Give it a try!

The key to making soft and perfect instant khatta dhokla at home are as follows:
  • Firstly, the quantity of rice and dals in the dhokla batter should be equal. I combine chana dal, moong dal, and urad dal in the batter. Moong dal enhances the taste, while urad dal gives fluffiness to the dhokla. I also add some poha, which makes the dhokla softer.
  • The dhokla batter should have a medium thickness and pouring consistency. Whisk the batter well so that air particles are incorporated, resulting in soft and spongy dhokla.
  • I steam the dhokla in a kadai (deep cooking pan) with boiling water underneath the dhokla plate. Preheating the steamer and kadai helps in making the dhokla spongy. Steam the dhokla for 12-15 minutes on high-medium flame. Avoid over-steaming, as it can make the dhokla hard.
  • Lastly, dhokla tastes great when served hot with a special dhokla chutney.

Please do visit my other related recipe collection like

Recipe Video 

Live dhokla recipe | Instant live dhokla | Instant khatta dhokla

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 5 hours
Total Time 5 hours 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 6 servings


For Instant live dhokla

  • 3 cup small grain rice
  • 1 cup chana dal
  • 1 cup moong dal
  • 1 cup urad dal
  • 1 cup poha
  • 1 cup sour curd
  • 4-5 green chilli
  • 1 inch ginger
  • ¾ cup water or as required
  • ½ tsp turmeric powder
  • Salt to taste
  • 1 tbsp sugar
  • 2 tbsp oil
  • ½ tsp Eno - for 2 cup batter
  • Some red chilli powder
  • Oil for spreading

For garlic chutney

  • 15-16 garlic cloves
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • 1 tbsp red chilli powder
  • 1 tomato
  • 2 tbsp oil
  • ¼ cup water or as required

For yellow chutney

  • ½ cup roasted peanuts
  • ½ cup chopped green chilli
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • 1.5 tbsp lemon juice
  • 4 tbsp water
  • 1 tbsp oil


  • Oil
  • Garlic chutney
  • Spicy chilli chutney


Making Instant Live Dhokla:

  • In a mixing bowl, add 3 cups of small grain rice, 1 cup of chana dal, 1 cup of moong dal, and 1 cup of urad dal. Wash them and soak them for 5 hours until the grains are properly puffed up and softened.
  • Remove the water and transfer the soaked grains to a mixture jar.
  • Also, add 1 cup of soaked poha, 1 cup of curd, chopped ginger, chopped green chilli, and some water.
  • Grind the mixture into a smooth batter with a medium thickness and ribbon-like pouring consistency.
  • In another mixing bowl, take the ground batter and add ½ tsp of turmeric powder, salt, and 1 tbsp of sugar. Mix well and whisk the batter for 5-7 minutes.
  • Add 2 tbsp of oil and mix well.
  • Now, in a separate mixing bowl, take out 2 cups of the prepared batter and add ½ tsp of ENO fruit salt and 1 tsp of lemon juice. Mix well.
  • Grease a plate with oil and spread a thin layer of the batter on it. Sprinkle some red chilli powder on top.
  • In a kadai, add 3-4 cups of water and bring it to a boil.
  • Place the dhokla plate in the center, cover it with a lid, and steam the dhokla on medium-high flame for 12-15 minutes.
  • Once done, remove the plate from the steamer and allow it to cool for 5-10 minutes.
  • Apply some oil on the cooked dhokla and cut it into desired shapes.
  • Serve the live dhokla with oil, garlic chutney, and yellow chutney.

Making Garlic Chutney:

  • In a mixture jar, add garlic cloves, cumin seeds, hing, salt, red chilli powder, and tomatoes. Grind them into a paste.
  • In a pan, add oil and the ground paste. Sauté until the oil separates from the sides.
  • Transfer the chutney to a bowl and adjust the consistency by adding water.
  • Serve the garlic chutney with the live dhokla.

Making Yellow Chutney:

  • In a mixture jar, add roasted peanuts, chopped green chilli, salt, turmeric powder, hing, lemon juice, oil, and water.
  • Grind them into a smooth paste.
  • The yellow chutney is ready to be served with dhokla.


  • You can use any variety of small grain rice for the dhokla.
  • The proportion of rice and dals should be equal.
  • Poha adds softness to the dhokla.
  • Use sour curd while grinding the dhokla batter.
  • Avoid using excessive water while grinding the dhokla batter.
  • The consistency of the dhokla batter should be medium thick and pourable.
  • Rava absorbs water and makes the dhokla batter thick.
  • Moong dal enhances the taste of the dhokla.
  • Urad dal helps in making fluffy dhokla.
  • Whisk the dhokla batter for 5-7 minutes to incorporate air particles and make it light and fluffy.
  • Steam the dhokla on medium-high flame, avoiding low flame.
  • Dhokla tastes best when served hot.
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