White Dhokla is an all-time favorite and much-loved snack from Gujarati cuisine. In this recipe, I am sharing my special White Dhokla Premix, prepared with the perfect ratio of rice and dal. I also add a few extra ingredients that help with quick and easy fermentation, giving the dhokla a light, fluffy, and spongy texture every single time.
This premix can be stored in an airtight container and used whenever needed. It is a convenient alternative to the traditional method of soaking and fermenting the batter, saving both time and effort. The best part is that the dhokla made from this instant premix turns out soft, spongy, and flavorful every single time—just like authentic homemade dhokla.
Do try this easy and foolproof recipe at home!
The Key to Making Perfect White Dhokla Premix at Home
- Choosing the Right Ingredients
To prepare the perfect White Dhokla Premix, I use small-grain rice and urad dal. A ratio of 3 parts rice to 1 part dal works perfectly for making soft and fluffy white dhokla. I also add a small amount of poha (flattened rice), which helps make the dhokla soft and fluffy. A few methi dana (fenugreek seeds) are added to speed up the fermentation process, while a little rava (semolina) gives the dhokla a light, porous, and spongy texture. All these ingredients together create the perfect texture and flavor.
- Preparing the Batter
To prepare the batter from the premix, use slightly sour curd or buttermilk. The batter should have a medium-thick pouring consistency—neither too thick nor too thin. A thin batter may not rise properly and can make the dhokla chewy. Adding a little Eno fruit salt or baking soda helps make the dhokla extra soft, fluffy, and spongy.
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Ingredients
For white dhokla flour
- 1.5 cup small grain rice
- ½ cup urad dal
- ½ cup poha
- 1 tsp methi dana
- 1 cup rava
For dhokla batter
- 1 cup dhokla premix
- 2 cup sour buttermilk or as required
- Salt to taste
- 1 tsp sugar
- 1 tsp green chilli-ginger paste
- 1 tbsp oil
- 1 tsp eno
- 1 tsp lemon juice
For dhokla chutney
- 1 cup coriander leaves
- 2-3 green chilli
- 1 inch ginger
- Salt to taste
- 1 tsp cumin seeds
- 1 tbsp sugar
- 1 tbsp lemon juice
- 2 tbsp peanuts
- 2 tbsp curd
- ¼ cup water or as required
Instructions
Making White Dhokla Premix
- In a kadai, add 1½ cups small-grain rice, ½ cup urad dal, ½ cup poha, and 1 tsp methi dana. Mix well and roast for 2–3 minutes. Switch off the flame and add 1 cup rava. Mix well and let the mixture cool down completely.
- Once cooled, grind the mixture into a coarse powder. Sieve the ground mixture to get an even-textured flour.
- White dhokla premix is ready. Store it in an airtight container. It stays good for up to 3 months at room temperature and up to 6 months in the refrigerator.
Making White Dhokla from Dhokla Premix
- In a mixing bowl, add 1 cup dhokla premix along with ½ cup curd or 2 cups sour buttermilk. Prepare a medium-thick, pouring consistency batter. Add salt to taste, 1 tsp sugar, 1 tsp green chilli-ginger paste, and 1 tbsp oil. Mix well.
- Cover and let the batter rest for 15–20 minutes.
- Once the batter is properly set, add 1 tsp Eno fruit salt and 1 tsp lemon juice. Mix gently. The batter will become frothy.
- Grease a plate with oil, pour the batter into it, and spread it evenly in a thin layer. Sprinkle a little red chilli powder and black pepper 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 a medium-high flame for 12–15 minutes.
- Once done, remove the plate from the steamer and let it cool for 5–10 minutes.
- Spread a little oil on top, cut the dhokla into pieces, and serve with chutney.
Making Dhokla Chutney
- In a mixer jar, add 1 cup coriander leaves, 2 green chillies, 1 inch ginger, salt to taste, 1 tsp cumin seeds, 1 tbsp sugar, 1 tbsp lemon juice, 2 tbsp peanuts, and 2 tbsp curd. Add ¼ cup water and grind into a smooth chutney.
- Dhokla chutney is ready. Serve with white dhokla.
Notes
- Use small-grain rice for the premix.
- Use 3 portions of rice with 1 portion of dal.
- Poha gives softness to the dhokla.
- Rava gives sponginess and fluffiness to the dhokla.
- Store the dhokla premix in an airtight container.
- The consistency of the dhokla batter should be medium-thick and pourable.
- Steam the dhokla on a high flame for 12–15 minutes.