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Instant dhokla recipe | dal chawal dhokla recipe | dhokla without steamer

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Breakfast, Snack
Cuisine Indian
Servings 4


For instant dhokla

  • 1 bowl small grain rice
  • 1 bowl chana dal
  • ½ cup poha
  • ½ tsp methi dana
  • 2-3 spicy green chilli
  • 1 inch ginger
  • Salt to taste
  • ¼ tsp turmeric powder
  • Pinch of hing
  • 2 tbsp sugar
  • ½ cup sour curd
  • 2 tbsp oil
  • ¼ cup water or as required to grind batter
  • ½ tsp Eno for half batter or ¼ tsp baking soda
  • Some coriander leaves

For dhokla tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds
  • 2 green chilli slits
  • 10-12 curry leaves
  • Pinch of hing
  • Some coriander leaves


  • In a mixing bowl add rice, chana dal, poha, and methi seeds. Wash and soak it for 5-6 hrs.
  • Then remove water and in a mixture jar, add soaked dal-rice mixture, ginger, green chili, salt, turmeric powder, hing, sugar, curd, oil, and some water. grind it.
  • Dhokla batter should be medium thick and pouring consistency.
  • Take out batter into mixing bowl and Whisk it with hand for 3-4 minutes. also, divide the batter into two parts.
  • Now add some coriander leaves and eno fruit salt into the batter. mix well.
  • Then in a deep bottom vessel (big patili) add 3-4 cups of water and bring to a boil.
  • When water comes to a boil, place a greased plate on it and add batter with a ladle does not spread it. (refer to video)
  • Cover and steam dhokla on high flame.
  • It should take 4 minutes to properly steam. Check with a knife, if it comes out clean then it is properly cooked.
  • Make all dhokla in the same way. Allow it to cool for a while.
  • Now heat oil into a tadka pan, add mustard seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
  • Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
  • Serve dhokla with chutney.


  • the ratio of rice and dal should be equal in dhokla batter.
  • addition of some poha into the batter gives a soft and spongy texture to dhokla.
  • do not add more water while grinding the dhokla batter
  • whisk the batter for 3-4 minutes, so air particles incorporate in it and dhokla become light and fluffy.
  • make medium thick and pour consistency of the batter.
  • if your batter is slightly thin, then add some rava to absorb water and give thickness to the batter.
  • steam dhokla only for 4 min on high flame. also if the knife comes out clean then dhokla is properly cooked
  • dhokla tastes great when it is served hot.