White Dhokla Recipe: Here's How To Make This Dil Se Indian Gujarati Dish At Home

Here's how you can enjoy the authentic taste of Gujarati delicacy at home with this easy White Dhokla recipe below. 

easy white dhokla recipe

Have you ever wondered how to make the perfect, fluffy White Dhokla at home? This popular Gujarati snack, known for its spongy texture and subtle flavours, is a tasty treat that can be enjoyed at any time of the day. Check out this easy White Dhokla recipe by Chef Sanjeev Kapoor.

White Dhokla Recipe

White Dhokla is a soft and spongy Gujarati snack made from a fermented batter of rice and black gram, subtly flavoured with ginger and green chilli paste. It's traditionally steamed and topped with a zesty tempering of mustard seeds, curry leaves, and green chilies. It is a staple in every Gujarati family.

It is best enjoyed fresh and warm, served with green chutney or sweet tamarind chutney. One can have this dish as a breakfast item, a snack, or even a light dinner. Pair it with a hot cup of masala chai for a truly satisfying experience. Here’s how you can make this delicacy at home:

How To Make White Dhokla

How To Make White Dhokla

1. Start by dry roasting the rice and black gram on medium heat for 4-5 minutes until they turn slightly golden and aromatic. Allow them to cool, then grind them into a coarse powder.

2. Transfer the powder to a large bowl. Add yoghurt, 1½ cups of warm water, and salt to the mixture. Stir until everything is well combined. Cover the bowl and let the batter ferment for 3-4 hours.

3. While the batter is fermenting, blend ginger and green chillies into a fine paste using water as needed.

4. Once the batter has fermented, add the prepared paste along with baking soda and lemon juice. Whisk the batter thoroughly until it's smooth and slightly frothy. Add a little oil and whisk again to incorporate.

5. Preheat your steamer with sufficient water. Grease a thali with oil and pour the prepared batter into it, spreading it evenly.

6. Steam the batter for 8-10 minutes until a toothpick inserted comes out clean. Remove the dhokla from the steamer and let it cool slightly before cutting it into square pieces.

7. For tempering, heat oil in a non-stick pan, add mustard seeds, and let them splutter. Then add green chillies, curry leaves, and asafoetida, sautéing for about 15 seconds. Pour this tempering over the dhokla pieces, garnish with fresh coriander leaves, and serve immediately.

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White Dhokla Recipe Card

Here's how to make Gujarati delicacy White Dhokla at home
Her ZindagiHer ZindagiHer ZindagiHer ZindagiHer Zindagi
  • Total Time :90 min
  • Preparation Time : 60 min
  • Cooking Time : 30 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Snacks
  • Calories: 150
  • Cuisine: Indian
  • Author: Alice Mary Topno

Ingredients

  • 1 cup of rice
  • 1/2 cup of urad dal (split black gram)
  • 3-4 green chillies
  • 1 inch roughly chopped ginger
  • 1/4 cup yoghurt
  • 1/2 teaspoon baking soda
  • 2 tablespoon oil
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida (hing)
  • 5-8 curry leaves
  • 2 slit green chillies
  • 1 tablespoon freshly chopped coriander leaves
  • Salt to taste

Step

  • Step 1 :

    Dry roast rice and black gram on medium heat for 4-5 minutes until fragrant. Let it cool, then grind it into a coarse powder.

  • Step 2 :

    Transfer the powder to a bowl, add yoghurt, 1 cup of warm water, and salt. Mix well, then cover and let the batter ferment for 3-5 hours.

  • Step 3 :

    Now blend ginger and green chillies into a fine paste using water as needed.

  • Step 4 :

    Then add the prepared paste to the fermented batter along with baking soda and lemon juice. Whisk well, then add oil and whisk again.

  • Step 5 :

    Preheat a steamer with sufficient water. Grease a thali with oil, pour in the batter, and steam for 8-10 minutes. Once done, let it cool slightly, then cut into squares.

  • Step 6 :

    Now for tempering, heat oil in a pan, add mustard seeds, and let them splutter. Add green chillies, curry leaves, and asafoetida, sauteing for 15 seconds.

  • Step 7 :

    Now carefully pour the tempering over the dhokla and it is ready to serve.