Gujarat is synonymous with dhokla. It is a vegetarian snack consisting of fermented chickpea batter and rice and has a tadka of chili and ginger with added flavours. Before serving, dhokla is topped with coriander, chopped chilies, and coconut and is generally served with green and red chutney.  

Also Read: Snacks Recipe: How To Make Gluten-Free Khaman Dhokla?

Dhokla is quite a popular dish not only in Gujarat but in the entire country. This dish was also featured in 3 Idiots and we can definitely say that dhokla is a hero because it has too many followers. Since dhokla is a popular dish and one of the favorite vegetarian snacks, this dish could be made in several varieties. It is made from semolina, rice flour and even we have cheese dhoklas these days. These fluffy delights are not only delicious but packed with protein and are low in calories. No wonder, even after so many years, dhokla has managed to hold its position as the signature dish of Gujarat and we cannot disagree on this. 

Dhokla is made up of gram flour and is full of fiber and essential nutrients. The protein element in it, keeps you full the whole day whereas the fibers assist in easy digestion movement. It also helps in keeping the insulin in control. Khaman Dhokla, a variety of dhokla, is made with the fermentation of besan, and because of this, it provides good bacteria for the gut. Moreover, it is steamed and not fried, making it highly beneficial for those aiming to lose weight. 

Now, you can make dhoklas in so many ways. We can have of course the traditional steamed dhokla, suji dhokla, rice dhokla, chana dal dhokla, and many others. But we have a quick recipe of poha dhokla that you can make at home. It would be a perfect evening snack and is good to go for tea parties or small get-togethers. This is one of the easiest and most instant recipes of dhokla that you will ever see and is also a great idea for kids’ tiffin. 

Here is how you can make poha dhokla at home.


For dhokla 

  • 1 cup poha 
  • ½ cup besan 
  • ½ cup rava 
  • 1 tsp chopped green chili 
  • ½ tsp chopped ginger 
  • ½ tsp sugar 
  • ½ tsp sour curd 
  • 1 ½ tsp Eno  
  • 2 cups water 
  • ½ tsp turmeric powder 
  • Salt to taste 

For tempering 

  • 2 tsp oil 
  • ½ tsp mustard seeds 
  • ½ tsp cumin seeds 
  • ½ tsp sesame seeds 
  • 6 to7 curry leaves  
  • 2 tsp coriander leaves  


  • Take a mixer grinder and add poha to it. 
  • Grind the poha into a coarse powder. Make sure you don’t grind it in a fine powder. 
  • Take a bowl and ground poha. Also, add besan, rava and sour curd. 
  • Add water and whisk the mixture well. 
  • Whisk well and make sure there are no lumps. 
  • Now add chopped green chili, chopped ginger, turmeric, sugar, and salt to taste.
  • Mix all the ingredients and when done, keep it aside for some time. 
  • Meanwhile, take a steamer and 2 to 3 cups of water in it. 
  • Take a plate and grease it with oil. 
  • Now add eno into the dhokla batter and give it a good mix. 
  • Pour the dhokla batter into the plate and set the plate in the steamer. 
  • Cover it and let it steam for 10 to 15 minutes. 
  • For the first 5 minutes, steam the dhokla on a high flame and lower the flame for rest. 
  • Insert a toothpick in the dhokla and if it comes out clean, the dhokla is ready. 
  • Remove the plate from the steamer and cut the dhokla into the desired pieces. 
  • Now take a pan and heat the oil in it. 
  • Add mustard seeds and let them crackle. 
  • Add sesame seeds and curry leaves. Let them fry for a minute. 
  • Pour this tadka on the dhokla. 
  • Add chopped coriander and serve