Craving Soft Fluffy Dhokla? 5 Tips For Perfecting The Snack
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Dhoklas, a popular and beloved Indian snack, are known for their soft and spongy texture, tangy flavours, and delightful aroma. While making dhoklas may seem simple, achieving the perfect result requires attention to detail and avoiding common mistakes that can affect the taste and texture of these delectable treats. Every step plays a crucial role in creating the ultimate dhokla experience. In this article, we will explore the common mistakes to avoid when making dhoklas, providing you with valuable insights and tips to help you master the art of creating flawlessly fluffy and delicious dhoklas that will impress family and friends alike. Say goodbye to dense or flat dhoklas and embrace the journey towards culinary perfection with these essential guidelines.

To achieve the perfect texture and taste of dhoklas, it's important to steer clear of common mistakes that can hinder the outcome. Let's explore five crucial mistakes that should be avoided while making dhoklas:

The Water Dilemma:

One of the most common mistakes is adding excessive water to the dhokla batter. This can result in dense and heavy dhoklas. It's essential to maintain the right consistency, which should be thick but pourable. Gradually add water while whisking the batter to achieve the desired texture, ensuring it is not too watery.

Balancing Besan:

Besan, or chickpea flour, is a key ingredient in dhoklas. Insufficient amounts of besan can lead to flat and undercooked dhoklas. Ensure you use an adequate quantity of besan as per the recipe, as it provides structure and fluffiness to the dhoklas.

Skipping Or Shortening Fermentation:

Fermentation is a critical step in making dhoklas. Skipping or shortening the fermentation time can result in dense and flat dhoklas. Give the batter sufficient time to ferment, allowing the natural fermentation process to take place. This not only enhances the taste but also helps in achieving the characteristic spongy texture of dhoklas.

Beware Of The Soda Trap:

Soda, such as baking soda or eno fruit salt, is commonly used as a leavening agent in dhoklas. However, adding an excessive amount can lead to an unpleasant taste and an overpowering smell. Follow the recipe guidelines carefully and use the recommended quantity of soda to ensure the perfect balance.

Timing It Right For Perfectly Cooked Dhoklas:

Proper steaming is crucial for fluffy and well-cooked dhoklas. Oversteaming can make the dhoklas dry and rubbery while under steaming can result in dense and uncooked portions. Follow the recommended steaming time mentioned in the recipe, and test for doneness by inserting a toothpick or knife into the centre of the dhoklas. If it comes out clean, the dhoklas are ready.

By avoiding these five common mistakes, you can elevate your dhokla-making skills and achieve perfect results. Embrace the art of making flawlessly fluffy and delicious dhoklas, impressing your loved ones with these delectable snacks that are synonymous with Indian culinary delight.

Here's A Recipe You Should Try:


 1 cup besan (gram flour)

 1/4 cup suji (semolina)

 1 tablespoon ginger-green chilli paste

 1 tablespoon lemon juice

 1 teaspoon turmeric powder

 1 teaspoon Eno fruit salt

 1 teaspoon mustard seeds

 1 teaspoon sesame seeds

 8-10 curry leaves

 2 tablespoons oil

 1/2 teaspoon salt (adjust to taste)

 1 tablespoon finely chopped coriander leaves

 Grated coconut for garnish (optional)

For the tempering:

 2 tablespoons oil

 1 teaspoon mustard seeds

 2-3 green chillies, slit lengthwise

 1/4 cup water

 1 tablespoon sugar

 1 tablespoon lemon juice

 2 tablespoons chopped coriander leaves for garnish


 In a mixing bowl, add besan, suji, ginger-green chilli paste, lemon juice, turmeric powder, salt, and 1 tablespoon of oil. Mix well.

 Gradually add water to the mixture while whisking it continuously. The batter should be thick but pourable. Ensure there are no lumps in the batter.

 Set aside the batter and let it rest for 20-30 minutes to allow fermentation. The batter should rise and become slightly fluffy.

 Meanwhile, prepare the steamer by filling it with water and bringing it to a boil.

 Grease a round or square baking dish or a thali with oil to pour the batter into.

 Just before pouring the batter, add eno fruit salt to the batter and mix gently. The batter will become frothy.

 Immediately pour the batter into the greased dish and place it in the steamer.

 Steam the dhokla on medium heat for about 15-20 minutes or until a toothpick inserted into the centre comes out clean.

 Once cooked, remove the dish from the steamer and let it cool for a few minutes.

 Cut the dhokla into squares or diamonds using a knife.

 For tempering, heat oil in a small pan. Add mustard seeds and let them crackle. Add sesame seeds and curry leaves and sauté for a few seconds.

 Add water, sugar, and lemon juice to the tempering mixture. Let it come to a boil and cook for 1-2 minutes.

 Pour the tempering mixture evenly over the cut dhokla pieces.

 Garnish with chopped coriander leaves and grated coconut (optional).

 Allow the dhoklas to soak in the tempering for a few minutes before serving.

Serve the dhoklas warm as a snack or appetizer. They can be enjoyed on their own or with green chutney or tamarind chutney.