Dhokla Recipes | Gujarat Dhokla Recipes | Veg Recipes

dhokla recipes

Dhokla Recipes | Gujarat Dhokla Recipes | Veg Recipes

Originating from the state of Gujarat, dhokla is a snack which has a soft and spongy texture and is prepared by steaming and is thereafter tempered and garnished to give a burst of flavours. Typically, a dhokla is prepared using a fermented batter of rice and dal and is supposed to be white in color. A variant of dhokla is prepared using chickpeas flour or gram flour i.e. besan, it is actually khaman. The terms khaman and dhokla are often used inter-changeably and I have yet to find a Gujarati person who can tell me the truth :D.

How much I love to make and have dhoklas! Why?

  • Dhokla is quick to make: Most of the recipes I’ll be sharing here are the instant versions of dhokla. It can be prepared in less than 30 minutes, which includes the passive rest time.
  • Dhokla is simple to make: Mix, steam and temper! It doesn’t call for too much time or efforts. Totally fuss-free!
  • Dhokla is healthy to eat: Anything prepared by steaming is got to be healthy. Another reason why I call it healthy is because of the ingredients used to make dhokla for example gram flour, moong dal, semolina (sooji) etc.
  • Dhokla allows a lot of customisation: With one perfect khaman recipe you can create so many recipes. There are a number of ways in which it can be served.
  • Dhokla can be prepared for a number of occasions: Dhokla doesn’t need to be served hot. It tastes divine even after hours. So it can be packed for tiffin, taken while travel, makes a picnic recipe etc.
  • Dhokla is generally gluten-free: Many people are allergic to gluten. Dhoklas are great for them.


1. Instant Khaman Dhokla Recipe | How to Make Khaman Dhokla

What is Instant Khaman Dhokla?A Gujarati preparation made up of gram flour, which is sweet as well as sour, which is soft and spongy, having the fresh flavors of coriander, coconut and green chilies along with the tempering (tadka) of asafoetida (heeng), mustard seeds and curry leaves. ...

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instant khaman dhokla

2. Moong Dal Dhokla Recipe | How to Make Moong Dal Dhokla

What is Moong Dal Dhokla? Moong dal dhokla is a steamed snack made using yellow lentil (moong dal). Flavored with ginger and green chilies, tempered with mustard seeds and curry leaves, and garnished with coriander leaves.  Moong dal ...

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Moong Dal Dhokla

3. Instant Sooji Dhokla Recipe | How to Make Rava Dhokla | Sooji Dhokla

What is Instant Sooji Dhokla? Instant Sooji Dhokla is a soft and spongy preparation of semolina (sooji) and yogurt (dahi), with a perfect balance of sour and sweet flavors, the crunch of crackled mustard seeds and fried curry leaves and freshness of coriander. Instant sooji dhokla can be p...

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4. Bread Dhokla Recipe | How to make bread dhokla | quick bread dhokla

What is Bread Dhokla? Bread dhokla Recipe is a very soft dhokla prepared using bread, yogurt, and semolina. It is very easy to make and gives a good break from the regular dhoklas we make using semolina or gram flour or rice and lentils. It makes a great tiffin or lunch box option. It can ...

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5. Makai Dhokla Recipe | How To make Makai Dhokla

What is Makai Dhokla? Makai dhokla is a flavourful steamed cake made with corn meal (makai ka aata). It has soft but firm texture and has strong flavour of sesame oil, spring onions, green garlic etc. It is a healthy and gluten free recipe. Makai ka dhokla belongs to Rajasthani cuisine and...

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Makai Dhokla Recipe

6. Mug Dhokla Recipe | How to make Mug Dhokla

What is Mug Dhokla? Soft and spongy, instant Dhokla prepared in a mug making it utterly cute and convenient, is mug Dhokla. Instant dhokla is basically a Gujarati snack prepared by steaming gram flour batter and finishing it with a flavorful tempering of mustard seeds, curry leaves etc. Th...

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mug dhokla recipe

7. Khaman Chaat Recipe | How to Make Khaman Chaat

What is khaman chaat? When you eat khaman chaat recipe, your mouth bursts with the tanginess of coriander sauce, the sweetness of tamarind sauce, spiciness of red and green chilies, crunchiness of tempered mustard seeds and curry leaves, freshness of coriander leaves, pomegranate and cocon...

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khaman chaat

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.