Dhokla (Steamed Black Gram Bread)
Dhokla is a Gujarati snack that is made with black gram. It is not to be confused with khaman, a variant made from besan (chickpea flour). It is eaten as a side dish with the main meal and is usually tangy and slightly sweet in taste.
Ingredients
- 1 cup rice
- ¼ cup skinless black gram (urad dal)
- ¼ cup yogurt
- 1 ½ cup warm water
- Salt to taste
- 1-inch piece of ginger
- 4 green chillies
- ½ tsp soda bicarbonate (baking soda)
- 1 tbsp lemon juice
- 2 tbsp oil
- 2 tbsp finely-chopped coriander leaves
Ingredients for 6 servings (900 g) · the original recipe
Method
- 1
Toast the rice and the dal in a pan over medium heat for 4–5 minutes.
Stovetop - 2
Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl.
- 3
Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.
- 4
Add salt and let it ferment for 8–10 hours.
- 5
Make a paste of ginger and green chillies.
- 6
Once fermented, mix the ginger-green chilli paste with the batter.
- 7
Grease a dhokla platter, thali, or other dish/tin.
- 8
Boil water in the steamer/boiler.
- 9
Set half the batter aside.
- 10
In a small bowl, combine ¼ tsp soda bicarbonate, ½ tsp oil, and ½ tbsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.
- 11
Transfer the risen batter to the greased container, and place in the steamer. Steam for 8–10 minutes. Check by poking with a knife—if the knife comes out clean, it is cooked.
- 12
Sprinkle with coriander leaves and serve hot with green chutney.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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