Dhokla is a beloved steamed savory cake from Gujarat, traditionally made with gram flour (besan). In this variation, we’re using chana dal and rice, making it more wholesome and packed with texture. Soft, fluffy, and tangy with a spicy tempering, this dhokla makes a perfect snack, breakfast, or light meal. Let’s dive into the step-by-step guide to creating this delicious treat at home.
Ingredients Needed for Chana Dal Dhokla
Main Ingredients:
- Chana Dal :Split Bengal gram. It’s rich in protein and gives a nutty flavor and texture.
- Rice : Adds softness and body to the batter; helps in fermentation and texture.
- Yogurt : Adds moisture, tanginess, and aids fermentation for fluffiness.
- Lemon Juice : Adds tangy flavor and helps in activating baking soda or Eno for leavening.
- Turmeric Powder : Adds a warm yellow color and mild earthy flavor.
- Oil : Any oil like sunflower will do. Adds moisture and softness to the final dish.
- Baking Soda: A leavening agent that helps the batter rise and become fluffy.
- Eno Fruit Salt: A mix of baking soda and citric acid; gives instant aeration to the batter.
- Grated Ginger : Adds a fresh, spicy note and aids digestion.
- Green Chilies : Adds heat and a burst of flavor.
- Salt (to taste)
For Tempering (Tadka):
- Green Chili :Used in tempering for a mild heat and aesthetic appeal.
- Mustard Seeds : Adds a nutty, pungent flavor and is commonly used in Indian tempering.
- Curry Leaves: Fragrant leaves that add a distinct, aromatic flavor.
- Oil : Used to fry the tempering ingredients.
- Sugar : Balances flavors and enhances taste.
- Lemon Juice : Adds a tangy kick to the tempered mixture.
- Sesame Seeds : Add crunch and nutty flavor to the topping.
- Coriander Leaves : Fresh garnish that adds color and a burst of freshness.
Instructions
Step 1: Soak the Chana Dal and Rice
Start by thoroughly washing 1 cup chana dal and 1/4 cup rice in clean water. Soak them together in plenty of water for at least 4 to 6 hours, or preferably overnight. This softens the grains and ensures a smoother batter later.
💡 Tip: Soaking overnight helps kickstart fermentation, which leads to fluffier dhokla.
Step 2: Grind to a Smooth Batter
Drain the soaked dal and rice. Transfer to a blender and grind into a fine, thick paste using minimal water.
Once smooth, transfer the paste to a mixing bowl and add:
- Salt to taste
- 1/2 cup yogurt
- 1/2 tsp turmeric powder
- 2 tsp oil
Mix everything well. Now, cover the bowl and leave the batter to ferment in a warm place for about 8 hours or overnight. It should rise slightly and develop a mildly sour aroma.
📝 Fermentation is key for the light texture. If the weather is cool, place the batter in an oven with the light on.
Step 3: Flavor the Batter
Once the batter has fermented, stir in:
- 2 tsp lemon juice
- 1 tsp grated ginger
- 2–3 chopped green chilies
Mix well and let the batter rest for 10 minutes to absorb all the flavors.
Step 4: Add Leavening Agents
Just before steaming, add:
- 1 tsp baking soda
- 1 tsp Eno fruit salt
Gently fold these into the batter. The batter will start bubbling and become airy — that’s exactly what you want!
⚠️ Do not overmix after adding Eno. Pour into the mould immediately to retain fluffiness.
Step 5: Prepare the Mould
Grease a shallow cake tin, dhokla tray, or thali with oil. Pour the bubbly batter into the greased mould and spread evenly.
Step 6: Steam the Dhokla
Place the mould in a preheated steamer and steam on medium heat for 15 minutes.
To test doneness, insert a toothpick or knife in the center — if it comes out clean, your dhokla is ready!
🚫 Avoid opening the lid too often while steaming, as this may cause the dhokla to collapse.
Step 7: No Steamer? No Problem!
If you don’t have a steamer, use a large deep vessel with boiling water. Place a stand inside, and put the dhokla plate on it. Cover with a tight-fitting lid or another plate to trap the steam.
Tempering the Dhokla (Tadka)
This final step is where all the flavor magic happens! The tempering adds aroma, spice, and a touch of sweetness to balance the dish.
Step 1: Make the Tadka
In a small pan, heat 1 tsp oil. Add:
- 2 tsp mustard seeds
- Few curry leaves
Let them crackle. Then add:
- 3–4 slit green chilies
- 2 tsp sesame seeds
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/4 cup water
Bring to a boil and immediately remove from heat. Pour this fragrant tadka evenly over the steamed dhokla.
Step 2: Garnish
Sprinkle with fresh chopped coriander leaves. Let the dhokla rest for 5 minutes to absorb the tempering.
Step 3: Cut and Serve
Cut the dhokla into squares or diamond shapes. Serve warm or at room temperature with tamarind chutney, green chutney, or enjoy it as is!
🌿 Serving Suggestions
- Great for breakfast, snacks, or as a part of a festive thali.
- Pair with masala chai for a hearty evening snack.
- Can be packed in lunchboxes too!
💡 Pro Tips
- Don’t skip fermentation — it adds flavor and texture.
- For a spicier version, add red chili powder or crushed black pepper to the batter.
- You can use silicone moulds for easy release.
- Leftovers can be refrigerated and steamed again or shallow-fried for a crispy twist!
Like Chana Dal Dhokla, try these recipes….
Looking for more such snack recipes to get some ideas for your desserts? Do not miss my Paneer Pakoda and Bread Roll and the best one’s Mango Lassi Cake.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Gujarati Chana Dal Dhokla
Equipment
- 1 Cake tin
- 1 Steamer
Ingredients
- 1 cup chana dal
- ¼ cup rice
- ½ cup yogurt
- 2 teaspoon lemon juice
- ½ teaspoon turmeric powder
- 2 teaspoon oil
- 1 teaspoon baking soda
- 1 teaspoon eno fruit salt
- 1 teaspoon ginger grated
- 2-3 green chillies chopped
- salt to taste
For tempering
- 3-4 green chilli cut in slits
- 2 teaspoon mustard seeds
- few curry leaves
- 1 teaspoon oil
- 2 tablespoon sugar
- 1 teaspoon lemon juice
- 2 teaspoon sesame seeds
- few coriander leaves
Instructions
- Wash and soak chanadal and rice in enough water for overnight or at least 4-6 hours.
- Grind them to make a fine paste.Add salt, turmeric,yogurt and oil to this dal paste and let it ferment in a warm place for about 8 hours or overnight.
- Once the batter is fermented, lemon juice,ginger, and green chilli. Mix welland set aside for 10 minutes.
- Now add baking soda and eno fruit salt and mix gently to rise the batter.
- Grease a shallow cake tin,or tray,dhokla mould or plate.
- Pour the dhokla batter in it and steam in a pre heated steamer for 15 minutes.Check with tooth pick if comes out clean dhokla is ready.
- If you don’t have steamer or double boiler you can use a large vessel with water boiling on gas stove and put the dhokla plate over it by covering it with another plate.
For tempering
- Heat oil in a pan,add mustard seeds and curry leaves. Let the seeds crackle and then add green chillI, sesame seeds ,sugar and water. When water starts boiling remove it from heat. Pour this tempering over the dhokla.
- Spread chopped coriander leaves and cut in your desirous shape.
- Serve with tamarind chutney.
Notes
- Don’t skip fermentation — it adds flavor and texture.
- For a spicier version, add red chili powder or crushed black pepper to the batter.
- You can use silicone moulds for easy release.
- Leftovers can be refrigerated and steamed again or shallow-fried for a crispy twist!
Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Eggless Victoria Sandwich Cake and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl