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If you’re someone who loves Gujarati snacks, then you’ve definitely heard of Dhokla. It is one of the most loved snacks across India. It is soft, spongy, sweet, and tangy, all in one bite. The best part? You don’t need a steamer or oven to make it. Today, we are going to tell you how to make market-style Dhokla at home in a pressure cooker or regular pan, without much effort. dhokla is the indian dish that that every indian like to eat dhokla. dhokla is fat less food
Ingredients You Will Need
ingredients are use perfect mesh-like, sponge-textured Dhokla:
For the Batter:
- 1 bowl Gram flour (Besan) or you can add as you need also
- 2 tablespoons Sugar it is better for test it is also important
- A pinch of Salt it you can add as yours need or you add as following
- A pinch of Turmeric powder it get good colure to the dhokla
- Water – as required (added slowly) as you need you can add
For the Tempering :
- 1 tablespoon Oil it is also important for dhokla
- ½ teaspoon Mustard seeds it is use full for dhokla
- ½ teaspoon Cumin seeds we can add as we need
- 1 tablespoon Fennel seeds (optional) it is not important for dhokla you have then you can add
- 2-3 Green chilies, chopped it get best colure form chili
- Few Curry leaves it get good test for while eating
- ½ glass Water you can add as you need water
- 2 teaspoons Sugar is important for dhokla
- Optional: Lemon juice or citric acid for tanginess
Step-by-Step Method with Time Stamps
We will introduces today’s dish – market-like spongy Dhokla. As following
In a big vessel, we takes 1 bowl of gram flour (besan). i then adds 2 spoons of sugar, a pinch of salt, and a pinch of turmeric. These are the basic dry ingredients. that are use full for dhokla it is important step.
Then, water is added slowly, not all at once. we mentions that this is very important. If water is added at once, lumps form. The batter is beaten well for 10to5 minutes until it’s smooth and lump-free. water is main thing in the dhokla you can add as yours need
Resting the Batter
Once the batter is ready, it is rested for 5 minutes. This allows the ingredients to activate and gives the Dhokla a better texture. and it also give better test for dhokla it is also important
Preparing the Cooker or Pan
On the gas stove, we places a deep pan or cooker. Into it, she pours 1 glass of water and places a mesh stand inside. Then she covers the pan and allows the water to boil it properly because it is main step.
This setup acts like a steamer, perfect for cooking Dhokla .and it get good test also for dhokla
Preparing the Container
While the water boils, she greases a container with a little oil. This container will hold the batter while steaming. She mentions that if you don’t have a container, you can use a steel plate too. or you can use any steel thing
Once greased, the batter is poured in, and it is spread evenly using a spoon. or you can use any thing for spreading batter
Steaming the Dhokla
Now, the hot water is ready, and we carefully places the batter-filled container into the pan. The lid is closed tightly. batter is very important for dhokla it get non steaky ness for dhokla
we advises not to open or touch it in between. because it hart your skin do not touch to the dhokla
Checking the Dhokla
After 20 minutes, she uses a spoon or knife to check if the batter is sticking. It comes out clean, which means the Dhokla is perfectly steamed. cut it properly because it get good shape for dhokla and put batter on the dhokla
She removes the container using tongs and keeps it aside to cool down. properly this thing is very important for the dhokla
Making the Tadka
Starting the Tadka
In a small frying pan, she pours 1 tablespoon oil. or you can keep more time
To this, we adds:
- 1 tablespoon Fennel seeds you have then you can add it get better test
- ½ teaspoon Mustard seeds it is important to add
- ½ teaspoon Cumin seeds it get good test for dhokla
Adding Chilies and Curry Leaves
Then she adds:
- 2-3 chopped Green Chilies. chilies give us good test to the dhokla
- Few Curry Leaves it is also important for dhokla
She fries them until they are that colure get light golden.
Sweet Water Addition
She adds 2 glass water to the tempering. Then adds 2 teaspoons sugar and mixes it well.it get better test to the dhokla water you can add as yours need.
You can add lemon juice or citric acid to make it tangier, like market-style Dhokla. but we will make home made dhokla like market stricture.
She boils it until the sugar dissolves sugar fully you can add more sugar also
Final Step –Assembling the Dhokla
Removing and Cutting the Dhokla
Once the Dhokla has cooled, she uses a knife to loosen the edges and then carefully flips it onto a plate. cut dhokla properly and through spices on the dhokla keep it into the steel pleat.
She cuts it into square pieces, just like in the shops. you can cut it in other shape also but square shape is also looking good.
Pouring the Tadka
She spreads the hot tadka all over the Dhokla pieces. The Dhokla soaks up the sweet and spicy liquid, becoming even more flavorful. it also get good test while eating and also spice and yummy test
The result is a perfectly latticed, sponge-like Dhokla, exactly like what you get in the market. this recipe give you market like stricture.
Why This Recipe Works
- Uses easily available ingredients
- No need for oven or steamer
- Takes less than 20 minutes
- Perfect for bachelors, students, or busy mornings
- Results are soft, spongy, and delicious
- YOU WANT MORE INFORMATIN ABOUT DHOKLA VISIT THIS
- https://youtu.be/mGPWgplQdEY?si=7khRtnglH9cVW9GT
https://youtu.be/7kN33PQiuzs?si=2RpU87h5bS0Fn2MA
https://youtu.be/-Qy4fuNy8kI?si=oMpdYy0hXkPW7nux - https://shivrecipe.com/wp-content/uploads/2025/05/HOW-TO-MAKE-CHICKEN-BURGER-1-1.png
