Instant Dhokla

Recipe Hacks: How To Make The Gujarati Snack In Minutes

How Instant Dhokla Works

In traditional dhokla, fermentation creates tiny air pockets that give it that soft, spongy texture. Instant dhokla achieves the same effect with fruit salt, which releases carbon dioxide bubbles when it meets moisture and heat. Timing is everything. Fruit salt should always be added right at the end, just before cooking, so the air stays trapped in the batter. If you mix it too much or let the batter sit after adding fruit salt, the dhokla will turn out dense and flat.

Instant Dhokla Recipe (No Steamer Needed)

In a mixing bowl, add the besan and fine semolina, then pour in the curd and water. Add the ginger–green chilli paste, turmeric, salt and a small pinch of sugar. Whisk everything until smooth and lump-free. The consistency should be slightly thin and pourable, similar to a thick but flowing cake batter. Let this mixture rest for about five to seven minutes so the semolina softens slightly.

Just before you are ready to cook, add the fruit salt to the batter and gently mix it in. You will notice the batter turning light and bubbly almost immediately, which is what helps the dhokla turn soft and spongy. Do not overmix at this stage, as you want to keep the air in the batter.

If you are using a microwave, grease a microwave-safe dish lightly with oil and pour the batter into it. Tap the dish once to level the batter, then microwave on high for 3 to 4 minutes. Check if it is done by inserting a toothpick in the centre; if it comes out clean, the dhokla is ready. For stovetop cooking without a steamer, place the batter dish on a stand or small bowl inside a deep pan. Add a little hot water to the bottom of the pan, cover it with a lid, and cook on medium heat for about 12 to 15 minutes, until fully set. Once cooked, allow the dhokla to cool slightly before cutting it into neat pieces. For the tempering, heat oil in a small pan and add the mustard seeds, letting them crackle. Add the sesame seeds, curry leaves and slit green chillies, and cook for a few seconds until aromatic. Pour this tempering evenly over the dhokla pieces. For a classic sweet-savoury Gujarati touch, finish by drizzling a little sugar water on top before serving.

Common Mistakes To Avoid With Instant Dhokla

• Adding fruit salt too early or stirring too much after adding it can flatten the batter.
• Cooking on very high heat might dry out the dhokla, whilst undercooking leaves it sticky in the middle. 
• Gentle heat and getting the timing right make all the difference.

Dhokla Suitable For Modern Life

Instant dhokla shows how traditional Indian foods can adapt to modern life without losing what makes them special. With basic cupboard ingredients and quick methods, this Gujarati favourite stays relevant, comforting, and easy to make, even on the busiest days.