In South Gujarat where we hail from, “DHOKLA” are mostly White and very light, fluffly eaten for snacks or with aam ras during the season.

The reason for specifying this is because many people including CJ have no clue but will keep going ga ga over ‘Khaman Dhokla’ which are yellow in color, not understanding the difference but being very excited.


3 cups of Idli Rava (Now available in ready form also)
11/2 cup Urad Dal
1 Tb spoon Ginger chilly paste
1/2 cup sour curd
3 Tbsp oil
Luke warm water as required
1/4 Tsp soda – bi – carb
Salt to Taste
3 Tbsp Curd


1) Soak urad dal in water for 3 hours and soak idli rava in water for 3 hours
2) After 3 hours take out Urad dal from water and grind to paste in a mixer (add dal water if required)
3) Now mix this Dal paste with soaked idli rava. Mix well
4) Add Salt and Soda Bi Carb and some curd, creating medium consistency batter (not too thin, but thick enough to pour)
5) For fermentation, keep this batter in a warm place for 7-8 hours
6) After it is fermented, add ginger chilli paste, salt and 2 tbsp oil, mix it well
7) Now take Dhokla vessel and fill with water, put it on the gas burner. Apply little oil on the dhokla thali, pour batter in the thali and spread evenly. (For a change, you can use black pepper or red chilli sprinkled on the thali) Do not touch it with spoon or laddle.
8) Put this thali in the Dhokla vessel and cover it. Let it steam for 10-20 min as required, check it to see that it is not sticky.
9) Once confirmed, remove and cut it with knife in squares

Serve with Green Chutney.

This recipe is used at our house and has been dictated by my mother. No debates or arguments would be entertained in terms of preparing this some other way. Please feel free to prepare the way you are comfortable

Written by AD
ex waiter, angadia, travel agent, dotcomer, dukaandaar, marketeer, people watcher. appreciates single malt, food, friends