Dhokla (Suji – Semolina)

By: Manjula Jain

April 1, 2007

Rate this recipe:

5 from 1 vote

Quick Links

Dhokla (Suji – Semolina)

Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
Makes about 20 pieces.

Dhokla

Ingredients

  • 1 cup sooji semolina flour available in Indian grocery store
  • 1 cup yogurt
  • 1/4 cup water as needed
  • 1/4 tsp salt
  • 2 tsp lemon juice
  • Pinch of turmeric haldi
  • 1 green chili finely chopped
  • 2 Tbsp cilantro hara dhania finely chopped
  • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

For seasoning:

  • 2 Tbsp of oil
  • 1/2 tsp black mustard seed
  • 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

  • Dhokla maker or if you don’t have that, use all three of the following:
  • Covered pan large enough to hold your cake rack
  • Round cake-cooling rack
  • Round 9” cake pan

Instructions

  • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
  • Allow batter to rest 15 to 20 minutes.
  • Grease the cake pan and set aside.
  • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
  • When the water boils, turn down the heat to medium.
  • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
  • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
  • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
  • Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

  • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
  • Add mustard seeds after seeds cracke add green chili stir for few seconds.
  • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

Notes

Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.

Dhokla (Suji – Semolina)

Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
Makes about 20 pieces.
5 from 1 vote
Print Recipe
Course Appetizer, Snack
Cuisine Indian

Ingredients
  

  • 1 cup sooji semolina flour available in Indian grocery store
  • 1 cup yogurt
  • 1/4 cup water as needed
  • 1/4 tsp salt
  • 2 tsp lemon juice
  • Pinch of turmeric haldi
  • 1 green chili finely chopped
  • 2 Tbsp cilantro hara dhania finely chopped
  • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

For seasoning:

  • 2 Tbsp of oil
  • 1/2 tsp black mustard seed
  • 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

  • Dhokla maker or if you don’t have that, use all three of the following:
  • Covered pan large enough to hold your cake rack
  • Round cake-cooling rack
  • Round 9” cake pan

Instructions
 

  • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
  • Allow batter to rest 15 to 20 minutes.
  • Grease the cake pan and set aside.
  • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
  • When the water boils, turn down the heat to medium.
  • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
  • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
  • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
  • Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

  • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
  • Add mustard seeds after seeds cracke add green chili stir for few seconds.
  • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

Notes

Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Sangits
    April 4, 2021 at 9:31 am

    Do you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:

    “Manjula Jain October 6, 2010 at 11:07 pm
    Pani Thuly,
    I use fine sooji.”

    Thank you,
    Sangita

    Asmita
    May 3, 2018 at 5:52 pm

    dear Manjula,

    I tried your receipt today but the Dhokla turned out sticky and not soft and fluffy, .
    Can you use fine sooji?
    Thanks

      Manjula Jain
      May 4, 2018 at 10:16 pm

      Asmita, May be ENO was not good, you can use fine sooji but coarse sooji works batter.

    sandhya sharma
    April 13, 2018 at 10:58 pm

    Nice recipe of dhokla, just one question, I am allergic to lemon, can I skip it ?

      Manjula Jain
      April 14, 2018 at 11:39 pm

      yes

    Bhavika
    January 28, 2018 at 11:58 am

    Hi Manjula Aunty ,
    Suji dhokla and suji idly receipe is more or less the receipe as per your website ….why do you use 1:1 ratio for suji and yogurt for dhokla and half the measurement of yogurt for sooji idly ? Please let me know about this difference

    hinal trivedi
    May 3, 2016 at 12:44 am

    nic dhokla

    PK
    December 5, 2015 at 12:27 pm

    Thank you for the Sooji dhokla recipe Manjula aunty. I have only tried couple of your recipes but already a fan of yours. I like the originality in your videos. Will probably see you around in USA :-).
    Could you please fix the written step 1 to add turmeric also in below:
    Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    Read more at https://manjulalive.wpenginepowered.com/dhokla-suji-semolina/#T4k9TRIlcfrqPHRL.99

      Manjula Jain
      December 5, 2015 at 11:07 pm

      PK, thanks, I fixed the recipe.

    poonam
    November 21, 2015 at 10:21 pm

    Hii mam,I luv ur recipes alot .plz tell me more about veg recipes

    harshna
    June 26, 2015 at 6:07 am

    Namaste Aunty

    Thanks for the great healthy and quick to make receipe. It was amazing to taste.
    Dear All
    I tried with baking soda , it came out every well. U may go ahead .

    Best luck .

    Ruchy
    April 28, 2015 at 9:49 am

    Thanks for this recipe – it always turns out great!
    i am not much of a cook, but when i try your recipes i feel like an expert 🙂
    Thank you
    R

      Manjula Jain
      April 28, 2015 at 12:49 pm

      Ruchy, Thank you

    Deepa
    January 17, 2015 at 8:31 pm

    Wont it taste like rava idli ?

    Reshma
    March 9, 2014 at 9:21 am

    Hi majula ji thank u so much for ur recipes i was try it was very tasty thank u once again

    Madhavi
    February 17, 2014 at 9:30 pm

    Dear Aunty,
    Thanks a lot for this recipe. I love dhokla but couldn’t make it often as my family’s stomachs are very sensitive to besan. I surely will try with sooji. Does it taste good when cool too? Am asking if I can use it for my kids’ lunch boxes?
    Will appreciate your reply.
    Regards,
    Madhavi

      Manjula Jain
      February 18, 2014 at 11:04 pm

      Madhavi,
      Yes it will taste good and good for lunch box.

    neha_vergia
    June 6, 2013 at 8:10 am

    hello aunty,
    i live in germany. but i dont have Eno here. What can be used as a substitute of Eno?
    Thanks

    babita devi ram
    November 12, 2012 at 3:11 pm

    hi !
    happy diwali to u n ur family manjula aunty!
    ur recipe is realy good n tasty n i love ur recipes.
    thanks !
    bye.

    muni
    September 8, 2012 at 5:54 pm

    thank you very much for your yummy receipes

    Shreshth kumar
    August 9, 2012 at 8:42 pm

    hi munjula aunty i am about to try dhokla for the first time and i am scared i am from canada

    kaur
    August 9, 2012 at 7:32 pm

    hi Manjula ji,
    can we make dhokla in idly stand?
    i dont have that kind of pan. can u please tell me substitute for that. i am from Australia.

      Manjula Jain
      August 9, 2012 at 11:52 pm

      Kaur,
      idly stand works good and look very nice.

    Sodium bi Carbonate India
    May 9, 2012 at 12:45 am

    Di Sodium Carbonate,Detergents Raw Materials,Water Purification,Exporters Of Sodium Silicate,Glass Manufacturers In India,High Iron Liquid. Di Sodium Carbonate,Detergents Raw Materials,Water Purification,Exporters Of Sodium Silicate,Glass Manufacturers In India,High Iron Liquid.

    anna izabella
    April 22, 2012 at 1:05 pm

    hellow manjula! your kitchen is very very good! thanks i loved your recipe!

    anju beg
    April 2, 2012 at 12:56 am

    u solv my problem,i was very confuse about the suji dokhla. now i m very happy seen your vidio thanks a lot. PLEASE GIVE NEW IDIA ABOUT VEG RECIPI.

    Mitali
    March 7, 2012 at 1:02 pm

    Thanks Manjula Aunty. I have tried dhokla manytimes before but it was never this good however I used almost same ingredients.
    Then I tried your recipe on youtube today it came wonderfully soft and fluffy.

    we enjoyed it so much today.. Thanks once again

    parshottam mathur
    February 8, 2012 at 9:38 pm

    Dhokla is very soft and tasty.

    Shilpa
    February 7, 2012 at 9:04 am

    In place of ENO can i use anything else like baking soda..

    Priya
    January 4, 2012 at 10:02 am

    How much cups of sooji should i use if i need to make it for a 30 adults for a party?
    Thanks for the recipe.

    vijay patel
    December 23, 2011 at 11:23 pm

    very nice…..loveit dhokla…..

    Manju
    October 3, 2011 at 4:35 am

    Dhokra came out really delicious

    Nikhil
    September 16, 2011 at 7:03 am

    Thanks.

    Parul
    August 29, 2011 at 8:09 pm

    Dhokla came out real nice. Very soft and tasty, thanks for the recipe.

    Maheen
    July 19, 2011 at 10:24 am

    Dear Manjula, I really like this recipe. what would be substitute of ENO? can we use soda or baking powder instead?

    jatinder
    July 2, 2011 at 12:07 am

    Thanks for the recipe.
    Can i make dhokla in microwave and what temperature should i use?
    please help.

    remya
    June 20, 2011 at 5:23 am

    dear madam

    i like all ur recipes u r making. one doubt. can we steam the dhokla in cooker? how much whistle is needed ?

    rozy
    May 24, 2011 at 3:35 pm

    i love dhokla. my husband like it very much with green chutny.

    Nutan
    May 22, 2011 at 3:17 am

    I love the way you cook. You make everything so simple. You have a very calming personality. Love to meet you.

    Chandni
    April 25, 2011 at 1:11 pm

    Hi Manjula,I tried this dhokla and it came out very good.Thanks for sharing this.

    Shobhna
    April 11, 2011 at 9:07 am

    Hi Manjulaji, this doklas are amazing, they came out delicious, my inlaws loved them, and they are very picky when I cook something. just one question for you, Where are you from? are you gujarati, since you are making everything without onion and garlic?

    Shanti
    April 4, 2011 at 10:03 am

    Hi aunty, dhokla looks so easy i will surely try it and let u know.

    Jetta
    March 27, 2011 at 11:11 am

    Can I use normal Eno (the soda we drink) instead of the fruit salt?

    ela
    March 23, 2011 at 10:57 am

    hi, I love dokla and always make it. You can add sesame seeds and curry leaves as well with the seasoning taste good.

    RINKU
    March 15, 2011 at 1:55 pm

    Dear Manjulaben,

    I try soji dhokla yesterday, i don’t know what i did wrong but dhokla came out very sticky.i did every thing what you infrom on receipt,i let soji & dahi (curd) stay for 30 minutes to format. i was in tears when my dhokla did not came out right.please help me to find what i did wrong.
    dhokla was very sticky does not wants to een touch it.

    Rushali
    March 2, 2011 at 8:14 am

    the dhokla recipe looks exciting, Ive tried makng Dhoklas in the past but have always failed. Please let me know wether it is mandatory to use Eno Salt, or is sodium bicarbonate sufficent,If yes where can it be procuresd locally

      Manjula Jain
      March 2, 2011 at 9:38 am

      Rushali,
      I have never tried with sodium bicarbonate why not try it and let us know.

    RISHI
    February 26, 2011 at 1:42 am

    easy to try and a very good taste

    Sonia @ Master of Her Romaine
    February 5, 2011 at 7:38 pm

    Hi Manjula Auntie,
    I don’t have anything that I can steam my dhokla in. Do you think I can bake it in the oven?
    Thank you!
    Sonia

      Jaya
      February 6, 2011 at 2:28 pm

      Sonia, dhokla batter can only be steamed. If you bake it, you’ll end up with a hard, dry lump.

    Mrs Kumar
    October 18, 2010 at 7:17 am

    dear all,

    i regularly make this dhokla, however, i just make them immediately and they turn out excellent. actually sugee is a substitute for the traditional dhoklas which require atleast 6 -8 hrs of soaking. made them instantly when i’ve had guests. if you have sour curd, then lemon is not required. best wishes to all!

    aunty manjula, tqvm for sharing your recipies and the videos. really appreciate it.

    F
    October 12, 2010 at 6:51 am

    There must be some substitute for Eno in the recipe for Dhokla. Eno fruit salt isnt something that was handy when dhokla’s were being made in India generations ago. How did they make dhokla’s the traditional way? Please Manjula, I love your recipes and am open to modern short cuts, but for the most part I try to avoid adding chemicals to my food-please give me a substitute for Eno!

      Karthik
      December 16, 2017 at 8:14 am

      Very true – how did they make healthy dhoklas without chemicals before these were invented?

    Pani Thuly
    October 6, 2010 at 6:30 pm

    Dear Manjula Aunty,
    Thank you for your wonderful recipes. Which sooji is good for this recipe? Fine or coarse?

      Manjula Jain
      October 6, 2010 at 11:07 pm

      Pani Thuly,
      I use fine sooji.

    Neelam
    September 14, 2010 at 4:35 pm

    Dear Manjula,

    I love watching your cooking videos. I have tired couple of your recipes and it was delicious. I love your Dhokla recipe, it looks so simple to make. I will make it at my Diwali party for sure.
    Thank you for sharing your wonderful recipes

    Rukshana Nabi
    August 30, 2010 at 7:49 am

    Dear Manjula,

    Having leaved in New Zealand and Australia all my life, I have learnt Indian cooking from your beautiful recipes…..I didn’t know what Dhokla was until I recently watched the movie 3 Idiots!! Thank you for taking us into your kitchen and sharing your receipes. I have tried your dhokla receipe, and I love it. Many thanks.

    kam
    August 24, 2010 at 9:43 am

    I always want to make dhokla.It look so good ,Iwill try it for sure .My mom always makes your recipes .She told me to watch it ,watching the video make it more easier ,Thankyou for these videos

    Pia
    July 21, 2010 at 8:52 pm

    aunty, if i want to use 1/2 cup suji, then what proportion of eno, curd and water shall i use?

    thanks

    upa
    July 4, 2010 at 1:42 am

    hi,mam
    u share great recipes n with easiest way.my question to u for particular this recipe is about using cooking soda instead of eno? because my dhokla did not come up soft n spongy when i tried it with eno.

    Pia
    June 21, 2010 at 3:06 pm

    hi aunty, can you please reply to this doubt of mine:
    why didnt my dhoklas turn out soft and spongy?
    thanks

      Manjula Jain
      June 21, 2010 at 6:07 pm

      Pia,
      The only thing I can think of the eno salt is not very effective if it is sitting unused for long time.

    Pia
    June 19, 2010 at 8:26 am

    Hi Aunty,
    Thank you for the dhokla recipe. it came out nice, except that it was a little hard while eating and also cutting. it was not soft and spongy.
    what could be my mistake?
    thank you.

    nitu
    June 16, 2010 at 3:25 pm

    Hi Manjula Aunty,

    how r u ? i like ur receipe. can i use the fine suji in dhokla ?

    Thanks
    Nitu

      Manjula Jain
      June 16, 2010 at 10:36 pm

      Nitu,
      Fine sooji does not work as good.

        Sangita Lad
        April 2, 2021 at 6:31 am

        Do you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:

        “Manjula Jain October 6, 2010 at 11:07 pm
        Pani Thuly,
        I use fine sooji.”

        Thank you,
        Sangita

    qudsia
    June 13, 2010 at 8:42 am

    hello manjula aunty
    hw r u?
    can i try dhokla in micro wave oven?

    Parul
    June 4, 2010 at 1:14 pm

    Hello Aunty,

    I am writing to you again and requesting the same thing..can you please post your own recipe for besan dhokla..i know yours will taste the best and will be the easiest to make :))

      Manjula Jain
      June 4, 2010 at 3:01 pm

      Parul,
      Thanks for having so much confidence in me. I have never made basen dhokla may be in future I will learn.

        Parul
        June 11, 2010 at 12:52 pm

        Thanks for your reply Aunty..well then I will be waiting for this new recipe from you :)) btw with your recipes m like the coolest BAHU for my in laws hehehe

    Rashmi
    May 30, 2010 at 10:35 pm

    Hi mamm,

    I have tried ur many recipes(also this one) & i love them all, BUT
    Plzzzzzzzzzzzz can U also tell us, how to make BESAN DHOKLA..?
    Because it does’t taste like Besan Dhokla…

    Thanks,
    Rashmi sharma

    parshottam mathur
    May 22, 2010 at 8:49 am

    THANK YOU FOR THIS RECIPES.

    shivrani
    May 16, 2010 at 11:59 am

    Hello manjula auntie,
    thank you for the wonderful dhokla recepie and all the other recepies.
    Could you please suggest me any substitute to ENO as i could not find it here.
    It will be very kind of you.
    Thanks,
    regards
    Shivrani

      dipti modani
      January 17, 2015 at 8:04 pm

      Thanks for lovely recepie I can try this my husband love dhokla

    gina
    May 10, 2010 at 5:24 pm

    thank you very much for the great recipe. i tried and it came out really good .

    Parul
    May 3, 2010 at 2:09 am

    Hello Aunty,
    Can you please post receipe for making besan dhoklas like we get in the market with a sweet taste(they have sugary water) in it.My husband loves it and I really want to try it out.
    I searched other sites but i am so used to yours that i want a receipe from you.
    Thanks in advance Aunty.

    Regards
    Parul

    Fatima
    May 1, 2010 at 11:49 am

    hi there,if i donot add the Eno is there any prb?
    and can i cook it in the Electric oven?

      Jaya
      May 2, 2010 at 5:47 am

      If you don’t add Eno, the batter will not puff like a dhokla when baked and will remain flat. An electric oven works fine (that’s what I use).

        Fatima
        May 5, 2010 at 6:08 am

        when using electric oven what is the power we should use and for how long it should be baked?

          Jaya
          May 5, 2010 at 7:15 am

          Read the directions carefully, dhokla is NOT baked in the oven, but steamed on top of the stove.

            Fatima
            May 5, 2010 at 9:35 am

            you wrote,”An electric oven works fine (that’s what I use).”
            and that’s why the question was asked by me…

        Jaya
        May 5, 2010 at 12:21 pm

        Sorry Fatima, my error on the electric oven part.

    Rashmi
    April 30, 2010 at 4:03 pm

    Dear Manjula Aunty,

    Thanks so much for this recipe. I turned out very good…I think this is much better than the besan one.

    I will be trying the khasta kachori next.
    Please kee your recipes coming.

    Thanks and God Bless:)
    Rashmi.

    Deepa
    February 12, 2010 at 4:48 am

    Hi Aunty,

    this recipe looks gr8 and I want to try it but I dont have eno fuit salt. Is there any substitute other than that?
    Please let me know.
    Thanks.

    lulu
    January 20, 2010 at 11:39 am

    i just love indian food and this is the best cake

    vrisika
    January 2, 2010 at 3:47 pm

    I did try making the dhokla a couple of times. It did turn a bit hard the first time becos i probably overcooked it but the second time it was nice and fluffy.I think it also depends on the constituency of the mixture .

    Dina
    December 18, 2009 at 6:14 am

    Hello Majulaji,

    I am looking for bread making recipe on the bread making machine. My bread always comes out half cooked/raw..do you have any idea how to do this?

    YOur reply would be appreciated..

    Thanks,
    Dina

      Jaya
      December 18, 2009 at 1:11 pm

      Dina, your bread machine could be defective or maybe you’re putting too much dough in for what the machine can adequately bake. Also, check that you are using the correct settings for the amount of bread you are baking. Just some ideas to check.

    seema gupta
    December 11, 2009 at 6:01 pm

    Hi Aunty , whenever I make dhokla it comes out hard not soft and fluffy , where am I wrong, mybe my batter is thick or I’m steamimg them for more time
    , please help me

    monu
    November 29, 2009 at 12:44 am

    I love watching your cooking videos. I made black bean salad and Alu ghobi for the party i have at my home and everybody loved it

    deepi
    November 26, 2009 at 9:41 am

    hello Manjula ji………..

    can u plz tell how to make dhokla using oven?

    thanx in advance

      meenakshi
      March 16, 2010 at 1:05 pm

      hi deepi,
      u can do one thing, u keep the batter in microwave for 5 min, your dhokla will come out so nice, try it i did it, its too easy n fast to cook 🙂
      best of luck.

    jaya
    November 19, 2009 at 2:52 pm

    your recipes are so easy and simple to make. i never attempt complicated dishes but with your video recipes I am actually trying them now. you have a motherly touch….
    thanks
    Jaya

    Shalu
    November 8, 2009 at 12:02 pm

    Manjula auntie..you are awesome..I tried your dhokla recipe and my husband loved it..we both finished it and he asked for more 🙂 I am also going to try punjabi chole recipe today..

    Vidya
    August 31, 2009 at 11:39 am

    Hi Aunty ,
    thank you for the great receipe – just one question : what kind of suji do we buy for this – the coarse upuma variety or the fine one ? Please advice .

      pinky
      September 22, 2009 at 3:50 pm

      use coarse one for fluffy dhokalas……if u use fine suji, dhokla will be dense not spongy.

    Sneha
    July 30, 2009 at 9:53 am

    Hi aunty! I love all your recipes. The best part about your recipes is that you make it simple by not adding too much masala. You know how much is good!
    I have a doubt about this dhokla recipe, I wanted to know why you haven’t added besan to it? I do not want to add besan to dhokla and most of my friends say that besan is necessary to make dhoklas? Can you please tell me why?

      Sonal
      May 5, 2010 at 12:49 pm

      Hi Sneha,

      This is Rava Dhokla so that is why its is made with Rava/Sooji. Traditionally in Gujarat, Dhokla is made with Besan. Manjula Aunty gave us another version of dhokla which is lighter than the Besan version.

    Rananita
    July 21, 2009 at 8:44 pm

    It is really a wonderful dish yesterday i had tried it, instead of Eno salt i tried baking powder for which i think it is less fluppy but taste was good

    Angel
    July 16, 2009 at 10:29 am

    Thanks a lot for your recipes! They are much more easier than some other sites that I had viewed before and you
    cook eveything so easily and also by using the utensils which many wouldn’t be having, ie, like the dhokla sets. You especially
    make all the dishes considering people who are not able to get a lot of things and your recipes are also not very very spicy but
    the tastes are just great!
    Thanks once again Manjula.

    Richi
    July 11, 2009 at 11:55 am

    You make everything so easy to cook. Thank You . Richi

    ASHWANI
    June 30, 2009 at 4:25 pm

    Manjula Ji,

    Thanks a lot for your vidieos.

    Regards
    Ashwani

    ruchi pandey
    June 25, 2009 at 8:42 am

    your recipe is delisious

    Ankush
    June 21, 2009 at 1:39 pm

    Great stuff, very helpfull and I really liked to watch it, thanks for taking your time to show us, will try the dhokla and pani puri recepies and o yeah masala chips too!!!

    meenu
    June 3, 2009 at 9:23 pm

    hello aunty,
    how ru? i have tried ur cabbage kofta,palak panner,pav bhaji…..its very interesting to cook
    for new learners…….this website is very useful aunty..thank u very much……how to do baking recepies and garam masala….
    can u plz tell me……so kind of u in creating such beautiful recepies

    Devan Rajah
    June 3, 2009 at 8:31 pm

    Thank You so Much.Auntie.You have helped me so much.I always wondered how my mother made all of this.Now i can do it myself.Practice makes perfect though

    anushka
    May 21, 2009 at 10:39 am

    Dear Manjulaji,
    Its a pleasure watching you churn out these tasty and healthy recipes. I usually opt for food that does not have much oil and I think most of your recipes are lean and healthy.
    Thank you so much for sharing your culinary expertise with newbies like me.

    Mamta
    May 18, 2009 at 9:49 pm

    Hello Manjula ji,

    Thanks for sharing all your delicious recipes. I am addicted to your website and love trying all the dishes.

    Mamta

    anuja (muscat)
    May 16, 2009 at 1:10 am

    Hello manjula ,
    Namaste!
    Hi!
    I have been following your receipes and it comes out so good.Thanks for all the delicious food.
    Anuja

      anuja (muscat)
      May 16, 2009 at 1:48 am

      16/05/09
      Hello manjula mam,
      please advice me option for cilantro for making
      rava dokhla.
      thanks & regards,
      Anuja

    john
    April 27, 2009 at 3:33 pm

    aunty ji, how do i make a vegan verson of this. how can i replace the yoghurt?

    Sav
    April 22, 2009 at 4:43 pm

    Hi Manjula aunty,
    I would like to make Dhokla with Besan (gram flour).
    Can you please share your recipe for it?
    I’ve been trying most of your recipes and they really turned out super.
    Thx,
    Sav

    nidhi
    April 17, 2009 at 4:40 pm

    Manjula ji,

    one quick question….in sooji dhokla recipe …do i take fine sooji or coarse? should the sooji be roasted ?

    thanks,
    nidhi

      Manjula Jain
      April 18, 2009 at 12:38 am

      Hi nidhi, use coarse sooji and I dont roasr the sooji.

    Niki
    April 6, 2009 at 11:17 am

    I tried the dhokla recipe but it did not rise at all. Does it make a difference if you use 0 fat yogurt or regular fat yogurt?
    I can’t think of any other reason why it wouldn’t rise. I followed the recipe exactly.

    Chaitra
    April 3, 2009 at 2:04 pm

    Hello Manjula Aunty…
    Can you please share a video of Khamman Dhokla. Made with besan..
    I have tried it many times and it always comes so dry…
    I have tried so many versions and none has come out correctly.

    anu
    March 18, 2009 at 7:09 am

    aunty,
    is there any alternative for eno? i donno where to find it in the store! kindly reply back email to me.

      Jaya
      March 18, 2009 at 7:52 pm

      Eno is sold at just about any Indian grocery store in the U.S.

        anu
        March 31, 2009 at 2:45 am

        Thanks for your prompt reply Aunty. But I currently live in Sweden and when asked so many Asian stores here, they look strange at me! Is there any way i can make Dhoklas. I tried putting baking soda and baking powder and tried but it turned out tasty for a idli and not exactly dhoklas!

          Jaya
          March 31, 2009 at 6:28 am

          Eno is a British product, sold as an antacid. Try non-Asian stores that may have British products.

          Simona
          January 6, 2011 at 11:36 am

          Hi, we have an Indian grocery shop in Copenhagen Denmark. Eno is available in our shop. It’s at Vesterbrogade 104 in Copenhagen (close to the central station).

          Btw, Manjula auntie thank you so much for all the recipes – thoroughly enjoying them 🙂

    Anju
    March 8, 2009 at 11:39 am

    Hi Mnajula Aunti
    Namaste!!
    I have made some of ur recipies and my family like it very much, Thanks for that. Can u please help me how to make dosha? pls tell me or add in ur recipies, so that i can make it. Thanks

    pali
    February 27, 2009 at 3:03 am

    hi
    I have been following your receipes and it comes out so good. Thanks for posting good receipes but can you also give us
    receipe for making khaman with gram fluor, i have tried so many times but i could not make it properly.

    not to reveal
    February 16, 2009 at 6:50 pm

    hi manjula aunty could you please post a recepie about chana daal khaman thank you very much for all the recepes!

    priya
    February 6, 2009 at 5:13 am

    hi aunty, i want to know the recipe of normal DHOKLA, plz can u tell me this,
    waiting 4 ur reply

    Jyotsana
    January 21, 2009 at 4:29 pm

    Hello Manjula maam,

    When I tried making this, it gave a good rise in the middle of the pan but when I inserted the fork, it didn’t get cooked so I left them to get cooked for 15 to 20 more minutes. I am not sure what went wrong…

    heena
    January 18, 2009 at 10:02 am

    Hi and ja-ijinendra
    Thanks for delicious and easy to learn your recepies.

    sandeep
    January 16, 2009 at 11:01 pm

    Hello Aunty

    I have tried your dhokla recipe and it has come out really nice on number of occassions.
    However in the middle of the tray the dhokla mixture does not rise.

    I have steamed the dhokla on medium heat and it still does not rise in the middle.
    Can you tell the reason.

      Manjula Jain
      January 17, 2009 at 9:16 am

      Sandeep,
      How big the plate you are making the dhokla, if it is 12″ in diameter that’s the only time I think you should have problem.

    nita
    January 16, 2009 at 6:46 pm

    Thanks for the recipes . I like your cooking recipies . My cousin Renu told me about your website. Your method of cooking and is great and easy to learn for the beginners too. Thanks for showing each step patiently. I am going to try making a few dishes especially desserts like gulabjamun, rasmalai, and the snacks like khasata katchoris. Actually I tried rasmalai… but it was not that soft ….is it because the paneer was left on the stove for long time?….How to make them more soft…Awesome cooking website!!!

      Manjula Jain
      January 17, 2009 at 9:13 am

      Hello Nita,
      I think you figured out the problem yourself. As soon curd separate close the heat and the other thing knead the dough more. This should help.

      Nikki
      January 17, 2009 at 3:23 pm

      Hello Nita
      Here is a tip to keep the paneer soft.
      As soon as the milk separates from the whey turn off the stove and put some ice cubes in that to stop the cooking process. It will not only stop the cooking process but will also make it easier to handle the paneer. Also I usually knead the paneer in a food processor. It keeps the paneer super soft.
      These tips works for me hope it works for you too.
      Good Luck

    priyanka
    January 7, 2009 at 6:35 am

    you are the best 🙂

    krishna
    January 2, 2009 at 2:55 pm

    Hi Manjulaji,

    I have made the dhokla but it was sticky some how. can u explain me why it was too sticky ?

    Nikki
    December 28, 2008 at 9:23 pm

    Hello Aunty
    Nice recipe will definitely try it….Also can you please show us how to make khandavi and post some more recipe with rice,like tomato rice, green rice and of course veg pulao….thanks so much for all your superb yet simple recipes….you are the best….

    Manjula Jain
    November 22, 2008 at 9:25 am

    Thank you,
    Recipe looks good, I will try.

    falguni
    November 22, 2008 at 8:48 am

    hi,

    i see some of few asking for a TRADITIONAL DHOKLA RECIPE.

    I am a Gujarati making traditional style dhoklas since quite a few years now…so you can trust this recipe as its tried & tested…

    3 cups regular rice
    1 cup udad dal
    1/2 cup chana dal

    mix all the above, wash & soak for 5-6 hours.

    grind the above mixture in a mixer to an idli batter like consistency.

    if you have sour buttermilk, add buttermilk while blending instead of water.

    if you have dahi, make the batter by mixing water in the mixer, then add about 2 cups dahi & mix well.

    buttermilk or dahi is added to help in fermentation & make dhoklas softer.

    mix all the above & let it ferment for 6-8 hours.

    this makes about 6-7 plates of dhokla, so if you want to make less plates, freeze the additional fermented dough at this point & use it later.

    for the mixture that you want to use right away, add salt to taste, pinch of turmeric powder, green chilli paste, garlic paste, ginger paste (ratio is 3:2:1 spoon), pinch of soda or eno. when you taste the batter, it should hv taste of all the flavors slightly more than you wish as the flavors reduce a bit while steaming.

    after greasing the plate & adding the dhokla batter, i also like to sprinkle little red chilli powder on the top of the batter for better flavor.

    follow the same steaming & cooling process as in this recipe.

    if you want dhokla with seasoning, heat oil, add rai, teel (sesame seeds), green chilli pieces & hing, add the dhokla diamonds, mix till all seasoning has spread evenly.

    serve hot with dhania chutney or garlic n red chilli powder chutney mixed with oil.

    falguni
    November 22, 2008 at 8:10 am

    hi,

    i’m a gujarati making dhoklas in the traditional fermenting style since many years now…& also loved this instant rava dhokla – real quick & easy recipe…for a slightly more intense flavor, adding 1/2 tsp garlic paste & 1/2 tsp ginger paste to the dhokla batter helps…

    also for the sandwich dhokla lovers, add half the batter as stated in this recipe to the steam pan, let it steam for about 5 mins till slightly cooked, then cover this first layer with any chutney of your choice (green dhania chutney or garlic n red chilli powder chutney tastes good) pour the remaining batter & cook till completely done (for another 5-7 mins) seasoning remains the same..

    lovely website, thanks for all the flavorful recipes..

    Lakshmi
    November 15, 2008 at 7:42 pm

    Great and simple recipe. Tried it out and all loved it. Thx a lot.Keep bringing us good stuff like this.

    mahejabeen
    November 2, 2008 at 11:31 am

    hello manjula aunty,
    thanks a lot for sharing your receipes with us , Itried most of ur recps and they came out really well ,thanks for all ur efforts .i want to knw the receipe for regular dhokla made with besan ,can you pls share tht will us.
    thank u
    we all love you

    kavitha
    October 26, 2008 at 4:10 pm

    Hi Aunty,

    I tried most of your recipes and it turns out good for the first time itself. This dhokla was so easy and tasty. I made for diwali and people were asking for the recipe. Thank you.

    Jayshri
    October 24, 2008 at 8:32 pm

    Hello Aunti – Love all your food! Really helps to see how to make it. Can you show how to make the regular Dhokla with chana dal and rice, tur dal? I see a lot of recipes for khaman and suji but no regular dhokla recipe which is the one I love and it is also low fat and low sugar and very nutritious. Thank you Love your site.

    Jaya
    October 20, 2008 at 5:01 pm

    And also, don’t use the weight on the pressure cooker. Just put the lid on snugly.
    Jaya

    Jaya
    October 20, 2008 at 5:00 pm

    Hi Lakshmi,
    I can answer half of your question. I put 3 to 4 katoris (little stanless bowls) on the bottom of my pressure cooker because my cake rack is too large.
    The katoris will bobble around a little during boiling, but it works great!
    Jaya 🙂

    Lakshmi
    October 20, 2008 at 3:08 pm

    Namaste Manjulaji

    Can I use pressure cooker to steam the dhokla? I dont have a cake rack or a cake basin? Can I use the pressure cooker utensil and steam it inside it without using weight? And also I dont have ENO, can I use baking soda instead?

    thanks
    Lakshmi

    Madhu
    October 9, 2008 at 3:10 pm

    Hello Manjula aunty ji,
    I have tried your recipe of chole(Chana Masala),came out reall good.
    Thank You for the webiste.

    Andrew
    September 30, 2008 at 1:08 am

    LOL
    that doesn’t even make any sense!

    Vix
    September 28, 2008 at 4:56 pm

    Dear Manjula

    Thankyou so much for this recipe – I have been waiting a long time to find it! Your website is great and so are your recipes!

    RS_Sin
    September 25, 2008 at 3:56 am

    Hi aunty, I made this recipe too today and it come out very well, very spongy. I would also like to make it with besan, can u pls tell us how?

    gagan uppal
    September 24, 2008 at 4:54 am

    we cook besan dhokla ? the same way or anyother . please reply me urgent .

    Regards,
    Gagan uppal

    ayesha sajid
    September 2, 2008 at 12:46 pm

    jaya di…
    🙂

    Jaya
    August 29, 2008 at 5:09 pm

    Hi Ayesha,
    Di is fine – I’m not too picky on these points. I’m working my way towards “middle age”, but not quite there yet. 🙂

    ayesha sajid
    August 29, 2008 at 3:28 am

    hey jaya di
    thanks for the reply… and yes ur absolutely right… the taste gets a boost when u take cooking as fun… so m gonna show my son some MAGIC now lollss

    PS i dunno hw old r u… bt i hope u didnt mind that i adressed u as di!!

    Jaya
    August 28, 2008 at 6:37 pm

    Hi Ayesha,
    Yes, it’s the same stuff used for an upset tummy! You add it after the batter has set for an hour as stated in the recipe. When you add it the batter comes to life as the baking soda and citric acid cause the batter to rise and puff. I found it amusing. If you have kids around you can show them the “magic”. Anything to keep cooking fun right? 🙂

    ayesha sajid
    August 28, 2008 at 3:03 pm

    dear aunty / jaya di
    the eno that u hav used here in the recipe… is this the regular eno that u get at chemist shop, used as an antacid???
    also, can u plz post the recipe for besan dhokla and khandwi too…
    thanks n regards
    ayesha.

    Shilpa
    August 18, 2008 at 12:47 pm

    I tried with soda bicarb, taste was good but my dhokla was red in color

    Manjula Jain
    August 18, 2008 at 11:09 am

    Hi Shilpa, try to use mix of half baking soda and half citric acid, should work.

    Shilpa
    August 18, 2008 at 10:04 am

    Dear MAnjulaJi
    Can I use baking powder or baking soda instead of eno fruit salt?

    Jaya
    July 14, 2008 at 4:31 pm

    Hi Ashima,
    The list of English/Hindi translations just for cooking can get quite long. I have a cookbook with a really complete list of translations in the back of the book. If you can, visit the cooking section of a large book store and flip through the Indian cooking books for one that has a good list of translations.

    The best cook book I have for translations is “The Art of Indian Vegetarian Cooking” by Yamuna Devi. If you are in the US it should be an easy book to get.

    If you have any pressing English cooking words that you would like to know the Hindi for, post them in a reply and we’ll try to help you.

    ashima
    July 13, 2008 at 10:36 pm

    Namaste aunty….must say you are doing a wonderfull job..and the recipes are so delicious..and when we watch its much easier to follow and few chances of mistake..i haven’t tried any of your dishes..since i have just seen it..but will surely try all of them..i have made besan dhokla many times..and with your help now its time for suji dhokla..but anuty one request to you..can you also please translate all the ingreidents also in hindi…?? just the ingrediants..please aunty..because some names are very difficult to understand….please..
    thankss….

    sofi
    July 7, 2008 at 2:02 pm

    hello
    thx 4 ur websitee
    i used ur recipes
    really gud
    n feel homely

    Ashuu
    June 19, 2008 at 1:19 pm

    Omg thanx so much.. that was really very great of you to teach people like me & others some really gud dishes 😉
    Im defo going to try making this tomarrow.
    Thanx.x

    Manjula Jain
    June 15, 2008 at 6:14 pm

    Thank you Jaya.

    Jaya
    June 15, 2008 at 12:46 pm

    ENO is sold as ENO Fruit Salt. It is white powder that is a mix of Sodium Bicarbonate (46.4%), Citric Acid (43.6%), Sodium Carbonate (10%). GlaxoSmithKline makes this product.
    It was invented by James Crossley Eno (1827-1915) in England in 1850s. (ok more info that you were looking for, but there really was a Mr. Eno behind the name!)

    In the U.S. find it at Indian grocery stores.

    tiya
    June 14, 2008 at 9:24 pm

    hi
    which brand of suji do u use for dhokla, upma, suji chilla, idli.
    how can we make instant dhokla
    thanx

    suhani
    May 29, 2008 at 7:41 am

    hello manju aunty,me& my freind swati are interested in watching your receipes.we like the way of excellent step by step presentation,which makes the recipes looks easy to make..can you plz show us some receipes of pudding & cakes..thanks 🙂

    Manjula Jain
    May 22, 2008 at 8:00 am

    Sorry Gagan yogourt can not be replaced with yeast.

    Gagan
    May 22, 2008 at 4:48 am

    Hi Manjula ji,

    Can i use yeast instead of yogourt if yes the how much?

    thanks,
    Gagan

    Ukrainians in Canada
    May 3, 2008 at 9:31 am

    Namaste, Manjula!

    Thank you for your recipes. We enjoy your way of cooking and learning a lot from you. Bhindi Masala was done according to you recipe and it was absolutely DELICIOUS! But… One thing that we’d never forget. Eyes of Indian store owner when we asked for the hing/asafetida :-))) Today we are working on Dhokla. Wish us good luck 🙂

    Best wishes from Montreal!

    nitu jain
    April 30, 2008 at 10:56 am

    fanatastic receipe ..i become fan of u..yesterday i tried veg korm ait turned so well..aunty can u pls tell me some kids receipe ,,my son is 2 year old

    Manjula Jain
    April 24, 2008 at 5:14 pm

    Hello Dadi Jaan
    send me photo on manjulaskitchen@yahoo.com
    looking forward to
    Manjula

    Dadi Jaan
    April 24, 2008 at 2:31 pm

    I made this dish and I wanted to show a picture of it, can u tell me where I can send it 2 show u please!

    Thank u aunty!

    – Dadi Jaan

    Madhu
    April 14, 2008 at 12:36 pm

    Dear Manjula,
    I love your website. Thank you for sharing the good recipes.
    I made dhokla and the first time, it turned out nice and fluffy. I made them again twice and both times, it was not fluffy. Can you let me know how I can make the dhoklas fluffy.

    Manjula Jain
    April 11, 2008 at 8:29 pm

    No I do not roast samolina

    Sanjuktaa
    April 11, 2008 at 12:57 pm

    Aunty,

    One question : Did you used roasted semolina ?

    sandhya
    April 11, 2008 at 1:39 am

    Hi Manjulaji,

    I ve seen all of your cooking vedios.I’m south Indian girl & thought North Indian dishes are very difficult.But you have showed the cooking procedure in the simplest way which i’m going to try.Thanks

    Pratibha Prabhu
    April 10, 2008 at 11:58 pm

    Dear Manjula-ji
    Aapney to kamaal kar diya. Fantastic presentation and easy to follow steps.
    I am going to try all the recipes one by one.
    You are doing a great service to us indians living away from home. You
    also remind me of my Mom.
    Pratibha

    Manjula Jain
    April 3, 2008 at 2:39 pm

    sorry dont know what is pani wala dhokla

    navneet
    April 3, 2008 at 7:52 am

    hello manjula ji ur racipes r so gud.i had try some of them.but now i want 2 know that is it the racipy of dry dhokla or paani wala ?coz i want 2 make dry one.so plz tell me that which one it is.thanx 4 helping us in cooking by ur gr8 experience.waiting 4 ur answer…………. bye

    Paula
    March 29, 2008 at 4:54 pm

    Do you make Khaman Dhokla? I’d love to try them. Very helpful videos.

    Mini
    March 27, 2008 at 8:44 pm

    Manjula ji ,

    I tried suji dhokla, they tasted awesone .Every in my family liked it. You presentation is also marvellous. How do we cook besan dhokla ? the same way or anyother . please reply me urgent .

    Regards,
    MiNI

    Garima
    March 27, 2008 at 11:02 am

    Hello Manjula ji
    I want to know, I have only one type of suji from India which I have used also for making halwa. can i use that for this recipe.

    Another thing is that can I use baking powder in place of Eno.

    Waiting for reply

    vani
    March 27, 2008 at 10:06 am

    helo manjula aunty,

    thanks for ur prompt reply. can i use besan flour instead of suji and follow the same instrutions. pleae let me know.

    Manjula Jain
    March 25, 2008 at 3:33 pm

    Please use upma sooji for dhokla

    vani
    March 25, 2008 at 3:01 pm

    hi ms. manjula,

    can u please tell me whether i can use upma suji or fine suji. please let me know. i am eager to try this recepi.

    thanks
    vani.

    ri
    March 23, 2008 at 9:47 am

    Manjula
    I completely love your recepies and your style of cooking. Makes things so much easier with the videos. Thank you for putting this all together. Keep up the good work!!

    Karen Miltner
    March 21, 2008 at 9:23 pm

    BTW: I have also made dokla with all besan, no sooji. Do you make it that way also?

    Karen Miltner
    March 21, 2008 at 9:23 pm

    Dear Manjula,
    I love Indian cooking, but have so far only learned from books. Thank you for showing me how it is done. Now I have a better understanding of how things should look and feel as I cook them. I have made dokla three different ways, but I think your recipe makes the most sense.
    You are a terrific teacher.

    Manjula Jain
    March 18, 2008 at 10:39 pm

    I have seen both ways so yes you can roast the semolina.

    rashmi
    March 18, 2008 at 6:33 am

    dear manjula aunty

    can we use roasted semolina for this dhokla recipe?
    ur recipes are too good and easier. i like ur presentation .

    Zee
    March 15, 2008 at 5:20 pm

    I LOVE your style! You are the embodiment of gracious Indian lady. You also make everything seems soo easy and inspire me to cook more. You remind me of my mother who lives far away in India. When I miss home in India a lot, I sometimes watch your video and feel great again. Thanks!

    I came here from youtube.

    Julie Johnson
    March 12, 2008 at 9:39 pm

    Very nice site.

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)