A savory cake made with chickpea flour.

Gujrati Dhokla

Dhokla is a deliciously steamed slightly sweet savory snack. It is super easy and simple it was to make. The texture is also unbelievably soft and light created through the steaming process. Gujrati Dhokla is a dish you will love!

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What is Dhokla?

Dhokla is a soft and light savory gluten free cake seeped in spices. It is a gluten free creating as it is made with chickpea flour. Spiced with turmeric, curry leaves and mustard seeds. A fragrant and light syrup is poured over the chickpea flour cake to season and help the cake stay moist. 

How is Dhokla eaten?

Dhokla is a vegetarian food item that is found mainly in the Indian state of Gujrat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Gujrati Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack.

What is Fruit Salt?

Fruit salt are effervescent compounds made up of organic acids such as citric acid and salts such as sodium bicarbonate, sodium carbonate, or sodium bitartrate in combination with added flavoring and sugar. Fruit Salt is an important ingredient in Gujrati Dhokla.

When to add the Fruit Salt?

Add the fruit salt right before pouring the batter into the spring-form pan to cook the dhokla. The batter will not keep batter for long time once the fruit salt has been added and if two much time passes the Gujrati Dhokla will not be spongy.

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A savory cake made with chickpea flour.

Gujrati Dhokla

  • Author: hungrygirlinqueens
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 16 pieces 1x
  • Category: Appetizers
  • Method: Steam
  • Cuisine: Indian


Gujrati Dhokla is a soft and light savory gluten free cake seeped in spices. 





  • 1 1/2 cups chickpea flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon turmeric
  • 1/2 cup water
  • 5 grams fruit salt


  • 1/2 teaspoon salt
  • 2 teaspoon sugar
  • 1/2 teaspoon oil
  • 1/2 cup water
  • 1/2 tsp mustard seeds
  • 2 green chillies
  • 10 curry leaves


  1. Mix together gram flour, salt, turmeric and sugar with water and let it rest for 10 mins. 
  2. Add fruit salt and mix (You will know when it is mixed when you see the dough get aerated and light)
  3. Generously oil the sides of a 9 inch springform pan. Pour batter into a the oiled pan.
  4. Place a cup water on the bottom of a pot in which the spring form pan will fit.
  5. Place a can at the bottom of the pot and place the spring form pan on top of the can. 
  6. Cover the pot and turn the heat to medium for 15-20 minutes. Check with a knife  by inserting it inside the batter as you would with a cake. If the knife comes out clean, remove it from the stove. Allow the dish to cool and then cut into pieces.
  7. In another pan, heat up the oil over medium heat. Once the oil gets a little hot, add mustard seeds, curry leaves and vertically sliced green chilli. Add 1/2 cup of water in the pan and allow it to boil. On 2-3 boils, squeeze 1/2 lemon, add sugar and green coriander leaves. 
  8. Then ladle the hot oil over the sponge and let it soak in for a few minutes before serving. 

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