Dhokla is a wonderful dish with its origin in Gujarat. I got to taste it when I attended a North Indian wedding. But that dhokla was sweet and sour like if the dhokla is having sugar syrup in it how would it be!! I thought of trying it and hunted for the recipe. I saw in some recipes mentioning the use of Eno in it. But I used sodium bi carb and citric acid. Though I loved it, I din't like the sweet flavor in it. So in my recipe its only the sour version. Hope all of you will enjoy reading.


Besan- 1 cup
Citric acid- 1 tsp (Bakers Brand)
Sodium Bi Carb- 1 tbsp (Bakers brand)
Salt- 1 tsp
Turmeric- 1 tsp
Water- 1 cup
Oil- 3 tbsp

To temper:

Mustard- 1 tsp
Oil- 1 tbsp
Curry Leaves Few
Green Chillies- 4



  • Make a batter with besan, citric acid, Sodium bi carb, salt, turmeric, water and oil.
  • Heat a vessel with water.
  • In another bowl pour the batter and place it in the boiling water and steam for 20 minutes just like steaming idlies.
  • Prick with a toothpick to see if the centre is cooked.
  • Once cooked, cut into cubes.
  • In another kadai fry mustard, curry leaves, green chillies with oil.
  • Add it on top of dhoklas and serve with Pudhina Chutney.

Points to be noted:

  • Let the water reach boiling point before you put the batter for steaming.
  • Leave head space and pour the batter to half the vessel because sodium bi carb and citric acid causes batter to raise.
  • Use of exact amount of sodium bi car will give super spongy dhoklas.
  • After mixing up the batter use it immediately, it is not advisable to store the mixed batter for long as it will cause frothing.


  1. Dhokla looks delicious homemade is always delicious

  2. lovely dhoklas. I love them so much feel like eating one right away seeing ur pics.


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