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.

Tinku Shaji

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.


  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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