Joybynature.com Team

Gluten free Dhokla Recipe

Originating from Gujarat, this snack is loved all over India. Dhokla is a wholesome snack made from gram flour (made from desi chick pea split and without the skin) which is packed with protein and nutrients. A cup of chickpea flour can provide nearly 20 grams of protein. It is rich in foliate which is responsible for genetic growth and protein synthesis. Chickpea flour is a good source of thiamine and Vit. B6. They are necessary for the formation of red blood cells and neurotransmitter serotonin, which acts as a mood elevator. Iron, magnesium, phosphorous makes this flour rich in minerals.  Those allergic to gluten can enjoy chickpea flour too since it is gluten free. The mixture for this snack is usually fermented overnight. However, if fruit salt is used this snack can be ready in 30 mins.


Serves 8

  Dhokla Batter requires:

  • 1 cup of Gram flour/Besan-
  • ¼ cup curd
  • ¼  cup water
  • 1 tbsp Semolina / Sooji
  • 1 tsp of fruit salt ( Eno can be used)
  • 1 tsp of green chilies; crushed
  • 1tsp of ginger; grated

Tempering requires:

  • 2 tbsp vegetable oil
  • A pinch of Hing (asafetida)
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp of sesame seeds
  • 10 curry leaves
  • 1 tbsp Sugar
  • ½ cup water
  • Salt to taste

Garnishing requires:

  • 2 tbsp of grated coconut
  • 2 tbsp of finely chopped coriander


Pour 3 cups of water in the steamer and place it on a medium flame. Grease a deep plate with oil and keep it ready. Mix together all the ingredients of the batter except the fruit salt. Make sure the batter is smooth without any lumps. Now add the fruit salt to the batter. Make sure to stir the salt in one direction.

Once the batter increases in quantity pour it slowly in the plate. The batter should cover half the plate, leaving it space to rise. Slowly place the plate in the steamer and cook on medium flame for 10 minutes. You can check to see if the dhokla is cooked by inserting a knife in the middle of the plate. If it comes out clean, the dhokla is ready. If it is uncooked, cook for 3 minutes more. Now slowly remove the plate from the steamer and let it cool for 5 mins.

Cut it into diamond shape or square shape before placing it on the serving plate.

For the tempering heat the oil. Add the hing and mustard seeds. Once they begin to crackle add the curry leaves, green chilies, cumin seed and sesame seed. Sauté for a few seconds. Now add the water, sugar and salt. Bring it to boil. Pour this tempering equally over the dhoklas. Garnish with the coriander and grated coconut. Serve immediately with green chutney.



  • If you do not have a steamer, pressure cooker can also be used without the whistle.

The recipe can be made in the microwave too. A microwavable plate needs to be used. Replace the curd with 1 tbsp of lime juice. In addition to the fruit salt a pinch of soda bicarb and lemon juice to be added to the batter. Microwave on high, uncovered for 6 minutes.


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