Instant Dhokla | How to make Instant Dhokla

By Rimjhim Agarwal  |  25th May 2017  |  
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  • Instant Dhokla, How to make Instant Dhokla
Instant Dhoklaby Rimjhim Agarwal
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About Instant Dhokla Recipe

Dhokla is one of the most famous Gujrati dishes that is consumed all over India. Follow this recipe to make the yummy dhokla at home.

Instant dhokla is delicious and authentic dish. Instant dhokla by Rimjhim Agarwal is a great option when you want something interesting to eat at home. Restaurant style Instant dhokla is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Instant dhokla is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Instant dhokla. Instant dhokla is an amazing dish which is perfectly appropriate for any occasion. Instant dhokla is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Instant dhokla at your home.

Instant Dhokla

Ingredients to make Instant Dhokla

  • Rice flour 1 cup
  • Rava ½ cup
  • Gram flour ½ cup
  • sugar 1½ spoon
  • salt 1 spoon
  • Citric acid ½ spoon
  • Refined oil 2 spoon
  • water
  • mustard seeds 1 tsp
  • curry leaves few
  • Soda ¼ spoon

How to make Instant Dhokla

  1. Take ½ spoon citric acid,1 spoon sugar, ½ spoon salt in a glass bowl and mix them with 3 spoons of water.Keep aside for 15 minutes.
  2. In a bowl mix rice flour, rawa [semolina] and gram flour with water
  3. Make a little thick batter and whisk till the batter is smooth. Keep aside for 15 minutes to rest.
  4. Now mix ½ spoon of salt and 1 spoon refined oil to the batter.
  5. Now mix citric acid mixture into the flour batter.
  6. Fold in ,and this will make the batter fluffy and airy.
  7. Add the soda to the batter as well now.
  8. Pour the mixture into a greased tin.
  9. Steam the mixture like we steam idlis, in a water bath or pressure cooker without the whistle. It takes about 20 minutes to cook or cook until a skewer poked inside comes out clean.
  10. Take the tin out and de-mould the dhokla. Let it rest and cut it into desired pieces.
  11. To make the tempering [tadka], heat about 1 tbsp of refined oil.
  12. Add mustard seeds and curry leaves, let them splutter.
  13. Add 4-5 spoon water and ½ spoon sugar
  14. Let the tempering boil and then pour this over the dhokla pieces.
  15. Serve hot with some green chutney or tamarind chutney.

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