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Dhokla (Suji – Semolina)

Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer

Makes about 20 pieces.


  • 1 cup sooji (semolina flour)available in Indian grocery store
  • 1 cup yogurt
  • 1/4 cup water as needed
  • 1/4 teaspoon salt
  • 2 teaspoon lemon juice
  • Pinch of turmeric (haldi)
  • 1 green chili finely chopped
  • 2 tablespoon cilantro (hara dhania) finely chopped
  • 1 teaspoon Eno’s fruit salt (Sodium Bicarbonate and Citric Acid, available in Indian grocery stores))

For seasoning:

  • 2 tablespoons of oil
  • 1/2 teaspoon black mustard seed
  • 2 green peppers chopped into about 1/4 inch pieces

Utensils to steam Dhokla:

Dhokla maker – or, if you don’t have that, use all three of the following:

  • Covered pan large enough to hold your cake rack
  • Round cake-cooling rack
  • Round 9” cake pan


  1. Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
  2. Allow batter to rest 15 to 20 minutes.
  3. Grease the cake pan and set aside.
  4. Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
  5. When the water boils, turn down the heat to medium.
  6. Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
  7. Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
  8. Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
  9. Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

  1. Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
  2. Add mustard seeds after seeds cracke add green chili stir for few seconds.
  3. Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.


Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.

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191 thoughts on “Dhokla (Suji – Semolina)

  1. Hello Aunty,
    Can you please post receipe for making besan dhoklas like we get in the market with a sweet taste(they have sugary water) in it.My husband loves it and I really want to try it out.
    I searched other sites but i am so used to yours that i want a receipe from you.
    Thanks in advance Aunty.


    1. If you don’t add Eno, the batter will not puff like a dhokla when baked and will remain flat. An electric oven works fine (that’s what I use).

          1. you wrote,”An electric oven works fine (that’s what I use).”
            and that’s why the question was asked by me…

  2. Dear Manjula Aunty,

    Thanks so much for this recipe. I turned out very good…I think this is much better than the besan one.

    I will be trying the khasta kachori next.
    Please kee your recipes coming.

    Thanks and God Bless:)

  3. Hi Aunty,

    this recipe looks gr8 and I want to try it but I dont have eno fuit salt. Is there any substitute other than that?
    Please let me know.

  4. I did try making the dhokla a couple of times. It did turn a bit hard the first time becos i probably overcooked it but the second time it was nice and fluffy.I think it also depends on the constituency of the mixture .

  5. Hello Majulaji,

    I am looking for bread making recipe on the bread making machine. My bread always comes out half cooked/raw..do you have any idea how to do this?

    YOur reply would be appreciated..


    1. Dina, your bread machine could be defective or maybe you’re putting too much dough in for what the machine can adequately bake. Also, check that you are using the correct settings for the amount of bread you are baking. Just some ideas to check.

  6. Hi Aunty , whenever I make dhokla it comes out hard not soft and fluffy , where am I wrong, mybe my batter is thick or I’m steamimg them for more time
    , please help me

    1. hi deepi,
      u can do one thing, u keep the batter in microwave for 5 min, your dhokla will come out so nice, try it i did it, its too easy n fast to cook 🙂
      best of luck.

  7. your recipes are so easy and simple to make. i never attempt complicated dishes but with your video recipes I am actually trying them now. you have a motherly touch….

  8. Manjula auntie..you are awesome..I tried your dhokla recipe and my husband loved it..we both finished it and he asked for more 🙂 I am also going to try punjabi chole recipe today..

  9. Hi Aunty ,
    thank you for the great receipe – just one question : what kind of suji do we buy for this – the coarse upuma variety or the fine one ? Please advice .

  10. Hi aunty! I love all your recipes. The best part about your recipes is that you make it simple by not adding too much masala. You know how much is good!
    I have a doubt about this dhokla recipe, I wanted to know why you haven’t added besan to it? I do not want to add besan to dhokla and most of my friends say that besan is necessary to make dhoklas? Can you please tell me why?

    1. Hi Sneha,

      This is Rava Dhokla so that is why its is made with Rava/Sooji. Traditionally in Gujarat, Dhokla is made with Besan. Manjula Aunty gave us another version of dhokla which is lighter than the Besan version.

  11. It is really a wonderful dish yesterday i had tried it, instead of Eno salt i tried baking powder for which i think it is less fluppy but taste was good

  12. Thanks a lot for your recipes! They are much more easier than some other sites that I had viewed before and you
    cook eveything so easily and also by using the utensils which many wouldn’t be having, ie, like the dhokla sets. You especially
    make all the dishes considering people who are not able to get a lot of things and your recipes are also not very very spicy but
    the tastes are just great!
    Thanks once again Manjula.

  13. Great stuff, very helpfull and I really liked to watch it, thanks for taking your time to show us, will try the dhokla and pani puri recepies and o yeah masala chips too!!!

  14. hello aunty,
    how ru? i have tried ur cabbage kofta,palak panner,pav bhaji…..its very interesting to cook
    for new learners…….this website is very useful aunty..thank u very much……how to do baking recepies and garam masala….
    can u plz tell me……so kind of u in creating such beautiful recepies

  15. Thank You so Much.Auntie.You have helped me so much.I always wondered how my mother made all of this.Now i can do it myself.Practice makes perfect though

  16. Dear Manjulaji,
    Its a pleasure watching you churn out these tasty and healthy recipes. I usually opt for food that does not have much oil and I think most of your recipes are lean and healthy.
    Thank you so much for sharing your culinary expertise with newbies like me.

  17. Hello Manjula ji,

    Thanks for sharing all your delicious recipes. I am addicted to your website and love trying all the dishes.


  18. Hello manjula ,
    I have been following your receipes and it comes out so good.Thanks for all the delicious food.

    1. 16/05/09
      Hello manjula mam,
      please advice me option for cilantro for making
      rava dokhla.
      thanks & regards,

  19. Hi Manjula aunty,
    I would like to make Dhokla with Besan (gram flour).
    Can you please share your recipe for it?
    I’ve been trying most of your recipes and they really turned out super.

  20. Manjula ji,

    one quick question….in sooji dhokla recipe …do i take fine sooji or coarse? should the sooji be roasted ?


  21. I tried the dhokla recipe but it did not rise at all. Does it make a difference if you use 0 fat yogurt or regular fat yogurt?
    I can’t think of any other reason why it wouldn’t rise. I followed the recipe exactly.

  22. Hello Manjula Aunty…
    Can you please share a video of Khamman Dhokla. Made with besan..
    I have tried it many times and it always comes so dry…
    I have tried so many versions and none has come out correctly.

      1. Thanks for your prompt reply Aunty. But I currently live in Sweden and when asked so many Asian stores here, they look strange at me! Is there any way i can make Dhoklas. I tried putting baking soda and baking powder and tried but it turned out tasty for a idli and not exactly dhoklas!

        1. Hi, we have an Indian grocery shop in Copenhagen Denmark. Eno is available in our shop. It’s at Vesterbrogade 104 in Copenhagen (close to the central station).

          Btw, Manjula auntie thank you so much for all the recipes – thoroughly enjoying them 🙂

  23. Hi Mnajula Aunti
    I have made some of ur recipies and my family like it very much, Thanks for that. Can u please help me how to make dosha? pls tell me or add in ur recipies, so that i can make it. Thanks

  24. hi
    I have been following your receipes and it comes out so good. Thanks for posting good receipes but can you also give us
    receipe for making khaman with gram fluor, i have tried so many times but i could not make it properly.

  25. Hello Manjula maam,

    When I tried making this, it gave a good rise in the middle of the pan but when I inserted the fork, it didn’t get cooked so I left them to get cooked for 15 to 20 more minutes. I am not sure what went wrong…

  26. Hello Aunty

    I have tried your dhokla recipe and it has come out really nice on number of occassions.
    However in the middle of the tray the dhokla mixture does not rise.

    I have steamed the dhokla on medium heat and it still does not rise in the middle.
    Can you tell the reason.

  27. Thanks for the recipes . I like your cooking recipies . My cousin Renu told me about your website. Your method of cooking and is great and easy to learn for the beginners too. Thanks for showing each step patiently. I am going to try making a few dishes especially desserts like gulabjamun, rasmalai, and the snacks like khasata katchoris. Actually I tried rasmalai… but it was not that soft ….is it because the paneer was left on the stove for long time?….How to make them more soft…Awesome cooking website!!!

    1. Hello Nita
      Here is a tip to keep the paneer soft.
      As soon as the milk separates from the whey turn off the stove and put some ice cubes in that to stop the cooking process. It will not only stop the cooking process but will also make it easier to handle the paneer. Also I usually knead the paneer in a food processor. It keeps the paneer super soft.
      These tips works for me hope it works for you too.
      Good Luck

  28. Hello Aunty
    Nice recipe will definitely try it….Also can you please show us how to make khandavi and post some more recipe with rice,like tomato rice, green rice and of course veg pulao….thanks so much for all your superb yet simple recipes….you are the best….

  29. hi,

    i see some of few asking for a TRADITIONAL DHOKLA RECIPE.

    I am a Gujarati making traditional style dhoklas since quite a few years now…so you can trust this recipe as its tried & tested…

    3 cups regular rice
    1 cup udad dal
    1/2 cup chana dal

    mix all the above, wash & soak for 5-6 hours.

    grind the above mixture in a mixer to an idli batter like consistency.

    if you have sour buttermilk, add buttermilk while blending instead of water.

    if you have dahi, make the batter by mixing water in the mixer, then add about 2 cups dahi & mix well.

    buttermilk or dahi is added to help in fermentation & make dhoklas softer.

    mix all the above & let it ferment for 6-8 hours.

    this makes about 6-7 plates of dhokla, so if you want to make less plates, freeze the additional fermented dough at this point & use it later.

    for the mixture that you want to use right away, add salt to taste, pinch of turmeric powder, green chilli paste, garlic paste, ginger paste (ratio is 3:2:1 spoon), pinch of soda or eno. when you taste the batter, it should hv taste of all the flavors slightly more than you wish as the flavors reduce a bit while steaming.

    after greasing the plate & adding the dhokla batter, i also like to sprinkle little red chilli powder on the top of the batter for better flavor.

    follow the same steaming & cooling process as in this recipe.

    if you want dhokla with seasoning, heat oil, add rai, teel (sesame seeds), green chilli pieces & hing, add the dhokla diamonds, mix till all seasoning has spread evenly.

    serve hot with dhania chutney or garlic n red chilli powder chutney mixed with oil.

  30. hi,

    i’m a gujarati making dhoklas in the traditional fermenting style since many years now…& also loved this instant rava dhokla – real quick & easy recipe…for a slightly more intense flavor, adding 1/2 tsp garlic paste & 1/2 tsp ginger paste to the dhokla batter helps…

    also for the sandwich dhokla lovers, add half the batter as stated in this recipe to the steam pan, let it steam for about 5 mins till slightly cooked, then cover this first layer with any chutney of your choice (green dhania chutney or garlic n red chilli powder chutney tastes good) pour the remaining batter & cook till completely done (for another 5-7 mins) seasoning remains the same..

    lovely website, thanks for all the flavorful recipes..

  31. hello manjula aunty,
    thanks a lot for sharing your receipes with us , Itried most of ur recps and they came out really well ,thanks for all ur efforts .i want to knw the receipe for regular dhokla made with besan ,can you pls share tht will us.
    thank u
    we all love you

  32. Hi Aunty,

    I tried most of your recipes and it turns out good for the first time itself. This dhokla was so easy and tasty. I made for diwali and people were asking for the recipe. Thank you.

  33. Hello Aunti – Love all your food! Really helps to see how to make it. Can you show how to make the regular Dhokla with chana dal and rice, tur dal? I see a lot of recipes for khaman and suji but no regular dhokla recipe which is the one I love and it is also low fat and low sugar and very nutritious. Thank you Love your site.

  34. Hi Lakshmi,
    I can answer half of your question. I put 3 to 4 katoris (little stanless bowls) on the bottom of my pressure cooker because my cake rack is too large.
    The katoris will bobble around a little during boiling, but it works great!
    Jaya 🙂

  35. Namaste Manjulaji

    Can I use pressure cooker to steam the dhokla? I dont have a cake rack or a cake basin? Can I use the pressure cooker utensil and steam it inside it without using weight? And also I dont have ENO, can I use baking soda instead?


  36. Hello Manjula aunty ji,
    I have tried your recipe of chole(Chana Masala),came out reall good.
    Thank You for the webiste.

  37. Dear Manjula

    Thankyou so much for this recipe – I have been waiting a long time to find it! Your website is great and so are your recipes!

  38. Hi aunty, I made this recipe too today and it come out very well, very spongy. I would also like to make it with besan, can u pls tell us how?

  39. Hi Ayesha,
    Di is fine – I’m not too picky on these points. I’m working my way towards “middle age”, but not quite there yet. 🙂

  40. hey jaya di
    thanks for the reply… and yes ur absolutely right… the taste gets a boost when u take cooking as fun… so m gonna show my son some MAGIC now lollss

    PS i dunno hw old r u… bt i hope u didnt mind that i adressed u as di!!

  41. Hi Ayesha,
    Yes, it’s the same stuff used for an upset tummy! You add it after the batter has set for an hour as stated in the recipe. When you add it the batter comes to life as the baking soda and citric acid cause the batter to rise and puff. I found it amusing. If you have kids around you can show them the “magic”. Anything to keep cooking fun right? 🙂

  42. dear aunty / jaya di
    the eno that u hav used here in the recipe… is this the regular eno that u get at chemist shop, used as an antacid???
    also, can u plz post the recipe for besan dhokla and khandwi too…
    thanks n regards

  43. Hi Ashima,
    The list of English/Hindi translations just for cooking can get quite long. I have a cookbook with a really complete list of translations in the back of the book. If you can, visit the cooking section of a large book store and flip through the Indian cooking books for one that has a good list of translations.

    The best cook book I have for translations is “The Art of Indian Vegetarian Cooking” by Yamuna Devi. If you are in the US it should be an easy book to get.

    If you have any pressing English cooking words that you would like to know the Hindi for, post them in a reply and we’ll try to help you.

  44. Namaste aunty….must say you are doing a wonderfull job..and the recipes are so delicious..and when we watch its much easier to follow and few chances of mistake..i haven’t tried any of your dishes..since i have just seen it..but will surely try all of them..i have made besan dhokla many times..and with your help now its time for suji dhokla..but anuty one request to you..can you also please translate all the ingreidents also in hindi…?? just the ingrediants..please aunty..because some names are very difficult to understand….please..

  45. Omg thanx so much.. that was really very great of you to teach people like me & others some really gud dishes 😉
    Im defo going to try making this tomarrow.

  46. ENO is sold as ENO Fruit Salt. It is white powder that is a mix of Sodium Bicarbonate (46.4%), Citric Acid (43.6%), Sodium Carbonate (10%). GlaxoSmithKline makes this product.
    It was invented by James Crossley Eno (1827-1915) in England in 1850s. (ok more info that you were looking for, but there really was a Mr. Eno behind the name!)

    In the U.S. find it at Indian grocery stores.

  47. hello manju aunty,me& my freind swati are interested in watching your receipes.we like the way of excellent step by step presentation,which makes the recipes looks easy to make..can you plz show us some receipes of pudding & cakes..thanks 🙂

  48. Namaste, Manjula!

    Thank you for your recipes. We enjoy your way of cooking and learning a lot from you. Bhindi Masala was done according to you recipe and it was absolutely DELICIOUS! But… One thing that we’d never forget. Eyes of Indian store owner when we asked for the hing/asafetida :-))) Today we are working on Dhokla. Wish us good luck 🙂

    Best wishes from Montreal!

  49. fanatastic receipe ..i become fan of u..yesterday i tried veg korm ait turned so well..aunty can u pls tell me some kids receipe ,,my son is 2 year old

  50. I made this dish and I wanted to show a picture of it, can u tell me where I can send it 2 show u please!

    Thank u aunty!

    – Dadi Jaan

  51. Dear Manjula,
    I love your website. Thank you for sharing the good recipes.
    I made dhokla and the first time, it turned out nice and fluffy. I made them again twice and both times, it was not fluffy. Can you let me know how I can make the dhoklas fluffy.

  52. Hi Manjulaji,

    I ve seen all of your cooking vedios.I’m south Indian girl & thought North Indian dishes are very difficult.But you have showed the cooking procedure in the simplest way which i’m going to try.Thanks

  53. Dear Manjula-ji
    Aapney to kamaal kar diya. Fantastic presentation and easy to follow steps.
    I am going to try all the recipes one by one.
    You are doing a great service to us indians living away from home. You
    also remind me of my Mom.

  54. hello manjula ji ur racipes r so gud.i had try some of them.but now i want 2 know that is it the racipy of dry dhokla or paani wala ?coz i want 2 make dry one.so plz tell me that which one it is.thanx 4 helping us in cooking by ur gr8 experience.waiting 4 ur answer…………. bye

  55. Manjula ji ,

    I tried suji dhokla, they tasted awesone .Every in my family liked it. You presentation is also marvellous. How do we cook besan dhokla ? the same way or anyother . please reply me urgent .


  56. Hello Manjula ji
    I want to know, I have only one type of suji from India which I have used also for making halwa. can i use that for this recipe.

    Another thing is that can I use baking powder in place of Eno.

    Waiting for reply

  57. helo manjula aunty,

    thanks for ur prompt reply. can i use besan flour instead of suji and follow the same instrutions. pleae let me know.

  58. hi ms. manjula,

    can u please tell me whether i can use upma suji or fine suji. please let me know. i am eager to try this recepi.


  59. Manjula
    I completely love your recepies and your style of cooking. Makes things so much easier with the videos. Thank you for putting this all together. Keep up the good work!!

  60. Dear Manjula,
    I love Indian cooking, but have so far only learned from books. Thank you for showing me how it is done. Now I have a better understanding of how things should look and feel as I cook them. I have made dokla three different ways, but I think your recipe makes the most sense.
    You are a terrific teacher.

  61. dear manjula aunty

    can we use roasted semolina for this dhokla recipe?
    ur recipes are too good and easier. i like ur presentation .

  62. I LOVE your style! You are the embodiment of gracious Indian lady. You also make everything seems soo easy and inspire me to cook more. You remind me of my mother who lives far away in India. When I miss home in India a lot, I sometimes watch your video and feel great again. Thanks!

    I came here from youtube.

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