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Dhokla (Suji – Semolina)

Dhokla (Suji – Semolina)

Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
Makes about 20 pieces.
5 from 1 vote
Course Appetizer, Snack
Cuisine Indian


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

For seasoning:

  • 2 Tbsp of oil
  • 1/2 tsp 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


  • 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.
  • Allow batter to rest 15 to 20 minutes.
  • Grease the cake pan and set aside.
  • 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.
  • When the water boils, turn down the heat to medium.
  • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
  • 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.
  • 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.
  • Let it cool to room temperature, then cut into triangle or square shapes.

Prepare the seasoning:

  • 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.
  • Add mustard seeds after seeds cracke add green chili stir for few seconds.
  • 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.
Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
Tried this recipe?Let us know how it was!

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193 thoughts on “Dhokla (Suji – Semolina)

  1. Do you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:

    “Manjula Jain October 6, 2010 at 11:07 pm
    Pani Thuly,
    I use fine sooji.”

    Thank you,

  2. dear Manjula,

    I tried your receipt today but the Dhokla turned out sticky and not soft and fluffy, .
    Can you use fine sooji?

  3. Hi Manjula Aunty ,
    Suji dhokla and suji idly receipe is more or less the receipe as per your website ….why do you use 1:1 ratio for suji and yogurt for dhokla and half the measurement of yogurt for sooji idly ? Please let me know about this difference

  4. Thank you for the Sooji dhokla recipe Manjula aunty. I have only tried couple of your recipes but already a fan of yours. I like the originality in your videos. Will probably see you around in USA :-).
    Could you please fix the written step 1 to add turmeric also in below:
    Mix the sooji, yogurt, salt, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    Read more at https://manjulaskitchen.com/dhokla-suji-semolina/#T4k9TRIlcfrqPHRL.99

  5. Namaste Aunty

    Thanks for the great healthy and quick to make receipe. It was amazing to taste.
    Dear All
    I tried with baking soda , it came out every well. U may go ahead .

    Best luck .

  6. Thanks for this recipe – it always turns out great!
    i am not much of a cook, but when i try your recipes i feel like an expert 🙂
    Thank you

  7. Dear Aunty,
    Thanks a lot for this recipe. I love dhokla but couldn’t make it often as my family’s stomachs are very sensitive to besan. I surely will try with sooji. Does it taste good when cool too? Am asking if I can use it for my kids’ lunch boxes?
    Will appreciate your reply.

  8. hello aunty,
    i live in germany. but i dont have Eno here. What can be used as a substitute of Eno?

  9. hi Manjula ji,
    can we make dhokla in idly stand?
    i dont have that kind of pan. can u please tell me substitute for that. i am from Australia.

  10. Di Sodium Carbonate,Detergents Raw Materials,Water Purification,Exporters Of Sodium Silicate,Glass Manufacturers In India,High Iron Liquid. Di Sodium Carbonate,Detergents Raw Materials,Water Purification,Exporters Of Sodium Silicate,Glass Manufacturers In India,High Iron Liquid.

  11. u solv my problem,i was very confuse about the suji dokhla. now i m very happy seen your vidio thanks a lot. PLEASE GIVE NEW IDIA ABOUT VEG RECIPI.

  12. Thanks Manjula Aunty. I have tried dhokla manytimes before but it was never this good however I used almost same ingredients.
    Then I tried your recipe on youtube today it came wonderfully soft and fluffy.

    we enjoyed it so much today.. Thanks once again

  13. Dear Manjula, I really like this recipe. what would be substitute of ENO? can we use soda or baking powder instead?

  14. Thanks for the recipe.
    Can i make dhokla in microwave and what temperature should i use?
    please help.

  15. dear madam

    i like all ur recipes u r making. one doubt. can we steam the dhokla in cooker? how much whistle is needed ?

  16. I love the way you cook. You make everything so simple. You have a very calming personality. Love to meet you.

  17. Hi Manjulaji, this doklas are amazing, they came out delicious, my inlaws loved them, and they are very picky when I cook something. just one question for you, Where are you from? are you gujarati, since you are making everything without onion and garlic?

  18. hi, I love dokla and always make it. You can add sesame seeds and curry leaves as well with the seasoning taste good.

  19. Dear Manjulaben,

    I try soji dhokla yesterday, i don’t know what i did wrong but dhokla came out very sticky.i did every thing what you infrom on receipt,i let soji & dahi (curd) stay for 30 minutes to format. i was in tears when my dhokla did not came out right.please help me to find what i did wrong.
    dhokla was very sticky does not wants to een touch it.

  20. the dhokla recipe looks exciting, Ive tried makng Dhoklas in the past but have always failed. Please let me know wether it is mandatory to use Eno Salt, or is sodium bicarbonate sufficent,If yes where can it be procuresd locally

  21. dear all,

    i regularly make this dhokla, however, i just make them immediately and they turn out excellent. actually sugee is a substitute for the traditional dhoklas which require atleast 6 -8 hrs of soaking. made them instantly when i’ve had guests. if you have sour curd, then lemon is not required. best wishes to all!

    aunty manjula, tqvm for sharing your recipies and the videos. really appreciate it.

  22. There must be some substitute for Eno in the recipe for Dhokla. Eno fruit salt isnt something that was handy when dhokla’s were being made in India generations ago. How did they make dhokla’s the traditional way? Please Manjula, I love your recipes and am open to modern short cuts, but for the most part I try to avoid adding chemicals to my food-please give me a substitute for Eno!

  23. Dear Manjula Aunty,
    Thank you for your wonderful recipes. Which sooji is good for this recipe? Fine or coarse?

  24. Dear Manjula,

    I love watching your cooking videos. I have tired couple of your recipes and it was delicious. I love your Dhokla recipe, it looks so simple to make. I will make it at my Diwali party for sure.
    Thank you for sharing your wonderful recipes

  25. Dear Manjula,

    Having leaved in New Zealand and Australia all my life, I have learnt Indian cooking from your beautiful recipes…..I didn’t know what Dhokla was until I recently watched the movie 3 Idiots!! Thank you for taking us into your kitchen and sharing your receipes. I have tried your dhokla receipe, and I love it. Many thanks.

  26. I always want to make dhokla.It look so good ,Iwill try it for sure .My mom always makes your recipes .She told me to watch it ,watching the video make it more easier ,Thankyou for these videos

  27. hi,mam
    u share great recipes n with easiest way.my question to u for particular this recipe is about using cooking soda instead of eno? because my dhokla did not come up soft n spongy when i tried it with eno.

  28. hi aunty, can you please reply to this doubt of mine:
    why didnt my dhoklas turn out soft and spongy?

  29. Hi Aunty,
    Thank you for the dhokla recipe. it came out nice, except that it was a little hard while eating and also cutting. it was not soft and spongy.
    what could be my mistake?
    thank you.

      1. Do you use fine or coarse sooji? You have said you use fine sooji and also said fine sooji doesn’t work. See below:

        “Manjula Jain October 6, 2010 at 11:07 pm
        Pani Thuly,
        I use fine sooji.”

        Thank you,

  30. Hello Aunty,

    I am writing to you again and requesting the same thing..can you please post your own recipe for besan dhokla..i know yours will taste the best and will be the easiest to make :))

      1. Thanks for your reply Aunty..well then I will be waiting for this new recipe from you :)) btw with your recipes m like the coolest BAHU for my in laws hehehe

  31. Hi mamm,

    I have tried ur many recipes(also this one) & i love them all, BUT
    Plzzzzzzzzzzzz can U also tell us, how to make BESAN DHOKLA..?
    Because it does’t taste like Besan Dhokla…

    Rashmi sharma

  32. Hello manjula auntie,
    thank you for the wonderful dhokla recepie and all the other recepies.
    Could you please suggest me any substitute to ENO as i could not find it here.
    It will be very kind of you.

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