Gujarati snack : Dhokla,White Dhokla & Khandvi

Dhokla, Khandvi and white Dhokla are popular vegetarian  food originated from Gujrat, India. These are very easy to make and  digestive food.




Step 1 – In large bowl add besan, semolina, sugar, salt, water and oil, mix it well make smooth batter, add3 tsp lemon juice, baking soda mix  well again cover it for 1 min.

Step 2 – Grease 1 little deep plate or thali .

Step 3 – Add baking  powder and eno fruit salt in batter mix quickly and pour batter in greased plate,spread properly ,keep plate in steamer and cook dhokla  for 7 minutes.

Step 4 – After 7 minutes check dhokla with toothpick,when comes out clean dhokla cooked. Take out dhokla from steamer.

Step 5 – Cover dhokla thali with any plate and invert thali and keep aside for 15 minutes.

Step 6- take 1 tsp lemon juice 1 tsp sugar  1 tbsp water  mix it proper ,keep aside

Step 7-For tempering- heat oil in a pan add mustard seed,when seed crackle add sesame seed,curry leaves,green chili saute for 30 second,remove from heat add lemon water keep aside for 2 minutes,cool it ,add coriander leaves.

Step 8-Pour the tempering  over the dhoklas,cut into pieces serve with any chutney.

Step 9- For White Dhokla-Take idli batter in a bowl add all ingredients(except eno fruit salt)mix well.

Step 10-Grease one small deep plate.

Step 11- Add eno fruit salt in batter  mix it quickly and pour batter in greased plate spread evenly.

Step 12- Put plate in steamer and cook for 7 minute. After 7 minute check with toothpick,if toothpick comes out clean dhokla cooked perfectly. Take out dhokla  plate from steamer.Cool it for 10 minute .

Step 13- For tempering-Heat oil in a pan add mustard seed,when seed crackle add cumin seed,curry leaves,whole red chili .

Step 14-Pour tempering on dhokla ,cut into pieces and serve with green chutney.

Step 15-Take a bowl add besan curd water and mix well,no lumps ,add all rest ingredients mix well.

Step 16- Grease 2-3 plate keep aside.

Step 17-Pour batter in big nonstick pan and cook 10-15 in low flame with continuous stirring,until stick consistency /batter leave pan . Pour batter in greased plate and with the help of spatula spread,thin.Cool it for 5 minutes then cut in to1-2 inch and roll it.

Step 18-For tempering-Heat oil in pan add mustard seed,when seed crackle add sesame seed,green chili, whole red chili, hing.,pour tempering in khandvi . garnish with grated coconut,and chopped coriander leaves.


  • For Dhokla – do not cook  more then 7 minute otherwise dhokla sit again.Do not use big plate otherwise it will not give perfect spongy.
  • For Khandvi – Make perfect runny batter,so it will cook proper otherwise it will cook quickly and khandvi will not make thin.Continuous  stirring is very important for soft khandvi.

Contact    About Me    logo


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s