Dhokla with Besan Flour

Dhokla can be served as an entree or a snack with tea in the afternoon!  This fat free delicious snack recipe is a quick and easy one that can be prepared  in less than 15 minutes!!!
It can be served at room temperature or chilled depending on the weather to the individuals’ taste!!  Tastes awesome and loved by most people!!

The main ingredient is the Besan or Channa Dal or Split Pea flour.  This snack originated from Gujarat!
 I have to confess that this recipe has never failed and hence would love to share it with all and thank
My dear friend, Nidhi Chola as this “Never-Fail Recipe” was handed down to me by her! 

Ingredients for the Dhokla Mix tomake 15-20 pieces

1 Cup Besan Channa Dal or Split Pea Flour
¾ Cup Luke Warm Water
3 Tsp Sugar
½ Tsp Table Salt
¼ Tsp Bi-Carbonate Soda
1 Tsp Eno Salt
Juice of a Lime
A pinch of Turmeric

For Garnishing

4-5 Tbs of  Freshly Grated or Dessicated Coconut (optional)
1 Tbs Oil
1-2 Tsp Mustard Seeds
Fresh Coriander Leaves (finely chopped)

Quick Dhokla Recipe with Besan Flour



Grease a deep based dish (similar to a round cake tin) that can be placed in the pressure cooker or steamer and keep aside
Turn the stove on medium heat and place the pressure cooker with 3-4 cups of water in it or use the steamer and allow it to steam till such time you get the Dhokla mix ready!

To the luke warm water, stir in the sugar, table salt, and extracted lime juice and turmeric. Stir until it dissolves

Sift the cup of Channa Dal flour to the above mixture.
Mix it thoroughly to avoid any lumps

Ensure that the steamer is ready and now add the Soda Bi carb and the Eno salt now to the channa dal mix
As soon as you add this, the mix will start to froth. Immediately pour the mix into the pre-greased dish and place the dish gently into the pressure cooker or steamer
Let it steam on high for about 14 minutes (please do not place any weight if you are using a pressure cooker)

Turn the heat off, remove the dish and gently turn the dish over  on to a plate

Let it cool and cut it into squares
Heat the oil, add the mustard seeds
When it splutters, add a tablespoon of water to the ladle (which allows the garnishing to be easily poured) and spread the garnishing on the whole Dokla
Decorate with the grated coconut and the fresh coriander leaves

Gently take out the individual squares and it is ready to be served with Coriander or Mint Chutney !!!



  1. Thanks for sharing it with all! Hope everyone likes it. 🙂

    • Shobha Krishnan says:

      Hi Nidhi Am sure everyone would love your quick dhokla recipe – I have dished it out so many times and the last time I prepared it, I literally did it just 20 minutes before the guests arrived!!
      Thanks once again for sharing it!!

      • *Two years later* My dhoklas are getting done 😀

        • Shobha Krishnan says:

          Hi Anki dear how did you go? Did it turn out well??Please let me know – the wonderful recipe is from Nidhi Chola !!

  2. Also tastes good with dates chutney Shobha. One of my favourites!

    • Shobha Krishnan says:

      Yes thanks Subadra – yes it is my favourite too!! and this recipe was passed on to me by Nidhi Chola!

    • Dhokla looks so perfect nice and soft… mine is still waniitg to be posted… thanks for visitng my blog and leaving your comments… you have a nice space here, will come in often to look more 🙂

  3. The colour came out perfect and it came out soft but one thing though it came out a little sweeter than idlie. It is supposed to come out like that.

    • Shobha Krishnan says:

      Appreciate your feedback Lakshmi
      Maybe you can lessen the sugar but not too much as all the ingredients together make it fluffy and good……….