Dhokla Recipe: Khataa Dhokla / White Dhokla / Idla

Indian Gujarati Dhokla Recipe गुजराती खाटा ढोकला रेसिपी (बनाने की विधि) – खाटा ढोकला / सफ़ेद ढोकला / इडला 

Cuisine: Indian Gujarati Snack

Servings: 2-3


1 Cup: Rice (Parimal, Sona masuri, or idli)
1/2 Cup: Urad dal (उड़द दाल)
1 Tablespoon: Thick poha (जाड़ा पोहा)
2 Tablespoon: sour curd
1 Teaspoon: Salt
1/2 Teaspoon Eno fruit Salt
Water as required

For garnishing:
1 Teaspoon: Oil (Preferably Groundnut, Sunflower or as per choice)
1/2 Teaspoon each: Sesame Seeds, Mustard Seeds
4-5: Curry leaves
1: Finely Chopped green chilli (deseeded)
Some finely chopped coriander


Soak the rice and dal for atleast 7-8 hours in lukewarm water. Soak poha in a little water. Wash the rice and dal 2-3 times. While grinding add the poha and curds . Grind to thick consistency. Mix the Dhokla flour with bare hand (this helps faster fermentation). Now cover it tightly and let it ferment for around 7-8 Hours.

Add salt and give the flour a good stir. Grease the Dhokla plate with oil or you can use cooking oil spray . Bring a glass of water to boil in a deep bottom vessel or Dhokla cooker, When the water comes to boil slow the gas. Now add the Eno fruit salt to the flour, add a teaspoon of warm water and stir vigorously, clockwise. As the flour rises, immediately pour in the greased plate. Keep this plate in the vessel/cooker. Close tightly and steam for 8-10 Minutes. Check doneness with a knife (It should come out clean when you insert in Dhokla plate. Let cool.

In a small wok, heat oil, add mustard seeds, when they splutter, add the sesame seeds, curry leaves and chillies and immediately pour on Dhokla and spread it with a spoon. Now cut in square pieces and garnish with chopped coriander. Gujarati Dhokla is ready. Serve with green chutney or tomato sauce.

Tips for tasty गुजराती खाटा ढोकला:

  • Soaking in lukewarm water and stirring with bare hands aids in fermentation.
  • While putting in the plate see to it that the flour is of pouring consistency if not add a little water and adjust the consistency.
  • In cold countries, fermentation is difficult what can be done is : Warm the oven to minimum temperature then off it. Keep the oven light on and tightly close the vessel and keep it in the oven overnight.

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