Instant Dudhi Dhokla

A delicious and healthier take on a traditional Gujarati recipe; Instant Dudhi Dhokla is loaded with grated bottle gourd and easy to use Indian spices.

These instant dhoklas are great to enjoy as a snack with chutney and chai.

Indian snacks and appetizers are perfect to enjoy any time of the day. These make a great serving for parties, for family meals or for trips. Most of these are easy to make ahead of time and come together quickly.

From the popular Amiri Khaman and Kachori Chaat to Green Peas Kachori Puffs and Paan Chaat; we love them all. These are colorful, flavorful and everyone loves them.

When we categorize appetizers; there are steamed, fried, sautéed and raw snacks. All of these are quite popular. Dhokla is one of the steamed snack that is popular and perfect for everyone. And making variations of dhokla is always a treat.

Jump to:

• What is Dhokla
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Making dhokla in the Instant Pot
• Storage
• Serving
• Recipe FAQs
• More Recipes using Semolina
• Try these Dhokla Recipes
• Instant Dudhi Dhokla (Bottle Gourd Dhokla)

What is Dhokla

Dhokla is a traditional Gujarati farsan or snack. Technically these are are a steamed snack made in layers using different flour; either fermented or plain. Whether you use a fermented batter of dal and rice or other ingredients like crushed dal, chickpea flour, rava or other lentils; these are all called dhokla.

Dhokla are originally from Gujarat and make a great appetizer or snack. There is also a special category of sides called Farsan in Gujarati households. These are savory items served as part of a meal or thali. Dhokla is a popular farsan as well.

There are some traditional ones like khaman and white khatta dhokla; however there are far more new flavors that are popu

Why this recipe works

• This dudhi dhokla recipe comes together with only a handful of ingredients.

• It is super easy to make.

• The recipe has an active time of only 10 minutes.

• Dudhi Dhokla makes a delicious breakfast, snack or meal by itself.

• This dhokla is perfect with spicy cilantro chutney, garlic chutney and masala chai.

• We can make this recipe ahead of time.

• The recipe is loaded with bottle gourd and yet super delicious.

• This dhokla makes a great lunch box recipe too.

• We can serve this as is to adults and kids alike.

Ingredients and Substitutions

• Rava/ Semolina: Rava is the first ingredient in the recipe. While both fine and coarse rava will work, they both give a different texture to the dhokla. I generally use coarse rava for the recipe.

• Dudhi/ Bottle Gourd: A healthy and delicious addition to the recipe is dudhi. I like to peel and grate the dudhi before adding. However, it is easy to blend this up and add as well.

• Yogurt: Some plain yogurt is great for moisture and sourness in this recipe. If the yogurt is not sour enough, also add some lemon juice. I like the dhokla to be slightly sour so I always add lemon juice. Use this Instant pot recipe to make yogurt or store bought.

• Seasonings: I use ginger, cilantro and green chili to season the dhokla. Adjust the chili based on how spicy you like the dhokla. One can also add garlic to the batter too. Plus, we add salt, some sugar, lemon juice and a pinch of turmeric to the batter.

• Rising Agent: ENO, works great as a rising agent. As the dhokla is instant, we need a rising agent. Plain ENO is best for the recipe. If you do not have access to ENO, add baking soda and citric acid to the batter and beat well till it is fluffy.

• Tempering: We temper dudhi dhokla with spices in oil. I like to use mustard seeds, cumin seeds, asafetida, green chili, curry leaves and sesame seeds. Sesame seeds add so much crunch and flavor to the dhokla. I would not skip these out from the recipe. Plus, chopped cilantro is perfect to add on top.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Peel and grate the bottle gourd with a thick blade. Set aside.

2- In a bowl add rava, ginger, chili, salt, sugar, oil and lemon juice.

3- Then add in yogurt and grated bottle gourd.

4- Mix everything well.

5- Also, add water to the mix. Mix well till the batter is smooth and lump-free.

6- Rest covered for 15-20 minutes. Once the rava has rested, it will absorb the water. Add more water if required. Divide the batter into half.

7- Grease a plate with oil and keep ready.

8- Add 3 cups water in a idli pan or deep utensil and cover. Bring to a boil. Add ENO and turmeric powder to the dhokla batter.

9- Then lightly mix in only one direction. Do not over mix but incorporate the ENO into the batter. Transfer the batter to the greased plate.

10- Top with some red chili powder if using.

11- Then place in the boiling water in the idli stand.

12- Steam covered for 10-12 minutes.

13- Once the dhokla is steamed, remove and set aside. Repeat for the remaining batter.

14- In a small pan heat oil. Once hot, add the mustard seeds, asafetida and cumin seeds. Let the seeds splutter.

15- Then add curry leaves, green chili and sesame seeds.

16- Transfer the tempering on to the dhokla and add cilantro leaves. Cut the dhokla into square or diamond pieces. Serve with cilantro chutney and garlic chutney with some masala chai.

Expert Tips and Notes

• Adjust the water content: The regular rava dhokla calls for more water compared to this recipe. As we add lauki or bottle gourd, it tends to release a lot of moisture as the batter rests. Thus, we adjust the water after the batter has rested for a while.

• Resting the batter: It is important for the batter to soak for at least 15-20 minutes before making the dhokla. That way the semolina has a chance to absorb the moisture and becomes soft. This will give us soft and fluffy dhoklas. Do not rush on this step.

• Working with fruit salt: ENO is popular as an instant fermenting and rising agent. But it is important to work with it right. Add this only when ready to steam the dhokla. Do not add hot water to the batter with it as it suppresses the activity. Plus, once this is added, only whisk slowly in one direction to spread it out.

• Adding dudhi purée: If you would like smooth dhoklas without any texture, simply purée the peeled dudhi. Add the yogurt and cilantro while doing so to keep it green. Also we can add half the dudhi in grated form and purée the rest.

• Adjust the spice content: The recipe is medium spicy. However, adjust the spice level by increasing or decreasing the green chili. Plus, add some garlic if you like to make it more flavorful.

• Making Vegan dudhi dhoklas: Swap the dairy based yogurt with any plant based yogurt and the recipe is Vegan. All other ingredients are Vegan friendly.

Making dhokla in the Instant Pot

It is easy to steam the dhokla using an instant pot. All you need is a plate that fits the insert well and a trivet.

• Add 2 cups of water to the instant pot and place a trivet in it. Set the mode to 'sauté' and normal.
• Once the water simmers, place the plate with dhokla batter in it on the trivet. Close the lid without the pressure valve.
• Set the mode to 'steam' and use an external timer to steam the dhokla for 15 minutes.
• Check if the dhokla is cooked and remove.

Storage

These dudhi dhokla are perfect to enjoy straight after making. They can be cut and served straight off the stove.

However, we can also make these in advance. They will be perfect at room temperature for up to 5-6 hours. If serving later, it is best to steam them and transfer to a lidded container. Warm up in the microwave for 30-40 seconds and then add fresh cilantro and tempering before serving.

We can refrigerate these for up to 2-3 days. Again, either add a second round of tempering before serving the heated dhokla or skip the tempering after steaming and only add while serving.

These can be frozen for up to 2 months. Cool them and add to freezer bags or lidded container and freeze. Thaw and warm thoroughly before serving.

Serving

Dudhi dhokla are perfect in so many ways.

To enjoy them for breakfast or as a snack, serve these with methio masalo, cilantro chutney, garlic chutney and masala chai.

Plus, these are great to enjoy with a Gujarati meal. I like to serve these as part of a thali including kadhi or dal, a dry sabzi like tendli batata, roti, steamed rice, kachumbar and buttermilk.

Recipe FAQs

More Recipes using Semolina

Try these Dhokla Recipes