Instant Dhokla

    Dhokla is originally an Indian recipe, but it also widely made in Bangladesh as well. It is a quick recipe, and is served with spicy chutneys.


    Dhaka, Bangladesh
    1 person made this


    • 2 cups of semolina
    • 2 tablespoons of besan or chickpea flour
    • 1 cup of Greek yoghurt, beaten well
    • Warm water-as needed
    • Salt as needed
    • 1/2 teaspoon of turmeric powder
    • 5-6 green chilies, pasted
    • One handful of coriander leaves, chopped
    • Soy bean oil-as needed
    • 1 teaspoon of Soda bi-carbonate


    1. Pour the semolina and besan in a bowl. Add the beaten yoghurt and 1/2 cup warm water a little at a time. Whisk well so that no lumps remain. The mixture should be of slightly thick consistency-add a bit of water if needed to bring this consistency.
    2. Add salt, turmeric powder, green chili paste, garlic paste and chopped coriander leaves to the mixture. Mix well.
    3. Keep a steamer ready on the flame.
    4. Grease the dhokla mould or a plate with a little bit of oil.
    5. In a separate small bowl, add the soda bi-carbonate and some water. Mix and add the semolina and besan liquid mixture with the spices to make a batter.
    6. Pour this patter on the greased mould and steam for 10-12 minutes.
    7. Repeat to make a few more dhoklas.
    8. Serve after cooling for just a bit with chutney or sauce.

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