How to make Dhokla

Why cooks start here

Dhokla is cooked the way Gujarat cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Originating from Gujarat, dhokla is a staple on the Gujarati table, a dish that embodies the essence of home cooking in the region. Traditionally served as a breakfast item or as a snack, it is made with simple ingredients that are transformed through the skill of the cook. Generosity marks its preparation, from the liberal use of fat to the salt judged by hand, making each batch unique to the household. The perfect dhokla is a fluffy, tangy delight with a hint of sweetness, punctuated by the aromatic pop of mustard seeds and the earthy scent of curry leaves. The texture should be spongy, absorbing flavors with each bite. Enjoy it fresh, allowing the subtleties of its taste to unfold, making it a cherished component of any meal or tea-time spread.