As the winter chill sets in, the craving for warm, comforting, yet light snacks grows. If you're looking for a healthy vegetarian option that is both delicious and easy to prepare, the classic Gujarati Dhokla is your answer. Originally published on December 20, 2025, this guide simplifies the art of making this steamed delicacy using a common kitchen appliance: the pressure cooker.
Why Dhokla is the Perfect Winter Treat
Dhokla is a celebrated snack from Gujarat, known for its soft, spongy texture and unique sweet-and-tangy flavor profile. It is made from a fermented batter of gram flour and semolina, making it a protein-rich and satisfying option. Unlike fried snacks, it is steamed, which preserves nutrients and makes it a light choice for any time of day. Paired with tamarind or fresh coriander chutney, it becomes an irresistible treat that can brighten up your winter evenings.
Gathering Your Ingredients
Before you begin, ensure you have all the necessary components ready. For the dhokla batter, you will need 1 cup of gram flour (besan), 1/2 cup of semolina (sooji/rava), salt to taste, 3/4 cup of curd (dahi), and 1/2 teaspoon of turmeric powder. The leavening agent is 1/2 teaspoon of baking soda, and you'll need 5 tablespoons of vegetable oil in total for the batter and tempering.
For the signature sweet and tangy tempering (chaasni), gather 1 tablespoon of mustard seeds, 5 green chillies, 2 tablespoons of sugar, 1 teaspoon of lemon juice, and 8-10 fresh curry leaves. This combination is what gives dhokla its distinctive taste.
Step-by-Step Guide to Pressure Cooker Dhokla
Step 1: Prepare the Batter
In a large mixing bowl, combine the gram flour, semolina, curd, salt, turmeric powder, and 1 tablespoon of oil. Mix thoroughly until you achieve a smooth, lump-free batter. The consistency should be thick yet pourable.
Step 2: Activate the Batter
Just before steaming, add the baking soda to the batter and mix well. You will notice the batter becoming slightly frothy. Immediately pour it into a greased tin or plate that fits inside your pressure cooker.
Step 3: Set Up the Steamer
Take your pressure cooker and add about half a cup of water to it. Preheat the cooker for about 5 minutes without the lid. Then, carefully place the tin containing the batter inside. Cover the cooker with its lid, but do not put the whistle (weight) on. This allows the steam to cook the dhokla without building pressure.
Step 4: The Steaming Process
Let the dhokla steam on medium heat for approximately 18 to 20 minutes. To check if it's done, insert a toothpick or knife; it should come out clean. Once cooked, turn off the heat and allow the dhokla to cool down in the tin for a few minutes.
Step 5: Prepare the Tempering
While the dhokla cools, take a small pan and heat the remaining 4 tablespoons of oil. Add mustard seeds, curry leaves, and slit green chillies. Allow the mixture to splutter and become fragrant.
Step 6: Create the Sugar Syrup
To the hot tempering, add the sugar and 2 cups of water. Bring this mixture to a boil, stirring until the sugar dissolves completely. Finish by adding lemon juice. This creates the flavorful syrup that will be poured over the dhokla.
Step 7: Final Assembly and Serve
Gently pour the hot sugar syrup evenly over the cooled dhokla, allowing it to soak in. Once absorbed, cut the dhokla into squares, diamonds, or any desired shape. Serve it hot or at room temperature with a side of vibrant green coriander chutney for the complete experience.
Tips for the Perfect Dhokla Every Time
Ensure your curd is not too sour, as it can affect the fermentation and taste. The baking soda must be added last and just before steaming to get that characteristic fluffy rise. Greasing the tin well prevents sticking. The key to a non-sticky texture is the right balance of steam—avoid overfilling the cooker with water. This easy pressure cooker method eliminates the need for a traditional steamer and makes this authentic winter snack accessible to everyone, even novice cooks.
