Learn how to make soft, spongy, and market-style Gujarati Dhokla in a pressure cooker without a steamer. This easy step-by-step besan dhokla recipe creates a perfectly fluffy and porous texture every time.
Gujarati Dhokla is a light, healthy, and incredibly delicious snack that is loved by everyone. Many people think that making perfectly soft and spongy dhokla without a traditional steamer is difficult. Today, I am sharing the easiest way to make market-style spongy and juicy dhokla right in your pressure cooker. With this simple recipe, your dhokla will turn out absolutely soft, porous, and melt-in-the-mouth every single time!
Check off ingredients as you gather them.
In a large mixing bowl, combine the sifted gram flour, semolina, sugar, salt, turmeric powder, and ginger-green chili paste. Gradually add water and whisk continuously in one direction to make a smooth, lump-free batter of medium consistency (neither too thick nor too runny). Cover and let the batter rest for 10 minutes.
Pour 1-2 glasses of water into a pressure cooker and place a metal stand inside. Remove the whistle and the rubber gasket (gasket ring) from the cooker lid. Cover the lid and let the water heat up on medium flame to create steam.
Grease a cake tin or any deep steel vessel with a little oil. Just before steaming, add 1 packet of Eno fruit salt to the rested batter, sprinkle 1 tsp of water over it to activate, and gently fold it in one direction. The batter will immediately froth and double in volume. Quickly pour this batter into the greased tin and place it on the stand inside the preheated cooker. Close the lid (without whistle and gasket) and steam on medium heat for 15-20 minutes.
After 20 minutes, insert a toothpick or knife into the center of the dhokla. If it comes out clean, the dhokla is perfectly cooked. Carefully remove the tin from the cooker and let it cool slightly. Run a knife along the edges to loosen it, then invert it onto a plate.
Heat 1 tbsp of oil in a small pan. Add mustard seeds, curry leaves, and slit green chilies. Once they splutter, add 1/2 cup of water and 1 tsp of sugar. Bring it to a boil, then turn off the heat. Pour this warm tempering syrup evenly all over the warm dhokla. Let it absorb the water for 5 minutes so it becomes juicy, then slice and serve with green coriander chutney.
This soft and spongy Instant Khaman Dhokla is made without fermentation, making it a quick and delicious snack for breakfast or tea time. The secret to its light texture is adding Eno just before steaming and pouring the batter into the steamer immediately. The sweet and tangy tempering keeps the dhokla moist, fluffy, and full of flavor.
Let the dhokla rest for 5–10 minutes after adding the tempering so it can fully absorb the flavored water and achieve the perfect soft and spongy texture.
Turmeric reacts with alkaline ingredients like baking soda or Eno. To avoid this, use only a tiny pinch of turmeric and ensure the Eno is mixed evenly.
Yes, you can use ½ tsp of baking soda and 1 tsp of lemon juice instead of Eno, but Eno yields the most consistent spongy texture.
Whisking the batter in one direction and steaming immediately after adding Eno is crucial. If you delay putting the batter in the cooker after adding Eno, it will lose its trapped air and become dense.
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25+ Years Cooking Legacy
Born into the traditional food culture of Haryana and married into the rich cultural heritage of Shekhawati, Savita Shekhawat shares generations-old family recipes, hand-ground spice traditions, and home-tested cooking methods with modern kitchens.
Her recipes combine authentic Indian flavors with clear, step-by-step guidance, helping home cooks recreate traditional dishes with confidence.
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