Chana Dal and Rice Dhokla Recipe: Steamed Spongy Cakes With Tangy Twist

This chana dal and rice dhokla recipe delivers the perfect balance of soft, spongy texture and mildly tangy flavor—a Gujarati classic that's both vegan and deeply satisfying. The secret lies in fermenting the batter overnight, which creates those signature airy pockets and subtle tang.

I've perfected this recipe to ensure every bite is light yet substantial, with just the right amount of savory and citrus notes.

The process is straightforward but requires patience—mixing split chickpeas and rice with yogurt and spices, then steaming until golden. What you'll end up with are delicate, steamed cakes that crumble slightly at the edges but hold their shape perfectly.

This dish is traditionally served as a breakfast or snack, but its versatility makes it ideal for any meal when you crave something light yet flavorful.

Ingredients for chana dal and rice dhokla

Fermented chickpeas and rice create these airy, tangy Gujarati cakes—light yet substantial.

The chana dal and short-grain rice are the foundation—soak them overnight to soften and kickstart fermentation. For the best texture, use basmati rice if available, though regular white rice works fine. Vegan yogurt is critical here; coconut or almond-based versions work best for fermentation. If you're unsure about the yogurt's probiotic content, add a pinch of turmeric to the batter to ensure safety during fermentation. For the spices, toast the cumin seeds lightly in a dry pan before grinding for deeper flavor. Mustard seeds should be crushed just enough to release their aroma without turning into powder—this creates the signature crunch in dhokla. Fresh green chilies add heat; adjust based on preference, but remember they'll mellow during fermentation.

No vegan yogurt? Coconut or soy curds work as a substitute, though fermentation may take slightly longer. Running short on turmeric? A pinch of saffron can add color, though it won't replicate the earthy notes. The asafoetida (hing) is non-negotiable for authenticity—it's what gives dhokla that unmistakable savory depth. If you can't find it, garlic powder at half the amount is a distant second. For the lemon juice, freshly squeezed is ideal, but bottled works in a pinch. Pre-chopped coriander from the store is fine, but if you have fresh, torn leaves add a brighter flavor. The coconut oil ghee substitute should be melted and cooled slightly before use—it needs to be liquid but not hot to avoid cooking the batter.

Ferment the batter in a wide, shallow container for even steaming. Cover with a damp cloth and let it sit at room temperature for 8-12 hours, or until it rises and develops a slightly tangy smell. For storage, wrap the steamed dhokla tightly in parchment paper and refrigerate for up to 3 days. Reheat in a steamer for 5 minutes to restore that fresh-from-the-steamer texture. Freezing isn't recommended—they lose their signature sponginess, but if you must, portion and freeze raw batter before steaming, then cook straight from frozen. The lemon juice can be added post-steaming for a brighter finish, so don't rush this step if you're serving immediately.

Step-by-step instructions for chana dal and rice dhokla

Master this traditional Gujarati specialty with perfectly fermented batter and light, fluffy texture.

Drain the soaked 1 cup split chickpeas (chana dal) and 0.5 cup white rice (short-grain), then grind them together with 0.5 cup plain yogurt (unflavored, vegan) into a smooth batter using a wet grinder or food processor. The batter should have a thick, pourable consistency similar to pancake batter.

Transfer the batter to a clean bowl and let it rest for 5 minutes. Then add 0.5 tsp turmeric powder, 0.25 tsp cumin seeds, 0.25 tsp mustard seeds, 2 whole green chilies (fresh, seeds removed), 0.25 cup fresh curds (vegan), 0.125 tsp asafoetida (hing), and 0.5 tsp salt. Mix thoroughly until all ingredients are evenly distributed. The batter should be smooth with no lumps.

Cover the bowl with a damp cloth and let it ferment at room temperature for 8-10 hours or overnight in the refrigerator. You'll know it's ready when it doubles in volume and develops a slightly tangy aroma. This fermentation step is critical for achieving the signature spongy texture.

Grease a steamer plate or dhokli mold generously with 2 tbsp ghee (vegan, coconut oil). Pour the fermented batter evenly into the prepared steamer, spreading it to about ½-inch thickness. Tap the steamer gently on the counter to remove any air bubbles.

Place the steamer over a pot of boiling water, ensuring the water doesn't touch the batter. Cover with a lid and steam over medium-high heat for 15-20 minutes. The dhokla should rise slightly and develop a golden hue at the edges while remaining soft and moist in the center. Avoid lifting the lid during steaming—this disrupts the heat and can cause uneven cooking.

Once steamed, remove the dhokla from the steamer and let it cool for 5 minutes. This resting period helps set the texture before cutting. The dhokla should be light, airy, and slightly springy to the touch.

Using a sharp knife, cut the dhokla into diamond or square shapes while it's still warm. For clean cuts, dip the knife in warm water between slices. Arrange the pieces on a serving plate and drizzle with 1 tbsp fresh lemon juice to enhance the tangy flavor.

Garnish immediately with 0.25 cup chopped coriander leaves for a fresh, vibrant finish. Serve warm with green chutney or tamarind chutney for dipping. The dhokla should be soft yet hold its shape, with a delicate balance of tanginess from the fermentation and subtle spice from the green chilies and mustard seeds.

This dhokla recipe delivers the perfect texture—light, fluffy, and slightly chewy—with a satisfying tang that makes it irresistible. The key lies in the fermentation and steaming process, which transforms simple ingredients into a restaurant-quality dish.

Regional styles of this dish

Gujarat’s Signature Style

In Gujarat, dhokla is traditionally made with chana dal and rice fermented overnight, creating that signature soft, spongy texture. The batter is poured into small molds and steamed until golden, then cut into diamond shapes.

I’ve seen street vendors in Ahmedabad serve these with tamarind chutney—the tang cuts through the mild savoriness perfectly. 🌶️

Maharashtrian Twist

Maharashtrian dhokla often includes grated coconut and sesame seeds, adding a nutty crunch. The batter is sometimes fermented with curd and fenugreek leaves, giving it a slightly bitter edge. I love adding roasted cumin powder to the batter for extra depth—it’s a common variation in Pune.

Goan Adaptation

In Goa, dhokla gets a tropical twist with grated coconut and kokum juice replacing lemon. The batter is often spiced with black pepper and curry leaves, giving it a bold, aromatic profile.

I’ve tried this version with fresh grated coconut on top—it adds a lovely sweetness that balances the tang.

Karnataka’s Spicy Kick

Karnataka’s dhokla is known for its extra green chilies and ginger, making it spicier than the Gujarat original. The batter is sometimes mixed with grated raw mango for a sweet-tangy contrast. I’ve found that adding a pinch of chaat masala after steaming gives it that signature street-food flavor.

Modern Fusion Styles

Today, you’ll find avocado dhokla (with mashed avocado in the batter) and beetroot dhokla (for a vibrant pink hue). I’ve experimented with roasted garlic and chili oil drizzled on top—it adds a smoky depth that pairs beautifully with the fermented tang.

These fusion styles keep the tradition alive while adding a contemporary twist. ✨

Regional Serving Traditions

In Gujarat, dhokla is served with green chutney and sev (crispy chickpea noodles). In Maharashtra, it’s often paired with sambar for a complete meal. I’ve noticed that in Karnataka, dhokla is sometimes eaten as a breakfast item with coconut milk—the creaminess complements the spongy texture beautifully.

Each region has its own way of celebrating this beloved dish! 💛

Frequently asked questions