Prepare time: 10 mins
Cook: 20 mins
Serves: 5 – 6 Pieces


  • 1 large thumb size piece ginger grated
  • 3 green chillis minced (adjust to taste)
  • 1 small bottle gourd grated
  • 4 small potatoes optional
  • small bunch fenugreek leaves chopped
  • 3 cups chapati/wheat flour
  • 1 cup gram flour (chickpea flour)
  • 1 cup sooji (semolina)
  • 1 cup cooked rice optional
  • 1 lemon juiced
  • 3 tsp salt
  • 3 tsp haldi (turmeric powder)
  • 2 tsp white sugar
  • 3 + 2 tbsp oil for dhokla mix and frying
  • 1.5 cup water
  • 1 tsp rai (mustard seeds)
  • 1 tsp jeera (cumin seeds)
  • 2 tsp grated coconut


  1. Begin by grating/crushing your ginger and green chilli into a paste.
  2. Grate your bottle gourd ready to create the dhokla mix.
  3. In a large mixing bowl, add the grated bottle gourd, fenugreek leaves, semolina, gram flour, chapati/wheat flour, ginger, chilli.
  4. Add 2 tsp turmeric powder, 2 tsp salt, sugar, 3 tbsp oil.
  5. Gently start incorporating all of the ingredients together using your fingertips.
  6. Then add the water. You can now start to mix it more thoroughly with your hands. It will be quite sticky at this point.
  7. Now it is time to shape the dhokla.
  8. Pour a small amout of oil onto a plate. Ensure hands are well oiled when shaping each one (this helps them not stick to each other in the steamer too). Roll into the shape of a sausage.
  9. Add them into a steamer. It is fine to place them on top of one another. The oil will prevent them from sticking.
  10. Optional: Add some whole washed potatoes into the steamer as well. They can be used as part of the dish.
  11. Cook for approx 45 minutes-1 hour. The dhokla should look a lot more solidified like in the photo.
  12. Remove the dhoklas from the steamer, they should come away from each other quite easily.
  13. Also remove the potatoes, peel and cut into cubes.
  14. Chop the steamed dhoklas into pieces.
  15. In a large wok/pan, add 2 tbsp oil and heat. Then add 1 tsp cumin seeds and 1 tsp mustard seeds and allow them to splutter in the oil (cover if needed).
  16. Add the potatoes into the oil and mix. Add 1 tsp turmeric powder, lemon juice 1 tsp salt and cook for a minute.
  17. Then add the chopped dhokla. Cook for around 3-4 minutes. It is fine if they catch at the bottom of the pan. This gives them their crispy texture.
  18. Optional: garnish with fresh coriander, grated coconut and/or sesame seeds. Serve and enjoy!

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