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Dhokla premix is a staple in many Gujarati kitchens. We always keep a jar of this homemade dhokla atta (flour mix) ready so we can make soft, fluffy dhoklas whenever the craving strikes. The best part? You don't need to buy a store-bought mix. This homemade dhokla premix comes together in less than 15 minutes using simple pantry ingredients. It's fuss-free, budget-friendly, and perfect for busy days when you want fresh dhokla without measuring ingredients every time.
What is dhokla?
Dhokla is a popular Gujarati snack made by steaming a fermented batter until it becomes soft, light, and spongy. It is a savory steamed cake traditionally enjoyed for breakfast, as a tea-time snack, or even as a light meal.
Depending on the recipe, dhokla can be made with gram flour (besan) or a fermented mixture of rice and lentils. It is typically finished with a flavorful tempering of mustard seeds, green chilies, curry leaves, and sesame seeds, making it both nutritious and delicious. Check out this Guide to Indian Lentils (essential) if you are new to Indian cooking.
Types of Dhokla
There are two popular varieties of dhokla found in Gujarat:
Khaman Dhokla
Khaman dhokla is made primarily with gram flour (besan). It has a soft, fluffy texture and a mildly sweet and tangy flavor. This is the version most people recognize outside Gujarat.
Khatta Dhokla
Khatta dhokla is the traditional version made with a fermented mixture of rice and lentils. The natural fermentation gives it a slightly tangy taste and a wonderfully soft texture. This is the version commonly prepared in many Gujarati homes, including mine.
If you're new to Indian cooking, I recommend reading my Guide to Indian Lentils before making this recipe. It will help you understand the different lentils used in Gujarati cooking.
Today, I'm sharing the homemade dhokla premix flour that we use to make authentic khatta dhokla.
What Is This Dhokla Premix Made Of?
This traditional flour blend combines:
- Raw rice
- Split Bengal gram (chana dal)
- Split white lentils (urad dal)
Some families also add split green gram (moong dal), but we usually leave it out. This simple combination creates the perfect base for soft, flavorful khatta dhokla.
Why You'll Love This Homemade Dhokla Premix
- Authentic Gujarati family recipe
- Ready in less than 15 minutes
- Perfect for making traditional khatta dhokla
- Saves time on busy days
- Stores well for up to 6 months in an airtight container
- Made with simple pantry staples and no preservatives
How to Use Dhokla Premix
This versatile flour mix is not just for dhokla. You can also use it to make:
- Traditional khatta dhokla
- Crispy lentil pancakes
- Soft steamed idlis
I'll be sharing detailed recipes for these dishes soon.
Looking for more Gujarati home staples?
FAQs
Yes. This traditional Gujarati recipe uses raw rice, chana dal, and urad dal. While some families add moong dal, it is completely optional and doesn't affect the recipe significantly.
When stored in an airtight container in a cool, dry place, homemade dhokla premix stays fresh for up to 6 months. For the best flavor, keep it away from moisture and use a clean, dry spoon each time.
Yes. Refrigerating the flour is a great option if you live in a warm or humid climate. It helps preserve freshness and prevents the flour from becoming rancid.
No. This recipe is a traditional khatta dhokla premix made with rice and lentils. Instant dhokla mixes are usually made with gram flour (besan) and leavening agents, so the flavor and texture are quite different.
Absolutely! Besides khatta dhokla, this flour can be used to make soft idlis, savory pancakes, and other fermented Gujarati snacks.
Yes. Since it is made with rice and lentils, this dhokla premix is naturally gluten-free. However, always check that your ingredients haven't been cross-contaminated during processing if you have celiac disease.
Recipe
Dhokla premix powder
Equipment
Ingredients
- 1 cup bengal gram split, chana dal
- ½ cup Raw rice
- ¼ cup White lentils split, urad dal, optional
Instructions
- If you get plenty of sunlight then transfer all the lentils in a large plate and put them under the direct sunlight for 2 to 3 hours at least. This step is must to avoid any moisture in lentils.
- If getting sunlight is hard for you then transfer all the lentils in a pan and dry roast them for 5 mins on medium flame.This step is must to avoid any moisture in lentils.
- cool it down completely.
- transfer into the mixer jar and churn.
- churn to a slightly coarse powder.
- store the powder in air tight container and use as required.
We really can't wait to try this mix. We have difficulty with gluten so different ideas are always welcome. My only issue is my food processor. I don't think it can handle pulsing these into a smaller grain. Wishing you a super week ahead.
Ohhh, for your note, I am using regular Indian mixer grinder here 🙂
Hi Priya,
Looking to make this recipe. I was wondering if you made a post for any recipes using this flour.
Thank you.