Why Is My Dhokla Dry? Tips for Making Perfectly Moist Dhokla Every Time

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Dhokla is a popular Indian dish enjoyed by people worldwide. It is a savoury snack made using fermented batter made from rice and chickpeas, commonly served with sweet and tangy chutneys. However, making the perfect dhokla can be a daunting task, with dryness being a significant concern. In this article, we’ll explore the science behind dry dhokla and learn various tips and tricks to make perfectly moist dhokla every time.

Understanding the Science Behind Dry Dhokla

To understand why your dhokla turns out dry, it’s crucial to know the science behind its texture. Dhokla batter is made using a combination of gram flour, rice flour, salt, sugar, and water. The fermentation process is what gives dhokla its fluffy texture. During fermentation, the batter develops carbon dioxide gas, which lightens the batter. However, if the batter doesn’t get enough time to ferment, or the conditions are not suitable, the dhokla can turn out to be dry and crumbly.

Another factor that can contribute to dry dhokla is the amount of water added to the batter. If the batter is too thick, it can result in dry and dense dhokla. It’s important to add enough water to the batter to achieve a smooth and pourable consistency. Additionally, overcooking the dhokla can also lead to dryness. It’s essential to keep an eye on the cooking time and remove the dhokla from the steamer as soon as it’s cooked through. By paying attention to these factors, you can ensure that your dhokla turns out soft, fluffy, and delicious every time.

Common Mistakes That Result in Dry Dhokla

One of the most common mistakes that lead to dry dhokla is not giving the batter enough time to ferment. Your batter should be left to ferment for at least six hours or overnight, depending on the climate. Another critical factor that contributes to dry dhokla is the improper proportion of ingredients. For instance, using too much water can result in watery, hard dhokla. Additionally, overcooking the dhokla can also make it dry, crumbly and unappetising.

Another mistake that can result in dry dhokla is using old or stale ingredients. Make sure that the besan, suji, and other ingredients are fresh and have not been sitting in your pantry for too long. Using expired ingredients can affect the texture and taste of your dhokla. Additionally, not adding enough oil to the batter can also lead to dry dhokla. Oil helps to keep the dhokla moist and soft, so make sure to add the recommended amount of oil to your batter.

Lastly, the temperature of the steamer can also affect the texture of your dhokla. If the steamer is not hot enough, the dhokla may not cook properly, resulting in dry and hard dhokla. Make sure that the water in the steamer is boiling before placing the dhokla batter in the steamer. Also, avoid opening the steamer lid frequently while the dhokla is cooking, as this can cause the temperature to drop and affect the texture of the dhokla.

The Importance of Proper Batter Consistency for Moist Dhokla

Batter consistency is critical for making moist dhokla. The perfect batter should neither be too thick nor too thin. If the batter is thin, it will not hold its shape, resulting in flat and dense dhoklas. In contrast, overly thick batter will prevent the formation of gas bubbles during fermentation, resulting in dry dhokla. The batter should be smooth and lump-free to ensure that the dhokla comes out well.

Another important factor to consider when making dhokla is the temperature of the batter during fermentation. The ideal temperature for fermentation is between 25-30°C. If the temperature is too low, the fermentation process will be slow, resulting in a dense and heavy texture. On the other hand, if the temperature is too high, the batter will ferment too quickly, resulting in a sour taste and an uneven texture. Therefore, it is important to maintain the right temperature for the batter to ensure that the dhokla turns out soft, fluffy, and moist.

Tips for Achieving the Perfect Steaming Conditions for Soft and Moist Dhokla

Proper steaming conditions are essential for making moist dhokla. Firstly, make sure that you have a suitable steamer. You can use a regular cooker or an electric steamer for the purpose. Secondly, grease the plate or vessel you are using with oil or cooking spray to prevent the dhokla from sticking. Thirdly, always make sure that the water in the steamer is boiling before placing the dhokla in it. Keep the flame to medium-high and avoid opening the steamer during the steaming period.

Additionally, it is important to check the consistency of the dhokla batter before steaming. The batter should be smooth and of pouring consistency. If it is too thick, add a little water to thin it out. If it is too thin, add a little besan (gram flour) to thicken it. Also, make sure to mix the batter well before pouring it into the greased plate or vessel. This will ensure that the dhokla is evenly cooked and has a uniform texture.

How to Ensure Even Cooking of Your Dhokla for Optimal Moisture Retention

To ensure even cooking and moisture retention, it’s vital to use the right container. Use a flat-bottomed steel or aluminium vessel that fits inside your steamer. The vessel should have a diameter of at least 7-8 inches and a height of 2-3 inches. Additionally, use a toothpick or knife to check for doneness. If cooked well, the toothpick should come out clean and dry.

Another important factor to consider when making dhokla is the batter consistency. The batter should be smooth and of pouring consistency, similar to pancake batter. If the batter is too thick, the dhokla will turn out dense and heavy. On the other hand, if the batter is too thin, the dhokla will not hold its shape and will crumble easily.

Lastly, it’s important to let the dhokla cool down before cutting it into pieces. Cutting it while it’s still hot can cause it to break apart and lose its shape. Once cooled, cut the dhokla into desired shapes and sizes and serve with chutney or a spicy green chilli paste.

The Role of Seasonings and Spices in Making Your Dhokla Moist and Delicious

The right spices and seasonings can turn your dhokla from bland to flavourful, while also contributing to moisture retention. Adding green chillies, ginger, and curry leaves can give the dhokla a spicy and tangy flavour. Moreover, adding baking soda or Eno fruit salt can also help in moisture retention.

Innovative Ways to Add Moisture to Your Dhokla Batter

There are several ways to add moisture to your dhokla batter. One of them is by using grated vegetables such as carrots, beetroot, or zucchini. These vegetables add moisture and nutrition to the dhokla. Another way is to add yogurt or buttermilk to the batter. This not only adds moisture but also contributes to the tangy flavour of the dhokla. You can also add a tablespoon of oil or ghee to the batter to make it moist and delicious.

How to Store Your Dhokla to Maintain its Moisture and Freshness

After cooking, dhokla should be left to cool for some time before cutting it into pieces. Once cool, store the dhokla in an airtight container at room temperature. It stays good for up to two days. Refrigerating dhokla can result in dryness and hardening, so it’s best to avoid it.

Troubleshooting Tips for Rescuing Dry or Overcooked Dhokla

In case your dhokla turns out dry or overcooked, do not worry; there are still ways to rescue it. You can steam the dhokla again for a few minutes to add some moisture. Alternatively, cut it into small pieces, and soak it in some hot water or flavoured syrup for a few minutes. This will revive the dhokla and make it moist again.

Recipes for Variations of Moist and Fluffy Dhokla

There are numerous variations of the dhokla that you can experiment with. One variation is the Khaman Dhokla, which is made using gram flour and yellow split peas. Another variation is the Rava Dhokla, which is made using semolina instead of chickpeas. Additionally, you can try the Vegetable Dhokla made using grated vegetables and flour. Whatever variation you try, ensure that you follow the tips mentioned above to make it moist and fluffy.

Tips from Expert Cooks on Making Perfectly Moist Dhokla Every Time

Expert cooks recommend specific tips to make moist and fluffy dhokla every time. Firstly, use a non-stick container to make sure that the dhokla does not stick to the bottom. Secondly, while preparing the batter, keep the consistency in mind and use the right proportion of ingredients. Thirdly, be patient and give the batter sufficient time to ferment. Lastly, use fresh ingredients and avoid keeping the batter for too long.


Making perfectly moist and fluffy dhokla can be a daunting task, but it isn’t an impossible one. Following the tips mentioned above and understanding the science behind dhokla can help ensure consistent results. Remember to give your batter sufficient time to ferment, use the right steaming conditions, and add the right spices and seasonings. With patience and practice, you can make the perfect dhokla every time.