How to Make Kefir (or Yogurt) Fermented Dhokla

When I first published this dhokla recipe in Insane in the Brine: The Official Cookbook, I honestly wasn’t sure if anyone would ever make it. It’s one of the more involved recipes, and I’ve always wondered whether the complexity scared people off. It has always annoyed me a bit, as the book had way too many recipes to provide all the step-by-step photos I was able to do here.

I was first introduced to dhokla by the many overseas students I’ve had over the years from India. This style originated in Gujarat, but I’ve had students from Pakistan and Bangladesh also make it this way for me and it was always awesome! Now that I can finally share my own kefir version, and with a better visual guide, I’m hoping more people will try what I consider one of the best fermented dishes I’ve made.

If you’ve never had dhokla, think of it as a fermented chickpea‑and‑lentil spongecake from India: light, tangy, savory, a little sweet, and just enough heat to keep things interesting. Growing up in the southern US, the closest comparison I had when I first tasted it was cornbread but with more personality!

Traditionally, dhokla batter is cultured overnight with curd, but yogurt or goat‑milk yogurt work beautifully. My preferred culture, though, is milk kefir, which gives the batter a deeper acidity and a more reliable rise, so that’s what I use in my recipe. (However, rest assured you can sub with whole yogurt.)

Milk kefir is WAY more popular to find now than when I wrote my cookbook 2020. You can easily find it at supermarkets and will have good results. However, the most probiotic and tastiest variety for dhokla is, in my opinion, homemade milk kefir. It is extremely easy to make and maintain and my full guide is here (click).

After steaming, the dhokla gets soaked with a “tempering” — a warm, sweet‑savory syrup infused with spices that adds moisture and that signature flavor.

It’s also commonly served with coriander chutney, and my recipe (click here) also uses kefir cheese for extra body and brightness (though yogurt will absolutely do the job). If you’ve ever wanted to try a fermented Indian snack that hits sweet, savory, acidic, and spicy all at once, this is the one.

Yield:

6-9 servings as a snack or small side

Shelf life:

4-5 days (best eaten fresh or in first day or two)

Equipment:

• Mixing bowl
• Measuring cups & spoons
• Blender / food processor
• Stirring / wooden spoon
• Plastic wrap
• Large pot with lid & steaming stand (can substitute with water bath canner rack, or pressure cooker & steaming stand with vent weight removed), sufficient to fit 8”x8” baking pan
• 8”x 8” baking pan (noted above), or circular equivalent
• Trivet and two large plates to transfer dhokla out of baking pan
• Small or medium frying pan
• Optional: citrus zester

Ingredients:

Batter:

• 1 cup chana dal (250 grams), i.e. dry baby chickpeas
• ¼ heaped cup Jasmine rice (65g)
• ½ tsp fenugreek (methi) seeds
• 2 cups water (to soak the chana), plus one cup for grinding
• 2 green jalapenos, chopped
• 1 inch ginger (10g), peeled & chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1/8 tsp asafoetida (or ¼ tsp powdered ginger, mustard or garlic)
• 3 TBSP milk kefir, fermented till separated then stirred back together prior to this recipe (or sub with plain cow or goat milk yogurt)
• 1.5 tsp salt
• 2 tsp mustard oil (can sub with corn, sunflower, peanut, or any neutral flavored oil), plus 1 tsp Oil to coat the baking pan
• ½ tsp citric acid
• ½ teaspoon baking soda

Tempering:

• 1 TBSP mustard oil (can sub with any oil noted above)
• ½ teaspoon mustard seeds (black or yellow or mix)
• 2 teaspoons sesame seeds
• 1/8 tsp asafoetida (optional)
• 7-8 curry leaves (fresh or dried)
• 2 TBSP water
• 2 tsp sugar 

Other:

• 2.5 cups water for steaming
• 2 TBSP chopped coriander (cilantro), for garnish
• 2 TBSP grated coconut, for garnish
• 1-2 thin-sliced mild/medium hot peppers (e.g. jalapeno, serrano), for garnish
• 1 tsp lime zest, for garnish

Directions:

1. In bowl, combine chana dal, rice, and fenugreek seeds. Rinse everything a couple of times with water and drain out the water. Then add 2 cups water. Cover and soak for 4-6 hours.

2. After waiting, drain all the water and add the soaked dal, rice, and fenugreek seeds to blender or food processor. Also add the 1-2 jalapenos, ginger, and cumin seeds. Add in the one cup of water a little at a time, blending each time after some of the water is added. (Depending on the size of the device, you may need to process the batter in a couple separate batches.)

Note: the batter should not be ground completely smooth, but it will come close. It is normal to feel a little sandiness to it and you don’t want to go beyond that.

3. Transfer the batter to a bowl or pan. Add ¼ teaspoon turmeric powder, 1/8 tsp asafoetida, 3 TBSP milk kefir (or substitute), and 1.5 tsp salt (or to taste).

4. Mix very well. Cover and let the batter ferment for 8 to 9 hours (overnight is fine). In a warmer climate, it will only take 5-6 hours for the batter to ferment. In a cold climate, it can take longer than 8-9 hours.

5. After the allotted time, the batter will have tiny air bubbles and a faintly sour aroma.

6. Grease 8″x8″ (or equivalent) baking pan with 1 tsp oil, on the base as well as the sides.

7. In a large pot or pressure cooker, add 2.5 cups water. Place stand inside. Keep the pot or the cooker on a medium-low to medium heat and let the water come to a boil.

8. Now add the citric acid to the fermented batter.

9. Add 2 teaspoons oil to the batter. Mix very well.

10. Sprinkle 2 tsp baking soda evenly over the batter. With brisk and quick movements of a spoon or spatula, mix the baking soda very well in the batter. The mixing has to be done very well or else some parts of the dhokla won’t be spongy and porous. The mixing must also be done quickly.

11. Once the water has come to a boil, pour the batter into the greased pan. Level the top with a spatula or spoon. 

12. Place the pan on the stand inside the large pot or cooker. (If using pressure cooker, then remove the vent weight from the lid.)

13. Cover with lid and steam the batter on medium heat for around 30 minutes (more time may be needed; a toothpick inserted in the dhokla should come out clean).

14. Place the dhokla pan on a safe surface and let it become warm or room temperature.

15. Then place a plate on top of the pan and turn upside down. Tap the pan and the dhokla will gently transfer to the plate. 

16. Place another plate on the dhokla and again turn upside down. The top side will now face out again.

17. TEMPERING: As the dhokla rests, heat 1 TBSP oil in frying pan on medium heat. Add ½ tsp mustard seeds. Let the mustard seeds crackle but avoid charring.

18. As the mustard seeds finish crackling, add 1-2 sesame seeds and stir. Then add 1/8 tsp asafoetida and 7-8 curry leaves. Briefly fry until the curry leaves become crisp.

19. Carefully add 2 TBSP water as the mixture crackles and cooks.

20. Add 2 tsp sugar (or more to taste). Stir and mix the sugar into the water and allow it to fully dissolve.

21. Let the water come to a low boil. Then remove the pan from heat, give a final stir, and quickly pour all of the tempering mixture evenly over the dhokla.

22. Finish by adding some or all of the garnishes: 2 TBSP chopped coriander leaves, 2 TBSP fresh grated coconut, 1 tsp lime zest, and optional thin-sliced hot pepper all over the dhokla. Cut the dhokla into handheld pieces. Serve lukewarm or at room temperature.