How to make Dhokla in Pressure Cooker

Most of the Indian households use pressure cooker to steam the rice and dals on daily basis.

However, there are so many recipes that can be made with our regular cooker. And some of these recipes include the traditional ones like Gujarati Dhokla, Maharashtrian Kharvas and Goan Puddings & Cakes.

Since I’m talking about this amazing kitchen gadget today, I thought I should share an easy way of making Dhokla in cooker.

If you haven’t prepared pressure cooked Dhokla before, there is no need to worry. Just follow each instruction step properly, and you will have a wonderful Dhokla on your plate in the end.

There are two ways through which you can prepare this Gujarati delicacy. I’m gonna show you the easy way i.e. making it with the help of readymade Dhokla Mix packet.

So, let’s begin!

Total Time – 25 minutes + 30 minutes for fermentation (optional)

Serves – 3-4 people


  • Dhokla Mix – 200 gm packet
  • Mustard Seeds – 1 teaspoon
  • Green Chillies – 2, slit into halves
  • Curry Leaves – 3-4 nos.
  • Asafoetida – 1/4 teaspoon (Optional)
  • Turmeric Powder – 1/2 teaspoon
  • Coriander Leaves – 1 tablespoon, finely chopped
  • Grated Coconut – 2 tablespoon
  • Oil for greasing
  • Salt to taste (if not included in the packet)
  • Water as needed


For Pressure Cooking:

1. Get a clean mixing bowl and add the Dhokla mix in it.

2. Now, add the turmeric powder and water as per the quantity mentioned on packet.

Note – If you’re unsure about the water quantity, you can add around 1 cup of water in 200 gm of gram flour.

3. Mix it together and make sure that there are no lumps in the batter. Place this bowl aside for half an hour.

4. Meanwhile, prepare a cooking pot or baking pan by greasing it with ghee (clarified butter) or oil.

5. Place the pressure cooker on medium heat and add some water in it.

6. Pour the Dhokla batter in the greased pot, and put it inside the pressure cooker.

7. Take off the whistle of your cooker’s lid, as it helps in releasing the excess steam in quick time.

8. Put the lid on and increase the heat level to medium-high. Let the Dhokla cook for 12-15 minutes.

9. Once it’s cooked properly, switch off the flame and keep it aside to cool down for 10 minutes.

10. Take the soft and fluffy Dhokla out in a plate using knife. Cut into medium-sized cubes.

11. Now, pour half cup of water on it, and start preparing the tempering.

For Tempering:

1. Heat some oil in your Tadka pan.

2. Once the oil turns hot, add the mustard seeds and asafoetida in it.

3. When the mustard seeds start to splutter, add the fresh curry leaves carefully.

Note – The water content in fresh leaves will make the Tadka crackle a lot. So, please be careful while adding these leaves.

4. In the end, add the chopped green chillies.

5. Pour the mixture directly on top of the Dhokla pieces.

Now, garnish it with freshly chopped coriander leaves and grated coconut.

How to serve Dhokla in Traditional Style?

Since it’s a very common snack in India, many of you might know about the serving style. So, you may skip to the variations’ section below.

For those who don’t know, Dhokla should always be served with fried green chillies and raw Papaya chutney. These are the best accompaniments for this dish. Sometimes, the street food sellers also offer red Chilli chutney and coriander chutney with it.

Variations for Pressure Cooker Dhokla

Dhokla is a complete snack, thus I don’t want you to change its original recipe just for the sake of experimentation. Instead, I’m gonna share some really nice twists that will give it more modern Indian taste.

Let’s see what we can do with it.

Sandwich Dhokla

Sandwich Dhokla can be termed as a healthy alternative for Gram Flour Dhokla. It is generally made with Rice and Lentil batter, which is used for many South Indian delicacies like Idli, Dosa, etc.

The secret of this Dhokla lies in its vibrant colors. If you can get the colors right, you wouldn’t have to worry about other things.

In commercial food stalls, they use food coloring agents to make this snack more colorful. I don’t like to use such ingredients in my recipes.

Hence, I won’t recommend them to you as well. You can easily get those beautiful colors and textures with natural ingredients such as Beetroot, Red Chilli Paste, Coriander-Spinach Paste, Turmeric Powder, Saffron and so on.

So, make use of these food items and prepare the batter accordingly. All other preparation steps are similar to the aforementioned Dhokla recipe.

Masala Dhokla

Wanna give some exotic twist to this dish? Try its Masala version!

For Masala, you will need to prepare the onion-tomato base gravy along with your favorite spices and veggies. Capsicum and Mushrooms compliments really well to this dish, though there is no compulsion on using these vegetables.

Now that you’ve cooked the masala base, it’s time to add the hot Dhokla pieces in it. Gently mix them with spoon and serve immediately.

That’s right! You don’t have to cook them any further. The Dhokla pieces should be added at the last moment, as they might get soggy if kept for long.

Masala Dhokla can be a great nutrient source for the kids who don’t like to eat vegetables. And if you feed them veggies in this form, I’m sure they’d ask for more.

Schezwan Masala Dhokla

If you liked the Masala Dhokla twist, you will also like the Schezwan version.

There is not much difference in both the gravy bases. You just have to add your homemade/store bought Schezwan sauce and usual Indo-Chinese sauces in it. And your new Dhokla variation will be ready in next few minutes!

Do adjust the spices according to your taste.


Pressure cooking is an art form in itself. If you go wrong with the water quantity and cooking timing, your dish will turn out something else.

For the above recipe, I don’t think you will have to face these issues. I have shared proper instructions that gives you the perfect Dhokla every time.

Now, rush to your kitchen and start preparing this snack!

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