Spinach Dhokla

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If you are Gujarati you probably have grown up eating some version of this because us Gujjus love our dhokla! Dhokla is pretty much a steamed savory semolina cake, very popular in the state of Gujarat.

If you follow me on Instagram you might have seen that I made these a couple of weeks ago. This is my mother in-law’s recipe, I made it while she was in India and I didn’t think it was as good as hers. I waited for her to come back to perfect the recipe for you all! It’s a really easy recipe to make, perfect to take to lunch the next day as well.

Every household has their own version of dhokla, here is mine. I love eating these dhokla’s with peanut oil and sriracha!

P.s I put pictures in the directions to make it easier for you to follow! 🤗

Stay happy, stay hungry!

Prep time: 5 minutesCook time: 15 minutesTotal time: 20 minutesMakes: 4 servings


  • 1 ½ cup sooji (semolina)
  • 2 cups chopped spinach
  • 1/3 cup yogurt
  • 2 ½ tbsp oil
  • 2 tsp garlic, crushed
  • 1 tsp green chili, crushed
  • 1 tsp ginger, shredded
  • ¼ tsp turmeric powder
  • ¼ tsp carom seeds (ajmo/ajwain)
  • 1 tsp sesame seeds
  • 1 cup water
  • ½ tsp lemon juice
  • ½ tsp Eno powder
  • ¼ tsp red chili powder (topping, optional)
  • Salt to taste


  1. In a dhokla maker or a large pan add about 2 cups of water and bring it to a low boil.

  2. In a bowl mix sooji and 2 tbsp of oil and mix well.

  3. Add ginger, garlic, chili, turmeric, 1/4 tsp of carom seeds, ½ tsp of sesame seeds, salt, yogurt, spinach, and water.

    Mix everything really well; let the mixture sit for a few minutes add a little more water if it seems really thick.

  4. Heat about ½ tsp oil in a separate vessel until warm and set aside.

  5. Grease the dish you are using to make the dhokla. Right when you are about to pour in the batter, add lemon juice and Eno powder and mix really well.
    Then immediately pour it on the dhokla dish. Pour the warm oil on top. Top the dholka with the remaining sesame seeds and sprinkle red chili powder.

  6. Place the dhokla plate in the steamer cover the lid and steam cook it for 15 minutes.

  7. Cut and enjoy with peanut oil and sriracha sauce.


  • I use baby spinach for this that I get at Costco.
  • Sooji (semolina) can be found at any Indian grocery store, I use the Swad brand from Patel Brothers.
  • I suggest doubling the recipe if you want to make more.
  • I use a regular pan and steel dish to make these, but if you have a dhokla maker you can certainly use that.

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