What are the mistakes while making dhokla?

November 20, 2025 •

3 min read

According to expert cooks, improper batter consistency is one of the most common reasons for a non-spongy dhokla. Understanding what are the mistakes while making dhokla can help you avoid frustration and achieve the perfect soft, fluffy, and delicious texture you desire.

Quick Summary

This guide addresses critical errors leading to dense, bitter, or dry dhokla. It offers solutions covering batter consistency, leavening agent timing, ingredient ratios, and proper steaming techniques.

Key Points

Check Batter Consistency: Ensure the batter is pourable but not watery to avoid a dense or stiff dhokla.
Time the Leavening Agent: Add Eno or baking soda just before steaming and mix gently to prevent the loss of air bubbles.
Prevent Red Spots: To avoid red patches, ensure baking soda is fully dissolved and avoid excessive turmeric.
Steam Correctly: Always preheat your steamer and avoid over-steaming to prevent a hard, dry dhokla.
Allow Proper Cooling: Let the dhokla cool completely on a wire rack before cutting to prevent it from becoming sticky and collapsing.

Common Mistakes with Dhokla Batter

Achieving the right batter is the foundation of a perfect dhokla. Many issues, from a dense texture to a bitter taste, can be traced back to errors made at this stage.

Incorrect Batter Consistency

One of the most frequent mistakes is getting the batter's consistency wrong. A batter that is too thick will not steam properly, resulting in a dense and heavy dhokla. Conversely, a watery batter will produce a flat, stiff, and lifeless dhokla that lacks the signature sponginess. The ideal batter should be smooth, lump-free, and of a pourable, thick consistency, similar to pancake batter. This allows for proper aeration and uniform cooking.

Wrong Leavening Agent Timing

The timing of adding your leavening agent is crucial. Many home cooks add Eno fruit salt or baking soda too early, or they over-mix it once it's in. The effervescent reaction that creates the fluffy, airy texture begins immediately upon activation. If you delay transferring the batter to the steamer after adding the leavening agent, the gas bubbles will escape, leading to a flat and hard dhokla. Always add the agent just before steaming, mix it quickly and gently in one direction, and pour the batter into the greased tin without delay. For best results, use fresh Eno or baking soda, as an old or expired product will not react effectively.

Using Too Much Leavening Agent

An excess of baking soda or Eno can cause the dhokla to taste bitter or have a soapy aftertaste. Follow the recipe's measurements precisely to ensure a pleasant flavor. Using too much baking soda can react with turmeric, causing red or orange spots in your dhokla. Dissolving baking soda in water first can help prevent this.

Forgetting to Sift the Besan

Sieving besan removes lumps and aerates the flour for a lighter, uniform batter, preventing dense pockets in the final product.

Steaming and Cooling Errors

Even with a perfect batter, problems can arise during the steaming and cooling phases.

Improper Steaming Technique

Proper steaming is essential for cooking the dhokla evenly. Common errors include:

Not preheating the steamer: The steamer must be hot and ready with boiling water before the batter is placed inside.
Over-steaming: Steaming for too long can cause the dhokla to become dry and hard. Check for doneness by inserting a toothpick or knife into the center after the recommended time (usually 15-20 minutes). If it comes out clean, it's ready.
Condensation on the dhokla: Water dripping from the steamer lid can make the dhokla's surface wet and soggy. Wrap the lid with a cloth or cover the pan with aluminum foil to prevent this.

Cutting the Dhokla Too Soon

Cutting dhokla immediately after steaming causes it to become sticky and flatten because steam is still trapped inside. Allow it to cool completely on a wire rack for a perfectly spongy texture.

Comparison of Leavening Agents

Choosing the right leavening agent is key. Eno and baking soda are common choices with different properties.


Feature	Eno Fruit Salt	Baking Soda (Sodium Bicarbonate)
Composition	Contains citric acid, sodium bicarbonate, and other salts, providing both acid and base in one.	A single base component that requires a separate acid (like citric acid or lemon juice) to activate.
Effort	Quick and convenient; simply add and mix right before steaming.	Requires precise measurement of both the soda and an acid for the correct reaction.
Results	Often gives a very high, airy, and fluffy rise. Preferred for instant dhokla.	Can result in a slightly different texture, and risks bitterness or red spots if not mixed correctly.
Flavor	A very mild taste that works well with dhokla.	Can impart a bitter or soapy flavor if too much is used or not activated correctly.

Conclusion: Your Path to Perfect Dhokla

Mastering dhokla requires precision and timing. Common mistakes with batter consistency, leavening techniques, and steaming are preventable. By sifting flour, using fresh leavening agents correctly, and proper steaming and cooling, you can achieve a soft, fluffy, and flavorful result. Patience is key for that signature spongy texture. Following these guidelines will improve your dhokla-making.

For additional expert advice and a comprehensive recipe, consider exploring this resource: Khaman Dhokla Recipe (Soft & Fluffy) - Swasthi's Recipes

Frequently Asked Questions

A bitter taste in dhokla is typically caused by adding too much leavening agent, such as baking soda or Eno. Use the recommended quantity precisely to avoid this.

To get a soft and spongy dhokla, ensure the batter has the right consistency (not too thick or thin), use a fresh leavening agent at the correct time, and steam it immediately.

Red or orange spots on dhokla are a result of unmixed baking soda reacting with turmeric. Dissolve baking soda in a little water before adding it to the batter to prevent this.

This can happen if you delay putting the batter into the steamer after adding the leavening agent, causing the gas bubbles to escape. It can also be caused by incorrect batter consistency or an old leavening agent.

A wet surface is usually due to condensation dripping from the steamer lid. Wrap the lid in a cloth or cover the dhokla pan with foil to prevent water from dripping onto the surface.

While some recipes allow it, citric acid is generally more effective at producing a light and airy dhokla. Lemon juice can sometimes result in a denser, darker-colored dhokla.

No, it is best to use a fresh batch of Eno fruit salt or baking soda. Expired leavening agents lose their potency and will not give your dhokla the necessary rise and texture.