View my step-by-step video








A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.


This month I’m celebrating my 5th birthday on YouTube and  I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.


Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!


Make sure you watch the video to see the process!

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Red Velvet Dhokla


  • Bowl 1
  • 1 cup Semolina
  • 1 tsp Salt
  • 1 cup Yogurt
  • Water as needed
  • 1 tsp Chilli powder
  • ½ cup pureed Beets
  • 1 tsp Eno Fruit Salt
  • Bowl 1
  • 1/2 cup Semolina
  • 1/2 tsp Salt
  • 1/2 cup Yogurt
  • Water as needed
  • ½ cup pureed Coconut
  • ½ tsp Eno Fruit Salt
  • Tadka
  • 2 tbsps Oil
  • 2 tbsps Mustard Oil
  • 1 tsp mixed Cumin, Mustard and black Sesame Seeds
  • ¼ cup Curry leaves


  1. Work with the two bowls simultaneously – add the semolina, salt, yogurt and mix
  2. Add enough water to stir without resistance
  3. To one bowl add the chilli powder and beet puree and mix well to incorporate
  4. To the other add the coconut puree
  5. Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom
  6. Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading
  7. Move quickly to get this into the pot so it can steam cook for 10 – 15 mins
  8. Once done, remove
  9. In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently
  10. Repeat the cooking process, cooking for 10 – 17 mins
  11. Remove and allow the Dhokla to cool
  12. In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat
  13. Cut the Dhokla and pour the tadka over it and serve