6-Step Guide to Make Dhokla from Leftover Idli Batter

Reuse leftover idli batter to make soft dhokla at home. A smart 6-step guide to zero-waste cooking
Learn how to make soft and fluffy dhokla from leftover idli batter in just 6 easy steps. A healthy, vegetarian, and no-waste Gujarati recipe perfect for snacks or breakfast.

Introduction of Dhokla from Leftover Idli Batter

Ever wondered what to do with leftover idli batter sitting in your fridge? Instead of making more idlis, turn it into soft, spongy, and delicious Dhokla! This easy 6-step guide will show you how to make Gujarati-style dhokla using leftover idli batter—perfect for a quick breakfast or evening snack. It’s fluffy, tangy, and ready in minutes, giving your leftovers a tasty twist.

Traditional & Regional Value of Dhokla

Dhokla is a classic Gujarati snack that’s now loved all over India. Traditionally made from fermented gram flour (besan) or rice-lentil batter, dhokla has been a symbol of Gujarati hospitality and simplicity. Using leftover idli batter gives it a South-meets-West twist—bringing together the flavors of Tamil Nadu’s idli and Gujarat’s dhokla in one dish. It’s a perfect example of how Indian kitchens creatively reuse and reinvent everyday foods.

Is It Healthy?

Absolutely! Dhokla made from fermented idli batter is both light and nutritious. The fermentation enhances digestion and boosts gut health. Steaming the batter instead of frying keeps the dish oil-free and low in calories. Rich in protein and easy on the stomach, it’s an excellent breakfast or tea-time snack for those looking for a guilt-free treat.

Recipe Key Ingredients & Steps (Quick Summary)

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 3-4 people

Ingredients

• 2 cups leftover idli batter
• 1 tbsp gram flour (besan)
• 1 tsp ginger-green chilli paste
• 1 tsp sugar
• 1 tsp lemon juice or citric acid
• 1 tsp fruit salt (Eno)
• 1 tbsp oil
• Salt to taste

Tempering (Tadka)

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 2 chopped green chillies
• Few curry leaves
• ½ cup water + 1 tsp sugar (for soaking)

6 Simple Steps to Make Dhokla

1. Step 1: In a mixing bowl, add leftover idli batter, besan, sugar, lemon juice, ginger-chilli paste, and salt. Mix well.
2. Step 2: Just before steaming, add Eno and a tablespoon of water. Stir gently in one direction—don’t overmix.
3. Step 3: Pour the batter into a greased steaming tray or thali.
4. Step 4: Steam for 12–15 minutes or until a toothpick comes out clean.
5. Step 5: Heat oil for tempering. Add mustard seeds, sesame seeds, curry leaves, and green chillies. Once they splutter, add sweetened water and pour it evenly over the dhokla.
6. Step 6: Let it rest for 5 minutes, cut into squares, and serve with green chutney.

Watch video and learn how to make Traditional Dhokla from Leftover Idli Batter

Tips & Tricks

• Always add Eno or baking soda just before steaming for maximum fluffiness.
• Use slightly sour idli batter for a more authentic dhokla taste.
• Grease your tray properly to avoid sticking.
• If dhokla turns dense, add a little water or buttermilk next time to thin the batter.
• For a brighter yellow color, add a pinch of turmeric powder.

Variations of Dhokla

• Suji Dhokla: Use semolina (rava) batter instead of idli batter for a slightly different texture.
• Palak Dhokla: Add spinach puree for a nutritious green twist.
• Masala Dhokla: Add chopped vegetables like carrots, capsicum, or grated beetroot for extra flavor and color.
• Instant Microwave Dhokla: Steam the batter in the microwave for 3–4 minutes when you’re short on time.

Frequently Asked Questions (FAQ)

1. Can I use fresh idli batter instead of leftover one?

Yes, you can. But slightly fermented or day-old batter gives better flavor and sponginess to the dhokla.

2. Why is my dhokla not fluffy?

Make sure you add Eno just before steaming and avoid overmixing after adding it. Also, ensure the steamer is preheated.

3. How can I store leftover dhokla?

Keep it in an airtight container in the fridge for up to 2 days. Reheat in a steamer or microwave before serving.

4. What chutney goes best with dhokla?

Classic green coriander chutney or sweet tamarind chutney pairs best with soft dhokla.

5. Can I make it vegan?

Yes! The recipe is already plant-based and perfect for vegans.

Final Thoughts

This 6-step dhokla recipe from leftover idli batter is the perfect example of no-waste cooking with full Gujarati flavor. It’s quick, fluffy, healthy, and sure to become your family’s favorite snack. So next time you have leftover idli batter—don’t throw it away, make dhokla magic!

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