Instant Dhokla Mix

Instant Dhokla Mix — Ragi & Millet Dhokla, No Fermenting

Dhokla normally needs a batter that ferments for hours. Kiro's premix gets there with curd, lemon and fruit salt instead: mix, steam for 12–15 minutes, temper. Millet dhokla in about 20 minutes, from a millet flour, rice flour and besan. Each 300 g pouch makes 8–10 servings.

The dhokla ratio

100 g premix + 120 ml water + 50 ml curd + 1 tsp lemon juice. Mix until smooth, add 1 tsp fruit salt (Eno) just before steaming, pour into a greased tin and steam for 12–15 minutes, until a toothpick comes out clean. Temper with mustard seeds, sesame, curry leaves and green chilli. Makes 3 servings. Full method with photos: ragi dhokla recipe.

Tips for a spongy dhokla

• Have the steamer at a rolling boil before you add the fruit salt.
• Fold the Eno in 3–4 times and pour straight away — don't beat it.
• Keep the lid on for the first 10 minutes.
• Cool it for 2 minutes before cutting, then pour the tadka over the pieces.

Choose your millet

• Ragi (finger millet) — the original Kiro dhokla, earthy and nutty. Available now: ₹199, Pack of 3 ₹537, Pack of 5 ₹845.
• Kutki (little millet) — mild and light. ₹199, pre-order, ships from 20 October 2026.
• Kangani (foxtail millet) — delicate and golden. ₹199, pre-order, ships from 20 October 2026.

No maida, no preservatives, no added sugar. FSSAI licensed, NABL lab-tested. Free delivery above ₹499 and Cash on Delivery across India.

Dhokla mix questions

Why didn't my dhokla rise? Usually the fruit salt. Add it last, fold it in gently and steam immediately; an old sachet of Eno loses its fizz.

Can I make it ahead? Yes. Steam and temper it a few hours ahead and serve it at room temperature with green chutney.

What else does the pouch make? Dosa, idli and chilla, plus bread, cake, pizza bases and waffles — all in the Kiro Cookbook.