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Sunday, March 26, 2017

Homemade Dhoka Mix (Dhoka Flour)


I had a friend who told me that she has seen Dhoka Mix at our local Indian grocery store. I searched everywhere but came empty handed. All the while I had my suspicions that she had either seen Dhokla mix, or the right mix at the wrong place (in India).

I was coping with my disappointment and even considering professional help, when I visited another friends house. Who reached into her pantry and pulled out Dhoka mix she got from India and showed me. That was the tipping point.

Thankfully the next week I got some time to myself when my husband and kids went out for some snow fun. After various attempts I finally came up with my own very own Dhoka mix. Please see the steps below. And if you want to make some Dhoka with the mix, see my post


  • 100 gms Bengal gram ( Cholar daal  / Chaana Daal)
  • 1 tsp. asafoetida (Hing)
  • 2 dry red chilies
  • 1 tsp whole cumin seeds
  • 1 tsp. whole coriander seeds
  • 1 tsp. salt
  • 1 tsp. sugar


Dry roast red chilies, cumin and coriander seeds till they are fragrant. Remove and let them come to room temperature.

Wet a cheese cloth and wring it well to get rid of the extra water. Now clean the dal by rubbing them with the moist cheese cloth. spread the daal on a plate and let it to dry completely. It is best to wait overnight to ensure the daal doesn.t have any moisture left on their surface.

Now take the daal along with all other ingredients into a dry grinding jar and grind them to make a coarse powder. Allow it too cool down before you pour it into a airtight jar. Store in the refrigerator.

Before making Dhoka take required the dry mix (100gms) in a bowl and mix with 75 ml. of luke warm water. Let it stand for twenty minute. You can adjust seasoning if required. I like to add a tsp. of grated ginger at this point.

Heat one tbsp. oil in a non stick pan and and pour the batter. Cook it while continously stirring on low heat for couple of minutes. Turn off the heat when you see the mixture is coming together to form a dough..

Transfer the dough on a greased plate and press it downwards and flatten the surface while it is still warm. Allow it to cool down. Now with a sharp knife cut into squares or triangles.

Heat enough oil for deep frying in a wok and fry the dhoka pieces on medium high heat till they are brown and crispy. Remove and make dhokar dalna…

IMG_9752 (2)



Tyson Harold said...


Unknown said...

Your blog is nicely prepared and presented. Becoming nostalgic seeing the variety of dishes you have penned down. Like to try "Baked Rasgulla", which is new to me.At this stage,You may try to innovate new dishes or recipe from other countries to make it adaptable to Bengali taste.
A.Dasgupta. Scientist (Retd) Bangalore.

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