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5 Best Substitutes For Curd In Dhokla

Because of the Gujarati origin, Dhokla is very popular in homes and restaurants. Black gram flour (urad dal), rice flour, green moong dal, etc. are all common ingredients. However, In Dhokla, the curd is one of the key ingredients. Curd acts as a binder that holds all the other ingredients together and gives it its characteristic texture and taste that we love so much about Indian cuisine. There are many options for curd replacements in Dhokla, but which one will make your dish the best? The goal of this article is to explore some of the most popular curd substitutes in Dhokla and help you decide what to use!

If you are vegetarian or vegan but love to enjoy Dhokla, this blog post is definitely for you!

Substitution for Curd in Dhokla

  1. Besan, Lemon juice, and Curry
  2. Mung Dal and Coconut Powder
  3. Egg Dhokla Mix
  4. Rice flower and Soy Milk Dhokla Mix
  5. Urad Dal and Eno Dhokla mix

1. Besan, Lemon juice, and Curry leaves in Dhokla Mix

Besan, Lemon juice, and Curry leaves in Dhokla Mix: substitutes for curd in dhokla

You can skip the curd and still get an excellent sour taste in your homemade dhoklas. Creativity is part of any traditional Indian cuisine, which is why we’ve created our easy-to-use mix that includes Besan; Lemon; Curry leaves, and other herbs such as cilantro, dry rood rosins, red chilies. Make fresh dhoklas like a pro!

Kids will love this as it’s lemon juice and curry leaves that give your mouth a blast of tangy flavor. This dhokla mix is perfect for our pale friends who can’t stand the dairy. Check out Substitutes for Curd in Curry

This process does not require any other equipment; just use your microwave oven! This dhokla mix makes our product ideal for busy people who want something tasty but nutritious without spending hours in the kitchen. And because we understand the significance of eating well when you are pregnant, we also offer a gluten-free version so everyone can enjoy these delicious snacks at home or on the go.

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2. Mung Dal and Coconut Powder Dhokla Mix

Mung Dal and Coconut Powder Dhokla Mix: substitutes for curd in dhokla

Mung Dal and Coconut Powder Dhokla Mix is a delicious mix that will make your next dinner party the talk of the town. You can quickly whip up some mouth-watering dhoklas in no time at all with our easy-to-use, pre-measured ingredients. Just add water and oil, steam it for 20 minutes, and voila! These are so good that your guests will be in awe. They won’t believe they’re homemade!

If you want to impress your friends with something new but don’t have much time on your hands, this recipe is perfect for you! Our mixes are designed specifically for people who love cooking but don’t have enough hours in the day or patience to make complicated dishes from scratch. Get more Substitutes for Curd in Diet

With just one bag of Mung Dal and Coconut Powder Dhokla Mix, you can make up to 20 servings of this tasty dish. That means it’s excellent value for money too!

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3. Egg Dhokla Mix

Egg Dhokla Mix: substitutes for curd in dhokla

Are you looking for a way to make your favorite Indian dish dhokla at home and also want to avoid curd and other dairy content?

We have the perfect recommendation for you! Egg Dhokla Mix is an easy and delicious way to enjoy this classic Gujarati snack. It’s also great to try making Dhokla but not have time or patience to use curd or other dairy products. Just add water and oil, mix it up, steam it in a pan – and voila! You can now serve up this tasty treat whenever you like. Check out Substitutes for Curd in Cake

Whip up a delicious snack with the versatility of Dhokla Mix! Give your dishes some flavor without any dairy so you can customize your dhokla mix for dietary restrictions.

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4. Rice flower and Soy Milk Dhokla Mix

Rice flower and Soy Milk Dhokla Mix

Cooking in the kitchen can be an art. When you provide your family with delicious recipes prepared with fresh ingredients, they will always go hungry for more!

The Dhokla is a landmark dish of Gujarati cuisine. This mix includes traditional ingredients like rice flour, bajra flour, spices, and chilies that create a delicious taste that has enriched kitchens in western India for centuries. Check out Substitutes for Curd in Dosa

A modern twist on this traditional favorite includes soy milk instead of dairy to keep it vegan-friendly – even if one’s kitchen isn’t exclusively vegan! We recommend blending the mixture with some fresh vegetables for an innovative twist on this Indian delight!

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5. Urad Dal and Eno Dhokla mix

Urad Dal and Eno Dhokla mix

If you’ve ever tried to make homemade dhoklas or other Indian snacks like puris or luchis, you know the difficulties of getting the texture right. It’s not just about getting the ingredients exactly – it’s also about having all of your equipment in good working order and knowing accurate temperature water to add when mixing up the batter. We all know how heavy and fun Dhoklas can be. Now you can enjoy them without guilt!

Urad Dal and Eno Dhokla mix allows you to make your favorite traditional snack with just water, turmeric powder, salt that contain no animal or dairy content. Mix this with water and let it stand until the dal cooks, then cook as usual. Check out Substitutes for Curd Cheese

Since you won’t need to buy all of those ingredients separately, you can save time and money. You’ll also use some vegetable cooking instructions with each purchase, so you’re able to feed anybody – vegan or not!

It fully satisfies those flavorful cravings for those familiar flavors from back home. Our Urad Dal and Eno Dhokla mix provide an excellent texture and flavor combination that everyone who tries it loves!


What makes Dhokla Fluffy?

Dhokla is a popular Indian dish. It’s made from rice and split black gram dahl that has been soaked and ground into a thick batter, then shaped into balls and steamed before being sprinkled with fenugreek leaves.

The fermentation process of the split black gram dahl produces enough gas to make it soft, fluffy, moist, and spongy. This process allows for more of the flavorings such as ginger or cilantro to be absorbed by the porridge.

What can be used instead of citric acid in Dhokla?

Citric acid is a type of fruit acid necessary to make the dough of Dhokla – Punjabi steam cakes – and this particular food requires black salt. The acidic nature of both citric and black salts would likely not lead to the desired texture and release from eggs and flour in an alternate application, but there are many substitutes for these ingredients.

You can substitute cream cheese with yeast extract or basil leaves for chili pepper flakes to produce different flavors, but none will give you the same texture. Be careful when substituting, though, because too much chile pepper flakes would be awful tasting!

What can I use in the replacement of Eno in Dhokla?

Instead of Eno, you may try using baking powder or amchur (dry mango) powder. To make Dhokla, I recommend using a rice and sooji mix and coriander and water to get the consistency right.
To best answer this question, we’d need to know what type of bread you’re trying to stick together with your Dhokla.

You can also add eggs for more stickiness, though that’s not recommended for people on a vegan diet. If it’s already based on flour, then some milk should do the trick; while we commonly use chickpea flour for our dhoklas in India, any cereal flour will work, too (potatoes make a great gluten-free dough

Does Dhokla contain curd?

Yes, it does. Whether or not a recipe calls for curd is entirely up to the individual cook’s preference. Till there is enough liquidity in the batter, adding just a tablespoon of sour cream per cup of dhokla mix will give you the tangy flavor that people associate with most chutneys and dal dishes from India. If you enjoy more sourness, use one tablespoon sour cream per cup of dhokla powder or lentils instead! Either way, don’t omit it altogether unless you’re allergic to dairy products.

What is the distinction between khaman and Dhokla?

Khaman Dhokla is popular Rajasthani breakfast food. Dhoklas are typically made from lentils and vegetables and khaman with split black gram or chana dal. Generally, the dhokla batter is fermented overnight before it’s cooked with ghee and sugar added at the end of cooking for a slightly sweet taste.
Mixed Lentils (Dhokla) recipe 
– 1 cup mixed dals i.e., chana dal, masoor daal, toor daal etc
-1 teaspoon jeera/ cumin seeds
-½ teacup grated carrots or crushed tomatoes 
-2 green chilies finely chopped 
-1 tablespoon ginger root paste
Dhokla is thicker and softer with a light, fluffy interior texture. When cooked, Dhokla has a puffed-up appearance because of the high proportion of urad daal (of black urda). Khaman is more complicated with a flat top, and bottom surface, also called uthappam in Kerala.

Being made from rice and fewer lentils than Dhokla, its texture is significantly denser for cooking purposes; hence it can be cooked without turning out too runny at the same time. A significant difference in the shape and texture between these two classics lies in their raita or chutney accompaniment.

What is in Eno salt?

Eno is a type of salt, but adding it to water won’t make the water taste salty.
Eno is an ionizing salt, meaning it doesn’t dissolve in your mouth as table salt would. But studies show that Eno somehow changes how you perceive food taste on the tongue, making some sensations less recognizable and others more intense without changing the basic rollover.

Is Eno the same as baking soda?

Eno and baking soda have ultimate distinctions. They can be used to perform some of the same functions, but they have their differences. Baking soda is a substance that lowers pH levels in baked goods, while Eno gives a softer texture with less aptitude for leavening.

In addition, Eno makes them smell better, and baking soda offers shoe polish effects when it comes to shoes. All in all, both products serve two different purposes depending on what you need- one for food production and one for home care. Eno isn’t a chemical reaction catalyst like baking soda, so they aren’t the same thing!

Why did my Dhokla turns red?

It’s typical for dhoklas (rice and lentils cakes) to turn red when they’re overcooked.
The change in color of your food is due to the Maillard reaction, a chemical reaction between amino acids and sugar molecules that turns sugars brown or black and forms exceptionally flavorful and aromatic products. It’s an unintended oxidation process triggered by heat – so whether your Dhokla became red because it was overcooked, undercooked, or just mixed with too much salt is up for debate!

Is Dhokla good for weight loss?

Yes, Dhoklas are good for weight loss if they are consumed with less oil. The main problem that people have is an oily diet and having too many of these homemade food recipes and their regular intake of fatty foods, which slows down their metabolism and leads to unhealthy weight gain over time.


We have discussed a replacement for curd as a binding particle in the dhokla mix. The substitute can be a souring agent such as lemon juice or other ingredients like rice flour, dal, coconut powder, etc. In several cases, you require to add extra ingredients like Eno or baking soda if the recipe demands it.

It is also important to understand that substituting one element with another will likely change the texture of your final product, so make sure you understand how these changes might affect your result before proceeding!

The dhokla mix discussed above creates an easy way to get the same texture and taste as traditional dhoklas. The amazing part about these recipes is that they are gluten-free, vegan, and lactose-free! If you have any questions or concerns, feel free to contact us.

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