Dhokla Maker: Types, Materials, Uses & Buying Guide

Dhokla Maker: Types, Materials, Uses & Buying Guide

Dhokla Maker: Types, Materials, Uses & Buying Guide

Introduction

A Dhokla Maker is a type of steaming cookware commonly used to prepare dhokla and related steamed batter dishes.

A typical stovetop Dhokla Maker may include:

  • A lower vessel for water

  • One or more broad trays or plates for batter

  • A stand or tier system

  • Space for steam circulation

  • A fitted lid

  • Handles for lifting or carrying

Water is heated in the lower vessel to generate steam. The batter sits in a tray above the main water level, where the hot steam cooks it into a set, cake-like layer.

Once cooked, the steamed preparation can be removed from the tray and cut into portions.

The term Dhokla Maker does not describe one universally standardized design. Some products are dedicated to dhokla, while others are multipurpose steamers that can also be used, with appropriate trays, for foods such as:

  • Idli

  • Momos

  • Modak

  • Vegetables

  • Other steamed preparations

The exact permitted uses depend on the product's construction and included accessories.

Quick Summary

Feature Information
Product Type Specialized or multipurpose steaming cookware
Primary Use Steaming dhokla and similar batter preparations
Cooking Method Moist-heat cooking with steam
Main Components Water vessel, steaming trays/plates, stand or tiers and lid
Common Materials Stainless steel and aluminium
Tray Style Usually broad, shallow trays without individual idli moulds
Common Types Stovetop, multi-tier, multipurpose and electric
Heat Source Gas, electric or induction depending on base construction
Main Advantage Allows batter to steam as an even layer
Main Limitation Results depend on batter, tray depth and steam distribution
Main Safety Concern Hot steam, boiling water and heated metal surfaces

What Is a Dhokla Maker?

A Dhokla Maker is cookware designed to create a controlled steaming environment for batter-based foods.

Unlike an Idli Maker, which usually contains multiple individual moulds, a Dhokla Maker generally uses broad trays that hold batter as a continuous layer.

The basic cooking process is:

Add water → generate steam → place batter-filled tray above water → cover → steam → allow batter to set → remove and cut

The tray supports the liquid or semi-fluid batter while steam supplies heat.

A Dhokla Maker may be:

  • A dedicated vessel

  • A multi-tier steamer

  • A set of trays placed inside a compatible steaming pot

  • A multipurpose steaming system

  • An electric appliance

What Is Dhokla?

Dhokla is a savoury steamed preparation associated particularly with Gujarati cuisine in India.

Broadly speaking, batter is prepared from ingredients based on pulses, grains or combinations of them, leavened or fermented depending on the recipe, and then steamed until it develops a soft, set structure.

It is important not to treat all dhokla recipes as identical.

Different varieties and recipes may use ingredients such as:

  • Rice

  • Lentils or pulses

  • Chickpea-based ingredients

  • Semolina

  • Other grains or combinations

Preparation methods also vary.

Some traditional preparations involve fermentation, while many modern or quick recipes use acid-base leavening systems instead.

Therefore, avoid defining every dhokla as simply “besan dhokla.”

The popular besan-based preparation commonly called khaman is related but should not automatically be treated as identical to every traditional form of dhokla.

How Does a Dhokla Maker Work?

A Dhokla Maker works through steam cooking.

Step 1 — Water Is Added

Water is placed in the lower vessel.

It should be sufficient for the intended cooking duration.

The batter tray generally remains above the main water level.

Step 2 — Batter Is Placed in a Tray

A suitable tray may be lightly greased if required by the recipe.

Prepared batter is poured into the tray.

The depth of the batter affects:

  • Cooking time

  • Thickness

  • Texture

Step 3 — Water Is Heated

Heat from the stove or appliance raises the water temperature.

Steam begins to form.

Step 4 — Steam Circulates

Steam rises around the tray and through available pathways.

The lid helps retain:

  • Heat

  • Moisture

  • Steam

Step 5 — Heat Cooks the Batter

Steam transfers heat to:

  • Tray

  • Batter surface

  • Interior of the batter

The batter gradually sets into a cohesive layer.

Step 6 — The Cooked Preparation Is Removed

After cooking:

  • Heat is turned off.

  • The lid is opened carefully.

  • The tray is removed using heat protection.

  • The preparation is allowed to cool as appropriate.

It can then be cut into portions.

Main Parts of a Dhokla Maker

1. Base Water Vessel

The lower vessel holds water used to create steam.

It may be made from:

  • Stainless steel

  • Aluminium

  • Other heat-compatible materials depending on the product

Its base construction determines cooktop compatibility.

2. Dhokla Trays / Plates

These are broad trays designed to hold batter.

Unlike idli plates, they generally do not contain separate individual idli moulds.

They may be:

  • Flat-bottomed

  • Shallow

  • Slightly deep

  • Round

  • Other shapes depending on the vessel

3. Stand or Tier Support

Some models use:

  • Central rods

  • Frames

  • Step-like supports

  • Stacked vessel sections

to position trays above the water.

4. Steam Pathways

Steam needs a route around or between the trays.

This may be provided through:

  • Gaps around tray edges

  • Perforations in support structures

  • Openings between tiers

A batter-holding tray itself does not necessarily need to be perforated.

5. Lid

The lid helps retain steam and heat.

It may be:

  • Stainless steel

  • Aluminium

  • Glass

depending on the model.

6. Handles

Handles allow the user to:

  • Lift the outer vessel

  • Remove the lid

  • Move trays or tiers

Metal handles may become hot during steaming.

Key Features of a Dhokla Maker

Broad Batter-Holding Trays

This is one of its most important characteristics.

A broad tray allows batter to cook as one continuous layer rather than as individual moulded portions.

Steam-Based Cooking

The preparation cooks in a hot, moist environment rather than by direct contact with a frying surface.

Multi-Tier Capacity

Some models can hold multiple trays vertically.

This may increase batch capacity.

However, different levels may not always cook at exactly the same rate.

Removable Trays

Removable trays can make it easier to:

  • Fill batter

  • Remove cooked food

  • Clean the cookware

  • Use different accessories

Multipurpose Capability

Some Dhokla Makers are actually multipurpose steamers.

With suitable trays, they may be used for different steamed foods.

Always verify the intended use of the specific model.

Benefits of a Dhokla Maker

Designed for Steam Cooking

It provides a contained environment where hot steam can circulate around a batter-filled tray.

Suitable for Broad Batter Preparations

Unlike individual moulds, a broad tray allows the finished food to be:

  • Steamed as one layer

  • Removed

  • Cut into desired portions

Can Cook Multiple Trays

Multi-tier designs may allow more than one tray to steam at once.

Consistent Portion Cutting

Because the preparation cooks as a larger sheet, it can later be cut into:

  • Squares

  • Rectangles

  • Diamonds

according to preference.

Often Requires Little Cooking Oil

Steam itself does not require oil as a heat-transfer medium.

A small amount of oil may still be used for:

  • Greasing trays

  • Tempering

  • Recipe preparation

Therefore, avoid absolute claims such as “oil-free cooking.”

Some Designs Are Multipurpose

A compatible steaming system may also support:

  • Idli plates

  • Plain steaming plates

  • Momos trays

  • Other accessories

depending on the model.

Drawbacks and Limitations

Specialized Tray Requirements

Semi-fluid batter requires a tray that can contain it.

A perforated vegetable-steaming basket alone is generally unsuitable unless a separate batter container is used.

Batter Depth Affects Cooking

If the batter layer is too deep:

  • The centre may take longer to cook.

  • The outside may set before the centre.

If too shallow:

  • The finished preparation may be thinner than intended.

Steam Distribution Can Vary

In multi-tier models, different trays may receive steam differently.

Factors include:

  • Tray spacing

  • Steam pathways

  • Food load

  • Vessel geometry

Condensation Can Drip onto Batter

Steam condenses on cooler lid surfaces.

Droplets may fall onto the food and affect the top surface.

The degree varies by lid and steamer design.

Water Can Boil Dry

Too little water can cause the base vessel to overheat.

Large Models Require Storage

Multi-tier Dhokla Makers can be:

  • Tall

  • Wide

  • Bulky

Steam Can Cause Burns

Hot steam escaping when the lid is opened is a significant safety hazard.

Types of Dhokla Makers

1. Stovetop Dhokla Maker

A basic system with:

  • Base water vessel

  • Batter tray

  • Lid

Benefits

  • Simple design

  • No separate electrical appliance required

Limitations

  • Requires a compatible stove

  • Water level must be monitored

2. Multi-Tier Dhokla Maker

Contains multiple tray levels.

Benefits

  • Larger batch capacity

  • Uses vertical space

Limitations

  • Larger overall size

  • More parts to clean

  • Tier-to-tier cooking may vary

3. Multi-Step Dhokla Steamer

Some larger steaming systems use stacked or step-style sections.

They may contain:

  • Plain trays

  • Dhokla trays

  • Idli plates

  • Other interchangeable components

Exact terminology varies by manufacturer.

4. Multipurpose Idli-Dhokla Steamer

This type includes interchangeable accessories.

For example:

  • Moulded idli plates for idli

  • Broad trays for dhokla

Benefit

One steaming vessel can support different food forms.

Limitation

Accessories must fit correctly.

5. Electric Dhokla / Food Steamer

An electrical appliance generates steam without a stovetop.

Benefits

  • Dedicated steam generation

  • Some models include timers or controls

Limitations

  • Requires electricity

  • Electrical base requires special cleaning

  • Hard-water scale may develop

6. Pressure-Cooker-Based Steaming Setup

A suitable batter tray may sometimes be used inside a compatible pressure cooker for steaming.

However:

A Dhokla Maker is not automatically a pressure cooker.

Follow the pressure cooker's manufacturer instructions and never block:

  • Steam vents

  • Pressure regulators

  • Safety valves

Materials Used in Dhokla Makers

Stainless Steel

Common in modern steaming cookware.

Benefits

  • Durable

  • Corrosion-resistant

  • Easy to maintain

  • Does not require seasoning

Limitations

  • Thickness and quality vary

  • Stainless-steel appearance does not prove SS304 or another specific grade

  • Induction compatibility depends on base construction

Aluminium

Common in lightweight steaming cookware.

Benefits

  • Lightweight

  • Good heat conductivity

  • Easy to handle

Limitations

  • Can scratch

  • Can dent

  • Plain aluminium is not inherently induction-compatible

Hard-Anodized Aluminium

Used in some steaming systems.

Benefits

  • Hardened surface compared with untreated aluminium

  • Relatively lightweight

Limitations

  • Surface should be cared for according to manufacturer instructions

  • Induction compatibility is not automatic

Material Comparison

Material Main Advantage Main Limitation Typical Care
Stainless Steel Durable and corrosion-resistant Quality and induction compatibility vary Mild detergent; descale when needed
Aluminium Lightweight and conductive Can scratch or dent Gentle cleaning
Hard-Anodized Aluminium Hardened surface Requires suitable surface care Avoid damaging abrasion

Dhokla Maker vs Idli Maker

These use the same broad principle—steam cooking—but their food-holding surfaces differ.

Dhokla Maker Idli Maker
Usually uses broad trays Uses multiple individual moulds
Batter cooks as one larger layer Batter cooks as individual portions
Food is cut after steaming Idlis are removed individually
Tray is usually continuous Plate contains moulded depressions

Some multipurpose steamers include both accessories.

Dhokla Plate vs Idli Plate

Dhokla Plate

Usually:

  • Broad

  • Continuous

  • Designed to hold a layer of batter

Idli Plate

Contains:

  • Multiple shallow individual moulds

The two should not be confused in encyclopedia illustrations.

Dhokla Maker vs General Steamer

A general steamer may contain perforated baskets for:

  • Vegetables

  • Dumplings

  • Fish

A Dhokla Maker requires a suitable non-perforated or batter-containing tray so liquid batter does not fall through.

A multipurpose steamer can perform both roles if it has the correct accessories.

Dhokla Maker vs Pressure Cooker

Dhokla Maker / Conventional Steamer Pressure Cooker
Usually operates near atmospheric pressure Designed to operate under elevated pressure
Uses steam around food trays Uses controlled pressure and high-temperature steam
Standard lid Pressure-locking lid and safety mechanisms
No intentional pressure buildup in conventional design Pressure is intentionally regulated

Never modify a normal Dhokla Maker to create pressure.

Dhokla vs Khaman: Are They the Same?

The terms are often used interchangeably in casual conversation and retail recipe descriptions, but they are not necessarily identical in traditional culinary usage.

Broadly:

Dhokla

Traditional varieties can use fermented mixtures involving:

  • Rice

  • Pulses

  • Other combinations

depending on the regional recipe.

Khaman

Commonly uses:

  • Chickpea flour / besan

Modern versions are often prepared using rapid leavening rather than long fermentation.

Both may be steamed and served with tempering, but ingredient composition and preparation can differ.

For an encyclopedia, it is safer to avoid calling every yellow besan-based preparation “traditional dhokla” without qualification.

How to Use a Dhokla Maker

Step 1 — Prepare the Batter

Use a tested recipe appropriate to the type of dhokla or khaman being prepared.

Follow recipe-specific instructions for:

  • Fermentation

  • Resting

  • Leavening agents

Do not assume all batters require fermentation.

Step 2 — Add Water to the Base

Add enough water for the expected steaming time.

Avoid:

  • Too little water

  • Excessive water that reaches the food tray

Step 3 — Prepare the Tray

Lightly grease the tray if the recipe requires it.

This can make removal easier.

Step 4 — Add Batter

Pour the prepared batter evenly.

Avoid excessive depth unless the recipe and vessel are designed for it.

Step 5 — Position the Tray

Place the tray securely above the water.

For multiple tiers:

  • Align them correctly.

  • Maintain steam pathways.

Step 6 — Cover and Steam

Close the lid.

Avoid unnecessary opening during cooking because heat and steam escape each time.

Step 7 — Check Doneness

Cooking time varies with:

  • Batter type

  • Batter depth

  • Tray size

  • Number of tiers

  • Steam intensity

  • Altitude

A suitable skewer or similar test can be used according to the recipe.

Do not publish one universal steaming time for every Dhokla Maker.

Step 8 — Turn Off the Heat

Stop heating before opening the vessel.

Remember that steam remains inside.

Step 9 — Open Safely

Open the lid away from your face and hands.

Use heat protection.

Step 10 — Remove and Portion

Carefully remove the tray.

Allow the preparation to cool as required before:

  • Loosening edges

  • Removing

  • Cutting

Buying Guide: How to Choose a Dhokla Maker

1. Choose the Right Capacity

Consider:

  • Household size

  • Batch size

  • Frequency of cooking

Do not buy solely by overall vessel size.

Check usable tray dimensions.

2. Check Tray Diameter

Tray diameter affects:

  • Batter quantity

  • Finished thickness

  • Vessel fit

For replacement trays, measure carefully.

3. Check Tray Depth

A deeper tray can hold more batter, but actual usable capacity depends on the recipe and required expansion space.

Do not fill trays to the rim.

4. Check Number of Trays

More trays may increase batch capacity.

However, they also increase:

  • Height

  • Cleaning

  • Storage needs

5. Check Material

Common choices include:

  • Stainless steel

  • Aluminium

Consider:

  • Weight

  • Durability

  • Maintenance

  • Construction quality

6. Check Tray Rigidity

The tray should be stable enough to carry batter without excessive flexing.

This is particularly important when moving a filled tray.

7. Check Steam Circulation

Ensure the design provides adequate pathways for steam around each tray.

8. Check Lid Fit

A secure lid helps retain heat and steam.

9. Check Handles

Handles should be:

  • Secure

  • Stable

  • Suitable for lifting

Do not assume they remain cool.

10. Check Multipurpose Accessories

If you want one product for several foods, verify whether it includes:

  • Dhokla trays

  • Idli plates

  • Plain steaming trays

Do not assume accessories are interchangeable between models.

11. Check Stove Compatibility

Verify compatibility with:

  • Gas

  • Electric

  • Ceramic

  • Induction

12. Verify Induction Compatibility

Do not assume a stainless-steel Dhokla Maker automatically works on induction.

Induction compatibility is determined mainly by the base vessel.

The U.S. Department of Energy notes that flat-bottom cookware to which a magnet sticks can work with induction cooktops. (The Department of Energy's Energy.gov)

Care and Maintenance Tips

Wash Soon After Use

Batter and starch residue are easier to remove before they dry.

Use:

  • Warm water

  • Mild dishwashing detergent

  • Soft sponge

Clean Tray Corners and Edges

Residue can collect:

  • Around rims

  • At corners

  • Around handles

  • Near support points

Clean these carefully.

Soak Dried Batter

If suitable for the cookware material:

  • Soak briefly in warm water.

  • Allow residue to soften.

  • Clean gently.

Avoid unnecessarily aggressive scraping.

Clean Steam Pathways

Check:

  • Openings

  • Gaps

  • Perforated supports

for trapped food.

Remove Mineral Deposits

Repeated boiling of hard water may leave:

  • White deposits

  • Scale

Use an appropriate cookware-safe descaling method.

Dry Before Storage

Dry:

  • Base vessel

  • Trays

  • Lid

  • Supports

before stacking.

Store Trays Carefully

Avoid:

  • Bending

  • Forcing

  • Heavy objects pressing on thin trays

Warped trays may sit unevenly.

Common Mistakes

  • Confusing Dhokla Maker trays with idli plates.

  • Assuming all Dhokla Makers have the same design.

  • Adding too little water.

  • Allowing the water vessel to boil dry.

  • Adding too much water.

  • Overfilling batter trays.

  • Pouring batter too deeply without adjusting cooking time.

  • Blocking steam circulation.

  • Stacking trays incorrectly.

  • Opening the lid repeatedly.

  • Using one universal cooking time for every recipe.

  • Assuming every dhokla batter requires fermentation.

  • Assuming every dhokla is made only from besan.

  • Treating dhokla and khaman as universally identical.

  • Handling hot trays with bare hands.

  • Opening the lid toward the face.

  • Scraping trays with sharp tools.

  • Leaving dried batter on trays.

  • Storing cookware while damp.

  • Assuming stainless steel automatically means SS304.

  • Assuming all stainless-steel models work on induction.

  • Assuming a Dhokla Maker is a pressure cooker.

  • Blocking pressure-cooker vents when using a tray inside one.

  • Using replacement trays that do not fit securely.

Safety Information

Steam Can Cause Serious Burns

Steam is the main immediate hazard when using a Dhokla Maker.

When opening:

  • Keep your face away.

  • Protect your hands.

  • Lift the lid so steam escapes away from you.

Trays Can Be Extremely Hot

Use:

  • Dry oven mitts

  • Dry pot holders

  • Suitable tray-lifting tools

Avoid wet cloths around hot cookware because moisture can transfer heat rapidly.

Do Not Let the Vessel Boil Dry

If all water evaporates, the vessel may overheat.

This can:

  • Damage cookware

  • Burn residue

  • Damage some cooktops or appliances

Keep the Steamer Stable

Ensure:

  • Trays sit securely.

  • Tiers are aligned.

  • The vessel is placed on a stable cooking surface.

A batter-filled tray can spill if tilted.

Do Not Create Pressure in an Ordinary Dhokla Maker

Never:

  • Block steam outlets

  • Seal a conventional steamer

  • Modify the lid to create pressure

Only pressure-rated cookware should operate under elevated pressure.

Maintain Food Hygiene

Use clean:

  • Hands

  • Utensils

  • Trays

  • Work surfaces

USDA's core food-safety guidance emphasizes Clean, Separate, Cook and Chill as basic practices for preventing foodborne illness. (Food Safety and Inspection Service)

If a multipurpose Dhokla Maker is used to steam meat, poultry or other animal foods, follow appropriate safe internal-temperature guidance rather than relying only on steaming time. USDA recommends verifying safe temperatures with a food thermometer. (Food Safety and Inspection Service)

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