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Steaming Hot: Diwali Dosa and Dhokla Cookware

Steaming Hot: Diwali Dosa and Dhokla Cookware

Having a healthy Diwali with various types of dosa is a wonderful and delicious way to celebrate the festival while making mindful dietary choices. Dosa that can be prepare in dosa tawa is a South Indian staple that can be both nutritious and versatile.

Dosa is a versatile dish that can be adapted to suit various dietary preferences and restrictions. By making wholesome choices and incorporating nutritious ingredients, you can celebrate Diwali with delicious dosas that are both tasty and health-conscious.


Different Types Of Dosa: 

  1. Whole-Grain Dosas: Opt for dosa made from whole-grain flours like whole wheat, brown rice, or oats. These dosas are higher in fiber and provide sustained energy.
  2. Fermented Batter: Traditional dosa batter is fermented, which enhances its nutritional value and makes it easier to digest. Fermentation also adds a unique tangy flavor to dosas.
  3. Low-Oil Cooking: Use as little oil as possible when making dosas. A non-stick or cast iron pan allows you to make dosas with minimal oil.
  4. Variety of Fillings: Experiment with a variety of dosa fillings that are both delicious and nutritious. Consider options like spinach, grated carrots, mixed vegetables, paneer, or even tofu.
  5. Protein-Rich Dosa: Add lentils like urad dal or chickpea flour to the dosa batter to increase the protein content. Protein-rich dosas are more satisfying and nutritious.
  6. Healthy Accompaniments: Pair your dosas with healthy chutneys and sambars. Coconut chutney, mint chutney, or tomato chutney made with minimal oil can be a great choice.
  7. Portion Control: Diwali is a time when it's easy to overindulge. Practice portion control and savor your dosas without overeating.
  8. Hydration: Stay hydrated during the festive season. Opt for herbal teas, infused water, or buttermilk to accompany your dosas.
  9. Active Lifestyle: Maintain an active lifestyle during Diwali. Engage in physical activities, such as yoga, walking, or light exercises, to balance the festive indulgences.
  10. Mindful Eating: Enjoy your dosas mindfully. Savor the flavors, chew slowly, and be conscious of your hunger and fullness cues.


How to Prepare Dosa? 

  1. Prepare the Dosa Batter:
    • Soak 2 parts of parboiled rice and 1 part of urad dal (black gram) in water for at least 4-6 hours. Drain the soaked ingredients and blend them into a smooth batter. Add water as needed to achieve a pancake batter-like consistency. Mix in a pinch of salt and let the batter ferment for 8-12 hours or overnight. Fermentation adds a tangy flavor to the dosas.
  2. Heat the Dosa Tawa:
  3. Prepare the Dosa:
    • Once the tava is hot, ladle a scoop of the dosa batter onto the center. Use the back of the ladle to spread the batter outward in a circular motion, creating a thin, even layer. Drizzle a little oil or ghee around the edges of the dosa.
  4. Cook the Dosa:
    • Cook the dosa until the edges turn golden brown and crisp. The center should be cooked through. Gently flip the dosa using a spatula and cook for a minute or two on the other side until it's lightly browned.
  5. Serve:
    • Remove the dosa from the tava and serve hot with coconut chutney, sambar, or any other accompaniments of your choice.


What Is Dhokla?

Dhokla is indeed a fantastic option for Diwali celebrations. It's a light, spongy, and savory dish that's not only delicious but also a healthier choice compared to many fried snacks and sweets traditionally served during Diwali.


What Makes Dhokla A Great Diwali Snack?

  1. Healthy Choice: Dhokla is steamed, not fried, making it a healthier snack option. It's low in oil and is often made with nutritious ingredients like gram flour (besan) and fermented rice or lentil batter.
  2. Versatile: Dhokla can be customized with various toppings and seasonings, such as mustard seeds, curry leaves, and grated coconut. You can also serve it with chutneys like mint-coriander chutney or tamarind chutney for added flavor.
  3. Light and Fluffy: Dhokla has a unique, spongy texture that's both satisfying and easy on the stomach. It's perfect for those who prefer lighter snacks during the festive season.
  4. Gluten-Free Options: You can make gluten-free dhokla by using ingredients like rice, rice flour, or millet flour. This is ideal for guests with dietary restrictions.
  5. Colorful Presentation: The vibrant colors of dhokla and its garnishes make it an attractive addition to your Diwali spread, adding to the festive atmosphere.
  6. Make-Ahead Option: Dhokla can be prepared in advance and refrigerated. This is a time-saving advantage, allowing you to focus on other aspects of your Diwali celebrations.
  7. Great for Large Gatherings: Dhokla is easy to make in larger quantities, making it suitable for serving at Diwali parties and get-togethers.


How To Prepare Dhokla?

To prepare dhokla for Diwali, you can use a traditional dhokla recipe or explore variations such as khaman dhokla or rava dhokla to add diversity to your menu. Whether you serve it as a snack or appetizer, dhokla is sure to be a crowd-pleaser and a healthy choice to balance the festive indulgences.


Preparing dhokla for Diwali is a delightful and flavorful process. Dhokla is a steamed, savory cake that's light and spongy, making it a perfect addition to your Diwali menu.


Here's how to prepare dhokla:



  • 1 cup besan (gram flour)
  • 1/2 cup suji (semolina)
  • 1 cup yogurt (dahi)
  • 1/2 teaspoon turmeric powder (haldi)
  • 1 teaspoon ginger-green chili paste
  • 1 teaspoon sugar
  • Salt to taste
  • 1 teaspoon fruit salt (ENO or a pinch of baking soda)
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds (rai)
  • A few curry leaves
  • A pinch of asafoetida (hing)
  • 2-3 green chilies, chopped
  • 2 tablespoons freshly grated coconut (for garnish)
  • Fresh coriander leaves (for garnish)
  • Lemon wedges (optional)



  1. Prepare Batter:
    • In a mixing bowl, combine besan, suji, yogurt, turmeric powder, ginger-green chili paste, sugar, and salt.
    • Add a little water and mix well to form a smooth batter. The consistency should be similar to that of dosa batter.
  2. Fermentation:
    • Cover the batter and let it ferment for about 2-3 hours. During this time, the batter will rise and become airy.
  3. Prepare Steamer:
    • Grease a dhokla plate or a shallow dish. Ensure it fits inside your steamer.
  4. Steam Dhokla:
    • Just before steaming, add fruit salt (ENO or baking soda) to the batter. Mix gently in one direction. The batter will become frothy.
    • Pour the batter into the greased plate and place it in the steamer.
    • Steam for approximately 15-20 minutes or until a toothpick inserted into the dhokla comes out clean.
  5. Prepare Tadka (Tempering):
    • Heat oil in a small pan. Add mustard seeds, chopped green chilies, curry leaves, and a pinch of asafoetida.
    • Once the mustard seeds splutter, pour this tempering over the steamed dhokla.
  6. Cut and Garnish:
    • Let the dhokla cool for a few minutes. Then cut it into squares or diamonds.
    • Garnish with freshly grated coconut and chopped fresh coriander leaves.
  7. Serve:
    • Serve the dhokla with green chutney or tamarind chutney. You can also serve it with lemon wedges for extra flavor.

Dhokla is best enjoyed fresh, so serve it as soon as it's ready. It's a delicious and healthy snack that's sure to be a hit during your Diwali celebrations.



Best Cookware To Prepare Dosa:

To prepare dosa, you'll need a specific type of cookware that ensures the dosa cooks evenly, becomes crispy, and doesn't stick to the surface. The best cookware for making dosa is a non-stick tawa or cast iron tawa.


Non-Stick Dosa Tawa: This is the most commonly used cookware for making dosa. It's a flat, round griddle with a non-stick surface, specifically designed for dosa preparation.


Here's how to use it:


  1. Heat Management: Place the tava on a stovetop and heat it to the desired temperature. It should be hot but not smoking.
  2. Ladle the Dosa Batter: Pour a ladleful of dosa batter in the center of the tava and use the back of the ladle to spread it outward in a circular motion to form a thin, even layer.
  3. Add Oil or Ghee: Drizzle a little oil or ghee around the edges of the dosa and on top. This helps make the dosa crispy and golden.
  4. Cook the Dosa: Let the dosa cook until the edges turn golden brown and crisp, and the center is fully cooked. Gently flip it over and cook for a minute or two on the other side.
  5. Serve: Once both sides are cooked, remove the dosa from the tava and serve it hot with your choice of chutney and sambar.


Cast Iron Dosa Tawa: Cast iron tawa is an alternative to non-stick tava. It can provide a natural non-stick surface when well-seasoned. To use cast iron for dosa, follow the same steps as for non-stick tava, but make sure it's seasoned and well-maintained for the best results.


Best Cookware For Dhokla:

The best cookware to prepare dhokla is a specifically designed "dhokla steamer" or "idli-dhokla steamer." This cookware is ideal for creating soft, spongy, and perfectly steamed dhoklas. Here's how to use it:


Dhokla Steamer:

  1. Prepare the Batter: First, prepare the dhokla batter, which typically consists of besan (gram flour) or a mixture of besan and other flours, along with yogurt and spices. The batter is similar to what you'd use to make idlis.
  2. Grease the Plates: Grease the dhokla plates or trays that come with the steamer to prevent sticking.
  3. Fill the Plates: Ladle the dhokla batter into each plate, filling them about three-quarters full. This allows room for the dhokla to expand during steaming.
  4. Stack the Plates: Stack the greased plates one on top of the other, as the steamer typically comes with multiple trays. Make sure there's adequate space for steam circulation between each tray.
  5. Fill the Steamer: Add water to the bottom chamber of the dhokla steamer, which is usually a separate container. Ensure you have enough water to last the entire steaming process without running out.
  6. Steam the Dhoklas: Place the stacked dhokla plates inside the steamer. Cover the steamer with a lid and steam for approximately 10-15 minutes, or until a toothpick inserted into the dhokla comes out clean. Avoid opening the lid during the steaming process, as this may affect the texture of the dhokla.
  7. Cool and Serve: Once steamed, allow the dhoklas to cool for a few minutes before removing them from the plates. Cut them into the desired shape, garnish with grated coconut, coriander leaves, and serve with green chutney or tamarind chutney.


The dhokla steamer is designed for efficient and uniform steaming of dhoklas, ensuring they turn out soft and spongy. While other types of steamers or cookware can be used to make dhokla, using a dedicated dhokla steamer is the best choice to achieve the desired texture and consistency.


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