Go Back
+ servings

Rainbow Dhokla Waffle

The Veggie Wifey
The fluffiest dhokla recipe you’ll find, that can also be made for your kids breakfast!
5 from 2 votes
Prep Time 5 minutes
Cook Time 5 minutes
Rest Time 10 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Brunch
Cuisine Indian
Servings 3 Waffles


  • 1 good quality non-stick waffle maker
  • 1 Mixing Bowl


  • 1 cup suji (semolina)
  • 1 cup yoghurt (plant-based is ok also, but it may change the taste)
  • 1/2 cup water room temperature
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1.5 fresh green chilli minced
  • 1/2 cup fresh coriander chopped
  • 1/2 tsp hing (asafoetida)
  • 1/2 tsp baking soda
  • 1/2 tsp lemon juice


  • In a mixing bowl, add the suji, yoghurt, water, turmeric, salt, pepper, hing, chilli and coriander. Mix together until it is fully combined.
  • Mix in the baking soda and let the mixture rest for 10 minutes. You should see small bubbles forming at this point and the batter rising.
  • Right before you add the lemon juice, heat up the waffle maker on medium to high heat, and make sure it is well oiled. If it is not well oiled, your dhokla will most likely stick to the surface and you’ll have to rip it apart. I sprayed avocado oil around the waffle maker, but you can use any high smoke-point oil.
  • Gently pour in your lemon juice and slowly fold it into your dhokla batter. You don’t want to over mix this, so slow ‘number 8’ shape movements around the batter 3 times will do.
  • Pour the batter into the waffle maker and lock it to close. Let each side cook for about 2-3 minutes. You can open the waffle maker to check if it’s done. See notes regarding the colours.
  • You can either slide the dhokla waffle right off your waffle maker or you can use tongs or chopsticks to place it on your plate. Serve with your favourite chutney or sweet chilli sauce!


This is a modern twist to the traditional dhokla recipe, and is so much fun to make with your kids! I will be uploading the traditional recipe shortly, that includes the tarka and chutney. 
**if you have noticed I have not added any food colouring here in this dhokla. I never intended this to be rainbow colour but when it happened, I researched that the curcumin (the bright yellow chemical in turmeric) reacted with the baking soda and the heat from the waffle maker, turning it red. It looked stunning in the end because there were shades of red, pink, orange, yellow and green from the coriander. All from this natural chemical reaction!
Keyword Dhokla, Indian Breakfast, Indian Food
Tried this recipe?Let us know how it was!