The batter consists of a mixture of rice with the pulse Bengal gram,[2] but has several variants with the gram replaced by chickpeas, pigeon peas, or urad beans.

[3][4] Dukkia, a pulse-based precursor of dhokla, is mentioned in a Jain text dated to 1066 CE.

The earliest extant work to mention the word "dhokla" is the Gujarati Varanaka Samuchaya (1520 CE).

[5] Dried rice and split chickpeas (chana dal) are soaked overnight.

[6] Popular variants of dhokla include: Khaman is similar but made from chickpea flour without rice.