Steamed Dhokla
This soft, spongy, and savory steamed cake is a popular snack from Gujarat, India. Made from fermented chickpea flour, it's naturally vegan and gluten-free. A light tempering of mustard seeds and curry leaves adds a burst of flavor.
An original recipe by Forkin
- Total time
- 2 hr 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 273 kcal
Allergen information: may contain gluten, milk, and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupchickpea flour
- 2 tbspsemolina
- 0.5 cupyogurt, dairy-free
- 0.75 cupwater
- 1 tspginger, grated
- 1 pcsgreen chili, finely minced
- 0.25 tspturmeric powder
- 1 tspsalt
- 1 tspfruit salt
- 1 tspoil, for greasing
tempering
- 2 tbspoil, for tempering
- 1 tspmustard seed
- 8 pcscurry leaf
- 2 pcsgreen chili, slit lengthwise
- 0.25 cupwater
- 1 tspsugar
- 1 tsplemon juice
garnish
- 2 tbspcilantro, fresh, chopped(optional)
- 2 tbspcoconut, grated, fresh or frozen(optional)
Equipment
steaming pan · steamer · small pan · large bowl · whisk · cutting board · knife
The method
Step by step
- 1
In a large bowl, combine the chickpea flour, semolina, dairy-free yogurt, water, grated ginger, minced green chili, turmeric powder, and salt.
About 2 min
- 2
Whisk the mixture until it forms a smooth, lump-free batter. It should be of pouring consistency, similar to pancake batter.
About 3 min
Cook’s note: Add a little more water if the batter is too thick.
- 3
Cover the bowl with a lid or plastic wrap and let it ferment in a warm place for at least 2 hours, or up to 6 hours.
About 2 hr
Cook’s note: Fermentation helps develop the classic dhokla texture and flavor. In colder climates, place the bowl in a slightly warm oven (turned off).
- 4
Grease a 8-inch round or square steaming pan with oil.
About 1 min
- 5
Prepare your steamer by adding water to the bottom and bringing it to a boil.
About 5 min
Cook’s note: Ensure the water level is below the steaming plate.
- 6
Just before steaming, add the fruit salt to the fermented batter and gently mix it in until frothy. Do not overmix, as this will deflate the batter.
About 1 min
Cook’s note: The fruit salt (Eno) is crucial for the spongy texture. Work quickly after adding it.
- 7
Immediately pour the batter into the greased pan.
- 8
Carefully place the pan into the preheated steamer.
- 9
Cover the steamer and cook on medium-high heat for 15-20 minutes, or until a knife inserted into the center comes out clean.
About 20 min
Cook’s note: Avoid opening the steamer lid during the first 10 minutes of cooking.
- 10
Remove the dhokla from the steamer and let it cool in the pan for 5 minutes.
About 5 min
- 11
Invert the dhokla onto a cutting board and cut it into desired shapes (squares or diamonds).
About 2 min
- 12
For the tempering, heat the tempering oil in a small pan over medium heat.
About 1 min
- 13
Add the mustard seeds and let them splutter.
About 1 min
Cook’s note: Cover the pan if needed to prevent seeds from flying out.
- 14
Add the curry leaves and slit green chilies and sauté for 30 seconds until fragrant.
About 1 min
- 15
Carefully add the water, sugar, and lemon juice to the tempering pan. Bring the mixture to a quick boil and then turn off the heat.
About 1 min
- 16
Pour the hot tempering mixture evenly over the cut dhokla pieces.
About 1 min
Cook’s note: Ensure every piece gets some of the tempering for maximum flavor.
- 17
Garnish with fresh chopped cilantro and grated coconut, if using.
About 1 min
- 18
Serve warm with green chutney or tamarind chutney.
Per serving
Nutrition
- Calories
- 273.4kcal
- Protein
- 9.9g
- Carbs
- 27.9g
- Fat
- 13.8g
- Fibre
- 4.6g
- Sugar
- 6.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover dhokla in an airtight container in the refrigerator.
Reheat gently in a microwave for 30-60 seconds, or steam for a few minutes until warm and soft.
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