Dhokla

Name: Dhokla
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300g chickpea flour besan; 200ml full fat yoghurt; 100ml water; 2 tsp Eno fruit salt or baking soda; 1 tsp sugar; 1 tsp turmeric; 1 tsp salt; 2 tbsp lemon juice; 3 tbsp vegetable oil; 1 tsp mustard seeds; 1 tsp sesame seeds; 10 curry leaves; 2 green chillis, slit; 1 handful fresh coriander

A steamed fermented chickpea flour cake from Gujarat — light, tangy and topped with a mustard seed tempering.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

medium

Cuisine

Indian

vegetarianvegangluten-free

Ingredients

300gchickpea flour besan

200mlfull fat yoghurt

100mlwater

2 tspEno fruit salt or baking soda

1 tspsugar

1 tspturmeric

1 tspsalt

2 tbsplemon juice

3 tbspvegetable oil

1 tspmustard seeds

1 tspsesame seeds

10curry leaves

2green chillis, slit

1 handfulfresh coriander

Instructions

Mix chickpea flour, yoghurt, water, sugar, turmeric and salt into a smooth batter.

Add lemon juice and Eno salt, stir immediately — batter will foam.

Pour into a greased tin and steam immediately for 20 minutes.

Test with a skewer — it should come out clean.

For tempering: heat oil and fry mustard seeds, sesame seeds, curry leaves and green chillis.

Pour tempering over dhokla while still warm.

Scatter with coriander and cut into squares. Serve with mint and tamarind chutney.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

201

Protein

3.9g

Fat

16.8g

Carbs

9.2g

Fiber

1.3g

Sodium

699mg

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