Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Dhokla is a light, fluffy steamed cake from Gujarat, India, made from fermented chickpea flour batter. It's a popular breakfast and snack item that is savory, slightly tangy, and served with green chutney. This cake is protein-rich, low in fat, and traditionally prepared without eggs.
Prep
30 min
Cook
20 min
Total
290 min
Servings
6 srv
Difficulty
Easy
Calories
180 kcal
For 6 serving(s)
Per serving
Mix chickpea flour, rice flour, yogurt, ginger-green chili paste, salt, and sugar in a bowl
Let the batter ferment at room temperature for 4-5 hours or overnight until it becomes fluffy and doubles in volume
Add baking soda and lemon juice to the fermented batter and mix gently to create a fluffy consistency
Grease a square or round steaming pan and pour the batter into it
Steam the batter in a steamer or pressure cooker for 15-20 minutes until a toothpick inserted in the center comes out clean
Cool for 5 minutes, then cut into diamond or square shapes
Prepare tempering by heating oil and adding mustard seeds, cumin seeds, curry leaves, and dried red chilies
Pour the hot tempering over the cut dhokla and serve warm with green chutney and sweet chutney
Sign in to rate this recipe.