Dhokla

Name: Dhokla
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups chickpea flour (besan); 2/3 cup plain yogurt; 2/3 cup water; 1 tsp fresh ginger, minced; 1 green chili, minced; 2 tbsp lemon juice; to taste salt; 1/2 tsp baking soda; 1/4 tsp turmeric powder; 2 tbsp oil for tempering; 1/2 tsp mustard seeds; 10 fresh curry leaves; 1/4 tsp asafetida (hing)

Fluffy, light steamed cake made from chickpea flour with aromatic tempering. A beloved Gujarati breakfast that's tangy, savory, and delightfully spongy.

35 minMediumServes 6200 cal/serving

IndianBreakfastStovetopVegetarianEgg-Free

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Ingredients

2 cups chickpea flour (besan)
2/3 cup plain yogurt
2/3 cup water
1 tsp fresh ginger, minced
1 green chili, minced
2 tbsp lemon juice
to taste salt
1/2 tsp baking soda
1/4 tsp turmeric powder
2 tbsp oil for tempering
1/2 tsp mustard seeds
10 fresh curry leaves
1/4 tsp asafetida (hing)

Instructions

1

In a bowl, whisk together 2 cups chickpea flour (besan) and 2/3 cup plain yogurt until smooth.
2

Add 2/3 cup water, 1 tsp minced fresh ginger, 1 minced green chili, 2 tbsp lemon juice, to taste salt, and 1/4 tsp turmeric powder. Mix well into a smooth batter.
3

Let the batter sit for 5-10 minutes.
4

Just before steaming, add 1/2 tsp baking soda and whisk gently to incorporate air. The batter should become lighter in color and texture.
5

Pour the batter into a greased square or round baking pan (about 8x8 inches).
6

Pour water into a large pot to a depth of about 2 inches. Insert a steamer rack.
7

Place the batter-filled pan on the steamer rack, cover with aluminum foil, and cover the pot with a lid.
8

Steam for 15-20 minutes until a toothpick inserted in the center comes out clean.
9

Remove from heat and let cool for 5 minutes before removing from the pan.
10

Cut into squares. Heat 2 tbsp oil in a small pan, add 1/2 tsp mustard seeds and let crackle, then add 10 fresh curry leaves and 1/4 tsp asafetida (hing).
11

Pour the tempering over the cakes and serve warm.

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Questions

What should Dhokla look like when it is ready?

Go by the cues in the method rather than the clock. Step 8: cook until a toothpick inserted in the center comes out clean.

Is there a substitute for asafoetida in Dhokla?

The entry for Dhokla calls for 1/4 tsp asafetida (hing). In its place: A little minced garlic and onion, cooked in the oil at the same point, covers the savory role.

Can I make Dhokla less spicy?

Yes. The heat in Dhokla comes from 1 green chili, minced. For a milder plate, remove the seeds and ribs from the chili, or use half; nothing else in the method changes.

Can I make Dhokla dairy-free?

Yes. The dairy in Dhokla is 2/3 cup plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How many calories are in Dhokla?

One serving (the recipe makes 6) is about 200 calories, with 7 g protein, 28 g carbohydrate and 6 g fat, plus 4 g fiber and 480 mg sodium.

Serve it with

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