Besan dhokla is a steamed savory cake from the Indian state of Gujarat, made from chickpea flour (besan), yogurt, and a leavening agent. It is light, spongy, and tangy, typically tempered with mustard seeds and curry leaves. This version is baked and then steamed, giving it a soft texture while keeping the calorie count moderate—about 120–150 calories per piece, depending on portion size and tempering oil.
Ingredients
- 1 cup (120 g) besan (chickpea flour)
- 1/2 cup (120 ml) plain yogurt, whisked
- 1/2 cup (120 ml) water, plus more if needed
- 1 tsp (5 g) ginger paste
- 1 green chili, finely chopped (optional)
- 1/2 tsp turmeric powder
- 1 tsp sugar
- 1/2 tsp salt, or to taste
- 1 tsp fruit salt (eno) or 1/2 tsp baking soda
- 1 tbsp (15 ml) lemon juice
- For tempering: 1 tbsp (15 ml) oil, 1 tsp mustard seeds, 1 tsp sesame seeds, 8-10 curry leaves, 2 slit green chilies
- 2 tbsp (30 ml) water for tempering
- Fresh cilantro, chopped, for garnish
Instructions
- In a large bowl, whisk together besan, yogurt, water, ginger paste, green chili, turmeric, sugar, and salt. Mix until smooth, with no lumps. The batter should be thick but pourable; add a little water if needed.
- Grease a 7-inch (18 cm) round or square steaming pan with a little oil.
- Bring water to a boil in a steamer or a large pot with a rack. Keep the heat on medium.
- Just before steaming, add the fruit salt (eno) or baking soda to the batter. Sprinkle the lemon juice over it. Stir gently—the batter will froth.
- Pour the batter into the greased pan. Tap the pan on the counter to release air bubbles.
- Place the pan in the steamer, cover, and steam for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during the first 10 minutes.
- Remove the pan from the steamer and let it cool for 5 minutes. Run a knife around the edges and invert onto a plate.
- For tempering, heat oil in a small pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and green chilies. Sauté for 30 seconds.
- Add 2 tbsp water to the tempering (carefully, it will splatter) and pour the mixture evenly over the dhokla.
- Garnish with cilantro. Cut into squares and serve warm or at room temperature.
Tips
- Use fresh besan for best results; old chickpea flour can taste bitter.
- If you don’t have fruit salt (eno), use 1/2 tsp baking soda mixed with 1 tsp lemon juice. Do not use baking powder alone—it won’t give the same rise.
- Steam on medium heat, not high, to avoid a rubbery texture. The dhokla is done when it springs back to touch.
- To reduce calories, skip the tempering oil and just sprinkle with lemon juice and cilantro. This saves about 30 calories per serving.
Serving Suggestions
Serve besan dhokla with green chutney (coriander-mint) or tamarind chutney. It also pairs well with a cup of masala chai. For a fuller meal, serve alongside a bowl of dal or yogurt.
Variations
- Vegetable Dhokla: Fold in 1/2 cup grated carrots or zucchini into the batter before steaming.
- Spicy Dhokla: Add 1 tsp red chili powder or 1/2 tsp cayenne to the batter.
- Herbed Dhokla: Mix in 2 tbsp finely chopped cilantro or mint leaves.
- Gluten-Free Note: This recipe is naturally gluten-free (ensure your besan is certified gluten-free if needed).
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, steam for 2–3 minutes or microwave on high for 20–30 seconds. Dhokla can also be frozen for up to 1 month; thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
How many calories are in one piece of besan dhokla?
One piece (about 1/6 of the recipe) has approximately 120–150 calories, depending on the amount of oil used in tempering. The besan itself contributes about 100 calories per 1/4 cup.
Can I make dhokla without eno or baking soda?
Yes, you can use 1/2 tsp baking powder mixed with 1/2 tsp baking soda, but the texture will be slightly denser. Alternatively, you can ferment the batter overnight with yogurt, but that changes the flavor to more sour.
Why is my dhokla sticky or dense?
Sticky dhokla usually means it was undercooked or the batter was too watery. Dense dhokla can result from overmixing after adding the leavening agent. Mix gently and steam until a toothpick comes out clean.
Can I use a microwave to steam dhokla?
Yes, pour the batter into a microwave-safe dish and microwave on high for 3–4 minutes. Check with a toothpick; add 30-second intervals if needed. The texture may be slightly less spongy than steaming.
Is besan dhokla healthy?
Besan is high in protein and fiber, and steaming uses minimal oil. It is a healthier snack compared to fried options, but portion control is key due to the besan and tempering oil.
Can I make dhokla without yogurt?
Yes, substitute yogurt with equal parts water and 1 tsp lemon juice or apple cider vinegar. The texture will be slightly different, but it works. For a vegan version, use plant-based yogurt.
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