Dhokla is a steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea (besan) flour. It’s light, fluffy, and tangy, traditionally served as a snack or breakfast. Because it’s steamed rather than fried, dhokla is lower in calories and fat than many other Indian snacks, making it a popular choice for those watching their intake. This recipe walks you through making soft, spongy dhokla at home, with a clear breakdown of its calorie content.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1 cup (240 ml) water, plus 2 tablespoons (30 ml) for the batter
- 1/2 cup (120 ml) plain yogurt, whisked
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (1 g) turmeric powder
- 1/2 teaspoon (2 g) baking soda (eno or fruit salt works too)
- For tempering: 2 tablespoons (30 ml) oil, 1 teaspoon (5 g) mustard seeds, 1 teaspoon (5 g) sesame seeds, 2-3 green chilies (slit), 8-10 curry leaves, 1/4 cup (60 ml) water, 1 tablespoon (15 ml) lemon juice, 1 teaspoon (5 g) sugar
- For garnish: 2 tablespoons (8 g) fresh cilantro, chopped, 1/4 cup (30 g) grated coconut (optional)
Instructions
- In a large bowl, whisk together the chickpea flour, water, yogurt, sugar, salt, and turmeric until you have a smooth, lump-free batter. The consistency should be like pancake batter—pourable but not watery. Set aside to rest for 30 minutes at room temperature.
- While the batter rests, prepare your steaming setup. Fill a large pot with 1-2 inches of water and bring it to a boil. Grease a 9-inch round or square cake pan with a little oil.
- After 30 minutes, check the batter—it should have slightly thickened. Add the baking soda and stir gently in one direction for about 30 seconds. The batter will become frothy and increase in volume slightly.
- Pour the batter into the greased pan. Tap the pan on the counter to release any air bubbles.
- Place the pan in the steamer, cover, and steam over medium-high heat for 12–15 minutes. Insert a toothpick in the center; it should come out clean. Remove from heat and let cool in the pan for 5 minutes.
- While the dhokla steams, prepare the tempering. Heat the oil in a small pan over medium heat. Add mustard seeds and let them splutter, then add sesame seeds, green chilies, and curry leaves. Sauté for 30 seconds, then add the water, lemon juice, and sugar. Bring to a simmer and turn off the heat.
- Pour the tempering evenly over the warm dhokla. Let it soak for 5–10 minutes.
- Cut into squares or diamonds, garnish with cilantro and coconut, and serve warm or at room temperature.
Tips
- Batter consistency: If the batter is too thick, the dhokla will be dense. Add water a tablespoon at a time until it flows easily off a spoon.
- Baking soda: Add it just before steaming—if you add it too early, the air bubbles will escape and the dhokla won’t be fluffy.
- Steaming: Don’t lift the lid during steaming, or the temperature drop will make the dhokla sink.
- Substitution: For a gluten-free version, ensure your chickpea flour is certified gluten-free. For a vegan option, replace yogurt with an equal amount of water or plant-based yogurt, but note the texture will be slightly less tender.
Serving Suggestions
Serve dhokla with green chutney (coriander-mint chutney) or tamarind chutney. It also pairs well with a cup of hot masala chai. For a fuller meal, serve alongside a bowl of dal or a simple vegetable curry.
Variations
- Rava dhokla: Replace chickpea flour with 1 cup (160 g) semolina (rava) and reduce water to 3/4 cup (180 ml). Skip the yogurt and use lemon juice for tang. Soak the rava for 15 minutes before steaming.
- Vegetable dhokla: Fold in 1/2 cup (75 g) finely grated carrots or zucchini into the batter before steaming.
- Spicy dhokla: Add 1-2 teaspoons (2-4 g) of finely chopped green chilies or a pinch of cayenne to the batter.
- Khaman dhokla: This is the same as the recipe here, but often includes a pinch of asafoetida (hing) in the tempering.
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 30–45 seconds until warm. Dhokla can also be frozen for up to 2 months; thaw overnight in the fridge and steam before serving.
Frequently Asked Questions
How many calories are in a piece of dhokla?
A typical 2-inch square piece of this dhokla (about 40 g) contains approximately 60–70 calories. The entire recipe makes about 12 pieces, so one serving of 3 pieces is around 180–210 calories.
Is dhokla healthy for weight loss?
Dhokla is relatively low in calories and fat compared to fried snacks, and it provides protein from chickpea flour. However, portion control matters—eating an entire batch will still add up. Pair it with vegetables or a salad for a balanced snack.
Can I make dhokla without a steamer?
Yes. Place a wire rack or a small heatproof bowl upside down in a large pot with a tight-fitting lid. Add water up to the rack, bring to a boil, and place the pan with batter on the rack. Cover and steam as directed.
Why is my dhokla sticky or dense?
This usually happens if the batter is too thick, or if you steamed it too long (over 15 minutes). Also, ensure the baking soda is fresh—old baking soda won’t produce enough lift.
Can I use eno instead of baking soda?
Yes, eno (fruit salt) is a common substitute. Use 1 teaspoon (5 g) of eno instead of baking soda. It will make the dhokla slightly more tangy and fluffy.
How do I reduce the calories further?
Skip the tempering oil or use a nonstick spray. Also, reduce the sugar in the batter and tempering, or use a sugar substitute. The coconut garnish can be omitted.
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