Dhokla is a steamed, savory cake from the Indian state of Gujarat, made from fermented rice and chickpea (besan) flour. It is light, spongy, and typically tempered with mustard seeds, curry leaves, and green chilies, then finished with a sprinkle of fresh cilantro. Because it is steamed rather than fried, dhokla is often considered a healthier snack, but the calorie count per piece varies widely depending on the recipe, portion size, and the oil used in the tempering.
Ingredients
- 1 cup (120 g) besan (chickpea flour)
- 1/2 cup (120 ml) water, plus more as needed
- 1/4 cup (60 ml) plain yogurt, at room temperature
- 1 teaspoon (5 g) sugar
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (2 g) fruit salt (Eno) or 1/2 teaspoon baking soda
- 1 tablespoon (15 ml) vegetable oil, for the tempering
- 1 teaspoon (5 g) mustard seeds
- 1 teaspoon (5 g) sesame seeds
- 8-10 curry leaves
- 2 green chilies, slit lengthwise
- 1/4 cup (60 ml) water, for the tempering
- 1 tablespoon (15 g) sugar, for the tempering
- 1/2 teaspoon (3 g) salt, for the tempering
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (8 g) chopped fresh cilantro, for garnish
Instructions
- In a large bowl, whisk together the besan, 1/2 cup (120 ml) water, yogurt, 1 teaspoon sugar, and 1/2 teaspoon salt until smooth and free of lumps. The batter should be thick but pourable; if too thick, add 1-2 tablespoons more water. Set aside for 10 minutes.
- Prepare a steamer: fill a large pot with 1 inch of water and bring to a boil. Grease a 9-inch round or square cake pan with a little oil.
- Just before steaming, add the fruit salt (Eno) or baking soda to the batter and stir gently for 5 seconds. The batter will froth slightly.
- Pour the batter into the prepared pan and place it in the steamer. Cover and steam over medium heat 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. Then run a knife around the edges and invert the dhokla onto a plate. Cut into 9 equal squares or diamonds.
- Make the tempering: heat the 1 tablespoon oil in a small pan over medium heat. Add the mustard seeds and wait until they pop (about 30 seconds). Add the sesame seeds, curry leaves, and green chilies; sauté for 15 seconds.
- In a small bowl, mix the 1/4 cup (60 ml) water, 1 tablespoon sugar, and 1/2 teaspoon salt. Pour this into the hot tempering and bring to a gentle simmer. Turn off the heat and stir in the lemon juice.
- Pour the tempering evenly over the dhokla pieces, letting it soak in. Garnish with cilantro and let rest for 5 minutes before serving.
Tips
- Don’t overmix after adding Eno: Overmixing deflates the air bubbles, making the dhokla dense. Fold gently just until incorporated.
- Steaming time varies: If your pan is wider or thinner, the dhokla will cook faster. Start checking at 12 minutes. Over-steaming dries it out.
- Substitute for Eno: If you don’t have fruit salt, use 1/2 teaspoon baking soda plus 1 teaspoon lemon juice or vinegar. The texture will be slightly less fluffy.
- Make it oil-free: Skip the tempering oil and simply sprinkle with a little salt, lemon juice, and fresh cilantro. This reduces calories by about 5 per piece.
Serving Suggestions
Serve dhokla warm or at room temperature with green chutney (coriander-mint) or tamarind chutney. It pairs well with a cup of masala chai. For a fuller meal, serve alongside a bowl of dal or a simple cucumber salad.
Variations
- Rava dhokla: Replace besan with 1 cup (160 g) fine semolina (rava) and skip the yogurt; use 1/2 cup (120 ml) buttermilk instead. Steam for the same time.
- Vegetable dhokla: Fold in 1/2 cup (75 g) finely grated carrot or zucchini into the batter before steaming. This adds moisture and a slight sweetness.
- Spicy dhokla: Add 1/2 teaspoon red chili powder or 1 teaspoon finely chopped ginger to the batter for a kick.
- Green dhokla: Blend 1/2 cup (20 g) fresh spinach with the water and use that to make the batter. The color turns vibrant, and the taste is mildly earthy.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. To reheat, microwave each piece for 20-30 seconds, or steam for 2-3 minutes to restore softness. Do not freeze dhokla; the texture becomes rubbery upon thawing.
Frequently Asked Questions
How many calories are in one piece of dhokla?
Using this recipe, which makes 9 pieces, each piece contains approximately 85-95 calories. This includes the tempering oil and sugar. If you skip the tempering, each piece drops to about 70 calories.
Is dhokla good for weight loss?
Dhokla is relatively low in calories and fat compared to fried snacks, and it provides protein and fiber from chickpea flour. However, the tempering adds oil and sugar, so portion control is key. One or two pieces make a sensible snack.
Can I use baking powder instead of Eno?
Yes, you can use 1 teaspoon baking powder, but the dhokla will be slightly less airy. Eno (fruit salt) reacts quickly and creates a finer crumb. If using baking powder, you may need to add 1/2 teaspoon lemon juice to activate it.
Why is my dhokla sticky or dense?
Stickiness usually means it was undercooked or the batter was too wet. Density often comes from overmixing after adding the leavening agent, or from steaming at too high a heat, which causes the outside to cook before the inside rises. Steam over medium heat and check with a toothpick.
Can I make dhokla without a steamer?
Yes. Place a trivet or an inverted heatproof bowl in a large pot, add water to just below the trivet, and place the dhokla pan on top. Cover and steam as directed. Ensure the lid is tight to trap steam.
How long can I keep dhokla at room temperature?
Dhokla is safe at room temperature for up to 2 hours, as per general food safety guidelines. After that, refrigerate it. The tempering makes it more perishable, so if you leave it out longer, discard it.
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