A dhokla side dish usually means the bright green chutney and fragrant mustard-seed tempering served with Gujarati steamed gram-flour cake. This easy, flexible pairing balances dhokla’s soft, savory texture with fresh herbs, citrus, and a little heat; regional and family versions vary in sweetness and spice.
Ingredients
- 1 cup (30 g) firmly packed cilantro leaves and tender stems, rinsed and dried
- ½ cup (15 g) firmly packed mint leaves, rinsed and dried
- 1 small green chile, such as serrano, stem removed and roughly chopped (about 5 g)
- 1 tablespoon (15 ml) fresh lemon juice
- ½ teaspoon granulated sugar (2 g), or to taste
- ¼ teaspoon fine salt (1.5 g), plus more to taste
- 2–4 tablespoons (30–60 ml) cold water, as needed for blending
- 1 tablespoon (15 ml) neutral oil, such as canola or sunflower
- ½ teaspoon brown or black mustard seeds (2 g)
- 1 teaspoon sesame seeds (3 g)
- 6 fresh curry leaves (about 1 g), rinsed and patted dry; optional
- 1 small dried red chile, broken in half, or ¼ teaspoon red chile flakes; optional
- 2 tablespoons (30 ml) water
- 1 tablespoon (12 g) finely chopped cilantro, for finishing
- 1 tablespoon (8 g) finely grated unsweetened coconut, optional
- About 8 pieces plain dhokla, roughly 1½ pounds (680 g), cooked and ready to serve
Instructions
- Prepare the chutney ingredients. Rinse the cilantro and mint, then dry them well; excess water can make the chutney thin. Remove the green chile’s stem. For milder chutney, slit the chile and scrape out some or all of its seeds before chopping.
- Blend the chutney. Put the cilantro, mint, green chile, lemon juice, sugar, and salt in a blender or small food processor. Add 2 tablespoons (30 ml) cold water and blend, stopping to scrape down the sides. Add more water a tablespoon at a time until the chutney is smooth but still thick enough to cling to a spoon. Taste and adjust the lemon, salt, sugar, or chile. Transfer it to a small serving bowl.
- Make the tempering. Set a small skillet over medium heat and add the oil. When it shimmers, add the mustard seeds and cover the skillet loosely with a lid or splatter screen; they may pop. Once the popping slows, add the sesame seeds, curry leaves, and dried chile or flakes, if using. Stir for about 20–30 seconds, just until the sesame seeds smell toasted and the curry leaves sizzle. If the leaves are wet, they can sputter, so add them carefully.
- Add water and finish the topping. Carefully pour in the 2 tablespoons (30 ml) water; it may spit briefly. Simmer for about 1 minute, then remove the skillet from the heat. The small amount of water moistens the tempering so it can be spooned over the dhokla rather than sitting as dry spices. Stir in the chopped cilantro. Set aside while you arrange the dhokla.
- Dress and serve. Arrange the dhokla on a platter. Spoon the warm tempering evenly over the top, including the seeds and curry leaves. Sprinkle with grated coconut, if using. Serve with the green chutney on the side so each person can add as much as they like.
Tips
- Dry the herbs thoroughly. Wet leaves dilute the chutney and can cause hot oil to splatter if they are used in the tempering. Spin or pat them dry before measuring.
- Control the heat. Begin with half a chile if its heat is unfamiliar. You can blend in more later, but removing heat once the chutney is made is difficult.
- Use fresh curry leaves if available. They bring a distinctive citrusy, savory aroma. If you cannot find them, leave them out rather than substituting dried curry powder, which tastes different and can muddy the topping.
- Keep the chutney thick. Add water gradually. A runny chutney slides off the dhokla; if yours is too thin, blend in a little extra cilantro or mint.
Serving Suggestions
Serve the chutney and tempering with plain, warm dhokla as a snack, breakfast, or light meal. The chutney is cool and tangy, while the tempering adds toasted seeds and aromatic chile. For a fuller Gujarati-inspired spread, pair the dhokla with masala chai, a bowl of yogurt, or a simple salad of cucumber and tomato. Keep the chutney in a separate bowl until serving if you expect leftovers; it keeps the dhokla from getting soggy.
Variations
For a sweeter, milder chutney, use 1 tablespoon (12 g) sugar and omit the green chile. For a sharper version, add another teaspoon (5 ml) lemon juice. A small peeled piece of fresh ginger—about ½ inch (1 cm)—can be blended with the herbs for a warm, peppery note.
For a nutty chutney, blend in 2 tablespoons (15 g) roasted, unsalted peanuts and add a little extra water as needed. This changes the texture to a thicker, richer dip; check that anyone eating it can have peanuts. To keep the tempering mild, omit the dried red chile. You can also leave out the coconut, or use finely grated fresh coconut instead of dried unsweetened coconut.
Storage and Reheating
Refrigerate the chutney and any leftover dhokla separately within 2 hours of serving. Store each in a clean, covered container: the chutney is best within 2–3 days, while cooked dhokla generally keeps for 3–4 days refrigerated. The mustard-seed tempering can be refrigerated with the dhokla or in its own container; its texture is best within 2–3 days.
To reheat dhokla, cover it and microwave in short bursts until hot, or steam it for 3–5 minutes. Add a teaspoon or two of water before reheating if it seems dry. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and avoid reheating the same portion more than once. Serve the chutney cold or let it sit briefly at room temperature; do not leave it out for more than 2 hours.
Frequently Asked Questions
What is the usual side dish for dhokla?
Green cilantro-mint chutney is a common accompaniment, often served with a mustard-seed and sesame tempering spooned over the dhokla. Some versions also include curry leaves, grated coconut, or a sweeter chutney.
Can I make the chutney without mint?
Yes. Replace the mint with an equal amount of cilantro for a straightforward cilantro chutney. The flavor will be less cool and minty, but lemon, chile, and salt still make a lively dip.
How do I make the chutney less spicy?
Use only part of the green chile and remove its seeds and pale inner ribs. You can also omit the dried chile from the tempering. Taste the chutney before serving and adjust its lemon and salt rather than adding more chile.
Can I prepare this side dish ahead?
Yes. Make the chutney up to a day ahead and refrigerate it in a covered container. Prepare the tempering shortly before serving for the best aroma; if made ahead, refrigerate it and warm it gently with a splash of water. Dress the dhokla just before eating.
Why is my chutney watery or bitter?
Too much water can make it watery, so add liquid gradually and blend in more herbs if needed. A bitter taste can come from overblending herbs until they warm up, using too much mint, or adding too much chile pith. Blend briefly and taste as you go.
Can I use store-bought dhokla?
Yes. This side dish works with homemade or store-bought plain dhokla. Follow the package directions if it needs warming, then add the tempering and serve the chutney alongside.
Related
- Greek Lemon Chicken and Potatoes (One Skillet)
- One Pot Greek Lemon Chicken and Potatoes Recipe
- Gozleme Origin & Authentic Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).