Dhokla is a steamed, sponge-like snack from the Indian state of Gujarat, made from fermented rice and chickpea batter. It is naturally light, tangy, and gluten-free, and while it is often thought of as a carb-heavy snack, it actually contains a surprising amount of protein—thanks to the chickpea flour (besan) and the fermentation process. This article breaks down the protein content of classic dhokla, then shows you how to make a high-protein version at home that stays soft, fluffy, and authentic.
Ingredients
- 1 cup (120 g) chickpea flour (besan)
- 1/2 cup (60 g) moong dal (split yellow gram), soaked 2 hours and drained
- 1/4 cup (60 g) plain yogurt, whisked
- 1 teaspoon (5 g) ginger-green chili paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon (5 g) sugar
- 1 teaspoon (5 g) salt, or to taste
- 1 teaspoon (5 g) fruit salt (Enos) or 1/2 teaspoon baking soda
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) oil, plus extra for greasing
- 1/2 cup (120 ml) water, as needed
- For tempering: 1 tablespoon (15 ml) oil, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 2 green chilies (slit), 8-10 curry leaves
- For garnish: 2 tablespoons chopped cilantro, 1/4 cup (40 g) grated coconut (optional)
Instructions
- Soak the moong dal in water for 2 hours. Drain well.
- In a blender, combine the soaked moong dal, chickpea flour, yogurt, ginger-green chili paste, turmeric, sugar, salt, and 1/2 cup water. Blend into a smooth, thick batter (similar to pancake batter). Transfer to a large bowl.
- Whisk the batter vigorously for 2 minutes to incorporate air—this helps the dhokla rise.
- Add the lemon juice and fruit salt (or baking soda) to the batter. Stir gently in one direction until the batter becomes frothy and increases slightly in volume. Do not overmix.
- Grease a steamer plate or a 9-inch round cake pan with oil. Pour the batter into the pan, spreading evenly. Tap the pan on the counter to release air bubbles.
- Set up a steamer (or a large pot with a rack and a tight-fitting lid). Bring 2 cups of water to a boil. Place the pan in the steamer, cover, and steam on medium heat for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the pan from the steamer and let it cool for 5 minutes. Run a knife around the edges and invert the dhokla onto a plate. Cut into squares or diamonds.
- For the tempering: heat 1 tablespoon oil in a small pan. Add mustard seeds; when they splutter, add sesame seeds, green chilies, and curry leaves. Sauté for 30 seconds.
- Pour the tempering evenly over the dhokla. Garnish with cilantro and coconut, if using. Serve warm or at room temperature.
Tips
- Fermentation: Traditional dhokla ferments overnight, but this version uses fruit salt for a quick rise. For a more tangy flavor, you can ferment the batter (without the fruit salt) in a warm place for 6–8 hours, then add the fruit salt just before steaming.
- Consistency: The batter should be pourable but not watery. If it feels too thick, add a few tablespoons of water. If too thin, add a tablespoon of chickpea flour.
- Steaming: Do not open the steamer lid during cooking—the sudden temperature change can make the dhokla sink.
- Substitutions: Replace moong dal with 1/2 cup (60 g) additional chickpea flour (reduce water to 1/4 cup). For a vegan version, use 1/4 cup (60 ml) plain plant-based yogurt and skip the yogurt in the batter.
Serving Suggestions
Serve dhokla as a snack with green chutney (coriander-mint) or sweet tamarind chutney. It also pairs well with a cup of masala chai. For a light meal, serve with a side of fresh salad and a bowl of dal.
Variations
- Rava Dhokla: Replace chickpea flour and moong dal with 1 cup (160 g) semolina (rava) and 1/2 cup (60 g) yogurt. Soak rava in yogurt for 20 minutes before mixing.
- Vegetable Dhokla: Fold in 1/2 cup grated carrots or zucchini into the batter before steaming.
- Paneer Dhokla: Add 1/2 cup (75 g) crumbled paneer to the batter for extra protein and richness.
- Spicy Dhokla: Add 1 teaspoon red chili powder or 1/2 teaspoon cayenne to the batter for heat.
Storage and Reheating
Store leftover dhokla in an airtight container in the refrigerator for up to 4 days. To reheat, steam for 3–4 minutes or microwave on high for 30–60 seconds. You can also enjoy them cold, but they are best warm. For longer storage, freeze dhokla in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Thaw in the refrigerator overnight and reheat as above.
Frequently Asked Questions
How much protein is in a serving of this dhokla? Each serving (1/6 of the recipe) contains approximately 8 grams of protein, thanks to the chickpea flour and moong dal. That’s about double the protein of a regular dhokla made only from rice and chickpea flour.
Can I make dhokla without moong dal? Yes. Use 1/2 cup (60 g) additional chickpea flour and reduce the water to 1/4 cup. The texture will be slightly denser but still soft.
Why is my dhokla sticky or dense? Sticky dhokla usually means it was under-steamed or the batter was too thin. Dense dhokla can result from overmixing the batter after adding the fruit salt, which deflates the air bubbles. Steam until a toothpick comes out clean, and fold gently.
Can I use baking powder instead of fruit salt? Yes, use 1 teaspoon baking powder. However, fruit salt (like Enos) gives a finer, more even rise. Baking powder may leave a slight aftertaste, so add 1/2 teaspoon of lemon juice extra.
Is dhokla gluten-free? This version is gluten-free because it uses chickpea flour and moong dal. If you use rava (semolina), it contains gluten, so stick to the besan-moong dal version for a gluten-free option.
How do I know when the dhokla is done? Insert a toothpick or a knife into the center—it should come out clean, and the top should spring back when lightly pressed. The edges will also pull away from the pan slightly.
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