Dhokla Calories per 100g: Full Guide

Dhokla is a steamed savory cake from the Indian state of Gujarat, made from fermented rice and chickpea flour (besan), and often tempered with mustard seeds and curry leaves. It is light, fluffy, and naturally low in calories compared to fried snacks, making it a popular choice for breakfast or a snack. This article breaks down the calorie content per 100g, provides a classic recipe, and answers common questions about its nutritional profile.

Ingredients

1 cup (120 g) chickpea flour (besan)
1 cup (240 ml) water
1/2 cup (120 ml) plain yogurt, whisked
1 tsp (5 g) ginger-green chili paste (or finely grated ginger and 1 chopped green chili)
1/2 tsp (2 g) turmeric powder
1 tsp (5 g) sugar
1 tsp (5 g) salt, or to taste
1 tsp (5 g) fruit salt (Enos) or 1/2 tsp (2 g) baking soda
1 tbsp (15 ml) lemon juice
For tempering: 2 tbsp (30 ml) oil, 1 tsp (2 g) mustard seeds, 1 tsp (2 g) sesame seeds, 2-3 green chilies (slit), 8-10 curry leaves
For garnish: 2 tbsp (30 g) fresh grated coconut, 2 tbsp (8 g) chopped cilantro

Instructions

In a large bowl, mix chickpea flour, turmeric, sugar, salt, and ginger-chili paste. Add water and whisk to a smooth, lump-free batter. Whisk in the yogurt and lemon juice. The batter should be of pouring consistency, similar to pancake batter.
Let the batter rest for 15 minutes at room temperature. This allows the flour to hydrate and the natural fermentation (from yogurt) to begin, which helps the dhokla rise.
Prepare a steamer: fill a large pot with 1 inch of water and bring to a boil. Grease a 8-inch (20 cm) round or square steaming pan with a little oil.
Just before steaming, add the fruit salt (or baking soda) to the batter. Stir gently in one direction for about 10 seconds. The batter will become frothy.
Pour the batter into the greased pan. Place the pan in the steamer, cover, and steam on medium-high heat for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Do not open the lid during steaming.
Once done, remove the pan from the steamer and let it cool for 5 minutes. Then cut the dhokla into squares or diamonds directly in the pan.
For the tempering: heat oil in a small pan over medium heat. Add mustard seeds; when they splutter, add sesame seeds, green chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Pour the tempering evenly over the dhokla. Garnish with coconut and cilantro. Serve warm or at room temperature.

Tips

Substitutions: No yogurt? Use buttermilk or mix 1 tbsp lemon juice with 1/2 cup (120 ml) milk and let it sit for 5 minutes. For a vegan version, use plant-based yogurt and omit the yogurt or replace with 1/2 cup (120 ml) water plus 1 tsp lemon juice.
Batter consistency: If the batter is too thick, the dhokla will be dense. Add a little water if needed. If too thin, it will be rubbery. Aim for a slow-flowing ribbon consistency.
Steaming: Do not open the lid while steaming, as the sudden temperature drop can cause the dhokla to collapse. Also, ensure the steamer has enough water to last the entire steaming time.
Storage: Store leftover dhokla in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 2-3 minutes or microwaving with a damp paper towel.

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 breakfast, serve with a side of fresh fruit or a bowl of yogurt.

Variations

Rava Dhokla: Use 1 cup (150 g) semolina (rava) instead of chickpea flour. Mix with 1/2 cup (120 ml) yogurt and 1/2 cup (120 ml) water, rest for 20 minutes, then steam.
Khaman Dhokla: A softer, more yellow version made with a mix of chickpea flour and a little rice flour. Add 1/4 tsp of turmeric for extra color.
Veggie Dhokla: Fold in 1/2 cup (75 g) finely grated carrots or spinach puree to the batter before steaming for added nutrition and color.
Spicy Dhokla: Add 1 tsp (2 g) of red chili powder or 1 tbsp (15 g) of finely chopped green chilies to the batter.

Storage and Reheating

Dhokla is best enjoyed fresh, but it keeps well. Refrigerate leftovers in an airtight container for up to 3 days. To reheat, steam for 2-3 minutes until warm, or microwave on a microwave-safe plate covered with a damp paper towel for 30-45 seconds. Avoid reheating in a dry pan as it can dry out. You can also freeze dhokla for up to a month; thaw overnight in the refrigerator and reheat as above.

Frequently Asked Questions

How many calories are in 100g of dhokla?
On average, 100g of steamed dhokla contains about 180-220 calories. The exact count depends on the amount of oil used in tempering and whether you add coconut or other garnishes. Our recipe, with 2 tbsp of oil for tempering, yields about 190 calories per 100g.

Is dhokla good for weight loss?
Dhokla is relatively low in calories and fat compared to fried snacks like samosas. It is also a good source of protein and fiber from chickpea flour. However, portion control is key, and the tempering oil adds calories. Pair it with a vegetable side for a balanced meal.

Can I make dhokla without a steamer?
Yes. You can use a large pot with a trivet or an inverted heatproof bowl at the bottom. Place the dhokla pan on top, cover, and steam. Alternatively, you can use a microwave: cook on high for 5-6 minutes in a microwave-safe dish, but the texture may be slightly denser.

Why is my dhokla sticky or dense?
Stickiness often results from under-steaming or excess moisture. Make sure the toothpick comes out completely clean. Dense dhokla can be due to a thick batter or over-mixing after adding the fruit salt. Mix gently and only until the leavening is distributed.

Is dhokla gluten-free?
Yes, traditional dhokla made with chickpea flour (besan) is naturally gluten-free. However, rava dhokla (semolina) contains gluten. Always check labels if you are sensitive.

Can I skip the fruit salt?
Fruit salt (like Eno) is a leavening agent that helps dhokla rise. If you don’t have it, use 1/2 tsp (2 g) baking soda mixed with 1 tsp (5 g) lemon juice. Alternatively, you can skip it, but the dhokla will be flatter and denser.

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