Gujarati Dhokla
A Gujarati steamed chickpea-flour sponge cake, fermented and fluffy, finished with a mustard-seed tempering.
✍️ Veg.Pub EditorialPublished 2026-05-11👁 48 views
Calories
250
kcal
Servings
3
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Besan (chickpea flour)200g
- Plain yogurt or lemon juice2 tbsp
- Ginger-green chili paste1 tsp · Swap: ginger paste
- Turmeric powderhalf tsp
- Baking soda or eno1 tsp
- Sugar1 tsp
- Mustard seeds1 tsp
- Curry leaves1 small handful · Swap: omit
- Green chilies2 · Swap: omit
- Grated coconut and cilantroa little
- Vegetable oil2 tbsp
- Saltto taste
👩🍳 Steps
- 1Whisk besan with water, yogurt, ginger-chili paste, turmeric, sugar and salt into a smooth batter and rest 10 minutes.
- 2Bring a steamer to the boil and grease a steaming tray.
- 3Just before steaming, stir in the baking soda until the batter froths and turns fluffy, then pour it into the tray at once.
- 4Steam on medium-high for 12-15 minutes until a toothpick comes out clean; cool, then cut into diamonds.
- 5Heat oil and crackle mustard seeds, curry leaves and green chilies, adding a little water and sugar to make a tempering.
- 6Drizzle the tempering evenly over the cakes and finish with grated coconut and cilantro.
📊 Nutrition
| Protein | 10g |
| Iron | 3mg |
| Calcium | 40mg |
| Fiber | 5g |
Introduction
Dhokla is a signature snack of Gujarat: a fermented chickpea-flour batter steamed into a soft, spongy cake, finished with a mustard-seed tempering that is sweet, sour and savory all at once.
Wellness Benefits
- Chickpea flour is rich in plant protein and fiber, gluten-free with a gentle glycemic response, suiting those watching blood sugar or sensitive to gluten.
- Steamed rather than fried, it is low in calories; ginger, mustard seeds and curry leaves warm and aid digestion, easing the gas besan can cause.
Nutrition Highlights
- Around 10g plant protein per serving with almost no frying calories.
- Naturally gluten-free, a fine snack for those avoiding wheat.
Tips
- Add the baking soda or eno only right before steaming and work fast; the bubbles are the key to fluffiness.
- Let the cake cool a little before cutting so it sets and won't crumble.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
