Dhokla (Steamed Chickpea Flour Cake) with Mustard Seeds

A light and spongy steamed cake made from chickpea flour, tempered with mustard seeds and curry leaves. A popular and healthy Gujarati snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1150 kcal

Difficulty

Easy

Equipment

4 items

Cost

£0.48/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack•Dessert

Cuisine:

Indian

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

1cupChickpea Flour (Besan)(Sifted)

£0.60

2tablespoonsSemolina (Sooji)(Optional, for a slightly coarser texture)

£0.10

2teaspoonsSugar

£0.03

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonTurmeric Powder

£0.05

1teaspoonGinger-Green Chili Paste(Adjust to taste)

£0.15

1teaspoonBaking Soda

£0.02

1tablespoonLemon Juice

£0.10

1tablespoonOil(Vegetable or canola oil)

£0.05

1cupWater(Approximately, adjust as needed)

1tablespoonOil(For tempering)

£0.05

1teaspoonMustard Seeds

£0.03

8leavesCurry Leaves

£0.20

1 Green Chilies(Slit lengthwise (optional))

£0.15

PinchAsafoetida (Hing)(Optional)

£0.08

2tablespoonsChopped Coriander(For garnish)

£0.30

Total Cost

£1.92

£0.48 per serving

Instructions

1.
**Prepare the Batter:** In a large mixing bowl, combine chickpea flour, semolina (if using), sugar, salt, turmeric powder, and ginger-green chili paste. Mix well.
2.
Gradually add water, whisking continuously to form a smooth batter without any lumps. The batter should be of medium consistency, neither too thick nor too thin. Let it rest for 15 minutes.
3.
Grease a shallow dish or cake tin (approximately 7-8 inches in diameter) with oil. This will prevent the dhokla from sticking.
4.
**Prepare for Steaming:** Fill a steamer with enough water and bring it to a boil. Place a stand or trivet inside the steamer to keep the dish above the water level.
5.
**Add the Leavening Agents:** Just before steaming, add baking soda and lemon juice to the batter. The mixture will become frothy and bubbly. Gently mix it in, being careful not to overmix. This is crucial for the sponginess.
6.
**Steam the Dhokla:** Immediately pour the batter into the greased dish. Gently tap the dish to remove any air bubbles.
7.
Place the dish inside the preheated steamer. Cover the steamer tightly and steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8.
**Check for Doneness:** After 15 minutes, check the dhokla. If it's still sticky, steam for a few more minutes. Once done, remove the dish from the steamer and let it cool slightly.
9.
**Prepare the Tempering:** While the dhokla is cooling, prepare the tempering. Heat oil in a small pan over medium heat.
10.
Add mustard seeds and let them splutter. Then add curry leaves, green chilies (if using), and asafoetida (if using). Sauté for a few seconds.
11.
**Pour Tempering:** Pour the tempering evenly over the cooled dhokla. Let it sit for a few minutes to allow the flavors to infuse.
12.
**Cut and Garnish:** Cut the dhokla into squares or diamonds. Garnish with chopped coriander leaves.
13.
Serve warm or at room temperature. Dhokla can be enjoyed as a snack or a light meal, often served with mint chutney or tamarind chutney.

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My Notes

Nutrition Information

Nutrition per serving (175g)

1150 kcal / 4812 kJ

Carbs

130g

50% of RDA

Fat

55g

79% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

15 g

17% of RDA

Sodium

2800 mg

122% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Don't overmix the batter after adding the baking soda and lemon juice, as this will deflate the bubbles and result in a dense dhokla.

Ensure the steamer is properly preheated and the water is boiling before placing the dhokla inside for steaming.

Adjust the amount of ginger-green chili paste according to your spice preference.

You can also add a teaspoon of fruit salt (Eno) instead of baking soda for a similar effect.

Cooking Equipment

Steamer

Mixing Bowls

Shallow Dish or Cake Tin

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overmix the batter after adding the baking soda and lemon juice, as this will deflate the bubbles and result in a dense dhokla.

Ensure the steamer is properly preheated and the water is boiling before placing the dhokla inside for steaming.

Adjust the amount of ginger-green chili paste according to your spice preference.

You can also add a teaspoon of fruit salt (Eno) instead of baking soda for a similar effect.

Dhokla (Steamed Chickpea Flour Cake) with Mustard Seeds

Ingredients

Instructions