Chili Oil Dhokla
Fluffy, tangy steamed cake with a ginger-green chili bite and a crispy chili oil finish. This is the TikTok version: no overnight fermentation, no long steam times—just vibrant, craveable dhokla.
- Total time
- 18 min
- Servings
- 4
- Calories
- 180
- Protein
- 7g
Ingredients
- 1 cup chickpea flour (besan)
- ½ cup plain yogurt
- 2 whole green chilis, finely minced
- 1 tbsp ginger, minced
- 3 tbsp chili oil or Calabrian chili paste
- ½ tsp baking soda
Instructions
- 1
Mix chickpea flour, yogurt, green chilis, ginger, and a pinch of salt in a bowl until smooth and lump-free.
- 2
Stir in baking soda—the batter will foam and rise immediately. Work quickly.
- 3
Pour batter into a parchment-lined 8-inch square baking dish or steamer-safe vessel.
- 4
Steam over boiling water (or use a trivet + covered pot) for 10 minutes until a toothpick inserted in the center comes out clean.
- 5
Cool 2 minutes, then cut into 1.5-inch squares and transfer to a serving plate.
- 6
Drizzle chili oil over the top and serve warm or at room temperature.
Tools you’ll need
- mixing bowl
- whisk or spoon
- 8-inch square baking dish or steamer-safe vessel
- parchment paper
- pot with steamer insert or trivet
- sharp knife
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