Dhokla
A light, fluffy steamed savory cake made from chickpea flour, studded with mustard seeds and topped with fresh cilantro and green chilies. A popular Indian snack that's naturally gluten-free and vegan.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 7g
Ingredients
- 1 cup chickpea flour
- ½ cup plain yogurt
- ¾ cup water
- ½ tsp baking soda
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- ¼ cup fresh cilantro
- 2 whole green chilies
Instructions
- 1
In a bowl, whisk together 1 cup chickpea flour, 0.5 cup yogurt, and 0.75 cup water until smooth. Let rest for 10 minutes.
- 2
Stir in 0.5 tsp baking soda and 1 tbsp oil. The batter should be thick but pourable; add a splash of water if needed.
- 3
Pour batter into a greased 8-inch round pan. Steam over boiling water, covered, for 15 minutes until a toothpick comes out clean.
- 4
Let dhokla cool for 5 minutes, then cut into squares or diamonds.
- 5
Heat 1 tbsp oil in a small pan over medium. Add 1 tsp mustard seeds and cook until they pop, about 30 seconds.
- 6
Pour the hot oil and seeds over the dhokla, spreading evenly.
- 7
Garnish with 0.25 cup chopped cilantro and 2 sliced green chilies. Serve warm or at room temperature.
Tools you’ll need
- steamer or large pot with lid
- 8-inch round pan
- mixing bowl
- whisk
- small pan
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