Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 12
Total Time: 270 min

Prep Time: 20 min | Cook Time: 15 min


Dhokla is a delicious Gujarati snack recipe which is very light and low in calories. As it is prepared from chickpea flour, its nutrition content is quite high. It can be eaten for breakfast, as an evening snack, or an appetizer. It's usually eaten with tamarind and mint chutneys.

Nutrition Facts
Serving size: Approximately 2 ounces of cooked dhokla
Calories per serving: 101
% Daily Value*
Total Fat 2.0g 3%
Saturated Fat 0.4g 2%
Sodium 197mg 8%
Total Carbohydrate 16.7g 6%
Protein 4.0g 6%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup gram flour (Besan)
  • 1 cup semolina (Suji)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon soda bi-carb/Eno fruit salt
  • 1 cup curd
  • 1 3/4 cup water
  • 8 to 10 curry leaves
  • 2 teaspoons mustard seeds
  • 1 tablespoon olive oil
  • 2 tablespoons coriander leaves, finely chopped
  • 2 green chilies, slit into two halves

Step by Step:

  1. Take 1 cup of water and add lemon juice, sugar, and salt. Mix gram flour, semolina, curd, and the sweet lime water in a bowl to form a thick batter of smooth consistency. Mix turmeric powder in the batter, cover with a lid, and set aside in a warm place. Let it ferment for 4- to 6 hours.
  2. Heat the steamer on medium-high heat. Lightly grease a baking dish which should be of the size of the steamer.
  3. Mix 1/4 teaspoon of soda bi-carb or eno fruit salt in the batter. The volume of the batter increases when you add soda bi-carb. Immediately pour the batter into the greased baking dish and put the dish into the steamer. Cook on medium-high heat for 10 to 15 minutes.
  4. Let it cool. Remove the cooked dhokla from the baking dish and cut into 1 1/2 inch square cubes.
  5. For tempering, heat 1 tablespoon olive oil in a small pan. Add mustard seeds and curry leaves. When the mustard seeds start popping, add green chilies and sauté for 1 minute. Add 3/4 cup water and let it cook for 2 minutes. Pour this mixture over the cooked dhokla and wait till all the water is absorbed by the dhokla. Garnish with chopped coriander leaves and serve hot with tamarind chutney and mint chutney. TIP: to check whether the dhokla is properly cooked or not, insert a sharp knife. The cooked dhokla is done when the knife comes out clean.