Crisp Dhokla with Green Chili and Ginger Tempering
Steamed savory cake made from fermented chickpea batter, topped with a fragrant mustard seed and curry leaf tempering for a light snack. This indian-inspired vegetarian ready in about 35 minutes pairs besan (gram flour), plain yogurt, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup besan (gram flour)
- 1/2 cup plain yogurt
- 1/2 cup water
- 1 tsp ginger-green chili paste
- 1 tbsp lemon juice
- 1 tsp sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 8 leaves fresh curry leaves
- 2 sliced green chilies
- 2 tbsp chopped fresh coriander leaves
- as needed water (for steaming)
Instructions
- Step 1: In a mixing bowl, whisk together 1 cup besan, 1/2 cup plain yogurt, 1/2 cup water, 1 tsp ginger-green chili paste, 1 tbsp lemon juice, 1 tsp sugar, and 3/4 tsp salt until smooth and lump-free.
- Step 2: Just before steaming, gently fold 1/2 tsp baking soda into the batter, which will cause it to froth and lighten.
- Step 3: Pour the batter into a greased 8-inch round steaming tray and steam over boiling water for 15-18 minutes until a toothpick inserted in the center comes out clean.
- Step 4: While dhokla steams, heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait for popping, then add 1 tsp sesame seeds, 8 fresh curry leaves, and 2 sliced green chilies. Sauté for 1 minute until aromatic.
- Step 5: Pour the tempering evenly over the hot steamed dhokla. Allow to cool for 5 minutes, then cut into squares.
- Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve as a fluffy, tangy snack with green chutney or sweet tamarind chutney.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Dhokla with Green Chili and Ginger Tempering take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisp Dhokla with Green Chili and Ginger Tempering?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep besan (gram flour) from drying out.
Can I substitute ingredients in Crisp Dhokla with Green Chili and Ginger Tempering?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Dhokla with Green Chili and Ginger Tempering for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Dhokla with Green Chili and Ginger Tempering?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
