Cumin-Scented Steamed Chickpea Dhokla

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, spongy steamed cake made from fermented chickpea flour batter, infused with cumin and fresh herbs for a perfect savory breakfast or snack. This Indian vegetarian recipe, ready in about 30 minutes, pairs Chickpea flour, Yogurt, and Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 20 min Serves 4 Indian cuisine 220 cal/serving

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Ingredients

1 cup (120g) Chickpea flour
1/4 cup (60g) Yogurt
1/2 cup (120ml) Water
1/4 tsp Turmeric powder
1/2 tsp Cumin seeds
2 tbsp Fresh coriander leaves
1 Green chilies, finely chopped
1 tsp Salt
1/2 tsp Baking soda
1 tbsp Oil

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Instructions

Step 1: In a large bowl, whisk together 1 cup chickpea flour, 1/4 cup yogurt, 1/2 cup water, 1/4 tsp turmeric powder, 1 tsp salt, and 1/2 tsp cumin seeds until smooth with no lumps, then cover and let rest at room temperature for 12 hours to ferment.
Step 2: After fermentation, stir in 2 tbsp chopped fresh coriander leaves, 1 finely chopped green chili, and 1/2 tsp baking soda until the batter is smooth and bubbly.
Step 3: Grease a 8-inch round steamer dish with 1 tbsp oil, pour in the batter, and smooth the top with a spatula.
Step 4: Place the dish in a pot with 2 inches of simmering water, cover with a tight-fitting lid, and steam over medium heat for 20 minutes until firm and springy when lightly pressed.