Masala Dhokla with Mustard and Curry Leaf Tempering

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

Fermented steamed chickpea flour cake infused with spices and topped with mustard seed and curry leaf tempering for a light, fluffy snack. This Indian-inspired vegetarian recipe, ready in about 500 minutes, pairs gram flour (besan), semolina (rava), plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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.

Prep: 480 min Cook: 20 min Serves 6 Indian cuisine 150 cal/serving

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Ingredients

1 cup gram flour (besan)
2 tbsp semolina (rava)
3/4 cup plain yogurt
1/4 cup water
1 tsp ginger-green chili paste
1/4 tsp turmeric powder
1 tsp sugar
3/4 tsp salt
1/2 tsp baking soda
2 tbsp oil
1 tsp mustard seeds
8 curry leaves
1/2 cup water
1 tbsp lemon juice
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a mixing bowl, whisk together 1 cup gram flour (besan), 2 tbsp semolina (rava), 3/4 cup plain yogurt, 1/4 cup water, 1 tsp ginger-green chili paste, 1/4 tsp turmeric powder, 1 tsp sugar, and 3/4 tsp salt until smooth. Cover and let ferment in a warm place for 6-8 hours.
Step 2: After fermentation, stir the batter gently and add 1/2 tsp baking soda. Mix quickly to incorporate without deflating the batter.
Step 3: Grease a 9-inch round steaming pan with oil and pour the batter evenly into it. Steam the batter in a preheated steamer for 15-18 minutes over medium heat until a toothpick inserted in the center comes out clean.
Step 4: Meanwhile, heat 2 tbsp oil in a small pan over medium heat. Add 1 tsp mustard seeds and wait until they pop. Add 8 curry leaves and 1/2 cup water, bringing it to a simmer. Pour this tempering immediately over the steamed dhokla.
Step 5: Sprinkle 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro on top. Let the dhokla cool for 5 minutes before cutting into squares and serving.