Masala Dhokla with Mustard and Curry Leaf Tempering

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. Step 2: After fermentation, stir the batter gently and add 1/2 tsp baking soda. Mix quickly to incorporate without deflating the batter.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Masala Dhokla with Mustard and Curry Leaf Tempering take to make?

Total time is about 500 minutes (480 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 Masala Dhokla with Mustard and Curry Leaf 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 gram flour (besan) from drying out.

Can I substitute ingredients in Masala Dhokla with Mustard and Curry Leaf 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 Masala Dhokla with Mustard and Curry Leaf Tempering for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Masala Dhokla with Mustard and Curry Leaf 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.

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