Spiced Gujarati Khatta Dhokla with Tamarind Chutney

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

Steamed savory cakes from Gujarat made with fermented batter and served with tangy tamarind chutney for a delightful snack. This Indian-inspired recipe (vegetarian), ready in about 35 minutes, turns gram flour (besan), semolina (rava), plain yogurt into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 gram flour (besan)
• 1/4 cup semolina (rava)
• 3/4 cup plain yogurt
• 1/2 cup water
• 1 tbsp ginger-green chili paste
• 1 tsp fruit salt (Eno)
• 1 tsp salt
• 1 tsp mustard seeds
• 10 curry leaves
• 2, slit green chilies
• 2 tbsp, chopped fresh coriander leaves
• 2 tbsp tamarind paste
• 1 tbsp, grated jaggery
• 3/4 cup water (for chutney)
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/4 tsp salt (for chutney)
• 1 tbsp oil

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Instructions

1. Step 1: In a mixing bowl, combine 1 cup gram flour, 1/4 cup semolina, 3/4 cup plain yogurt, 1/2 cup water, 1 tbsp ginger-green chili paste, and 1 tsp salt; whisk into a smooth batter and let it ferment for 3 hours at room temperature until slightly bubbly.
2. Step 2: Just before steaming, gently fold 1 tsp fruit salt (Eno) into the batter and mix lightly until it becomes frothy.
3. 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 comes out clean.
4. Step 4: Meanwhile, prepare tempering by heating 1 tbsp oil in a small pan over medium heat, adding 1 tsp mustard seeds and letting them crackle, then adding 10 curry leaves and 2 slit green chilies; sauté for 30 seconds until fragrant.
5. Step 5: Pour the tempering evenly over the steamed dhokla and garnish with 2 tbsp chopped coriander leaves.
6. Step 6: For the chutney, mix 2 tbsp tamarind paste, 1 tbsp grated jaggery, 3/4 cup water, 1/2 tsp red chili powder, 1/2 tsp cumin powder, and 1/4 tsp salt in a saucepan; simmer over medium heat for 5 minutes until slightly thickened.
7. Step 7: Serve the warm dhokla with the tangy tamarind chutney on the side.