Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander

By · Reviewed by AislePrompt Editorial · ·

A light, fluffy savory cake made from fermented chickpea flour batter, infused with cumin and fresh coriander for a delicate aroma and tender texture. This indian (vegetarian) ready in about 40 minutes pairs (120g) chickpea flour, (60g) rice flour, (60ml) warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup chickpea flour, 1/2 cup rice flour, 1/4 cup warm water, 1/4 cup yogurt, 1/2 teaspoon fenugreek seeds, 1/2 teaspoon cumin seeds, 1/2 teaspoon coriander powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. Mix until smooth, adding 1/4 cup warm water if needed to achieve a thick, pourable batter.
  2. Step 2: Cover the bowl and let the batter ferment at room temperature for 8-12 hours until doubled in volume and bubbly.
  3. Step 3: Stir in 1/4 cup grated ginger, 1/4 cup fresh coriander, and 2 chopped green chilies until fully incorporated.
  4. Step 4: Lightly grease a 9x5-inch loaf pan with 1 tablespoon vegetable oil. Pour the batter into the pan and smooth the top.
  5. Step 5: Place the pan in a steamer basket over simmering water. Cover and steam over medium heat for 20-25 minutes until a toothpick inserted in the center comes out clean.
  6. Step 6: Let the dhokla rest in the steamer for 5 minutes before unmolding. Cut into squares and serve warm.

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Frequently asked questions

How long does Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander take to make?

Total time is about 40 minutes (15 min prep + 25 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 Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander?

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 (120g) chickpea flour from drying out.

Can I substitute ingredients in Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander?

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 Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander 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.

Is Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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