Spiced Steamed Chickpea Flour Dhokla with Cumin and Coriander

By AislePrompt Editorial · ·

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.

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 recipe (vegetarian), ready in about 40 minutes, pairs chickpea flour, rice flour, 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

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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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