Steamed Besan Dhokla with Cumin and Coriander
Light, fluffy savory cakes made from chickpea flour, steamed to airy perfection with fresh herb notes. This indian-inspired vegetarian ready in about 45 minutes pairs Besan (chickpea flour), Yogurt, Water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.
Ingredients
- 1 cup Besan (chickpea flour)
- 1/4 cup Yogurt
- 1 cup Water
- 1/2 tsp Baking soda
- 1/2 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- 2 finely chopped Green chilies
- 2 tbsp chopped Coriander leaves
- 1 tsp Salt
- 1 tbsp Oil
Instructions
- Step 1: Whisk 1 cup besan, 1/4 cup yogurt, 1 cup water, 1 tsp salt, and 1/2 tsp baking soda in a large bowl until smooth, no lumps remain (about 2 minutes).
- Step 2: Stir in 2 chopped green chilies and 2 tbsp chopped coriander leaves until evenly distributed.
- Step 3: Grease a 8x8-inch baking dish with 1 tbsp oil, pour in batter, and smooth the top with a spatula.
- Step 4: Place dish in a steamer basket over boiling water, cover tightly, and steam for 25 minutes until firm and springy to touch.
- Step 5: Heat 1/2 tsp mustard seeds and 1/4 tsp cumin seeds in a small pan over medium heat until they pop (about 30 seconds), then drizzle over the cooled dhokla just before serving.
Frequently asked questions
How long does Steamed Besan Dhokla with Cumin and Coriander take to make?
Total time is about 45 minutes (20 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 Steamed Besan 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 besan (chickpea flour) from drying out.
Can I substitute ingredients in Steamed Besan 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 Steamed Besan Dhokla with Cumin and Coriander 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 Steamed Besan Dhokla with Cumin and Coriander?
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.
What others are saying
- ★★★★★
So easy and delicious! The dhokla was soft and aromatic. Served with chutney, it was a hit at my dinner party.
- ★★★★★
A classic recipe done right. The besan was perfectly steamed and the spices were just right. I'll be making this again and again.
- ★★★★★
This dhokla turned out perfectly! The cumin and coriander gave it such a lovely flavor, and it was so light and fluffy. My kids loved it for lunch.
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