Steamed Chickpea and Potato Dhokla with Cumin and Turmeric

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

A light, fluffy steamed cake made with chickpea flour and mashed potatoes, infused with warm cumin and turmeric for a subtle earthy flavor. This indian-inspired vegetarian ready in about 55 minutes pairs Chickpea flour, Potatoes, Yogurt 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: 25 min Cook: 30 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, whisk together 1 cup (120g) chickpea flour, 1/2 teaspoon turmeric powder, 1/4 teaspoon asafoetida, 1 teaspoon cumin seeds, 1 teaspoon salt, and 1/4 teaspoon baking soda. Gradually add 2 cups (500ml) water while whisking until smooth and free of lumps.
  2. Step 2: Stir in 1 cup (about 200g) mashed potatoes, 2 tablespoons yogurt, 2 finely chopped green chilies, and 2 tablespoons chopped coriander leaves until fully incorporated and the mixture is homogenous.
  3. Step 3: Grease a 9-inch (23cm) round steamer basket with 1 teaspoon oil, pour in the batter, and smooth the top. Steam over boiling water for 25-30 minutes, covered, until a toothpick inserted into the center comes out clean.

Frequently asked questions

How long does Steamed Chickpea and Potato Dhokla with Cumin and Turmeric take to make?

Total time is about 55 minutes (25 min prep + 30 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 Chickpea and Potato Dhokla with Cumin and Turmeric?

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 chickpea flour from drying out.

Can I substitute ingredients in Steamed Chickpea and Potato Dhokla with Cumin and Turmeric?

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 Chickpea and Potato Dhokla with Cumin and Turmeric 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 Steamed Chickpea and Potato Dhokla with Cumin and Turmeric 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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