Steamed Chickpea and Tempeh Dhokla

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

A light, fluffy steamed cake made with chickpea flour and tempeh, topped with a vibrant green chutney. This indian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs chickpea flour, tempeh, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (10 ratings) Prep: 25 min Cook: 20 min Serves 4 Indian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Blend 1/2 cup fresh coriander leaves, 1/4 cup chopped green chilies, 1 tbsp lemon juice, 1/4 cup water, and a pinch of salt into a smooth chutney.
  2. Step 2: In a bowl, mix 1 cup chickpea flour, 1/4 cup water, 1/2 tsp baking soda, 1/4 tsp turmeric powder, 1/4 tsp cumin seeds, 1/4 tsp mustard seeds, and salt to taste until smooth.
  3. Step 3: Stir in 1/2 cup finely diced tempeh, 1/2 cup chopped fresh coriander, 1/4 cup chopped green chilies, and 1/4 cup chopped onion until fully combined.
  4. Step 4: Heat 2 tbsp oil in a skillet over medium heat, add 1/4 tsp cumin seeds and 1/4 tsp mustard seeds, and let them splutter for 10 seconds.
  5. Step 5: Pour the batter into a greased steamer dish and smooth the top. Steam over boiling water for 20 minutes until firm to the touch.
  6. Step 6: Cool for 5 minutes, cut into squares, and serve with the prepared chutney.

Frequently asked questions

How long does Steamed Chickpea and Tempeh Dhokla take to make?

Total time is about 45 minutes (25 min prep + 20 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 Tempeh Dhokla?

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 Tempeh Dhokla?

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 Tempeh Dhokla 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 Tempeh Dhokla vegetarian?

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

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