Steamed White Dhokla

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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, spongy steamed cake made from chickpea flour batter with a hint of tang, served with chutney. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs chickpea flour, plain 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 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: 20 min Serves 4 Indian cuisine 180 cal/serving

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Ingredients

1 cup chickpea flour
1/2 cup, full fat plain yogurt
1/4 cup water
1/2 tsp baking soda
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp cumin seeds
1/4 cup, chopped coriander
to taste salt
1 tbsp for greasing vegetable oil

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Equipment for this recipe

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OXO Good Grips 9-Inch Whisk
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Instructions

Step 1: In a bowl, combine 1 cup chickpea flour, 1/2 cup plain yogurt, 1/4 cup water, 1/2 tsp turmeric powder, 1/4 tsp asafoetida, and salt to taste. Mix until smooth.
Step 2: Add 1/2 tsp baking soda and 1/2 tsp cumin seeds. Whisk for 2 minutes until batter is smooth and no lumps remain.
Step 3: Cover the bowl and let rest at room temperature for 1 hour to ferment.
Step 4: Grease a steamer plate or bowl with 1 tbsp vegetable oil. Pour the batter into the greased dish and smooth the top.
Step 5: Steam over boiling water for 20 minutes. Check by inserting a toothpick; it should come out clean. Let cool for 5 minutes, then cut into squares and serve with tamarind chutney.