Sweet and Tangy Dhokla with Ginger-Tamarind Chutney

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

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.

Soft, steamed chickpea flour cakes with a hint of sweetness, served with a sharp ginger-tamarind chutney for balanced flavor. This Indian-inspired recipe, ready in about 35 minutes, turns gram flour (besan), yogurt, water into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 190 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 190 cal/serving

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Ingredients

1 cup gram flour (besan)
1/2 cup yogurt
1/2 cup water
1 tsp ginger-green chili paste
3/4 tsp salt
1 tbsp sugar
1 tsp fruit salt (Eno)
2 tbsp oil
1 tsp mustard seeds
2 tbsp chopped fresh coriander
1 tbsp grated fresh ginger
2 tbsp tamarind paste
1 tbsp grated jaggery
1/2 cup water for chutney
1 small green chili
1/2 tsp salt for chutney

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Instructions

Step 1: In a large bowl, whisk together 1 cup gram flour, 1/2 cup yogurt, 1/2 cup water, 1 tsp ginger-green chili paste, 3/4 tsp salt, and 1 tbsp sugar until smooth and lump-free.
Step 2: Just before steaming, stir in 1 tsp fruit salt (Eno) gently to aerate the batter.
Step 3: Pour the batter immediately into a greased 8-inch square steaming tray and steam for 15 minutes at medium-high heat until a toothpick inserted comes out clean.
Step 4: Heat 2 tbsp oil in a small pan; add 1 tsp mustard seeds, allowing them to crackle, then pour this tempering evenly over the steamed dhokla.
Step 5: For the chutney, blend 2 tbsp grated fresh ginger, 2 tbsp tamarind paste, 1 tbsp grated jaggery, 1/2 cup water, 1 small green chili, and 1/2 tsp salt until smooth.
Step 6: Cut the dhokla into squares, garnish with 2 tbsp chopped fresh coriander, and serve warm with the tangy ginger-tamarind chutney.