Sweet and Tangy Dhokla with Ginger-Tamarind Chutney

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

Soft, steamed chickpea flour cakes with a hint of sweetness, served with a sharp ginger-tamarind chutney for balanced flavor. This indian-inspired snacks ready in about 35 minutes blends gram flour (besan), yogurt, water into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 190 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. Step 2: Just before steaming, stir in 1 tsp fruit salt (Eno) gently to aerate the batter.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Cut the dhokla into squares, garnish with 2 tbsp chopped fresh coriander, and serve warm with the tangy ginger-tamarind chutney.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sweet and Tangy Dhokla with Ginger-Tamarind Chutney take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sweet and Tangy Dhokla with Ginger-Tamarind Chutney?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sweet and Tangy Dhokla with Ginger-Tamarind Chutney?

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 Sweet and Tangy Dhokla with Ginger-Tamarind Chutney 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.

What goes well with Sweet and Tangy Dhokla with Ginger-Tamarind Chutney?

Indian snacks 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.

Related recipes