by Edward Daniel
Caption of Dhokla. Image by Edward Daniel (c).

Dhokla is this wonderful savoury sponge cake and makes a great afternoon treat. The chilli adds a kick but it really isn’t necessary.  The tadka adds further vitality to this dish but sometimes I will just devour the Dhokla on its own, particularly when I am rushing round.

Caption of Dhokla. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 200g chana dhal
  • 1-inch fresh ginger
  • ¼ tsp salt
  • ¼ chilli (optional)
  • 1tsp turmeric
  • 1 lemon, juice
  • 1tbs olive oil
  • 2tsp bicarbonate of soda
  • 50ml filtered water
  • For tempering
  • Few curry leaves, dry
  • 1tbs olive oil
  • 1tsp mustard seeds
  • 1tsp cumin seeds
  • 1tsp asafoetida


  1. Presoak the dhal overnight or at least for six hours. Drain any excess water.
  2. Line a steam bowl with parchment paper and set to one side.
  3. Blend dhal in a food processor with salt, ginger, and chilli (optional). Transfer to a large mixing bowl.
  4. Add turmeric powder, lemon juice and olive oil.
  5. Mix the bicarbonate of soda together with water. Lightly stir into the dhal mixture and sweep into a steam bowl.
  6. Steam the dhokla in a pressure cooker the dhal for 15 minutes.
  7. To make the tadka, chop the curry leaves and place with the oil, mustard seeds, cumin seeds and asafoetida in a small frying pan. Sauté for about 3 or 4 minutes.
  8. Garnish the tadka on top of the dhokla.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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