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.


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