Nut-Free Steamed Dhokla
Elevate your snack game with this Nut-Free Steamed Dhokla, a light and fluffy savory cake that's bursting with authentic Indian flavors. Made with besan (chickpea flour), semolina, and a touch of tangy yogurt, this recipe is completely nut-free, making it perfect for allergy-conscious eaters. The secret to its pillowy texture lies in the activated fruit salt, which gives the batter a delightful rise during steaming. Finished off with a traditional tempering of mustard seeds, curry leaves, green chilies, and zesty lemon juice, this dhokla is packed with flavor in every bite. Garnished with fresh cilantro and optional grated coconut, it's the ultimate guilt-free snack or appetizer that's ready in just 35 minutes. Perfect for tea-time or as a party starter, serve this irresistible dish warm or at room temperature for a taste of Gujarat’s culinary delights!
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Recipe Information
Ingredients
- 1 cup Besan (chickpea flour)
- 2 tablespoons Semolina (rava/suji)
- 0.5 cup Plain yogurt
- 0.5 cup Water
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Ginger paste
- 1 teaspoon Green chili paste
- 1 teaspoon Salt
- 1 teaspoon Fruit salt (Eno)
- 1 tablespoon Cooking oil
- 0.5 teaspoon Mustard seeds
- 6 pieces Curry leaves
- 0.125 teaspoon Asafoetida (hing)
- 2 pieces Green chilies (slit)
- 1 teaspoon Sugar
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro (chopped)
- 2 tablespoons Grated coconut (optional, for garnish)
Instructions
In a mixing bowl, combine besan, semolina, turmeric, ginger paste, green chili paste, salt, yogurt, and water. Mix well to form a smooth batter without lumps. Let it rest for 5 minutes.
Grease a steaming plate or a round cake tin with a few drops of oil.
Add the fruit salt (Eno) to the batter just before steaming. Sprinkle a few drops of water over the fruit salt to activate it. Quickly mix it into the batter, stirring gently in one direction.
Pour the batter into the greased steaming plate immediately and tap lightly to level out the batter.
Place the plate in a preheated steamer or pressure cooker (without the whistle) and steam for 15 minutes on medium heat.
Insert a toothpick or knife into the dhokla to check if it comes out clean. If it does, turn off the heat and let the dhokla cool slightly before removing it from the plate.
For the tempering, heat oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, asafoetida, slit green chilies, sugar, lemon juice, and 2 tablespoons of water. Stir and let the tempering simmer for 1-2 minutes.
Pour the tempering over the steamed dhokla evenly, ensuring it absorbs the flavors.
Garnish with chopped cilantro and grated coconut, if desired.
Cut the dhokla into square or diamond-shaped pieces and serve warm or at room temperature.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 2811 mg | 122% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 28.3 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 324 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1736 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
