When it comes to snacks that are both tasty and healthy, vegetable dhokla is a classic that never disappoints. Originating from Gujarat, India, dhokla is traditionally a steamed savory cake made from rice and chickpea flour (besan). But in this version, we’ve added a medley of vegetables, making it a vibrant and nutritious snack option.
The combination of soft, spongy texture and the burst of flavors from the spices and veggies makes this dish perfect for breakfast, an afternoon snack, or even a light meal. Whether you’re looking for something to serve at a party or simply craving a wholesome bite, vegetable dhokla will fit the bill.
What is Vegetable Dhokla?
Vegetable dhokla is a steamed dish made by fermenting a batter of chickpea flour and adding finely chopped vegetables like carrots, peas, and bell peppers. The fermentation process gives it a natural tang, while the steaming makes it soft and airy. It’s light on the stomach but full of flavor, making it a popular choice for those seeking healthier snack alternatives.
This dish is not only vegetarian but also gluten-free, making it suitable for a variety of diets. It’s a low-calorie option that’s rich in protein (thanks to the chickpea flour) and fiber (from the vegetables), making it a filling and nutritious snack.
Key Ingredients:
- Chickpea Flour (Besan) – The base of dhokla. It’s gluten-free, high in protein, and provides a slightly nutty flavor to the dish.
- Rice Flour – Helps with the texture, making the dhokla soft and spongy.
- Vegetables – A mix of finely chopped carrots, peas, and bell peppers add color, texture, and essential vitamins.
- Yogurt – Acts as a natural leavening agent and adds to the tangy flavor of the dhokla.
- Epsom Salt (Eno) – A key ingredient for ensuring the dhokla rises to perfection and remains light and fluffy.
- Spices – Ginger, green chilies, and mustard seeds are the aromatic base for flavor.
- Tempering – A tadka of mustard seeds, curry leaves, and green chilies is poured over the dhokla just before serving, enhancing the aroma and taste.
How to Make Vegetable Dhokla at Home
Ingredients:
- 1 cup besan (chickpea flour)
- 1/4 cup rice flour
- 1/2 cup yogurt
- 1/2 cup water (adjust as needed)
- 1/2 teaspoon baking soda or ENO fruit salt
- 1/2 teaspoon turmeric powder
- 1 teaspoon ginger-green chili paste
- 1 teaspoon cumin powder
- 1 teaspoon salt (to taste)
- 1/2 cup mixed vegetables (carrots, peas, bell peppers, etc.)
- 1 tablespoon oil (for greasing the pan)
For Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon sesame seeds
- 1-2 green chilies, slit
- A few curry leaves
Instructions:
Prepare the Dhokla Batter:
- In a mixing bowl, combine besan, rice flour, turmeric powder, cumin powder, ginger-green chili paste, and salt.
- Add yogurt and water gradually, whisking to make a smooth batter. The batter should be thick but pourable.
- Gently fold in the chopped vegetables.
- Let the batter rest for about 10 minutes, allowing the flavors to meld together.
Prepare the Steaming Setup:
- Grease a shallow, flat steaming tray or a cake pan with a little oil.
- Bring water to a boil in a large steamer or a pot with a lid, ensuring there’s enough water to steam the dhokla without the pan touching it.
Add ENO:
- Just before pouring the batter into the steamer, add ENO fruit salt (or baking soda) to the batter. Stir gently to incorporate. You’ll notice the batter will begin to froth and rise, so be quick to pour it into the prepared pan.
Steam the Dhokla:
- Pour the batter into the prepared tray and level it with a spatula.
- Steam the batter on medium heat for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the tray from the steamer and allow the dhokla to cool for a few minutes.
Prepare the Tempering:
- In a small pan, heat oil over medium heat.
- Add mustard seeds and allow them to crackle. Add sesame seeds, green chilies, and curry leaves. Sauté for 30 seconds, and then pour the tempering over the steamed dhokla.
Serve:
- Cut the dhokla into bite-sized squares or cubes.
- Serve with green chutney or tamarind chutney on the side for an extra burst of flavor.
Tips for Perfect Dhokla
- Use Fresh ENO: To get the perfect spongy texture, always use fresh ENO fruit salt.
- Right Consistency: The batter should be thick but easily pourable. If it’s too thick, the dhokla will turn out dense; too thin, and it may not hold its shape.
- Rest the Batter: Letting the batter rest for a few minutes helps improve texture and flavor.
- Steam on Medium Heat: Steaming on low heat will result in undercooked dhokla, while too high heat will make it tough and dry.