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Dhokla is a light, steamed Gujarati snack made from fermented gram flour batter with a tangy tempering. This healthy, high protein vegetarian dish is low in calories and perfect for weight loss and family snacking.
In a large mixing bowl, combine chickpea flour, yogurt, water, salt, and turmeric. Whisk until smooth with no lumps, then cover and let ferment 30–60 minutes at room temperature.
Add lemon juice and baking soda to the fermented batter, and immediately mix gently. The batter will become light and airy—do not overmix.
Grease a 7-inch (or similar) round pan with oil. Pour the batter evenly into the pan and tap lightly to remove air pockets.
Set up a steamer with simmering water. Place the pan in the steamer, cover with lid or foil, and steam over medium heat for about 18–20 minutes without lifting the lid.
Test doneness with a toothpick inserted in center—if clean, remove pan. Let cool 5–10 minutes before cutting dhokla into squares.
Heat oil in a small pan over medium heat. Add mustard seeds, let them splutter, then add curry leaves and green chili. Pour in 2 tbsp water mixed with sugar and let it bubble briefly.
Pour the tempered mixture evenly over the steamed dhokla. Garnish as desired and serve warm or at room temperature.
