Steamed Savoury Cakes

Steamed Savoury Cakes

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Servings: 6
Calories: 201


  • 5 oz Bengal gram chana dal, soaked overnight
  • 4 Green chillies
  • 1 Ginger adrak, 1 inch piece
  • 1 1/2 floz Vegetable oil
  • Salt to taste
  • 1/4 tsp Asafoetida hing
  • 1/4 tsp Soda bicarbonate

for the tempering:

  • 1 tbsp Vegetable oil
  • 1/2 tsp Mustard seeds rai
  • 1/2 tsp Cumin jeera seeds
  • 4 Dry red chillies sookhi lal mirch, whole
  • 10 Curry leaves kadhi patta
  • 1/2 cup Green coriander hara dhaniya, chopped
  • 1/4 Coconut nariyal, grated


  • Grind the green chillies and ginger to a smooth paste. Keep aside.
  • Grind the Bengal gram coarsely; whisk to incorporate air in it. Keep aside to ferment in a warm place for at least 10 hours or till tiny bubbles appear.
  • Add the oil, salt, asafoetida, soda bicarbonate, and green chilli-ginger paste to the Bengal gram, paste. Add a little water and whisk the mixture thoroughly once again.
  • Grease a flat stainless steel plate or a Baking dish (2 inch deep). Spread the mixture to a thickness of 1 inch. Steam till it is done. To check if the dish is ready, pierce with a fork. If the fork comes out clean, then the dhokla is ready.
  • Allow to cool, then cut into 1 -1 1/2 inch squares.
  • For the tempering, heat the oil in a pan; add the mustard seeds, cumin seeds, and dry red chillies. When they start crackling, add curry leaves and pour over the dhokla.
  • Serve garnished with coconut and green coriander.
Calories: 201 kcal
Carbohydrates: 20 g
Protein: 5 g
Fat: 12g
Saturated Fat: 2 g
Trans Fat: 1 g
Sodium: 159 mg
Potassium: 311 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 515 IU
Vitamin C: 81 mg
Calcium: 63 mg
Iron: 2 mg
Dishes Cakes
Cuisine Indian
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