Chana Dal Dhokla (Steamed Lentil Cakes)
Soft, savoury steamed cakes made from split bengal gram, perfect as a protein-rich snack during pregnancy or a light postpartum meal.
- Folate-rich
- Protein source
- High fibre
Why you'll love this
Spongy, tangy squares of steamed chana dal dhokla with a crackling mustard and sesame tempering are great at tea-time, in a lunchbox or as a light breakfast, and nothing is fried.
Good for: Snack · Breakfast · Lunchbox · Queasy days · Vegetarian
Total Time
40 min
Serves
4 people
Calories
209 kcal
Nutrition highlights
Estimated, per serving
Key Pregnancy Nutrients
- Folate180 mcg
- Iron3.2 mg
- Fibre6 g
- Protein12 g
Why it can be useful during pregnancy
Dhokla is steamed rather than fried, so it is a light snack that fits a pregnancy diet and can be eaten at room temperature. Chana dal gives each piece folate, fibre, plant iron and protein, making it far more filling than biscuits or namkeen.
Folate
Chana dal ground into the batter makes these squares rich in folate, which helps the body make new cells.
From: chana dal
Protein
A quarter of the tray is a good source of protein from chana dal and a little curd, which helps build the baby's growing tissues.
From: chana dal, curd
Fibre
Because the batter is made entirely from ground chana dal, each serving is high in fibre; drink water alongside.
From: chana dal
Iron
Chana dal is a source of plant iron; serve the dhokla with a green chutney made with lemon so the vitamin C helps you absorb it.
From: chana dal
General nutrition information, not medical advice. Nutrient amounts are estimates, and your doctor may recommend supplements (such as folic acid or iron) that food alone does not replace.
Ingredients
What's in it
- 1 cup chana dal (bengal gram), soaked 15 minutes
- 1/4 cup curd (yogurt)
- 1/2 tsp ginger paste
- 1/2 tsp green chilli paste (optional, or to taste)
- 1/2 tsp fruit salt (Eno) or baking soda
- Salt to taste
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds
- 6-8 curry leaves
- 1 tbsp chopped coriander leaves
Easy substitutions
1/4 cup curd (yogurt) → 2 tbsp lemon juice mixed with water
Gives the batter its tang without dairy, so the dhokla is vegan.
1/2 tsp sesame seeds → Leave them out
For anyone with a sesame allergy; mustard seeds and curry leaves still flavour the tempering.
How to make it
- 1
Drain the soaked chana dal and grind to a smooth, thick batter with 2-3 tbsp water.
- 2
Mix in curd, ginger paste, green chilli paste (if using), and salt. Let it rest 5 minutes.
- 3
Grease a shallow steaming dish or thali. Boil water in a steamer or large pot.
- 4
Just before steaming, add fruit salt to the batter, sprinkle 1 tsp water over it, and gently fold in one direction until frothy.
- 5
Pour batter into the greased dish and steam on medium heat for 12-15 minutes until a toothpick comes out clean.
- 6
Heat 1 tsp oil in a small pan, add mustard seeds and sesame seeds. When they splutter, add curry leaves.
- 7
Pour tempering over the steamed dhokla. Garnish with coriander and cut into squares.
Pregnancy-friendly tips
- On queasy days skip the green chilli; the plain steamed squares are mild and fine to eat cold.
- Make it a day ahead and keep it in a closed box in the fridge for a ready snack or lunchbox.
- Keep tea for later in the day, as tea and coffee reduce how much plant iron you absorb.
Safety note
Contains: Milk, Mustard, Sesame
Frequently asked questions
Can I pack dhokla for work?
Yes. It is eaten at room temperature, so it travels well. Pack any chutney in a separate small box.
Is dhokla okay for gestational diabetes?
This version has no sugar in the batter or tempering and is made from dal, so it pairs carbohydrate with protein and fibre. Check your portion with your dietitian.
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