Dhokla with Coconut Chutney


Dhokla is a popular Indian vegetarian food item that originates from the state of Gujarat. I always really liked the unique taste of it, and made it as part of my British Week Showstopper on The Great Canadian Baking Show.

It is a very flexible Indian dish, in that it can be used as a breakfast, snack or lunch item. Also, there are many different types of dhokla that can be made, which can make this a sweet or savoury dish.

The recipe below is the one I commonly use, and the coconut chutney is a wonderful condiment for this dish!


2 cups cream of wheat (sooji)
1/2 cup gram flour (besan)
2 tsp baking powder
2 tsp turmeric
2 tsp salt
1/2 tsp baking soda
2 cups plain yogurt
1 cup water
1/2 cup olive oil, divided
1 tbsp mustard seeds
6 - 7 dried curry leaves
pinch asafoetida

Coconut Chutney:
1 cup boiling water
1 cup unsweetened shredded coconut
1/2 cup raw cashews
1/4 cup cilantro
1 green birdseye chili
1/2 tsp salt
1/2 tsp tamarind paste concentrate
1/4 tsp fresh ginger, chopped



Preheat oven to 375°F. Spray a 13 x 9-inch baking pan with cooking spray and line with parchment paper on bottom and overhanging two sides.

Whisk cream of wheat, gram flour, baking powder, turmeric, salt and baking soda in a large bowl.

Whisk yogurt, water and ¼ cup oil in medium bowl. Add to dry ingredients and stir to combine. Pour into prepared pan and bake until toothpick inserted in centre comes out clean, about 20 minutes.

Meanwhile, heat remaining oil in skillet over medium heat. Add mustard seeds, curry leaves and asafoetida. Cook for 3 minutes. Pour over warm dhokla.

Cool 20 minutes before removing from pan and cutting to serve.

Coconut Chutney

Pour water over coconut in a small bowl and soak 5 minutes.

Add water, coconut and remaining ingredients to blender and blend until fully combined.



Do you have any comments or questions about this recipe? Let me know!


Vandana Jain8 Comments