BM #95 Week 2 Day 1 - 

This week I shall highlight some healthy steamed dishes. I have slowly begun to switch over to millets substituting rice wherever I can and I am thoroughly enjoying it.

In my attempt to make consuming millets an easy transition, I have tried various methods and this dhokla is one of them.

The millets here are not actually identifiable in this dhokla and so it was easily accepted.

Recipe Source here
Ingredients - 

*Millet Flour 1/2 cup
Besan / Gram Flour 1/2 cup
Ginger-Garlic Paste 1/2 tsp
Salt as needed
Lemon Juice 2 tsp
Water upto a cup (or as needed)
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Green chilies finely chopped as needed, Asafotida 1/8 tsp, Sesame seeds 1 tsp, Sugar 2 tsp, Water 2-3 Tbsp)
Garnish - Fresh Shredded Coconut and chopped coriander leaves

* I washed the millets, dried them on a clean kitchen towel overnight, roasted it until golden brown and powdered it.

Method Of Preparation -

Sieve the besan and millet flour into a mixing bowl. Add in salt, ginger-garlic paste and mix well. Add in the water to make a smooth batter (idli batter consistency).

Squeeze in lime juice and set aside.

Heat a steamer filled with 2 cups of water, grease the dhokla plates and wait for the water to boil.

Add the ENO fruit salt or baking soda [honestly, I have never used baking soda for dhokla but it is supposed to work as well], mix gently until combined and pour into the dhokla plates.

I used 2 dhokla plates each 5-6 inches in diameter.

Place the dhokla stand in the steamer, cover and allow it to cook in the steam for about 15 minutes.

Remove from heat and run a knife around the edges to loosen the dhokla.

Slice it as needed and remove onto a wide serving bowl.

Prepare the seasoning - Heat oil and add mustard seeds, green chilies and sesame seeds. After the mustard seeds pop, add the asafotida and remove from heat. Add in 2-3 Tablespoons of water and into the seasoning and sprinkle it on the dhokla pieces evenly.

Garnish it with grated coconut and chopped coriander leaves.

Serve with any chutney of your choice.


Preparation Time 25 minutes
Serves 3-4


  1. That is a brilliant way of sneaking in the millet flour. The dokhlas look fantastic and would make a delicious after school snack.

  2. Priya Suresh Says:
  3. Thats a brilliant idea to add millet flour in dhoklas well done Harini. They came out extremely fabulous.

  4. Dhokla is spongy and one can't even tell it has millets looking at the texture. Nice way to incorporate millets to diet.

  5. Pavani Says:
  6. Wow those dhokla with millet flour turned out so soft and fluffy Harini. Thanks for the millet flour recipe too.

  7. Srividhya Says:
  8. Wow hats off for making that millet flour from scratch. Great idea to include millets that too in the steamed fashion. Very nice.

  9. Suma Gandlur Says:
  10. They look so soft and fluffy even when made with bajra flour.

  11. Suma Gandlur Says:
  12. Millet flour, I mean.

  13. veena Says:
  14. Wow...never knew we could use the millet in dhoklas. Looks awesome. I am bookmarking this

  15. Swati Says:
  16. So spongy dhoklas.. I too have recntly started using millets in our diet, and I am now tempted to try this dhokla recipe soon.. Lovely share!!

  17. Srivalli Says:
  18. Oh my this is brilliant Harini, I have all the millets left over and this is an excellent way to use it..thanks for the idea.

  19. This is such a brilliant idea to use millet in dhokla. I am loving all these recipes where we could easily substitute millet and not realize it much.

  20. code2cook Says:
  21. loved this idea of fox millet flour in dhokla, low cal and nutritious dhokla in breakfast going to be superb.

  22. Article was very useful. Thanks for sharing.
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