Chana Dal Dhokla ~ Healthy Snack Recipes

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We are starting the BM#43, week 1 and I will be doing all Dhoklas. The idea for this came when I came across a huge collection of Dhokla recipes stored away and decided I should at least make use of those recipes. 
I wanted to make sure these Dhokla recipes help people plan their breakfast or dinner better. If you are used to serve such low cal or almost no oil dishes, this works out best. Apart from planning on getting this fermented, this dish works out quite easily. 
I served it with tomato sauce, you could do green chutney as well. The only thing it really mattered is, one should make sure this doesn’t get fermented for long. When I fermented overnight, the batter turned a bit more sour than expected, even though the curds used was not sour at all. So fermenting for just 4 hrs or 5 hrs should make this alright.

Soaking and fermenting the batter

Steaming the Dhoklas

Channa Dal Dhokla

Ingredients Needed

For Fermentation

Channa Dal / Bengal Gram – 1/2 cup
Curds / Yoghurt – 2 -3 tbsp
Sugar – 1 tsp

For the Dhokla

Water – 1 cup
Lemon juice – 1 tsp
Salt to taste
Green chillies, Ginger paste -1 tsp
Red Chili powder – 3/4 tsp
Coriander leaves, chopped – 2 tbsp
Turmeric a pinch
Salt to taste
Soda bi-carb – 1 tsp

For the tempering:

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Green chillies – 1 medium
Hing a pinch

Coconut, grated
Coriander leaves, chopped

How to make the Channa Dal Dhokla
For the fermentation:
Soak the dal in water for at least 2 hrs and blend with the curds to form the consistency of pancake batter. Mix in the sugar and leave in a warm place to ferment overnight.
For Steaming the Dhokla:
When the batter is fermented, add in the remaining ingredients, combine everything well. 
Grease a mould or other suitable vessel and place in a steamer.
Add the soda bicarb to the batter and mix well till light and fluffy. Immediately pour into the prepared vessel.
Cover and steam for 20 minutes.
Remove, cool and cut into cubes.
Heat oil in a pan and add the mustard seeds, when crackling add the rest of the tempering ingredients
Pour over the dhokla cubes.
Garnish by sprinkling grated coconut and coriander leaves.


The first batch I made I added less than the required soda, this made it not as spongy as it should be. Be sure to add at least 1 tsp or a little more for the Dhokla to be spongy.

However this Dhokla is surely soft and very tasty.

This healthy dhokla is not only a great option for Diabetics, it can be served for your kids snack. Of course my boys won’t try, however Konda loves such snacks. So sending this to Harini, who is hosting my Kid’s Delight, themed on Healthy Snacks for Kids

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 43

Chana Dal Dhokla ~ Healthy Snack Recipes

Cuisine Gujarathi
Author Srivalli
Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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  1. They look good. Valli when I made khaman, I had fermented it overnight and it was fine. I think people in India had to reduce the fermentation time because of the hot climate.

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