Bulgur Wheat Dhokla is a savoury, low-carb Indian steamed cake made with nutritious bulgur and almond flour instead of rice, lentils, or chickpea flour, as in traditional dhokla recipes.

Bulgur Wheat Dhokla

This bright yellow and fluffy Bulgur Wheat Dhokla, a savoury steamed cake, is an excellent snack for anyone who adores Indian cuisine but wants to watch their carbs.

Additionally, make this easy dish if you are looking for recipes with vitamins, minerals, and nutrients from bulgur, a whole grain considered a ‘good’ carb.

My favourite part of this dish is savouring the crumbly bits of the fluffy dhokla, along with the garnish of shredded coconut, cilantro, sesame seeds, and the tarka/tadka oil-infused seasoning that settles at the bottom of the plate. Delicious!

What is Dhokla?

Dhokla is a light and spongy dish from Gujarat, India. Like many Indian families, I grew up eating dhokla (aka dhokra) for breakfast, enjoyed with a soothing chai or as a side dish served alongside a main Indian meal.

A modified dhokla recipe

In this recipe, I utilize bulgur wheat to enhance the nutritional value of my dhokla compared to the traditional Gujarati recipe, which typically uses fermented rice and lentils.

Some of my friends and family make dhokla with chickpea flour or besan, which is nutritious but has a distinct chickpea flavour. I’ve grown to prefer using bulgur wheat in my recipe because it has a low glycemic index, is rich in fibre and protein, and gives the dhokla a more neutral flavour.

Why You Will Love Bulgur Wheat Dhokla

• Low-Calorie Whole Grains: This recipe uses almond flour and bulgur wheat, one of the lowest-carb whole grains that retains much fibre from the original wheat berries. This makes it a healthier choice than processed grains, and it’s full of protein and nutrients that can help manage weight and keep blood sugar levels in check, especially if you’re dealing with diabetes. 

• Bite-Sized: Cut bulgur wheat dhokla into bite-sized pieces, which makes it perfect as a party appetizer or snack, especially if you want to cut back on carbs.

• Variety: Dhokla adds variety to your low-carb diet. Although it’s not necessarily a daily food, you can indulge in it for breakfast or as a snack on occasion.

• Protein-Packed: In addition to the low-carb whole grains and almond flour, this recipe incorporates protein-rich ingredients such as yogurt. This balance of whole grains and protein makes for a nutritious and satisfying meal, enhancing your body with healthy goodness.

• Eggless: This recipe doesn’t require eggs and relies on eno, aka fruit salt, as a leavening agent to help the dhokla batter rise and prevent an eggy taste.
  

• Steamed: Steaming this savoury sponge cake results in an airier, lighter texture. The steam helps create a moist crumb that holds well when soaked in the tadka/tarka oil seasoning. This method helps cook the cake evenly; it’s faster and takes 15 minutes of steaming.
  

Is Bulgur the same as Cracked Wheat?

Bulgur, which may have different names in various countries, is available in coarse, medium, and fine textures. While dhokla is a traditional Indian dish, bulgur is commonly utilized in Mediterranean cooking, particularly in dishes such as tabbouleh. This recipe uses bulgur wheat instead of cracked wheat, and the variations between the two are discussed, along with some of their alternative names.

• Bulgur wheat- Whole wheat berries (groats or kernels) are soaked, boiled, and dried. Then, the berries are stripped off their bran, an inedible layer, to produce translucent par-boiled berries. When broken into smaller pieces, these berries are called bulgur.
• Burghul or yellow burghul- is another name for bulgur wheat used in Turkey to make pilafs, Tabbouleh, and salads.

• Cracked wheat- Whole Wheat berries are steamed and toasted before they are crushed or broken into smaller pieces.
• Dalia/Daliya- is another name for cracked wheat in India. It is used in porridge and breakfast recipes.

Ingredient Notes and Substitutions

Bulgur wheat dhokla batter

• Bulgur Wheat– aka bulgur or yellow burghul, is available in many grocery stores in the European aisles.
• Almond Flour-  I use the Kirkland brand from Costco, but you can buy it at most grocery stores and online.
• Greek Yogurt- without sugar added, like the Oikos brand, as it has few carbs, but any thick yogurt should work.
• Water– to make the batter. Keep some aside to activate the eno/Fruit Salt in the batter before steaming.
• Olive Oil– only a little is used in the batter to help cook the dhokla as it steams.

The flavours

• Green chillies– can overpower this dish. Add only the stated amount of chiles if you want it to be mildly spicy; otherwise, reduce or increase the chilli to your preference.
• Ginger– flavour the dhokla with ginger, a distinct taste typical in most dhokla recipes
• Sweetener– to keep the recipe low in calories and carbohydrates, use a low-carb sugar, such as erythritol or monk fruit.
• Turmeric– to enhance a bright yellow appeal typical of most dhokla recipes.
• Salt– adds a slight sour taste to balance the sweetness.
• Lemon juice– gives the dhokla a sour taste, so add more or less.

Raising agent

• Eno (fruit salt)- look for it at your local South Asian grocery store or substitute 1.5 tsp baking powder with 1/2 tsp baking soda. Read the section on What is Eno? below.

Tadka/tarka (hot oil seasoning)

In Indian cuisine, tadka involves heating oil and tempering spices to infuse the oil with their flavours. After the dhokla is steamed and cut into pieces, drizzle the spiced oil over the spongy pieces and allow them to absorb the aromatic flavours and enhance the overall delightful experience. The tadka in this bulgur wheat dhokla recipe includes:

• Olive Oil
• Mustard seeds
• Curry Leaves
• Green Chillies
• Sesame Seeds
• Sweetener
• Water
• Salt

Garnish

• Shredded Coconut
• Cilantro

How to make Dhokla with Bulgur Wheat

Make the batter

1) Place the bulgur wheat in a sieve and run it under cold tap water to rinse. It’s okay if smaller pieces sieve through. Then, transfer the bulgur to a mixing bowl. Stir in the almond flour and Greek yogurt to combine evenly.

2) Add the chopped green chillies and grated ginger. Mix the batter to incorporate it into a thick texture. You’ll notice the bulgur wheat soaks up the water from rinsing fast. At this step, set a timer for 30 minutes.

3) Fill a small bowl or glass with 1/4 cup of water, then whisk in the turmeric, lemon juice, salt, low-carb sugar, and olive oil.

4) Pour the turmeric solution into the batter and stir until combined thoroughly. Allow the batter to rest until the timer is up.

Prepare the steaming pan

1) When about 10 minutes remain on the timer, place a metal trivet or stand into a large wide pan and boil 2 cups of water.

2) Grease an 8-inch round baking pan about 2 inches high to steam the dhokla batter.

Add Eno

1) When the timer is up, reduce the heat to medium to simmer the water.

2) Add the Eno (or the baking powder and baking soda substitute) to the batter and pour 2 tablespoons of water over the Eno to activate the fizz.

3) Stir the batter fast to distribute the fizz. Then, quickly transfer the batter (thick but spreadable) to the greased baking pan.

4) Using a spatula, spread the batter to fill the pan to the edge and flatten it evenly.

Steam the batter

1) Carefully place the baking pan on the trivet over the simmering water and cover it with a lid. Steam the dhokla batter on medium to high heat for 15 minutes.

2) After 15 minutes, test the batter by inserting a toothpick into the center. A clean toothpick ensures the dhokla is cooked through. It should also feel firm to the touch and have a slight bounce.

3) Using oven gloves, remove the tray from the pan, place it on a wire rack, and rest for 10 minutes.

4) Run a sharp knife along the edges of the steamed cake to loosen it, then place an inverted plate over it. Hold the plate and baking pan together and turn them over to transfer the dhokla onto the plate. You may need to tap on the baking pan a few times to loosen the dhokla and help it come away from the pan.

Make Tadka ( Oil infused seasoning )

1) Heat oil in a small saucepan. Add mustard seeds, and as soon as they pop, add the sesame seeds and curry leaves. Allow them to sizzle for about 20 seconds.

2) Slowly add the water, low-carb sugar, and salt. If necessary, turn down the heat and let the hot mixture simmer until some water evaporates and the sweetener dissolves.

Slice dhokla, pour tadka, and garnish.

1) Cut the dhokla into evenly sized squares. Then, pour the tempering all over the dhokla to allow it to soak through. Garnish with cilantro and shredded coconut. Serve pieces alone or with a cilantro/coriander chutney.

Helpful Tips for Bulgur Wheat Dhokla

• Prepare all the ingredients first and have it all ready before you begin.
• Mix turmeric with water to prevent it from reacting with the batter while steaming, where some areas may turn orange.
• Allow the batter to sit, and allow the bulgur to absorb moisture and become soft.
• Add Eno and water components to the batter just before steaming so that the fizz reaction helps the batter to rise evenly.
• If possible, cover the pan with a glass lid so you can see how the batter rises.
• If your lid has a hole, block the hole with aluminum foil to prevent steam from escaping.
• No Eno? Replace it with baking powder and baking soda and use as directed in the recipe.

What is Eno?

In many Indian households, Eno, also known as fruit salt, serves two primary purposes.

• Firstly, it’s commonly used as an over-the-counter antacid to relieve issues such as acid reflux, indigestion, flatulence, and nausea. Its primary components include sodium carbonate, citric acid, and sodium bicarbonate.

• Secondly, Eno is a crucial ingredient for creating fluffy and delicious dhoklas, often a subject of discussion regarding perfect texture.

When mixed with water, Eno produces a fizz that, when stirred into the dhokla batter, creates tiny bubbles, resulting in air pockets. Steaming the batter immediately is crucial for achieving a light and airy texture, particularly when making dhoklas with chickpea flour.

While Eno is necessary for fluffy dhoklas, it’s not as essential in this bulgur wheat dhokla recipe. You can easily substitute it with baking powder and baking soda. The exact amounts are in the recipe card below.

How to Serve Bulgur Wheat Dhokla

With Chutney– Serve dhokla with cilantro chutney or tamarind sauce, both available in South Asian grocery stores.

Breakfast- Enjoy dhokla with tea or coffee to start your day.

Rice alternative– Serve dhokla alongside a flavourful curry as a rice replacement, allowing it to soak up the curry sauce.

Nutrition, Carbs and Servings

This recipe yields approximately 24 two-bite dhokla pieces or 8 servings from one steamed dhokla cake, with three pieces per serving.

under 15g net carbs per serving

This recipe yields six servings, with approximately six pieces per serving. Each serving contains:

• 14.9g carbohydrates
• 3.5g fibre
• 11.4g net carbs

Although this recipe is lower in carbs than a traditional recipe made with rice flour and lentils, it is fairly high for anyone on a keto diet. Portion size is key; one piece has about 3g net carbs ( 5g per piece ).

Storage, Freezing and Reheating Notes

Store: Place the cooled dhokla in an airtight container and store it in the refrigerator for 3 to 4 days.

Freeze: If you want to freeze the dhokla, transfer it to a freezer-proof container and separate the layers with wax paper to prevent them from sticking together.

Reheat: When you’re ready to enjoy dhokla from frozen, you can thaw it in the fridge overnight or allow it to come to room temperature until it becomes light and fluffy again.

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