Bulgur Wheat Dhokla: Savoury Indian Steamed Cake
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.Steam bulgur wheat dhokla batter for 15 minutes, followed by a drizzle of seasoned oil infused with salty, sweet, and spicy flavours, and then garnished with shredded coconut and cilantro.
Ingredients
- ⅔ cup Bulgur Wheat Parboiled Cracked Wheat or Daliya
- ½ cup Almond Flour
- ⅔ cup Greek Yogurt No Sugar Added
- 2 Green Chillies (finely chopped)
- 2 tsp Ginger root about a thumb size and grated
- ¼ tsp Turmeric optional for yellow colour
- ¼ cup water
- ½ tsp Salt
- 1 tsp Low Carb Sugar Monk Fruit, Erythritol
- 2 tsp Olive Oil
- 4 tsp Lemon Juice
- 2 tbsp Water + 1 tsp lemon Juice to stir into batter with Eno just before steaming
- 1 tsp Eno Fruit Salt (or 1.5 tsp baking powder + 1/2 tsp baking soda)
Tempering
- 1 tbsp Olive Oil
- 1 tsp Mustard seeds
- 10 Curry Leaves
- 2 Green Chillies Make slits along one side and keep them whole for less heat
- 1 tsp Sesame Seeds
- 1 tsp Low Carb Sugar
- ½ cup Water
- ¼ tsp Salt
Garnish
- 2 tbsp Cilantro Chopped
- 2 tbsp Unsweetened Shredded Coconut
Instructions
Make dhokla batter
- 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.
- 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.
- 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.
- Pour the turmeric solution into the batter and stir until combined thoroughly. Now, allow the batter to rest until the timer is up.
Prepare steaming pan
- 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.
- Grease an 8-inch round baking pan about 2 inches high to steam the dhokla batter.
Add Eno
- When the timer is up, reduce the heat to medium to simmer the water.
- 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.
- Stir the batter fast to distribute the fizz. Then, quickly transfer the batter (thick but spreadable) to the greased baking pan.
- Using a spatula, spread the batter to fill the pan to the edge and flatten it evenly.
Steam batter
- 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.
- After 15 minutes, test the batter by inserting a toothpick into the center. If it comes out clean, then the dhokla is cooked through. It should also feel firm to the touch and have a slight bounce.
- Using oven gloves, remove the tray from the pan, place it on a wire rack, and allow it to rest for 10 minutes.
- 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 )
- Heat oil in a small saucepan. Add mustard seeds, and as soon as they start to pop, add the sesame seeds and curry leaves. Allow them to sizzle for about 20 seconds.
- 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.
- 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.
Notes
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.