Palak Dhokla (Steamed Spinach Gram Flour Cakes)
Spongy, savoury steamed squares with a green tint, topped with a sizzling mustard seed tempering.
Made with Saag (spiced spinach) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 mins
- LevelMedium
- Costabout £1.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Oil a 20 cm round tin and line the base with baking paper. Set a rack or small upturned bowl in a large pan with 3 cm of water and bring to a simmer.
- 2
Whisk the gram flour, your ready made saag spinach base (see the base recipe), water, lemon juice, 1 tablespoon of oil and a teaspoon of salt into a smooth batter, with no lumps.
- 3
Stir in the bicarbonate of soda quickly. It will froth. Pour straight into the tin.
- 4
Stand the tin on the rack, cover the pan with a lid and steam for 15 minutes, until a skewer comes out clean.
15 min - 5
Cool for 10 minutes, then cut into squares.
- 6
Heat the remaining oil, add the mustard seeds until they pop, then the curry leaves and green chilli for 20 seconds. Spoon over the dhokla.
0 min 45 s
Tips
- Steam as soon as the bicarbonate is added, or the cake will not rise.
- Do not lift the lid during steaming.
- Serve with green chutney or a squeeze of lemon.
Storing and freezing
Keeps for 2 days in the fridge in a covered tub. Reheat briefly in a steamer or microwave until hot all the way through. Not ideal for freezing.
Questions
Why is my dhokla dense?
The batter was too thick, or it sat before steaming. Use a thick pourable batter and steam straight away.
Is dhokla gluten free?
Yes. Gram flour is naturally gluten free.
Can I bake it?
Steaming gives the best texture. Baking dries it out.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.