This easy Red Lentil Dhokla is such a pretty PINK…… and it’s so very tasty! Spongy, savory, spicy, tangy…. with just a hint of sweetness…. It’s everything you expect from a Dhokla!
And….. This steamed, protein-rich, high fiber snack is gluten-free and vegan too! Yumm!
Wait… A Pink Dhokla? Yup!
But…. Isn’t Dhokla typically yellow… or even white? So what? There’s no rule that says it can’t be another color, is there? And even if there was…. who cares?!
The yellow ‘Dhokla’ (Dhoak-laa), ‘Khaman‘ (Khuh-munn)… is what most folks know and love. This widely popular Gujarati snack, does, indeed, have a beautifully vibrant, bright lemon-yellow color. It’s made from Besan (Bay-sun) the yellow-colored flour of Chana Dal (Chun-aa, the first syllable rhymes with ‘bun; split skinless Bengal Gram, from brown-skinned chickpeas), so its yellow color is only natural.
As for the ‘white’ Dhokla variety…. Again, its color is consistent with the ‘white’ ingredients it’s made from: white rice and white Urad Dal (Oo-rud, skinless Black Gram).
That said, lots of other kinds of delicious Dhoklas exist as well…. Just ask some of your Gujarati friends…. they will likely rattle off the names of several varieties. Most are made with some type of bean/Dal…… all are typically spongy, pillow-soft, tangy, spicy… What’s not to love?!
Red Lentil Dhokla: Protein-rich and Fiber-rich Snack
A few years ago, as I was making red-lentil Dal for dinner, a thought just popped into my head…. Why not try to develop a pink red-lentil Dhokla? It would look so very pretty! And, of course, it would be yet another bean-based, protein-rich and fiber-rich snack to enjoy any time of day.
Alas… I was well aware of the inherent challenge this posed…. You see, these beautiful ‘red’ lentils don’t stay red after you cook them… Instead, they turn into this pale, rather unattractive shade of mustard-yellow. Hmmm…. The mysterious workings of nature can sure throw a wrench into your plans sometimes!
But I was determined…. Somehow, I was going to figure out how to make a pink Dhokla from red lentils! Of course, I was going to have to ‘cheat‘….. and yes, I would definitely need to play with some ideas to make it work to my satisfaction.
So… I played…. and tinkered …. and tweaked… And here I am, ready to share how to make this red Lentil Dhokla get the pretty color you see in the picture. It’s always so much fun to see the ‘look!’ on everyone’s faces when they first see it!
Red Lentil Dhokla – Pretty… and Loaded with Nutrients!
While developing this red lentil dhokla recipe, sure I wanted it to look pretty… But I wanted so much more than just ‘looks’… It had to have the signature features of a classic ‘Dhokla’, of course…. but it also had to be nutrient-dense!
So, I experimented with ingredients that I thought might enhance the flavor, texture and nutrient composition of the Dhokla…. And the ingredients also had to be relatively inexpensive and easily available! Seemed like a tall order at first…. But it wasn’t, actually!
A few things came to mind immediately… tomatoes, carrots, red bell peppers, sweet mini peppers (red)….. and even beets! I played with all of these until I felt I got it just ‘right’…..the texture… the taste…. and the pretty color, of course! And what was it that I thought worked the best? A combination of tomatoes and sweet red mini pepper.
That done, I focused on enhancing the protein profile of the Dhokla…. I wanted to add a bit of grain into the batter. Why? The grain and the lentil together would become a complete protein… and provide all the essential amino acids your body needs. So I played with different grain flours… and to my delight, rice flour worked beautifully!
And…. How does the nutrient composition look finally? One serving (about 4-5 pieces)… at 143 cal…. packs 6 g of protein and a whopping 7 g of fiber, with only 4 g of fat! How many snacks do you know that come even close?
Standard Dhokla-making Process
Once I had worked out the batter details, I simply followed the standard, time-tested, Dhokla-making process. Get the batter ready… prepare the steamer…. grease the steaming plate/pan….
Once you begin to see wisps of steam escaping from the steamer, it’s time to work fast!
Add the ENO (fruit salt, leavening agent) to the batter, whisk it well and quickly pour the airy, frothy-foamy batter into the steaming plate/pan…. Get it into the steamer fast… in about 30-40 seconds!
Set your timer for 20 min… and now you can relax and catch your breath!
Meanwhile, prepare the mustard-sesame Tadka (Thud-ka). After the Dhokla cools completely (on a wire cooling rack), cut it into squares or diamonds, leaving the pieces in place on the plate.
Spread half the prepared Tadka evenly all over the surface. Invert a dinner plate on the Dhokla plate, quickly flip it and spread the remaining Tadka over this porous side.
That’s it! While you wait for a few minutes to let the Tadka soak into the Dhokla, make yourself a cup of tea/coffee … set out some Chutney…. And then…. Get ready to attack… and devour!
With your tummy feeling happy for the next couple of hours, you can go back to doing whatever it is you need to do….
Red Lentil Dhokla: Easy to digest
And Hey… How about an extra bonus? This delicious red lentil Dhokla is also easy to digest!
Hmm…. Generally speaking, beans are rather notorious for causing gassiness and/or other abdominal discomfort. Lentils, though, are known to be among the more easily digestible beans, and even more so when they are ‘skinless’… like the red lentils used in this Dhokla recipe.
So… Even if you were to go a bit overboard with this Dhokla….. simply because you just couldn’t stop eating it…. No worries…. Most likely, you’ll be just fine!
Good to know, isn’t it? Dig in then…. Have your fill…. You won’t regret it later!
Just for comparison, contrast this with the classic Khaman…. While incredibly delicious, many folks do indeed have trouble digesting it easily…. especially if they could not resist consuming large portions of it!
More Snack recipes to try…
Are you always looking for fun new snack recipes, that are tasty and also good for you?
Here are a few that I have posted…. maybe you’d like to try some of them. Some are super-simple, others a bit more involved… but all are super-yummy!
For your sweet tooth…
- Sweet Cinnamon Crisps – from leftover, slightly stale buns and baguettes… enjoy with tea/coffee
- Banana Muffins …. with chocolate chips and a subtle hint of Orange
- Sweet Pumpkin Thalipeeth – pumpkin and whole wheat, a fluffy, yummy, griddle-cooked flatbread
- Rava Ladoo – sweet, coco-nutty semolina ‘balls’ … sure to hit your sweet-spot!
For something savory….
- Urad Vada Bites – so crunchy outside… and so soft and spongy inside
- Cowpeas Falafel – that’s just another name for Black-eyed Peas… and these are actually air-fried!
- Quick Spinach Pops – fast, easy and addicting… perfect when you want something fast!
- Thin Poha Chivda – crispy, crunchy, Maharashtrian snack-mix with paper-thin rice flakes
Make them… enjoy… do leave reviews, star ratings…. Many thanks!
Special Diets
This red lentil Dhokla is vegetarian, vegan, gluten-free and soy-free. To make it nut-free, use a neutral-tasting nut-free oil… To make it sesame-free, omit the sesame seeds when making the Tadka.
Also, there’s no onion or garlic in this Dhokla. So… It’s suitable for a religious Puja-Prasaad offering too.
Tasty, nutritious, easy to digest… What are you waiting for? Go ahead and make this easy red Lentil Dhokla….. Share it with your friends and family… and stand back and watch them as they get their first look… “A Pink Dhokla?! How Cool!”
Do leave a review and star rating… Much appreciated!
Enjoy!
Red Lentil Dhokla: It’s Easy, Protein-rich and So Tasty
Equipment
- Electric Blender also called Mixer/Grinder
- microwave oven to cook pepper-tomato mixture; if not available, follow stove-top cooking details given in Recipe directions.
- Microwave safe glass/ceramic bowl Cereal bowl size, to briefly cook the pepper-tomato mixture; I do NOT recommend using a plastic bowl for doing this
- Steamer If not available, see Recipe Notes for an alternative steamer assembly
- 1 8 inch (20 cm) stainless Thali/cake pan 1 1/2 – 2 inch high sides; for steaming the Dhokla; I do NOT recommend using uncoated Aluminum Thali/pan for doing this: the acidic batter reacts with the Aluminum – not good!
- Parchment paper cut into a round to fit perfectly on the inside of the Thali/pan
- Small wok/pan to make the Tadka
Ingredients
For Soaking the Lentils
- 1/2 cup Red Lentils Masoor Dal, skinless
- 1/2 cup Water
To cook briefly
- 2 tbsp Sweet mini pepper – deep Red: 1 medium-sized, chopped if not available, use 2 tbsp chopped red bell pepper
- 1/4 cup Tomatoes – chopped about 1/2 medium Roma
- 1 tsp Ginger; chopped about 1/2 inch piece
- 1/2 tsp Cumin seeds
- 1/4 cup Water
To add to Dhokla batter
- 2 tbsp Rice flour
- 2 tsp Sugar
- 1/2 tsp Salt may need to add up to 1/8 tsp more later
- 1/2 tsp Kashmiri (Red) Chilli Powder – medium spicy or 3/8 tsp regular red chilli powder; or a mixture of (1/4 tsp Cayenne + 1/4 tsp Paprika)
- 1/4 tsp Black Pepper – freshly crushed preferred
- 1/4 tsp Citric acid
- 1 tsp Oil I like peanut oil, any other neutral flavored oil OK
To Grease the Dhokla Steaming plate
- 1/2 tsp Oil I like peanut oil, any other neutral flavored oil OK
Just before Steaming
- 2 tsp Water
- 1 tsp ENO: Fruit Salt generally available at Indian grocery stores; if not available, see Recipe Notes for an easy DIY mixture; Always check to make sure the ENO is fresh, free flowing and not hard or lumpy! If so, discard it and use a fresh sachet or open a new jar.
To spread on the Dhokla after steaming
- 2 tbsp Water
- 1/16 tsp Salt
- 1/8 tsp Sugar
For the Tadka
- 2 tsp Oil I like peanut oil, any other neutral flavored, heat-stable oil OK (with high smoke point)
- 1/4 tsp Mustard Seeds (black/brown) – small sized seeds preferred can use extra 1/4 tsp if you like
- 1/2 tsp Sesame Seeds – Brown preferred if not available, polished white OK; I do NOT recommend black sesame seeds for this recipe
- 1/4 cup Water
For Garnish
- 1/8 tsp Red Kashmiri chilli powder If not available, use Paprika; do not use Cayenne here – it will become more spicy!!
- 2 tbsp Fresh Coriander leaves (Cilantro) – chopped If not available, OK to omit, but highly recommended. Do NOT use dried coriander – it has no real flavor and looks very dull! You can use a little bit of finely sliced green onions (scallions- green part) if you like
- 1 tbsp Coconut: fresh, grated (optional) frozen & thawed OK; If not available, OK to omit
Instructions
Soak Red Lentils (Masoor Dal)
- Rinse 1/2 cup Red Lentils (Msoor Dal) 2-3 times with fresh water, until the rinse-water is mostly clear. Drain the rinse-water completely – use a mesh strainer.Add 1/2 cup lukewarm water to the strained, rinsed lentils – measure carefully! Note: Do NOT simply estimate: the exact amount of water matters!Cover and set aside for 30-40 min to soak (overnight soaking is OK as well – do not add more water!)
Prep the pepper, ginger and tomatoes
- Rinse and slice a deep red sweet mini pepper. Remove the seeds, Also collect the red bits from near the stem. Chop/dice the de-seeded pepper.
- Chop 1/2 of a medium tomato (1/4 cup) and a small 1/2 inch (1 cm) piece of fresh ginger (1 tsp chopped).
- Place the chopped pepper, tomatoes and ginger in a microwave-safe glass/ceramic bowl. Add 1/2 tsp cumin seeds and 1/4 cup water.
- Microwave, covered, on Hi for 20 seconds, then on 30% power (defrost setting) for 2 min. Set aside to cool to room temperature.Note:If a microwave is not available, cook the mixture in a small saucepan on the stove-top, covered, on low heat for 4-5 min. Set aside to cool to room temperature.
Make the Dhokla batter
- Transfer the soaked lentils, along with any liquid left un-absorbed at the bottom of the bowl, to a blender jar.Add the cooled (cooked) tomato-pepper mixture.
- Blend to a smooth batter: open the lid, take out a little bit with a spatula and check the texture of the batter between your thumb and forefinger: it should feel super-smooth, not grainy. Now run the blender for about a minute longer: this will aerate the batter and make it light and fluffy.Note: Do NOT add any more liquid while blending! You shouldn't have any trouble blending it.
- Transfer the batter to a medium mixing bowl. (1 1/2 quart/L).
- To the batter, add:2 tbsp rice flour, 2 tsp sugar, 1/2 tsp salt, 1/2 tsp Kashmiri red chilli powder, 1/4 tsp black pepper (freshly ground preferred), 1/4 tsp citric acid
- Stir well with a whisk to mix evenly.
- Set aside for 10 min to hydrate.
Prepare the steamer assembly
- Meanwhile, prepare the steamer assembly.Add about 4 cups water to the steamer pot. Start heating, to bring the water to boiling.Note: If a steamer is not available, you can improvise. See Recipe Notes for details.
- Prepare the steaming plate: an 8-inch (20 cm) round stainless steel Thali/cake pan lined with a round piece of parchment. Place 1/2 tsp oil on the parchment and with your fingertips, spread it out on the paper, as well as the sides of the Thali.Note: If parchment paper is not available, you will need to grease the plate a bit more generously, using about 1 tsp oil. (Otherwise, it will be difficult to remove the Dhokla from the plate after steaming.)
- Prepare the Dhokla batter for steaming:NOTE: Be sure to check the activity of the ENO powder: Sift it though a mesh strainer: if it is hard and/or has lots of lumps, it is probably old and not very active. Do NOT use this: it will RUIN your Dhokla, because it will NOT become spongy! (See the lumps in the strainer in the picture – this is NOT desirable!)(Use a fresh packet/sachet, or open a new jar of ENO)Before adding ENO to the Dhokla batter, confirm that your steamer is ready: you should see some steam escaping from it. Increase the Heat to Hi while you get the batter ready for steaming.
- From this point on: Work quickly to get the frothy batter transferred to the steaming plate and into the steamer as quickly as possible: in about ONE min! First, gently spoon 2 tsp water over the surface of the batter, tilt the bowl gently to distribute the water evenly over the surface.Quickly sprinkle the 1 tsp of ENO all over the surface: it will start to froth immediately – as it comes in contact with the water.
- Working with a whisk or your hands, quickly mix the froth into the batter, preferably working in only ONE direction, and working all the way to the bottom of the batter.The whole mixture will become fluffy and airy as the ENO works it magic: within 20-30 seconds, transfer the frothy fluffy batter to the prepared steaming plate.Quickly transfer the plate to the steamer.
- Close the lid immediately and steam for 20 min: – on Hi for the first 5-6 min – then lower the heat to medium and steam for another 14-15 min. Turn the heat off and leave it undisturbed (covered!) for about 10 min.
- Meanwhile, mix 1/16 tsp salt and 1/4 tsp sugar into 2 tbsp lukewarm water in a small bowl. Open the lid of the steamer (after 10 min), remove plate from the steamer, place on a cooling rack. With a spoon, drop and spread the warm salt-sugar-water mixture all over the top of the steamed Dhokla, reaching all the ways to the edges as well: all of it will get absorbed fairly quickly. Cover, and set it aside to cool completely on the cooling rack; it will take about an hour: do not try to rush this process!
Make the Tadka
- Heat 2 tsp oil in a small wok or saucepan; keep a lid handy to catch splatter when the mustard seeds pop. When the oil begins to shimmer (in about 20-30 seconds), decrease the heat and add 1/4 tsp mustard seeds and cover immediately. Listen for the seeds to begin popping – when they do so, turn the heat off- the popping will continue. When the popping stops, remove the lid and add 1/2 tsp sesame seeds. Stir for about 20 seconds as the seeds sizzle.Set aside until the Dhokla has completely cooled.
- When ready to add the Tadka to the cooled Dhokla: Carefully add 1/4 cup water along the sides of the Tadka wok, stir and heat the mixture for 15-20 seconds on low heat. Turn the heat off.
Spread Tadka on the Cooled Dhokla
- When the Dhokla has completely cooled to room temperature, use a sharp knife, lightly greased, to cut the steamed Dhokla into squares (about 1 1/4 inch / 2 1/2 cm) or similar-sized diamonds. Lightly grease the knife again with a few drops of oil and run the blunt edge of the knife all along the sides of the steaming plate (working all the way to the bottom) – to loosen it from the sides.
- With a small spoon, spread about half of the hot Tadka-water mixture over the surface of the Dhokla. Wait a couple of min for the liquid to be absorbed.
- Invert a dinner plate on the Dhokla plate and quickly flip. Firmly tap the top and sides of the dhokla plate and lift.
- The inverted Dhokla slips onto the dinner plate. See how porous it looks…Spread the remaining Tadka-water mixture on this side.
- Here's a side-view of the fluffy and spongy 'crumb' of the Dhokla.
Serve the Dhokla
- Arrange the Dhokla, pieces, smooth side up, on a serving plate: the smooth side has a glossy shine that looks lovely.Sprinkle a little red chilli powder (or paprika) on each piece, garnish with chopped fresh coriander leaves, maybe some grated fresh coconut (not shown in this picture)…Serve with your favorite chutneys… sweet and sour tamarind chutney, green coriander-mint chutney…. or Hey, even just plain old tomato ketchup is fine!And Oh… A cup of tea / coffee would be really nice too!
- Enjoy!
Notes
Steamer assembly
If you don’t have a steamer, no worries, it is pretty easy to create/assemble a steamer from common kitchen equipment. Here are some suggestions:- Use a trivet in a Pressure cooker / Instant Pot / Stockpot with well-fitting lid
- Add 2-3 cups water to the pot.
- Place a stainless steel trivet inside the pot: the water should barely cover the trivet.
- the trivet is meant to elevate the steamer plate above the water used to generate the steam.
- a wide-band stainless steel ring (1-2 inches high) can also be used as a trivet to support the steamer plate above the water in the pot – see picture below
- Check the size of your steaming plate: place the empty steaming plate on the trivet to make sure it fits comfortably, and without wobbling.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- If it is too tight, use a slightly smaller plate for steaming.
- Try to lift it out with tongs, as a trial run – to make sure you can do so after steaming.
- If it is too tight, it will be difficult to remove the plate from the steamer (after steaming is done)
- Cover the pot with the lid (for pressure cooker/Instant Pot, keep the pressure vent/valve open) and begin heating
- i.e., “zero-pressure” cooking.
- When the water starts boiling, the steamer is ready for steaming the Dhokla batter.
ENO not available?
Here’s an easy ‘Do It Yourself’ mixture that works quite well as a substitute for ENO:Â- Mix 1/2 tsp + 1/8 tsp Citric acid with 1/2 tsp Baking soda in a dry bowlÂ
- Transfer to a dry mortar and crush to a fine powder with a pestle
- Sift the mixture through a fine mesh strainer
- if you see lumps, transfer them back to the mortar and grind to a powder again
- Sift through the mesh strainer again.
- Use this mixture instead of ENO as described in the Recipe directions
Storing Leftovers
Store leftover Dhokla in a lidded glass/ceramic container. In the refrigerator :- Use within 2-3 days,
- To serve, warm it gently in the microwave ( 20-30% power) till barely lukewarm
- If it looks ‘dry’, splash a little water all over before warming
- Add fresh garnish if possible
- fresh chopped coriander (cilantro)
- Good for 3-4 weeks, maybe longer
- Thaw in the refrigerator overnight
- To serve, warm it gently in the microwave (20-30% power) till barely lukewarm
- If it looks ‘dry’, splash a little water all over before warming
- Add fresh garnish if possible
- fresh chopped coriander (cilantro)
Looks amazing!
Thank you, Anagha! 🙂
seems easy and quite interesting, will definitely try
Let me know how it turns out! Thanks, Padmaja 🙂
Will definitely try
Let me know how it turns out! Thanks, Shashi 🙂
Loved reading your preamble to your recipe. Good to know its high in protein. Will definitely try.
Thanks, Bina! Yup… It’s Hi in protein and also fiber… plus low in fat.. and for you, it will be as easy as making Idlis! 🙂
Just finished making the Pink dhoklas and they were soooo delicious & tasty.
Quite easy to make but you need to follow the recipe and instructions closely.
Oh I’m so glad you enjoyed them… And yes… you do need to follow the directions closely! Thanks for your thoughtful comments and star rating! 🙂