Stuffed Veggie Dhoklas — fluffy, pillowy, and rich in protein, this is the ultimate nutritious meal that features chana dal dhoklas stuffed with a pea, coconut, cranberry stuffing! Paired with an amla green chutney that is so bright, these dhoklas are totally customizable to whatever you have on hand and a family favorite at my home!

WATCH HOW TO MAKE STUFFED VEGGIE DHOKLA:

Start by blending your soaked dal until it forms a coarse paste. To this, we’ll add some yogurt and whisk vigorously to incorporate some air so it becomes nice and fluffy.

After letting it rest, we’ll add salt, turmeric powder, ginger, green chili, and some oil. Mix this until just combined and now we’ll start adding some water to help loosen the batter.

For the stuffing, mix together peas, fresh coconut, cashews, cranberries, cilantro, and some spices.

To make these super pillowy and soft, we’ll add eno fruit salt and some lemon juice to activate it and then mix it in well. Now, it’s time to assemble these!

Grease your molds with some oil and add in some veggies at the bottom for color. Pour in a layer of the batter, followed by our coconut and pea stuffing. You can customize the stuffing based on whatever you have available! Top this with another layer of batter and now we’ll steam these until they become super fluffy.

I like to serve this with an upgraded green chutney made with amla along with some spices for a fun and nutritious upgrade!

If you like this, please try my other recipes:

• Rajasthani Kadhi Dhokla
• Makki Dhokla Chaat
• Steamed Moong Dal Bhapiyas

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Stuffed Veggie Dhokla

Prep Time

30 mins

Cook Time

15 mins

 

Stuffed Dhoklas — fluffy, pillowy, and rich in protein, this is the ultimate nutritious meal that features chana dal dhoklas stuffed with a pea, coconut, cranberry stuffing! Paired with an amla green chutney that is so bright, these dhoklas are totally customizable to whatever you have on hand and a family favorite at my home!

Course: Breakfast, Lunch, Snack

Cuisine: Indian

Keyword: healthy

Custom Category: Breakfast, Lunch, Snacks

Servings: 6

Calories: 227 kcal

Author: Nidhi Bothra

Ingredients

Dhokla:

• 1 cup chana dal (yellow split chickpeas lentils)
• 1/4 cup water , for blending
• 2 tbsp yogurt
• 1 tsp salt
• 1/2 tsp turmeric powder
• 1 tsp sugar , optional
• 1 inch ginger , minced
• 2 green chilies , minced
• 2 tbsp oil
• 1 tsp fruit salt (eno)
• 2 tsp lemon juice

Stuffing:

• 1/2 cup peas
• 1/4 cup shredded fresh coconut
• 1 tbsp dried cranberries , finely chopped, or use raisins
• 7 cashews , finely chopped
• 2 tbsp cilantro , minced
• 1/4 tsp salt

Amla Green Chutney:

• 1 cup cilantro , chopped
• 1/4 cup mint leaves
• 2 pieces amla (indian gooseberries) fresh or frozen, chopped
• 2 Thai green chilies , chopped
• 1 inch ginger , roughly chopped
• 1/2 tsp salt
• 1/2 tsp black salt
• 1 1/2 tsp jaggery , or sugar
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida powder (hing)
• 1 tbsp sev (bhujiya) , or thick sev
• 1/4 cup water
• lemon juice , if needed to adjust the flavor

Garnish:

• ghee
• beetroot , shredded
• radish , shredded
• carrots , shredded
• pomegranate seeds

Instructions

1. Soak your chana dal for at least 3-4 hours or overnight. Drain and transfer to a blender with 1/4 cup water. Blend this into a coarse paste that is not too thick, similar to the consistency of idli batter.

2. Transfer this paste to a bowl and add in yogurt. Using a spoon or your hand, whisk this vigorously for 4-5 minutes to incorporate air into the batter. Cover and let ferment on the counter overnight.

3. After fermenting, mix in the salt, turmeric, sugar, ginger, green chilies, and oil. You can also add a little water at this stage to adjust the consistency.

4. Sprinkle the eno on top of the batter and pour your lime juice on top to activate it. Mix this in to aerate the batter.

5. For the stuffing, mix everything together.

6. Grease your molds with some oil or ghee. Add a layer of your dhokla batter in the molds, followed by a small spoonful of the stuffing. Top with another layer of your batter. Steam for about 12 minutes until done.

7. For the amla green chutney, simply blend everything together.

8. Serve these warm with a drizzle of ghee or with a tadka made of oil, mustard seeds, asafoetida, and curry leaves. Garnish with fresh veggies and pomegranate seeds. Enjoy!

Recipe Video

Nutrition Facts

Stuffed Veggie Dhokla

Amount Per Serving

Calories 227 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 2g13%

Trans Fat 0.02g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 0.4mg0%

Sodium 990mg43%

Potassium 407mg12%

Carbohydrates 30g10%

Fiber 8g33%

Sugar 10g11%

Protein 8g16%

Vitamin A 390IU8%

Vitamin C 12mg15%

Calcium 62mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.