Dhokla is a famous recipe of Gujarathi Cuisine. Adding peas to it not only makes it delicious but a protein rich breakfast recipe. It’s made by steaming and prepared with less oil.


  • Peas – 1 cup ( mash raw fresh peas in the mixie adding minimum water)
  • Besan – 1 cup
  • Green chilli-ginger paste – 2 tsp (or more)
  • Oil – 2 tsp
  • Sal, sugar
  • To temper: – Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Hing – ½ tsp
  • Slit gren chillies – 2-3
  • Fruit salt – 1 tsp (or cooking soda-1/2 tsp)
  1. Mix besan,Mashed Peas, water, citric acid, green chilli-ginger paste, sugar & salt till well mixed. Use a food processor for perfect blending.
  2. Keep water boiling & ready in a steamer.
  3. Grease thoroughly an aluminium or steel round vessel which can be used for steaming dhokla – keep it ready in the pan over water to get hot.
  4. Sprinkle the fruit salt or soda into the batter, sprinkle 1 tsp water over the fruit salt or soda, whisk thoroughly & quickly & pour the batter in the greased vessel.
  5. The secret is cooking the dhokla vigorously, as soon as fruit salt is added.
  6. Cover & steam for 20 mts.
  7. The flame should be high for 10 mts & low thereafter.
  8. Test if it is cooked, by inserting a knife into it to see if it comes out clean.
  9. Remove, cool & cut the dhoklas.
  10. Heat oil & temper the given ingredients.
  11. Add 3 tbsp water & switch off when it just starts boiling.
  12. Pour all over the dhoklas.
  13. Garnish with grated coconut & chopped coriander leaves.
  14. Serve with green chutney.