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Recipe: Little Millet Dhokla

Add a little twist to the traditional Gujarati dhokla, by powering it up with millets. Both children and adults will fall in love with this healthy and delicious dhokla.


For dhokla:

  • 1 katori little millet grain (kutki)

  • ½ katori split yellow gram dal (moong dal)

  • ½ katori Bengal gram flour (besan)

  • ½ katori curd

  • ½ tsp turmeric powder

  • ½ tsp black pepper

  • 1.5 tsp salt (can be adjusted as per taste)

  • 1.5 tsp sugar powder (optional)

  • A pinch of hing

  • 1 inch ginger

  • 2 green chillies

  • 2 tsp Eno

For tempering:

  • 1 tbsp oil

  • 2 tsp sesame seeds

  • 2 tsp mustard seeds

  • 5-6 curry leaves

  • 4-5 small green chillies

  • 1 cup water (optional)

  • 1 tsp sugar (optional)

  • Handful of coriander leaves

For garnishing:

  • Handful of coriander leaves

Serving: 4

Calorific Value (per serving):

  • Energy: 387 kcal

  • Protein: 16 gm

  • Carbs: 55 gm

  • Fats: 12 gm

  • Fibre: 9 gm



Soaking little millet:

1. Rinse little millet grain thoroughly until water runs clear. Soak it in water for 5-6


Making little millet paste:

2. Drain out the water in which little millet was soaked. Grind the millet into a smooth

paste in a grinder by mixing a little amount of water. Grinded little millet paste will

look as in picture below.

Making moong dal paste:

1. Soak moong dal for 1 hour in water.

2. Drain water from dal.

3. Grind dal into a fine paste in a mixer grinder. If required, add some amount of water

to make a smooth paste.

Steps to make dhokla:

1. In a bowl mix together little millet and moong dal paste as shown in picture below.

2. Add besan and curd to the above mixture.

3. Add little water and mix it well so that there are no lumps and you get a batter of

flowing consistency.

4. To this batter add finely chopped green chillies, finely grated ginger, black pepper,

turmeric, salt, hing and sugar.

5. Take a dhokla steamer and put 1 katori water in it. Put the steamer on a high flame

so that steam starts producing inside.

6. Grease the dhokla plate with oil.

7. Add Eno into the dhokla batter and mix lightly until the batter is light and fluffy.

8. Transfer dhokla batter immediately into the dhokla plate.

9. Place the dhokla plate inside the steamer and let it steam for 10-15 minutes until the

dhokla is cooked.

10. Insert a toothpick to check if dhokla is cooked. If the toothpick comes out clean

then dhokla is ready. If not, steam for a few more minutes.

11. Let the dhokla plate cool down for 10 minutes.

12. Once cool, transfer the dhokla onto the plate.

Steps for tempering and garnishing:

1. Place a small pan on the flame and put oil in it.

2. Once oil is heated add mustard seeds. Once they splutter, add curry leaves, sesame

seeds and green chillies.

(Note: If you want your dhokla a little moist and sweet, then at this stage you can

add water and sugar into this tempering. Mix it nicely so that sugar dissolves.)

3. Put tempering over the dhokla.

4. Garnish dhokla with coriander leaves.

Know Your Ingredients:

Little Millet

Little Millet, one of the small millets, is commonly called kutki in Hindi. It is also known as sava in Marathi, gajro in Gujrati, same in Kannada, samai in Tamil and samalu in Telugu. Little millet is the traditional crop of India. The millet is of low glycemic index, containing slow digesting carbs and dietary fiber. Due to this, it takes longer time for the glucose to enter the bloodstream and thus helps control blood sugar levels. It is rich in magnesium that helps improve heart health, and Vitamin B3 (niacin), a water-soluble vitamin, that helps lower cholesterol. It also contains phosphorus which helps with weight loss, body tissue repair after strenuous workout and energy production.

Sesame seeds

Sesame seeds are a good source of healthy fats, protein, B vitamins, minerals, fiber, and rich in various antioxidants. They are high in magnesium which is good for heart health and helps in lowering blood pressure.


Pulses are a great source of plant-based protein and fibre. In fact, pulses are made up of over 25%-30% protein, which makes them an excellent source of protein for vegetarians. They are also good sources of B vitamins, iron, magnesium, potassium and zinc.


Besan is a rich source of vitamins, minerals and fibre. It contains various B vitamins which help in conversion of protein, carbohydrates and fats into energy. It has a high protein and iron content: 100 gm of besan has almost 20 gm of protein and provides 25% of daily iron requirement. The insoluble fibre present in besan reduces chances of constipation and promotes regular and healthy bowel movement. Besan is high in folate or folic acid, which helps in rapid growth and multiplication of red blood cells and white blood cells.

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