Lobhiya Dhokla - without adding fruit salts!

Prep Time
16 hours
Cook Time
20 minutes
4-5 servings

For dhoklas, you may take some time to get used to the process. But these add a great variety of texture and taste vs. your standard meal of daal-roti-sabji. Also, the legumes are great on proteins and a wide variety of nutrition.

So for that reason, dhokla making is a good skill. You can break the process into 3 steps:

  • Soaking (8-10 hours). So do this overnight
  • Fermenting (8-10 hours): do this in the morning, and keep aside in corner of your fridge
  • Actual cooking: 20 minutes only! Do this at dinner time!

Here we use no eno, no additions for fermenting. Just regular overnight (or 8-10 hours) for fermenting.

If you do not have a steamer worry not, add some water to pressure cooker, add a channi at the bottom and then keep your glass or steel vessel. Cover the lid without the pressure.

  • Lobhiya: (Cowpeas or Black eyed pea): 1 cup
  • Green chilli: 2
  • Ginger: small piece grated
  • Rock salt as per taste

For the Garnishing

  • Cold pressed oil: 1 tsp
  • Mustard seeds: ¼ spoon
  • Coriander leaves: few
  • Soak lobhiya overnight in a vessel (8- 10 hours).
  • Grind the soaked lobia and keep it aside to ferment for a day (8 – 10 hours).
  • Beat the fermented lobia well.
  • In a pan add one spoon of oil, mustard seeds, coriander leaves, green chilli, ginger paste and saute well.
  • Mix the above masala to the fermented lobhiya and beat well.
  • Steam the mix in a glass plate / bowl for sometime. Pork with a toothpick to check if completely cooked. There should be no batter sticking to the toothpick.
  • Your lobhiya dholka is ready to serve!

Eating guide

  • Food group: Legumes
  • Lobhiya (or Raungi) belongs to the legumes family. It is a whole food and a great addition for much-needed protein and fiber.
  • Eat lobhiya dhokla as a complete meal for lunch or dinner. Not to be mixed with fruits, can be paired with vegetables (raw/cooked) of choice.

Image credit for title pic:

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05:38 PM | 22-03-2019

Hi Ulka. If you are making healthy food, its better to use natural ingredients. Eno is chemical based. Any chemicals we put in our body, knowingly or unknowingly, have an adverse effect on health, if not in the short run, then in the long run.

While putting eno once in a while is ok, but given that overall we do have too much exposure to chemicals through our foods, home care products, personal care products, pollution.....its best to look at the larger picture & decide for yourself.


11:23 AM | 22-03-2019

Is using enosalt in making idlis or dhoklas not good for health...


05:49 PM | 09-01-2019

Nice recipe. Was avoiding dhoklas because I didn't want to use eno salt

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