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Foxtail millet dhokla stacked up and presented , seen in the background is some more dhokla served on a plate

Foxtail Millet Dhokla

Foxtail Millet Dhokla is an easy and healthy steamed breakfast or a snack recipe that is made using millet and split black gram.
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Course: Breakfast, Snacks
Cuisine: Gujarati, Indian
Keyword: Diabetic Friendly, Healthy, MakeAheadPartyIdeas, Millet, PartyFood, Steamed, Toddler Food
Prep Time: 15 minutes
Cook Time: 10 minutes
Soaking & Fermentation Time: 12 hours
Author: Renu Agrawal-Dongre


  • Steamer
  • Steel Plate for Steamer


  • 1 Cups Millet
  • 1/3 Cup Split Black Gram
  • Salt to taste
  • 2 tablespoon yogurt/Curd

Option 1

  • 1 teaspoon Sugar
  • ½ Teaspoon Turmeric Powder
  • 1 tablespoon chopped coriander
  • 1-2 green chillies chopped

Option 2

  • Black pepper/Red chilli powder to sprinkle on top

For tempering

  • 1 tbsp oil
  • 1 tsp sesame seeds til
  • 1 tsp mustard seeds rai
  • a pinch of asafoetida
  • 8-10 curry leaves


  • Clean and rinse the millet and split black gram.
    Soaked Millet & Split Black Gram Dal
  • In a large bowl, soak it in enough water for 4-6 hours.
    Soaked Millet & Split Black Gram Dal
  • Drain the water and give it a quick rinse.
  • Now grind the batter to a smooth and thick consistency.
  • Add the yoghurt, salt and mix everything.
  • Let the batter ferment overnight.
    Feremented Batter
  • If using Option1, add all the ingredients, i.e. Sugar, Turmeric powder, corainder and green chillies and give a quick mix.
    Adding of coriander, sugar and green chilly in the batter
  • In a steamer or wide pan put some water to boil. (About 2 cups of water)
  • Grease two 8 inch steel plates which has a rim. The plate size should be according to your steamer vessel. It should fit in properly and you should be able to lift it.
  • It can be wider than 8 inches or smaller. Be sure to divide the batter accordingly.
  • So grease one of the plates or if you have a dhokla stand where you can make multiple at times, grease all the plates required.
  • Put the plates without the batter in the steamer.
  • If you are making in batches, divide the batter accordingly.
  • Once the water starts boiling, add the batter to plates.
    Batter ready to be steamed
  • If using option 2, Sprinkle with black pepper poweder or red chilli powder or leave it as is.
  • Cover and steam for 10-15 minutes.
    Steamed Foxtail Millet dhokla with sprinkled black pepper powder
  • Once done remove and let it cool for 10 minutes.
    Steamed Dhokla
  • After 10 minutes, cut the dhokla into the desired shape. Do not remove it from the plate yet, if you are doing the tempering.

For the tempering

  • Add oil in a pan.
  • Once hot add in asafoetida, mustard seeds, sesame seeds and curry leaves.
  • Let it splutter.
  • Spread this mixture over the prepared dhokla.
  • Serve it with mint or coriander chutney.


  • One can make an Instant version too by adding eno. In that case, the batter need not be fermented. 
  • If using Eno, Once the water starts boiling, add1/2 tsp Eno in half the batter. If you are using the whole batter at once, add 1 tsp eno. 
  • Do not add eno to the whole batter if you are making it in batches. Eno should be added to the batter just when you are ready to steam.
  • Thickness of the dhokla can be adjusted.
  • If you have leftover, you can add around a tsp of oil in a pan and slowly roast the dhokla on both sides until golden and crunchy. (I would say this is one of the best ways to enjoy them with a cup of tea)
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu