Tomato Dhokla | How to make Tomato Dhokla

By Femina Shiraz  |  26th Sep 2016  |  
4 from 2 reviews Rate It!
  • Tomato Dhokla, How to make Tomato Dhokla
Tomato Dhoklaby Femina Shiraz
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About Tomato Dhokla Recipe

Your imagination runs wild when you have loads of farm fresh tomatoes lying on the counter, staring at you to be picked up. This is a tweak into the traditional dhokla recipe by adding in tomatoes, not as puree, but as home-made ketchup. But puree could also be used by adding few ingredients for flavor. Do try out the recipe below to enjoy the khatta meetha bites.

Tomato Dhokla is one dish which makes its accompaniments tastier. With the right mix of flavours, Tomato Dhokla has always been everyone's favourite. This recipe by Femina Shiraz is the perfect one to try at home for your family. The Tomato Dhokla recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Tomato Dhokla is 30 minutes and the time taken for cooking is 30 minutes. This is recipe of Tomato Dhokla is perfect to serve 8 people. Tomato Dhokla is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Tomato Dhokla. So do try it next time and share your experience of cooking Tomato Dhokla by commenting on this page below!

Tomato Dhokla

Ingredients to make Tomato Dhokla

  • sooji/ Rawa 1/2 cup
  • curd 1/2 cup
  • salt to taste
  • ginger paste 1/2 tsp
  • red chilli powder 2 tsp
  • Home-made tomato ketchup/ puree (if using puree, add 1 tsp sugar and increase the red chilli powder by 1 tsp) 1/2 cup
  • Spicy pumpkin seeds 1 tbsp
  • coconut (grated) 1 tbsp
  • Eno fruit salt 1/2 tsp
  • oil 2 tbsp
  • mustard seeds 1 tsp
  • sesame seeds 1 tsp
  • Green chilli 2
  • asafoetida powder 1/2 tsp
  • Corriander leaves (chopped) 1 tbsp

How to make Tomato Dhokla

  1. Whisk the curd and salt.
  2. Add in the sooji slowly to this curd and mix well. Let it rest for half an hour.
  3. Next add the grated coconut, ginger paste, red chilli powder, and tomato ketchup. Mix well.
  4. Preheat the oven to 160 degree centigrade.
  5. Finally add the Eno fruit salt and mix well.
  6. Grease a baking tin, put in the pumpkin seeds and then pour the batter.
  7. Bake for 20-25 minutes.
  8. Allow to cool.
  9. For tempering, heat oil and splutter the mustard seeds.
  10. Add in asafoetida powder, sesame seeds, and green chillies. Saute for a minute.
  11. Turn the flame off.
  12. Pour this above the dhokla and garnish with coriander leaves.

My Tip:

Serve with spicy raw mango pickle.

Reviews for Tomato Dhokla (2)

Anuradha sharma2 years ago

Excellent! The flavour of the tomato makes it more tangy and tasty im sure :)

Evelyn Shilpa2 years ago

what a lovely concept dear..makes it healthy as well

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