Warm, filling winter comfort that helps you reset after festive indulgence.

Warm, filling winter comfort that helps you reset after festive indulgence.

A warm, low‑GI supportive winter recipe with a nourishing twist

Recipe Credit: AnushreeCookbook

Here’s the thing: winter meals should feel comforting, not heavy.

This Rajasthani Dhokla with Millet Mix is a steamed, hearty dish that keeps traditional flavours intact while making the meal lighter and more balanced. By replacing regular whole wheat flour with Indy Treats Millet & Seed Mix, the recipe becomes naturally fibre-rich, filling, and easier to digest—perfect for everyday winter eating.

It’s familiar food, just made smarter.
Simple ingredients. Gentle cooking. No fuss.

Why steaming works better in winter

Steaming is one of the most underrated ways to cook during colder months—and it works beautifully for dishes like dhokla.

  • Keeps meals warm without heaviness

  • Easier to digest, especially after rich festive foods

  • Preserves flavour and texture without excess oil

  • Paired with millets, it creates meals that comfort without overwhelming

This is slow, steady food. The kind your body thanks you for.

Rajasthani Dhokla with Millet Mix 😋

Full Recipe (Makes 4 Dhoklas)

Ingredients

  • 4 small bowls flour
    (Traditionally whole wheat, used here: Indy Treats Millet & Seed Mix)

  • ¼ tsp jeera

  • ¼ tsp ajwain

  • ¼ tsp saunf

  • Salt to taste

  • ¼ tsp red chilli powder

  • 1½ tsp dhaniya (coriander) powder

  • ¼ tsp papad khar soda

  • 3–4 tsp oil (to create moin)

  • Ginger–green chilli paste
    (½ inch ginger + 2 green chillies)

  • Mixed vegetables (finely chopped or grated):
    lauki, spinach, carrots, cabbage, capsicum, mashed peas

  • Fresh coriander leaves

  • 1 tsp kasuri methi

  • Water (very little, only if needed)

Method

  1. In a large bowl, add the flour, jeera, ajwain, saunf, salt, red chilli powder, dhaniya powder, papad khar soda, and oil.

  2. Mix well using your fingers and the mixture should feel slightly crumbly.

  3. Add the ginger–green chilli paste.

  4. Add the vegetables and fresh coriander leaves.

  5. Sprinkle in kasuri methi and mix gently.

  6. Add water slowly, only if needed, just enough to bring everything together.

  7. Do not over-knead. Mix only until the dough gathers.

  8. Shape into small bowl-like dhoklas, as shown in the video.

  9. Steam for 30–40 minutes.

  10. Check with a knife. If it comes out clean, the dhoklas are ready.

Final Result

Soft, warm, and deeply satisfying Rajasthani dhoklas—steamed to perfection and made with a nourishing millet twist that keeps the flavours comforting and familiar.

Ideal for winter lunches or dinners when you want something hearty, steamed, and easy on digestion.

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