Barnyard Millet Zucchini Dhokla is a wholesome, low-GI snack ideal for people managing diabetes. Made with barnyard millet flour—a gluten-free grain rich in fiber, helps to regulate blood sugar levels while keeping you full longer. Zucchini adds natural moisture and a gentle sweetness, with its low carbohydrate content and glycemic load making it ideal for glucose control. Its high fiber and water content further support digestion and fullness. Perfect for mid-morning cravings or as a nutritious tea-time bite, this dhokla combines traditional taste with modern wellness.

Preparation time: 20 mins

Cooking time: 20 mins

Total time: 40 mins

Serves: 2-4

Ingredients:

• Barnyard millet flour – 1 cup
• Sooji – 2 tbsp
• Sour curd – ⅓ cup
• Water – ½ cup
• Zucchini – ½ cup (grated)
• Green chilli – 1 (finely chopped)
• Ginger – 1 tsp (grated)
• Coriander leaves – a few (finely chopped)
• Eno fruit salt – 1 tsp
• Salt – to taste
• Red chilli powder – a pinch (for garnish)
• Oil – 1 tsp (for greasing)
• For tempering:
• Oil – 1 tsp
• Mustard seeds – 1 tsp
• Sesame seeds – 1 tsp
• Curry leaves – a few

Method:

In a mixing bowl, whisk together barnyard millet flour, sooji, and sour curd. Slowly add water, stirring continuously, until you achieve a thick, smooth batter free of lumps. Let it rest for 15 minutes. Add the grated zucchini, finely chopped green chilli, grated ginger, fresh coriander leaves and salt. Mix thoroughly until well combined.

Fill water in a steamer and bring it to a boil. Just before steaming, mix in Eno fruit salt to the batter. Stir gently. Grease a dhokla plate or shallow dish with oil. Pour the batter into the greased dish and sprinkle red chilli powder on top. Steam for 20 minutes over medium heat. Check doneness by inserting a toothpick—it should come out clean. Heat oil in a small pan. Add mustard seeds, white sesame seeds, and curry leaves. Let them splutter. Pour the tempering evenly over the steamed dhokla. Cut into squares and serve warm with mint-coriander chutney.

Avanthika is a food technologist and culinary enthusiast from Coimbatore, India. She experiments with traditional recipes, blending them with modern, health-conscious techniques to create dishes that are both wholesome and innovative.