If you’ve ever wished dhokla could be a little more… filling, this is it.
These Protein Packed Dhokla Biscuits are soft, fluffy, slightly tangy, and secretly loaded with protein — aka the kind of snack that feels light but actually does something. I started making these during a week where I needed quick breakfasts, toddler-friendly snacks, and something I wouldn’t get bored of by day three… and somehow, these checked every box.
They’re inspired by classic dhokla flavors but baked into a biscuit-style form that’s easier to prep, store, and grab on the go. And honestly? They might be even better.
Why You’ll Love These
- High protein, no effort – a rare combo
- Meal prep gold – make once, eat all week
- Toddler-approved – soft, mild, and easy to eat
- Versatile – breakfast, snack, or side
- Sweet or savory friendly – yes, we’re going there
The Flavor Situation
You get that classic dhokla tang and fluff, but in a slightly denser, biscuit-like bite that feels more satisfying. It’s savory, lightly spiced, and perfect on its own…
…but where it gets fun is how you pair it.
How I Like to Eat Them
- With mint chutney for that classic, fresh kick
- With blueberry jam when I’m feeling chaotic (trust me, it works)
- Toasted with a little butter for a quick breakfast
- Packed into a lunchbox for an easy snack
That sweet + savory combo? Hits every time.
Spicy Tip 🌶️
Make a double batch. These disappear faster than you think — especially if you have a toddler or a husband who “just wants a bite.”
How to Store
- Store in an airtight container in the fridge for up to 4–5 days
- Reheat in microwave for ~15–20 seconds
- Or toast lightly for a crisp edge
Final Thoughts
This is one of those recipes that makes you feel like you have your life together. You’ve got protein, flavor, something your kid will eat, and something you actually want to eat.
And when a snack can do all that? It’s staying on repeat.
Protein Packed Dhokla Biscuits
Ingredients
- 6 large Eggs
- 1/2 cup yellow onion, diced
- 1 tbsp minced garlic
- 2 cups baby spinach
- 1/2 cup cottage cheese
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking powder
- 1/2 cup shredded cheddar cheese
- 1 tsp salt
- 1 tsp curry powder
- 1 whole jalapeno, sliced optional
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Whisk eggs with salt and curry powder. Then mix all ingredients in a bowl except for the sliced jalapeno and shredded cheese.
- Let the batter sit for about 5 minutes.
- Scoop batter onto the baking sheet (about 1/4 cup per biscuit). Top with a sprinkle of shredded cheese and jalapeños.
- Bake for 18 minutes, until golden and firm to the touch.
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