Dimer Dhoka (Steamed Egg Cake Curry)

Many of you would have heard of the more famous cousin of this recipe, the Dhokar Dalna which is made with ground lentils and select spices. The Dimer Dhoka (steamed egg cake curry) is a variation of the original recipe and much simpler to execute. The entire grinding process which is quite tedious and time consuming gets eliminated. Here, all you need to do, is to beat the eggs and steam it. There is very little use of oil making it quite healthy while retaining an unique taste. Another advantage of this avatar of dhokas, is that they are much lighter and less filling and therefore can be had at all times of the day. I have always loved the concept of the dhoka and wanted to experiment with other ingredients apart from lentils. The egg dhoka is one such option. I will also provide recipes for other dhoka dishes such as the fish dhoka subsequently. So, if you are in the mood to try a healthy, light and homely dish for the entire family, the dimer dhoka (steamed egg cake curry) is an excellent option. Happy Fooding Around!



Dimer Dhoka (Steamed Egg Cake Curry)

  • Author: Reetika Mitra
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins


Steam It Up!



Ingredients for the Egg Dhoka or Steamed Egg Cake :

  • 6 Eggs medium sized, boiled and shelled
  • ½ big Onion, chopped
  • 12 Green Chilies , chopped (according to spice intake)
  • 2 Tbsp Coriander leaves
  • Salt (according to taste)

Ingredients for the Curry :

  • 2 +2 Tbsp Oil
  • 2 Bay Leaf
  • 1 dry Red Chilli
  • ½ Tsp Pachphoron (or Cumin seeds if you don’t have access to Panchphoron)
  • 2 medium Onion, grated to a paste
  • 1 big Potatoes, diced into
  • 2 small Tomatoes, pureed or cut into small
  • ½ Tsp Ginger pate
  • 1 Tsp Garlic paste
  • ¼ Tsp Turmeric powder
  • ¼ Tsp Red Chilli powder
  • ¼ Tsp Cumin powder
  • 1/3rd cup fresh green Peas (Optional)
  • ¼ Tsp Garam Masala powder
  • 1 Tsp Ghee (Clarified butter)
  • ½ Tsp Sugar (Optional)
  • 1 cup water
  • 34 slit Green Chillies ( according to spice intake)


  1. In a bowl whisk the eggs. Add the chopped onion, green chillies, salt, coriander leaves and combine well.
  2. Brush oil in a round or square cake tin   Pour the whisked egg mix into the cake tin and steam it in a steamer for about 5 – 7 mins over medium heat. Do make sure that the water is boiling in the steamer base.
  3. Check by piercing a fork or a toothpick to be sure that your Dhoka (steamed egg cake) is totally cooked. Take off from the flame and cool off completely before scorching the sides of the cake tin. Transfer to a chopping board before cutting into diamond shapes.
  4. In a flat bottom pan, over medium – high flame heat 2 tbsp oil. Shallow fry the diamond shaped egg cakes on both sides till they are light brown in colour. Shallow fry the diced potatoes if you are using any. Take them out and drain them off on paper towels. Keep aside to be added to the gravy later.
  5. In the same pan add 2 tbsp oil. Now add 2 bay leaves and ½ Tsp Panchphoron or cumin seeds. Once the seeds starts crackling add the chopped onion. Saute for about 3 to 4 mins before adding the ginger and garlic paste. Keep stirring frequently for another 2 – 3 mins. Next add the turmeric powder, red chilli powder, cumin powder.
  6. Stir for a bit and throw in the tomato and salt to taste. Over medium – low flame frequently stir till the masalas are cooked, tomato has softened and oil starts coming out on the sides of the pan.
  7. Increase the flame and water . Once it comes to a boil, bring it down to a medium – low and add the shallow fried diamond cut egg cakes or Dhokas to the curry. You may also add fresh green peas if you are using any. Cover and cook for 2 mins or till gravy is medium thick and the Dhokas have absorbed some of the gravy.
  8. Before taking off add 1 Tsp ghee, ¼ Tsp garam masala powder and a few slit green chillies. You may add ½ tsp sugar if you desire to have an authentic Bengali taste to the Dimer Dhoka curry.
  9. Serve hot along with some steamed rice, though can also go with rotis/ phulkas


We can prepare the egg cakes from before and make the gravy fresh when we are ready to serve. The Egg Dhokas stay good in the refrigerator for a day or two.


  • Serving Size: 4


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