No besan, no frying: Food vlogger gives Kareena Kapoor's favourite lauki a dhokla twist for a healthy and delicious breakfast

When it comes to healthy eating, Kareena Kapoor has long been an inspiration for fitness enthusiasts. The actress has consistently championed mindful eating, often speaking about nourishing her body with simple, nutritious ingredients that fuel both health and fitness. In a previous interview, Kareena even revealed that lauki (bottle gourd) is one of her favourite vegetables, calling it a food with a "superpower." Inspired by the same healthy ingredient, a food vlogger recently shared an Instagram recipe that transforms humble lauki into soft, fluffy dhokla without besan or frying, giving the classic vegetable a delicious and nutritious twist.

Kareena Kapoor is a fan of lauki

The throwback interview, posted by the food vlogger dates back to 2023 when Kareena Kapoor appeared in the a rapid fire with CNBC TV18. In the candid confession, the Bollywood star said that she was a ‘big fan of lauki’, describing it as a ‘gut-friendly vegetable’, that she regularly includes in her diet.


Kareena Kapoor shared that whenever she feels the need to nourish her body, she turns to simple lauki-based dishes instead of relying on medication. From a comforting bowl of dudhi soup and a plain lauki salad to a homemade lauki sabzi, she said these meals always make her feel better. Kareena also admitted that lauki may not be considered the trendiest food, but she loves its fresh, farm-like flavour and believes it offers remarkable health benefits.

Food vlogger’s lauki dish with a dhokla twist

The ingredients required are:

Lauki
Rawa (sooji)
Poha
Curd
Green chilli
Ginger
Fresh coriander
Salt
Baking soda
Oil

For the Tadka:

Oil
Mustard seeds
Curry leaves

How to prepare

To prepare the dish, start by adding lauki, rawa, poha, curd, green chilli, ginger, fresh coriander and salt to a blender. Blend everything together until you get a smooth, lump-free batter. Next, fold in a little baking soda along with a small amount of oil, mixing gently to keep the batter light and airy.

Grease a steaming tray or mould and pour the prepared batter into it, spreading it evenly. Steam for 12 to 15 minutes, or until the dhokla is fully cooked. Once done, allow it to cool for a few minutes before cutting it into bite-sized squares.

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For the finishing touch, heat a little oil in a pan and prepare a simple tempering by adding mustard seeds (rai) and curry leaves. Pour the hot tadka evenly over the dhokla and serve warm as a wholesome breakfast or evening snack.