Sanjeev Kapoor

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Singhadecha Pithacha Dhokla  Recipe

Water chestnut flour flavoured with seasonings, steamed and served garnished with coconut and coriander.

This is an exclusive website recipe.

Preparation Time : 3.30-4 hour

Cooking time : 31-40 minutes

Servings : 4

Singhadecha Pithacha Dhokla

Main Ingredients

Water chestnut flour (shingare ka atta), Buttermilk (sour)





Level Of Cooking



  • Water chestnut flour (shingare ka atta)
    2 cups
  • Buttermilk (sour)
    2 cups
  • Salt
    to taste
  • Ginger grated
    1 inch piece
  • Green chillies chopped
  • Cumin seeds
    1 teaspoon
  • Soda bicarbonate
    a pinch
  • Soda bicarbonate
    1 cup
  • Coconut scraped
    2 tablespoons
  • Fresh coriander leaves chopped
    a few sprigs


Step 1

Mix the atta and butter milk together. Keep aside for two to three hours. Add salt, grated ginger and chopped chillies, cumin seeds and soda-bicarbonate and mix well.

Step 2

Transfer to a greased plate and steam in a pressure cooker for half an hour. Remove from cooker and let it cool. Cut into cubes. Serve garnished with scraped coconut and chopped coriander leaves.

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