How to make Singhadecha Pithacha Dhokla - Water chestnut flour flavoured with seasonings, steamed and served garnished with coconut and coriander.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Water Chestnut , Buttermilk (छास)

Cuisine : Indian

Course : Snacks and Starters

Singhadecha Pithacha Dhokla Recipe Card

Singhadecha Pithacha Dhokla

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Panagi, Popcorn Bhel, Chilli Chicken Croissants, Garlic And Hazelnut Crusted Prawns.

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Singhadecha Pithacha Dhokla Recipe

  • Water Chestnut 2 cups

  • Buttermilk 2 cups

  • Salt to taste

  • Ginger grated 1 inch piece

  • Green chillies chopped 2-3

  • 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.