How to make Chilli Dhokla -

Our very own gujarati dhokla tossed with chillies - chinese style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split Black gram

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Chilli Dhokla checkout Bhel Puri, Noodle Cakes with Sliced Chicken, Kanda Poha, Vazha Elai Kozhakattai . You can also find more Snacks and Starters recipes like Crab Stuffed Mushrooms Chicken Olivetti Peethiwali Aloo Tikki Fried Idli With Sichuan Sauce

Chilli Dhokla

Chilli Dhokla Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 8-10 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chilli Dhokla Recipe

  • Rice 3 cups

  • Split Black gram 1 cup

  • Yogurt 1 cup

  • Green chilli ground 1 teaspoon

  • Ginger ground 1 teaspoon

  • Salt to taste

  • Garlic chopped 6-8 cloves

  • Onion chopped 1 large

  • Green chillies sliced 6-8

  • Green capsicum 1 inch cubes 1 large

  • Chilli sauce 1 tablespoon

  • Cornflour/ corn starch 1 tablespoon

  • Black peppercorns crushed 1/2 teaspoon

  • Spring onion greens chopped sprigs a few


Step 1

Combine rice and urad dal and dry grind to a coarse powder. In a large vessel combine the rice and urad dal powder, yogurt along with a little warm water to make a thick batter. Cover tightly and leave to ferment for at least twelve hours.

Step 2

Add the ground chillies and ginger, salt and cooking soda mixed with two tablespoons of water to the fermented batter and mix gently. Boil water in the steamer/boiler. Grease the dhokla platter or a thali.

Step 3

Pour two to three ladlefuls of batter into the greased thali and steam it in the steamer for eight to ten minutes. Check by inserting a knife. If it comes out clean, it is cooked. When cool cut into one and a half inch sized cubes.

Step 4

Heat sufficient oil in a kadai and deep fry till golden and crisp. Drain onto an absorbent paper and set aside. Heat one tablespoon of oil in a wok, add chopped garlic and stir fry briefly, add onion cubes and sliced green chillies.

Step 5

Continue to stir-fry for a couple of minutes. Add capsicum and stir. Mix together soy sauce, chilli sauce and cornstarch and add. Add crushed peppercorn and the fried dhoklas and cook on high heat for a minute tossing continuously.

Step 6

Serve hot garnished with chopped spring onion greens.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.