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White Dhokla

Mrs. Alyona Kapoor shares her secret recipe of how to make the best white dhoklas at home This is a Sanjeev Kapoor exclusive recipe.

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White Dhokla

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Main Ingredients Rice, Split black gram skinless (dhuli urad dal)
Cuisine Gujarati
Course Snacks and Starters
Prep Time 2-2.30 hour
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for White Dhokla

  • 1 cup Rice , soaked for 2 hours and drained
  • Split black gram skinless (dhuli urad dal) , soaked for 2 hours and drained
  • 1/2 cup Yogurt
  • for greasing Oil
  • 2 tablespoons Cabbage , grated
  • 2 tablespoons Carrot , grated
  • 1 tablespoon Corn kernels
  • 1 teaspoon Ginger-green chilli paste
  • to taste Salt
  • as required Fruit salt
  • as required Lemon juice
  • to taste Black pepper powder
  • for sprinkling Roasted cumin powder
  • for sprinkling Red chilli powder
  • for garnishing Fresh mint sprigs
  • for serving Coriander chutney

Method

  1. To make the batter, blend together rice and black gram to a fine batter. Add yogurt, mix well and leave it to ferment overnight.
  2. Heat sufficient water in the lower part of a steamer and bring to a boil. Grease a steel plate with some oil.
  3. Add cabbage and carrot to the batter and mix well. Add corn kernels, ginger-green chilli paste and salt and mix well.
  4. Take enough batter to put on the greased plate into another bowl. Mix together a pinch of fruit salt and ½ teaspoon lemon juice in a small bowl, add to the batter in this bowl and mix well. Pour the batter on the greased plate and let it spread evenly.
  5. Place the plate in the upper part of the steamer, cover and steam for 10-12 minutes or till fully done.
  6. Midway through the steaming, remove the lid, sprinkle pepper powder, cumin powder and chilli powder on top, cover and continue to cook till done. Make more dhokla with the remaining batter similarly.
  7. Remove the plate from the steamer and cut into even squares.
  8. Arrange the squares on a serving platter, garnish with coriander sprig and serve hot with coriander chutney.