How to make Dhokla -

A well known Gujarati snack.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Rice (चावल), Split black gram skinless

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Dhokla checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Idli Chilly Fry Sikandpuri Chana Chana Black-Eyed Bean Wada Croquettas

Dhokla

Dhokla Recipe Card

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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 : 6-7 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dhokla Recipe

  • Rice 1 cup

  • Split black gram skinless 1/4 cup

  • Sour yogurt 1/4 cup

  • Salt to taste

  • Ginger 1 inch piece

  • Green chillies 4

  • Soda bicarbonate 1/2 teaspoon

  • Oil 2 tablespoons

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Dry roast the rice and dal on medium heat for four to five minutes. Cool and grind into a semi-coarse powder. Put the powder in a bowl. Add yogurt and one and a half cups of warm water.

Step 2

Mix thoroughly so that no lumps are formed and the batter is of pouring consistency. Add salt and let it ferment for eight to ten hours. Grind ginger and green chillies to a paste.

Step 3

Once the batter is fermented, mix in the ginger-green chilli paste. Grease the dhokla platter or a thali. Boil water in the steamer/boiler.

Step 4

Pour half of the batter in another vessel. In a small bowl, add one-fourth teaspoon of soda bi-carbonate, half a teaspoon of oil and half a teaspoon of lemon juice.

Step 5

Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer. Pour this onto the greased platter and steam it in the steamer for eight to ten minutes.

Step 6

Check by inserting a knife. If the knife comes out clean, it is cooked. Sprinkle finely chopped coriander leaves and serve hot with green chutney.

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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 www.sanjeevkapoor.com 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.