How to make White Dhokla - SK Khazana -

Served with green chutney these dhoklas make an excellent snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to White Dhokla - SK Khazana checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Palak Patta Chaat - SK Khazana Corn Curd-SK Khazana Soya Shammi Kebab Dosa - SK Khazana

White Dhokla - SK Khazana

White Dhokla - SK Khazana 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 : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for White Dhokla - SK Khazana Recipe

  • Rice 1 cup

  • Split skinless black gram (dhuli urad dal) 1/2 cup

  • Sour yogurt 1/2 cup

  • Salt to taste

  • Ginger roughly chopped 1 inches

  • Green chillies finely chopped 4-5

  • Baking soda 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Oil 2 tablespoons

  • Tempering

  • Oil 5 tablespoons

  • Mustard seeds 2 teaspoons

  • Green chillies slit 3

  • Curry leaves 15-20

  • Asafoetida (hing) 3/4 1 tablespoon + to deep fry


Step 1

Dry roast rice and black gram on medium heat for 4-5 minutes. Cool and grind into a coarse powder.

Step 2

Put the powder in a bowl. Add yogurt, 2 cups warm water and salt. Mix well and ferment for 8-10 hours.

Step 3

Blend together ginger and green chillies with water as required to a fine paste. Add paste to the fermented batter alongwith baking soda and lemon juice and whisk well. Add oil and whisk well.

Step 4

Heat sufficient water in a steamer. Grease a thali with some oil.

Step 5

Pour batter on the greased thali and steam for 8-10 minutes. Remove from heat and cut into squares.

Step 6

For the tempering, heat oil in a non-stick pan. Add mustard seeds and sauté till they splutter. Add green chillies, curry leaves and asafoetida, mix well and sauté for 15 seconds.

Step 7

Pour tempering over dhokla pieces, garnish with coriander leaves and serve immediately.

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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.