White Dhokla
Submitted By: Admin
Region: Indian Dish: Vegetarian - Breakfast/Tiffins/Snacks

Servings: 5

Time to Prepare: 1 hr

1/2 cup rice
1 teaspoon baking soda
1/2 teaspoon crushed to paste green chilli
2 tablespoon refined oil
1/2 cup split black gram
1/2 teaspoon ginger paste
1 teaspoon salt

1 teaspoon mustard seeds
10 curry leaves
1/2 teaspoon asafoetida
1/2 cup yoghurt (curd)

To prepare this delicious snack recipe, soak half cup rice and dhuli urad dal together in water for about 4 hours. Wash the rice and soak them as well in water.

In a grinder jar, add the soaked rice and dhuli urad dal together with a half cup of water and grind to a smooth and thick batter. Now, transfer this batter into a bowl.

Next, add yoghurt to this batter and whisk well. Then cover the bowl with a lid. Keep this covered bowl in a warm place to ferment overnight. To this fermented batter, add some baking soda, ginger-green chilli paste along with salt and mix the batter thoroughly. At last, add a tablespoon of oil and mix once again.

Now, depending upon the size of your streamer, heat sufficient water in it. Then grease 2 round steel dhokla plates and pour the prepared fermented batter equally into the plates. Carefully place the plates in the steamer. Cover and steam for 8 to 10 minutes. Remove from the steamer and set it aside.

Now, you need to prepare the tempering for the dhokla. Begin with heating the remaining oil in a small non-stick pan. Then add mustard seeds and let them splutter properly. Add asafoetida and curry leaves and sauté for 10 seconds. After that pour the tempering over the dhoklas and spread it evenly. Finally cut the dhoklas in square shape and serve!

The khatta dhokla gets its sourness from yoghurt. You can also use lemon juice for pronounced sourness. The batter for white dhokla should be thick. Rice batter should have a grainy texture while urad dal should be ground till smooth paste. You can grind them separately then mix bot...
If you don't have baking soda, you can use fruit salt.

Note: Recipe information is posted by eknazar.com users.
Please see our full Terms of Use.