Rice Dhokla
A light and healthy steamed Indian snack made from rice and a little lentil/gram-flour, soft and easy for beginners.
Ingredients
Equipment
Method
- Grease a round steaming plate (thali) lightly with a little oil and keep aside.
- In a blender jar, add cooked rice, besan and curd. Blend until smooth.
- Transfer this smooth batter into a mixing bowl. Add semolina, ginger-green chilli paste, chopped coriander, powdered sugar (optional) and salt. Mix gently.
- Just before steaming, sprinkle fruit salt (or baking soda) into the batter and pour about 1/2 cup water over it. Mix gently so air stays in the batter.
- Pour the batter into the greased steaming plate and spread evenly. Sprinkle a few sesame seeds on top (optional).
- Place the plate in a steamer (or a large pot with lid and trivet). Steam on medium heat for 15 minutes or until a toothpick inserted comes out clean.
- While dhokla steams, heat 1 tbsp oil in a small pan for tempering. Add mustard seeds. When they crackle, add sesame seeds, then pour this hot tempering over the steamed dhokla.
- Let it rest for a few minutes, then cut into squares or wedges and serve warm with green chutney or plain yogurt.
Notes
You can add grated vegetables (like carrot or bottle-gourd) for extra fibre. Serve warm or at room temperature. Steaming instead of frying makes this a light, digestive-friendly snack.