Dhokla

Name: Dhokla
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Short-Grain Rice, parboiled/Idli rice preferred; 1/2 cups Chana Dal, split Bengal gram; 2 tbsp Urad Dal, split black gram; 1/2 cups Plain Yogurt, preferably slightly sour; 1 thumb (1-inch piece) of Ginger, roughly chopped; 2 Green Chilis, roughly chopped; 1/4 tsp Turmeric Powder; 1 tsp Salt; 1 tbsp Oil; 1.1 cups Water, as needed to grind to a thick, pourable batter (about 1 to 1 1/4 cups); 2 tbsp Oil; 1 tsp Mustard Seeds; 1 tsp White Sesame Seeds; 2 Green Chilis, slit; 11 Curry Leaves; 1/4 tsp Asafoetida, hing; 1/2 cups Water; 1 1/2 tbsp Sugar; 1 tbsp Lemon Juice; 2 tbsp Coriander, fresh, finely chopped (for garnish); 2 tbsp Coconut, fresh, grated (for garnish); 1 pinch of Salt; Some Oil, for greasing the steamer plate

Light, fluffy Gujarati dhokla made from a fermented batter of rice and lentils, steamed until cloud-like and finished with a tangy-sweet tempering. Bright turmeric and ginger lift the savory batter, while a mustard–sesame seasoning, fresh coriander and grated coconut add texture and flavor—perfect for breakfast or a snack.

Light, fluffy Gujarati dhokla made from a fermented batter of rice and lentils, steamed until cloud-like and finished with a tangy... Show more

Traditional Indian Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

50 min

Price

0,67 €

Calories

449 kcal

vegetarian

low calorie

gluten free

low sugar

Method

Wash and soak

Rinse the Short-Grain Rice (parboiled/Idli rice preferred), Chana Dal (split Bengal gram), and Urad Dal (split black gram) together under running water until the water looks less cloudy. Tip them into a bowl, cover with plenty of Water, and soak for 6 to 8 hours so they soften and grind smoothly.

Drain well

Drain the soaked grains very well and let the excess water drip off for a minute. A well-drained mix makes a lighter batter and keeps it from turning thin in the blender.

Grind batter

Add the drained grains to a blender with Plain Yogurt (preferably slightly sour), Ginger (roughly chopped), Green Chili (roughly chopped), Turmeric Powder, Salt, Oil, and just enough water to make a thick, pourable batter. Blend until mostly smooth, scraping down the jar once or twice; stop when the batter looks silky and falls off a spoon in a slow ribbon.

Ferment batter

Transfer the batter to a large bowl, cover it loosely, and leave it in a warm place for 8 to 12 hours until it smells pleasantly tangy and looks a little puffed.

Steam the dhokla

Set up your steamer and bring the water to a steady steam. Lightly grease the steamer plate with a little oil, give the batter a quick stir, then pour it in and smooth the top. Steam for 15 to 18 minutes until the surface is set and a toothpick inserted in the center comes out clean.

Make tempering

While the dhokla steams, heat the remaining oil in a small pan over medium heat. Add the Mustard Seeds and let them crackle, then stir in the White Sesame Seeds, slit Green Chili, Curry Leaves, and Asafoetida (hing). Pour in the water, Sugar, Lemon Juice, and a pinch of salt, then simmer for 2 minutes until the sugar dissolves and the mixture looks glossy and lightly syrupy.

Finish and serve

Cut the hot dhokla into squares or diamonds, then spoon the tempering all over the surface so it sinks into the cuts. Finish with Coriander (fresh, finely chopped (for garnish)) and Coconut (fresh, grated (for garnish)), and serve warm.

Ingredients

Method

For 4 servings

Adjust servings

For the fermented batter

1 cup Short-Grain Rice, parboiled/Idli rice preferred
1/2 cups Chana Dal, split Bengal gram
2 tbsp Urad Dal, split black gram
1/2 cups Plain Yogurt, preferably slightly sour
1 thumb (1-inch piece) of Ginger, roughly chopped
2 Green Chilis, roughly chopped
1/4 tsp Turmeric Powder
1 tsp Salt
1 tbsp Oil
1.1 cups Water, as needed to grind to a thick, pourable batter (about 1 to 1 1/4 cups)
Some Oil, for greasing the steamer plate

For tempering and finishing

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp White Sesame Seeds
2 Green Chilis, slit
11 Curry Leaves
1/4 tsp Asafoetida, hing
1/2 cups Water
1 1/2 tbsp Sugar
1 tbsp Lemon Juice
2 tbsp Coriander, fresh, finely chopped (for garnish)
2 tbsp Coconut, fresh, grated (for garnish)
1 pinch of Salt

Nutrition

Per Serving.

Calories

449 kcal

22% of Daily kcal

Protein

13 g

25% RDI

Fat

15 g

5.4g sat fat

Carbs

67 g

24% RDI

Sugar

11 g

22% RDI

Fiber

8.1 g

27% RDI

Salt

1.6 g

31% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 7.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the fermented batter

1 cup Short-Grain Rice, parboiled/Idli rice preferred
1/2 cups Chana Dal, split Bengal gram
2 tbsp Urad Dal, split black gram
1/2 cups Plain Yogurt, preferably slightly sour
1 thumb (1-inch piece) of Ginger, roughly chopped
2 Green Chilis, roughly chopped
1/4 tsp Turmeric Powder
1 tsp Salt
1 tbsp Oil
1.1 cups Water, as needed to grind to a thick, pourable batter (about 1 to 1 1/4 cups)
Some Oil, for greasing the steamer plate

For tempering and finishing

2 tbsp Oil
1 tsp Mustard Seeds
1 tsp White Sesame Seeds
2 Green Chilis, slit
11 Curry Leaves
1/4 tsp Asafoetida, hing
1/2 cups Water
1 1/2 tbsp Sugar
1 tbsp Lemon Juice
2 tbsp Coriander, fresh, finely chopped (for garnish)
2 tbsp Coconut, fresh, grated (for garnish)
1 pinch of Salt

Dhokla

Method

Wash and soak

Drain well

Grind batter

Ferment batter

Steam the dhokla

Make tempering

Finish and serve

Ingredients

Method

For the fermented batter

For tempering and finishing

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the fermented batter

For tempering and finishing

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