Dhokla (With Left Over Rice) Recipe

Cooking Directions

• STEP 1.In a blender, grind the leftover rice along with gram flour, yogurt, ginger, green chili, and salt to make a smooth batter.
• STEP 2.Transfer the batter to a bowl and let it ferment overnight or for at least 6-8 hours.
• STEP 3.Grease a steamer plate or a baking dish with oil and pour the fermented batter into it.
• STEP 4.Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 5.Once done, remove from the steamer and let it cool for a few minutes.
• STEP 6.Cut the dhokla into square or diamond-shaped pieces.
• STEP 7.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies.
• STEP 8.Pour this tempering over the dhokla pieces and garnish with chopped coriander leaves.
• STEP 9.Serve the dhokla with green chutney and enjoy!

Cooking Tips

• Make sure the batter is well fermented to achieve a soft and fluffy texture.
• You can add a pinch of turmeric powder to the batter for a vibrant yellow color.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
• You can also add grated coconut or sesame seeds as a topping for added flavor and texture.

Storage and Serving

• Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days.
• To reheat, steam the dhokla for a few minutes or microwave it for a short duration.
• Serve the dhokla as a snack or as a part of a meal. It pairs well with green chutney, tamarind chutney, or tomato ketchup.