Mag Na Dhokla Recipe

Cooking Directions

• STEP 1.Soak rice and split black gram separately for a few hours, then grind them into a smooth batter.
• STEP 2.Add ginger, green chilies, salt, turmeric powder, and a pinch of asafoetida to the batter.
• STEP 3.Mix well and let the batter ferment overnight.
• STEP 4.Grease a steamer plate and pour the batter into it.
• STEP 5.Steam for about 15-20 minutes or until a toothpick inserted comes out clean.
• STEP 6.Remove from the steamer and let it cool for a few minutes.
• STEP 7.Cut into squares or diamond shapes and serve with chutney or green chili paste.

Cooking Tips

• Make sure the batter is smooth and free of lumps for a soft and spongy texture.
• Ferment the batter in a warm place for better results.
• You can add a tadka (tempering) of mustard seeds, curry leaves, and sesame seeds for extra flavor.

Storage and Serving

• Mag Na Dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days.
• To serve, you can reheat the dhokla in a steamer or microwave for a few seconds.
• Serve it as a snack with green chutney or tamarind chutney, or enjoy it with a cup of hot tea.