Tomato Dhokla Recipe

Cooking Directions

• STEP 1.In a blender, grind soaked rice and lentils to make a smooth batter.
• STEP 2.Add chopped tomatoes, ginger, green chili, and spices to the batter.
• STEP 3.Mix well and let the batter ferment for a few hours.
• STEP 4.Grease a steamer plate and pour the batter into it.
• STEP 5.Steam for about 15-20 minutes or until the dhokla is cooked.
• STEP 6.Once done, let it cool and then cut into squares or diamond shapes.
• STEP 7.For tempering, heat oil in a pan and add mustard seeds, curry leaves, and green chilies.
• STEP 8.Pour the tempering over the dhokla and garnish with coriander leaves.
• STEP 9.Serve the tomato dhokla with green chutney or tamarind chutney.

Cooking Tips

• Make sure to soak the rice and lentils for at least 4-5 hours before grinding.
• The batter should be of pouring consistency, similar to pancake batter.
• To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is done.
• You can adjust the spice level according to your preference by adding more or less green chilies.
• For a variation, you can also add grated coconut or sesame seeds to the batter.

Storage and Serving

• Tomato dhokla is best served fresh and warm.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, steam the dhokla for a few minutes or microwave for a short duration.
• Serve as a snack or appetizer with a cup of tea or as part of a meal.