White dhokla Recipe

Cooking Directions

• STEP 1.Soak rice and split chickpeas separately for a few hours.
• STEP 2.Grind the soaked rice and chickpeas into a smooth batter.
• STEP 3.Add yogurt, salt, and turmeric powder to the batter and mix well.
• STEP 4.Allow the batter to ferment overnight or for at least 6-8 hours.
• STEP 5.Grease a steamer plate and pour the fermented batter into it.
• STEP 6.Steam the batter for about 15-20 minutes or until a toothpick comes out clean.
• STEP 7.Remove from the steamer and let it cool for a few minutes.
• STEP 8.Cut the dhokla into square or diamond-shaped pieces.
• STEP 9.Heat oil in a small pan and add mustard seeds, curry leaves, and green chilies for tempering.
• STEP 10.Pour the tempering over the dhokla pieces.
• STEP 11.Garnish with grated coconut and chopped coriander leaves.
• STEP 12.Serve the white dhokla with green chutney and enjoy!

Cooking Tips

• Make sure to soak the rice and chickpeas for a few hours to ensure easy grinding.
• Ferment the batter overnight or for at least 6-8 hours to achieve a soft and fluffy texture.
• You can adjust the spiciness by adding more or fewer green chilies in the tempering.
• For a variation, you can also add grated carrots or finely chopped spinach to the batter.
• Store the leftover dhokla in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• White dhokla is best served fresh and warm.
• You can serve it as a breakfast dish or as an evening snack.
• Pair it with green chutney or tamarind chutney for added flavor.
• Leftover dhokla can be reheated in a steamer or microwave before serving.