By Akshara
July 25 2025
Masala dhokla is a savoury, steamed snack made using a fermented batter of rice and dal. It is softer than idli and has a mild tang. The final tempering of mustard seeds and chillies adds heat and flavour, making it a comforting anytime dish.
1 cup rice ½ cup chana dal ½ tsp methi seeds ½ tsp turmeric 1 tsp ginger-green chilli paste Salt to taste ½ tsp Eno fruit salt or baking soda Tempering: 1 tbsp oil 1 tsp mustard seeds 2 green chillies (slit) 1 sprig curry leaves A pinch of hing Fresh coriander (for garnish)
Soak rice, chana dal, and methi seeds in water for 5–6 hours. Drain and grind to a slightly coarse batter. Add salt and let the batter ferment overnight.
The next day, mix in turmeric and ginger-chilli paste. Just before steaming, add Eno or baking soda and stir gently.
Pour the batter into a greased steamer plate or thali. Steam for 12–15 minutes or until a toothpick inserted comes out clean.
Heat oil in a small pan. Add mustard seeds, slit green chillies, curry leaves, and hing. Pour it evenly over the dhokla.
Let it rest for a few minutes before cutting into squares. Garnish with coriander and serve warm with chutney.