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Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)

White Dhokla/Steamed Lentil Cakes

Never made a perfect dhokla and want to explore different variations to make this steamed delicacy? Your search ends here. Master the art of making yummy bites rich in protein, wealthy in antioxidants, filled with fiber content, and an abundant supply of probiotics, too.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Soaking hours 8 hours
Total Time 8 hours 25 minutes
Servings: 4
Course: Breakfast, Dinner, Snack
Cuisine: Indian
Calories: 172
Ingredients Method Notes

Ingredients
  

  • 3/4 cup parboiled rice
  • ¼ urad dal, split and skinless black gram dal
  • ¼ cup fresh fenugreek leaves, methi, washed and finely chopped
  • ½ inch ginger, adrak
  • 1 to 2 green chilies, as per choice
  • 3 tbsp poha/beaten rice, soaked and finely crushed
  • Salt as per taste
For the tempering:
  • 2 tsp cold pressed coconut oil
  • 1 tsp mustard, rai seeds
  • ½ tsp sesame, til seeds
  • 7-10 curry leaves, kadi patta
  • A pinch of asafoetida, hing

Method
 

For the dhokla
  1. Soak the rice and dal for 6 to 8 hours in plain water.
  2. Drain the water and grind the rice and dal mixture.
  3. Add ginger, chilies, and soaked poha and blend the above until smooth batter-like consistency forms.
  4. Transfer the contents to a container, cover it with a lid and let it ferment for 3 to 4 hours in a warm place.
  5. Once done, add salt, and beat it well with the ladle.
  6. Now add the freshly chopped methi leaves.
  7. Take the dhokla steamer filled with sufficient water in it. Grease 2 plates with a few drops of coconut oil.
  8. Pour the batter into the plates and carefully place it into the steamer.
  9. Cover and let it steam for 10-12 minutes. Once done, remove it from the steamer and set it aside.
  10. Repeat the same with the second plate too.
For the tempering:
  1. Add some oil to the pan. Once hot, add 1 tsp mustard seeds.
  2. Once the seeds start spluttering, add 7 to 10 curry leaves, sesame seeds, and a pinch of asafoetida.
  3. Temper the dhokla evenly.
  4. Now, cut the dhokla into square-shaped pieces and serve hot with your choice of chutney or dip.
Power tips and variations:
  1. When fresh methi is not available, you can also opt to use spinach or coriander.
  2. We can use little millet or foxtail millet as a replacement for rice.

Notes

  • This all-time favorite snack is a fermented food that increases the bioavailability of nutrients like folic acid, riboflavin, and Vitamin K.
  • Freshly prepared dhokla are the best source of probiotics that help in improving our gut microbiome.
Disclaimer: Please keep your healthcare provider in the loop before introducing any new food item into your lifestyle, especially if you have a medical health condition or are on medications. In case you are allergic to certain foods, please avoid the same.