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Rice dhokla

Rice Dhokla

Serves 4

40 mins

130 Kcal

Rice dhokla is a delicious variation of the traditional Gujarati dhokla, made mainly from rice rather than the more general besan, chickpea flour. This light and healthy snack is both spongy and full of flavour, making it a perennial favourite for breakfast, afternoon tea time, or even during festivities as a mere accompaniment. This rice dhokla, soft and bland, stands to be improved with a tangy tempering of mustard seeds, curry leaves, and green chillies. The rice dhokla preparation begins with soaking rice and urad dal (split black gram) together for some hours, after which they are ground to make a smooth batter. Unlike the traditional dhokla with besan fermentation, rice dhokla depends on the fermentation process of rice and dal itself to turn out fluffy and airy. The batter is then poured into a greased steaming plate and let steam for about 15 to 20 minutes to get cooked through and fluffy. The classic rice dhokla is served with a combo of chutneys: coconut chutney or coriander chutney, and a tempering of mustard seeds, sesame seeds, curry leaves, and a dash of sugar, which gives that final crunchy, spicy finish to balance off the mild flavour of the dhokla. This rice dhokla can be served hot or even at room temperature, making it a healthy snack for everyone across any age group. There is a modern twist to the traditional dhokla in the rice dhokla recipe, which is to be prepared from a more readily available ingredient.

Ingredients required for Rice Dhokla

200 gms rice flour
30 gms suji
100 ml curd
Sugar
4 tsp oil
1/2 tsp mustard seeds
1-2 whole red peppers
1 pinch asafoetida powder
Salt
1 tsp lemon juice

Cooking steps for Rice Dhokla

1
Rice dhokla is that snack-time superstar you didn't know you needed.
2
Let's explore the recipe of rice dhokla. Grab 200 gms of rice flour and 30 gms of suji (semolina).
3
Now grab 100 ml of curd—this is your binder and your tangy flavor base. Toss a little sugar in there too; it balances the flavors with just the right touch of sweetness.
4
Stir in the rice flour and suji one scoop at a time, mixing until it's a smooth, lump-free batter. Add a splash of water if it's too thick, but aim for a pourable consistency, like pancake batter.
5
Season with salt and a teaspoon of lemon juice to brighten everything up. This subtle acidity levels up the flavor game big time.
6
Now for the *temper* in your tempering: Heat 4 teaspoons of oil in a small pan. Add mustard seeds and wait for the magic pop, then toss in 1-2 whole red peppers for that mild heat and a hint of drama.
7
A pinch of hing (asafoetida) goes in next.
8
Pour this sizzling tempering right into your batter and mix gently. Those mustard seeds and red peppers are bringing flavor and flair to your dhokla.
9
Prep your steaming tray by greasing it with a little oil, ensuring your dhokla slides out effortlessly later. Pour in the batter, spreading it evenly—don't make it too thick, though, because fluffy is the goal here.
10
Steam the batter in a deep pot with boiling water for 20-25 minutes on low to medium heat. Do the toothpick test: poke it in the center, and if it comes out clean, you're good to go.
11
Let the dhokla cool slightly before cutting it into squares or diamonds—classic dhokla aesthetics matter.
12
Serve it hot with your favorite chutney or sambar for an unbeatable snack or light meal.

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FAQs

What does one need to make Rice Dhokla?

Preparing Rice Dhokla will require rice, urad dal, water, and salt. For seasoning, one would generally use mustard seeds, curry leaves, green chillies, ginger, and a pinch of hing (asafoetida). Besides them, one needs a little oil and, optionally, a tiny amount of ENO fruit salt or baking soda to help ferment or make the dhokla fluffier. A bit of yoghurt or lemon juice is added to some recipes to further help in fermenting.

How long does it take to ferment the batter for Rice Dhokla?

Fermentation is an essential step in achieving the right texture of Rice Dhokla. After soaking the rice and urad dal, grind them and let the batter sit for 8 to 12 hours or overnight to ferment. This is when the batter will rise and develop some bubbles on its surface. Depending upon the temperature of your kitchen, the time required for fermentation should be checked by watching for the batter to foam and rise before steaming. If you are really in a hurry, skip this fermentation stage by adding ENO fruit salt or baking soda to the batter before steaming.