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Leftover rice dhokla | Instant dhokla recipe | rice dhokla recipe

Leftover rice dhokla is an easy and instant dhokla recipe that can be prepared within minutes without much hassle. It is made with leftover rice, rava, vegetable, and regular spices. I also share the green garlic chutney recipe which is served with dhokla. With a little planning, breakfast or dinner can be made it quickly. Do try this!

The key to making soft and spongy dhokla  at home are
  • For dhokla grind cooked rice into a smooth paste, it gives softness to dhokla.
  • Use fine semolina (rava) for making dhokla.
  • Rest dhokla batter for 25-30 minutes, so rava is soaked properly and the batter is slightly fermented.
  • Steam dhokla on high-medium flame for 15-20 minutes or till it gets cooked completely.
Please do visit my other related recipe collection like

Recipe Video

Leftover rice dhokla | Instant dhokla recipe | rice dhokla recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Resting time 25 mins
Total Time 1 hr
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
  

For dhokla batter

  • 1 cup leftover rice
  • 1 cup fine rava
  • ½ cup sour curd
  • Salt to taste
  • ½ tsp ginger paste
  • 2 green chilli paste
  • 1 tsp sugar
  • Water as required
  • 1 tbsp oil
  • ¼ cup chopped carrots
  • 2 tbsp chopped green capsicum
  • ¼ cup chopped red capsicum
  • ¼ cup chopped yellow capsicum
  • Some coriander leaves
  • 1 tsp eno fruit salt

For green chutney

  • 1 cup fresh coriander leaves
  • 1 inch ginger
  • 4 garlic cloves
  • 2 green chilli
  • ½ tsp cumin seeds
  • 2 tbsp roasted Bengal gram Daliya
  • 2 tbsp grated coconut
  • 1 tsp sugar
  • 1 tbsp lemon juice
  • ¼ cup water

Instructions
 

  • In a mixture jar, add 1 cup of cooked rice and some water. Grind it into a smooth paste.
  • Takeout into mixing bowl, add rava and sour curd. Mix well
  • Add water gradually and make thick and flowing consistency of the batter.
  • Then add salt, ginger-green chili paste, sugar, and oil. Mix well.
  • Cover and rest batter for 25-30 minutes.
  • Meanwhile, add water to the steamer and preheat for 5 minutes. Also, grease the dhokla plate with oil.
  • Now in dhokla batter, add chopped carrot, green capsicum, red capsicum, yellow capsicum, and some coriander leaves. Mix well.
  • Then add eno fruit salt and some water into the dhokla batter. Mix well.
  • Pour dhokla batter into the greased plate.
  • Place plate into the steamer and steam dhokla for 15-20 minutes on high-medium flame.
  • Meanwhile, in a mixture jar, add coriander leaves, garlic, ginger, green chili, roasted Bengal gram (daliya), grated coconut, salt, and some water. grind it into a smooth paste. Green garlic chutney is ready.
  • After 15 minutes, take out the dhokla plate from the steamer & allow it to cool for 5-10 min.
  • Spread some oil on dhokla so it does not dry up.
  • Cut into the desired shape. Serve with green garlic chutney.

Notes

  • whisk the dhokla batter well before adding eno for soft and spongy dhokla.
  • dhokla tastes great when served hot with green chutney.

 

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