It is an instant Gujarati dhokla made with poha. This dhokla is made instant in 30 minutes without any fermentation. It is an ideal alternative to the traditional dhokla recipe which is made with rice and dal in combination with 8-plus hour fermentation. In this recipe, I share special garlic chutney which is easy to make and tastes great with dhokla. Do try this!
The key to making poha dhokla at home are
- Firstly, I made dhokla mix with poha, rava and besan (gram flour). Rava gives a porous texture and besan enhances the taste of dhokla. Also grind dhokla mix into a slightly coarse powder.
- I would heavily recommend using sour curd or buttermilk which not only adds the sour taste to the dhokla but also helps to hasten the fermentation reaction. if you do not have it, you may add 2-3 tsp of lemon juice to make it sour.
- To make instant dhokla, I add Eno into the batter which can be replaced with ¼ tsp baking soda. But Eno gave a better result.
- Lastly, poha dhokla tastes great when it is served with tempering and spicy garlic chutney.
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Recipe video
Poha dhokla | instant dhokla | how to make dhokla | dhokla with chutney
Ingredients
For poha dhokla
- ½ cup poha
- ½ cup semolina - coarse rava
- ¼ cup besan
- ½ cup sour curd
- ¾ cup water or as required
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp green chilli paste
- ½ tsp ginger paste
- 1 tsp sugar
- 2 tbsp oil
- 1 tsp Eno fruit salt
- Red chilli powder
- Black pepper powder
For Dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2 chopped green chilli
- 10-12 curry leaves
- Pinch of hing
For spicy garlic chutney
- 15-16 garlic cloves
- ½ tsp cumin seeds
- Pinch of hing
- Salt to taste
- 1 tbsp red chilli powder
- 1 to mato pieces
- 1 tbsp oil
- ¼ cup water to adjust chutney consistency
Instructions
Making poha dhokla
- In a mixture jar, add poha, rava, and besan. Cover the lid and Grind it into a coarse powder. Do not grind it into fine powder.
- Take out dhokla mix into mixing bowl, add sour curd and water gradually and make medium thick and pouring consistency of the batter.
- Then add turmeric powder, salt, green chili paste, ginger paste, sugar, and oil. mix well and whisk batter in one direction for 2-3 minutes.
- Cover and rest batter for 20-30 minutes.
- Meanwhile, add water to the pan. Cover and steam for 5 minutes.
- After resting time, if the batter is slightly thick then add some water. Make sure the batter is medium thick and pouring. (Refer to video).
- Then add Eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or Kadai for 12-15 minutes on high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into the desired shape.
- For dhokla tempering- in a tadka pan, add oil, mustard seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Saute it.
- Then add tempering on dhokla and spread it.
- Sprinkle some coriander leaves and serve with garlic chutney.
Making garlic chutney
- In a mixture jar, add garlic cloves, cumin seeds, hing, salt, and red chili powder, and tomatoes. Grind it into a paste.
- Heat oil in a pan, and add grinded paste. Sauté till oil separates.
- Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
- Serve garlic chutney with poha dhokla.
Notes
- The quantity of poha and rava should be equal.
- Besan (gram flour) gives a nice taste to dhokla. Also, a quantity of besan (gram flour) should be half that of rava
- Grind dhokla mix into a coarse powder. Do not grind it into fine powder.
- The quantity of curd should be equal to rava. You can use buttermilk instead of curd.
- The consistency of the batter should be medium thick and pouring.
- Whisk the batter in one direction so it will become light and fluffy.
- Steam dhokla on high flame for 12-15 minutes. Do not oversteam it.
- Dhokla tastes great when it is served with tempering and chutney.
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