It is an instant, soft and puffy Gujarati dhokla made with poha. it is an ideal alternative to the traditional dhokla recipe which is made with rice and dal in combination with 8 plus hour fermentation. this recipe is instant and you can make it in 30 minutes without any fermentation. In this recipe, I temper dhokla in two different ways one is dhokla with a sweet-sour taste and another is slightly spicy dhokla. It is served as a snack but can also be served as a morning breakfast recipe or sudden guest at home. Do try this!
- Firstly, I soaked poha and raw rice for 1-2 hrs also make sure to soak the rice-poha mixture well else the dhokla will turn dry and not soft.
- I would heavily recommend using sour curd or yogurt 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.
- In dhokla batter, the addition of sooji (rava) is essential; it gives a nice porous texture to dhokla.
- To make instant dhokla, I add eno into the batter which can be replaced with ¼ tsp baking soda. But eno gave batter result.
- Lastly, poha dhokla tastes excellent when prepared soft and spongy.
Recipe card for poha dhokla
For poha dhokla
- ½ cup poha
- 1 cup small grain rice
- ½ cup curd
- 1-2 tbsp water
- ¼ cup coarse rava sooji/semolina
- Salt to taste
- 1 tbsp green chilli pase
- 1 tsp sugar
- 1 tbsp oil
- 1 tsp eno fruit salt
- ½ tsp lemon juice
- Water for steaming dhokla
For khatta-meetha dhokla tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 2 green chilli slits
- 10-12 curry leaves
- Pinch of hing
- 3 tbsp water
- 1 tsp sugar
- Some coriander leaves
For masaledar dhokla tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp sesame seeds
- 2 chopped green chilli
- Some curry leaves
- 1 tsp red chilli powder
- ½ tsp black salt
- ½ tsp pavbhaji masala or garam masala
Making poha dhokla
- In a mixing bowl wash rice and poha. Add slightly hot water and soak it for 1-2 hrs.
- Remove water and in a mixture jar, add soaked rice-poha mixture, curd, 1-2 tbsp water, and grind it. the batter should be medium thick and pouring consistency.
- Take out the batter into the mixing bowl and add ¼ cup sooji (coarse rava). Whisk it with hand for 3-4 minutes. rest for 10 minutes.
- Meanwhile, add water to pan. Cover and steam for 5 minutes.
- Now in a batter, add salt, green chili paste, ginger paste, sugar, and oil. Mix well.
- Then add eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into plate.
- Steam in idli-dhokla steamer or Kadai for 12-15 minutes on high flame.
- Once done take out plate from steamer & allow it to cool for 5-10 min.
- Cut into the desired shape. keep it aside.
For khatta-meetha dhokla
- heat oil into tadka pan, add mustard seeds, chopped green chili, curry leaves, a pinch of hing. Sauté it.
- Add 3 tbsp water and bring it to boil on medium flame.
- Add 1 tsp sugar and mix well.
- Now add tadka on dhokla. Sprinkle some coriander leaves and mix well.
- Serve khatta-meetha dhokla with chutney.
For masaledar dhokla
- In the pan, add oil, mustard seeds, cumin seeds, sesame seeds, chopped green chili, and curry leaves. sauté it.
- Then lower the flame, and add red chili powder, black salt, and pavbhaji masala. mix well.
- Add dhokla pieces and flip them to coat with masala.
- Garnish with coriander leaves and serve.
- The proportion of poha should be half that of rice.
- Use slightly sour curd while grinding dhokla batter
- Grind batter into medium-thick and smooth paste
- Sooji gives the rough texture and also helps to provide and hold the dhokla shape. also Add 1-2 tbsp more sooji (semolina), if the batter is slightly thin.
- You can use baking soda instead of Eno, but Eno gives the batter result
- Steam dhokla for 12-15 minutes on high flame.
- The addition of water and sugar into dhokla tempering makes it moist and spongy for a longer time.
- Dhokla tastes great when it is served with slightly spicy chutney.