Rice dhokla is an instant, soft, and fluffy snack made using raw rice. It is a quick and easy alternative to the traditional dhokla, which typically requires a combination of rice and dal with over 8 hours of fermentation. This version requires no fermentation and can be prepared instantly.
In this recipe, I lightly roast the dhokla slices in oil with masala, making them slightly spicy and flavorful. I also share a quick green chutney recipe that pairs perfectly with the dhokla. This dish is usually served as a snack but can also be packed in a lunchbox, served as breakfast, or quickly prepared for unexpected guests. Do give it a try!
Tips and Key Points to Make Perfect Rice Dhokla:
- Soak Raw Rice Properly:
Soak raw rice in slightly hot water for 1 hour. This helps make the dhokla soft and spongy. Do not use rice flour, as it can result in dense dhokla. - Use Sour Curd or Yogurt:
Sour curd enhances the taste and supports the quick fermentation reaction. If you don’t have sour curd, you can add 2–3 tsp of lemon juice as a substitute. The proportion of curd should be equal to the quantity of soaked rice. - Add Rava (Sooji) for Texture:
Adding rava to the batter is essential. It gives the dhokla a light, porous texture. - Use Eno for Instant Fermentation:
Eno fruit salt works best for making instant dhokla. You can substitute it with ¼ tsp of baking soda, but Eno yields better results in terms of fluffiness. - Roast with Masala for Extra Flavor:
Once steamed, I roast the dhokla pieces in a little oil with sambar masala for added taste. Alternatively, you can use a mix of red chilli powder and pav bhaji masala.
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Recipe video
Rice dhokla recipe | masala rice dhokla | instant rice dhokla
Ingredients
For rice dhokla
- 1 cup rice
- 1 cup curd
- 2-3 green chilli
- 1 inch ginger
- 4 garlic cloves
- ½ cup fine rava
- Salt to taste
- Pinch of hing
- 1 tbsp sugar
- 2 tbsp oil
- ¼ cup water or as required
- 1 tsp eno
- 1 tsp lemon juice
For masala coating
- 1-2 tsp oil
- Some sesame seeds
- Sambar masala
For green chutney
- 1 big bunch or 100 grm fresh coriander leaves
- 5-6 green chilli
- 10-12 curry leaves
- 1 tsp chaat masala
- Salt to taste
- 2 tbsp nylon sev
- 1 lemon juice
- 1 tsp sugar
- Some ice cubes or cold water
Instructions
Making Rice Dhokla
- In a mixing bowl, add 1 cup of rice and wash it. Add a little hot water and soak it for 30–40 minutes.
- Then drain the water from the soaked rice and add it to a mixer jar. Also add 1 cup curd, 2–3 green chillies, 1 inch ginger, and 4 garlic cloves. Grind it.
- Transfer the ground paste to a mixing bowl. Add ½ cup rava, salt to taste, a pinch of hing, 1 tbsp sugar, and 2 tbsp oil. Mix well and whisk the batter for 2 minutes.
- Cover and let the batter rest for 10–15 minutes.
- Once the batter is set and the rava has puffed up, add 3–4 tbsp water and adjust to a pourable consistency. Do not make the batter too thick, otherwise the dhokla will become dense.
- Now add 1 tsp eno and 1 tsp lemon juice. Mix well.
- Grease a plate with oil and pour the dhokla batter into it.
- Add some water to a cooker and let it come to a boil. Place a rack inside and put the dhokla plate on it. Cover with the lid, but do not use the whistle. Steam the dhokla on high flame for 12–15 minutes.
- Once steamed properly, let it cool and cut into triangular pieces. (Refer to video)
- Heat a pan, spread some oil, sprinkle sesame seeds and sambar masala on it.
- Add the dhokla pieces and roast on low flame until they turn slightly crisp from both sides.
- Roast all dhokla pieces in the same way.
- Serve rice dhokla with green chutney.
Making Green Chutney
- In a mixer jar, add coriander leaves, green chillies, curry leaves, chaat masala, salt, sev, lemon juice, sugar, and 2–3 ice cubes.
- Grind the chutney into a smooth paste.
Notes
- Soak rice for 30–40 minutes in slightly hot water.
- The proportion of curd and rice should be the same.
- The addition of rava gives a jalidar (net-like) texture to the nasta.
- The consistency of the batter should be thin and pourable.
- If the batter is too thick, the dhokla becomes dense after steaming.
- Steam the dhokla on high flame for 12–15 minutes.
- Roast the nasta on low flame until it becomes crispy on both sides.
- Rice dhokla tastes great when slightly spicy and served hot.
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