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Poha dhokla | instant dhokla | how to make dhokla | dhokla with chutney

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Soaking time 20 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 3

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.