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Poha dhokla recipe | instant poha dhokla | masaledar dhokla | how to make instant dhokla

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Soaking time 2 hours
Total Time 2 hours 35 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4

Ingredients
 

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

Instructions

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 the 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 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. keep it aside.

For khatta-meetha dhokla

  • heat oil into a tadka pan, add mustard seeds, chopped green chili, curry leaves, and 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.

Notes

  • The proportion of poha should be half that rice.
  • Use slightly sour curd while grinding dhokla batter
  • Grind batter into a medium thick and smooth paste
  • Sooji gives a 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.