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–+ servings

Rice dhokla recipe | masala rice dhokla | instant rice dhokla

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 2 hours
Total Time 2 hours 35 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 servings

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.