White Dhokla/Steamed Lentil Cakes
For the batter
- ¾ cup parboiled rice
- ¼ urad dal (split and skinless black gram dal)
- ¼ cup fresh methi/fenugreek leaves – washed and chopped well
- ½ inch ginger/adrak
- 1-2 green chillies (as per choice)
- 3 tbsp poha/beaten rice – soaked and crushed finely
- salt to taste
- Soak the rice and dal for 6 to 8 hours in plain water.
- Drain the water and grind the rice and dal mixture in a grinder.
- Add ginger, chillies, soaked poha and blend the above very well till a smooth batter like consistency is formed.
- Transfer the contents to a container, cover it with a lid and let it ferment for 3 to 4 hours in a warm place.
- Once done, take a ladle, add salt and beat it well with the ladle.
- Now add the freshly chopped methi leaves.
- Take the dhokla steamer that’s filled with sufficient water in it. Grease 2 plates with a few drops of coconut oil.
- Pour the batter into the plates and carefully place it into the steamer.
- Cover and let it steam for 10-12 minutes.
- Remove from the steamer and set it aside.
- Repeat the same with the second plate too.
For the tempering:
- 2 tsp cold pressed coconut oil
- 1 tsp mustard/rai seeds
- ½ tsp sesame/til seeds
- 7-10 curry leaves/kadipatta
- A pinch of hing/asafoetida
- Add some oil into the pan and add 1 tsp mustard seeds in it as the oil heats up.
- Once the seeds start spluttering, add 7-10 curry leaves, sesame seeds and a pinch of hing.
- Spread the tempering over the dhokla evenly.
- Now, cut the dhokla into square shaped pieces and serve hot with your choice of chutney/dips.
- All-time favourite snack, steamed dhokla are fermented foods which increase the bioavailability of nutrients like folic acid, riboflavin and Vitamin K.
- They are not only easy to digest but are the best probiotic that helps in improving our gut microbiome.
- When fresh methi is not available, add spinach or coriander.
- Wash all the leafy greens well.
Download PDF: White Dhokla