👵 From Grandmother’s Kitchen, With Love
In my childhood, dhokla wasn’t something you could whip up instantly. It was a slow ritual.
The night before, my grandmother would soak rice and chana dal in separate brass bowls. I remember asking her why she didn’t just use rava or besan like others. She smiled and said, “Patience makes things lighter — in taste and on the stomach.”
In the morning, she ground the soaked grains into a thick batter, covered it with a muslin cloth, and let the summer warmth do its magic. The result? A beautifully fermented, slightly tangy batter that, once steamed, turned into fluffy white dhoklas that needed nothing more than a drizzle of spiced oil and a dab of chutney.
To this day, this recipe carries that slow, comforting love only dadi-style food brings.
đź“ť Ingredients
For Batter:
1 cup rice (any raw variety like sona masuri)
½ cup chana dal
1 tbsp curd (optional, for better fermentation)
Salt to taste
Water (as needed for grinding)
For Tempering:
1 tbsp oil
½ tsp mustard seeds
1 tsp sesame seeds
1–2 green chilies, slit
A pinch of hing (asafoetida)
Curry leaves (few)
Optional Garnish:
Fresh coriander, chopped
Grated coconut (for a South-Gujarati twist)
Lemon juice
🧑‍🍳 Instructions
1. Soak & Ferment:
Wash and soak rice and chana dal separately for 6–8 hours or overnight.
Grind together into a coarse, thick batter using minimum water.
Add salt and curd (if using). Let ferment for 8–10 hours in a warm place.
2. Steam:
Grease a dhokla plate or thali.
Just before steaming, add a pinch of baking soda or ENO and gently mix.
Pour into the plate and steam for 15–20 mins (like idli).
Insert toothpick to check doneness — it should come out clean.
3. Temper:
Heat oil. Add mustard seeds, sesame, hing, green chilies, and curry leaves.
Pour over the steamed dhokla.
Cut into squares and garnish as you like.
🫶 Serving Suggestions
Serve warm with green chutney, garlic chutney, or sweet tamarind chutney.
Pair with masala chai for a complete snack plate.
A drizzle of lemon juice just before serving brings out the best tang.
🌟 Why You’ll Love It
Naturally fermented = gut friendly
Protein-rich & gluten-free
Minimal oil and steamed
Tastes better the next day too!
The Pinch of Masala 