Rice Chana Dal Dhokla
Steamed savory rice and lentil dhokla.
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
- 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.
- 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.
- 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.