Here comes Low Fat, Soft, Fluffy, White Dhokla Recipe with a healthy twist!
White dhoklas are steamed cakes made from rice, split gram, lentils, sour curd, chili and ginger paste. It’s commonly known as khata dhoklas and are my favorite savory snack. However my version of White Dhokla is not made from sour curd. The healthy twist is its got oats, poha (rice flakes) and mung dal.
Dhoklas originates from state of Gujarat. It’s a quintessential snack of Gujarat eaten as savory snack, breakfast, quick meals, lunch Or dinner. Various kinds of dhoklas are made white dhokla, khaman dhokla, rava dhokla and poha dhokla. Even in Mumbai you will find white dhoklas Or khaman dhoklas at any mithai (sweet Or farsan) shop.
Some white dhoklas are tempered with mustard seed, curry leaves, salt and asofoetida. I have just steamed them with pepper and chili powder. Team white dhoklas with coconut peanut chutney, green chutney, some chili oil and they are just perfect snack with tea.
This is a low fat, vegan version of delicious white dhokla recipe. I make them quite often at home and hubby loves them. Best is when they are eaten fresh and hot. Looking forward to make some more version of dhoklas. I ma yet to try khaman dhokla althought white one is my favorite 😉
One can make this dish easily. Only difficult part is fermentation process rest all is easy. If you don’t have a idli steamer don’t panic make them in cooker, microwave Or vessel. I will explain hot to cook them in normal vessel. Most of my idlis I make in microwave and dhoklas, steamed desserts make them in vessel.
We ate Mumbai style cheese pav bhaji today will update with the recipe soon. I also made cheese uttapams with chutney. My mouth is watering again so lets start with the recipe of white dhokla.
Notes for white dhokla:
- The batter should be fermented and used fresh.
- You could use fruit salt however I have used baking soda.
- The batter should be of medium consistency.
- Alternatively you could use readymade dhokla batter Or flour. Also with the rest of batter make dosas, uttapams.
White Dhokla Recipe printable details listed below:
- For dhokla :1 cup soaked rice
- ½ cup split gram (urad dal)
- ½ cup moong dal
- ½ cup oats
- 2 tbsp beaten rice flakes (poha)
- 1 tbsp ginger-chili paste
- salt as per taste
- 1 t/s baking soda
- 1 tbsp black pepper powder
- 1 tbsp red chili powder
- For Green Chutney: 1 cup chopped coriander leaves
- 7 to 8 mint leaves
- 4 garlic cloves
- ½ lime juice
- 3 green chilies
- 1 t/s sugar
- 1 cup water
- black salt as per taste
- Chili Oil Dip:1 tbsp oil + 1 tbsp water
- 1 tbsp red chili powder
- salt as per taste
- Soak rice, split gram and mung dal in water overnight.
- Combine soaked rice - lentils, oats, poha into a processor. Grind with very little water until the batter is smooth.
- The batter should have a consistency as you make for uttappams. It shouldn't be too thick like idli batter nor too thin like dosa batter.
- Allow the batter to ferment in a humid place for 3 to 4 hours. Add salt as well. I kept by batter in the oven with the lights on.
- Once batter is fermented throw any extra water formed over as a skim.
- Add baking soda, ginger-garlic paste and give nice whisk to the batter.
- Take a big vessel place on medium heat. Now take a small stand Or slotted vessel where you will able to place your dish Or vessel. I used my vessel slotted stand and used my baking tray which perfectly fits in my vessel. Add 2 cups of water to the vessel Or until it touches the tray Or dish. Ensure you don't add too much water else it will go into your dish, pan Or tray.
- Alternatively you could steam them in oven, idli cooker, pressure cooker without the whistle.
- Grease the pan with little oil. Pour the dhokla batter over it leaving
- some space at the top for it to rise. Sprinkle some black pepper and red chili powder over it.
- Place this gently over the the slotted vessel stand Or slotted dish.
- Cover with a lid and place on medium heat for 7 to 10 mins Or until the toothpick comes out clean from the center.
- Now repeat the same with the rest of dhokla batter Or store them in the fridge. Serve white dhoklas with chutney, sauce Or Chili Oil dip.
- For green chutney combine all the ingredients mentioned above into a processor. Grind with water until smooth mixture is formed. Your green chutney is ready store them in the fridge for future use.
- For chili oil dip just combine all the ingredients into a small bowl. You chili oil dip is ready.