White Dhokla Recipe - Safed Dhokla with a twist
Recipe type: snack, meal, breakfast, vegan
RecipeCuisine: Indian Cuisine, Gujarati Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 7 servings
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 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
How to make the recipe?
  1. Soak rice, split gram and mung dal in water overnight.
  2. Combine soaked rice - lentils, oats, poha into a processor. Grind with very little water until the batter is smooth.
  3. 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.
  4. 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.
  5. Once batter is fermented throw any extra water formed over as a skim.
  6. Add baking soda, ginger-garlic paste and give nice whisk to the batter.
  7. 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.
  8. Alternatively you could steam them in oven, idli cooker, pressure cooker without the whistle.
  9. Grease the pan with little oil. Pour the dhokla batter over it leaving
  10. some space at the top for it to rise. Sprinkle some black pepper and red chili powder over it.
  11. Place this gently over the the slotted vessel stand Or slotted dish.
  12. Cover with a lid and place on medium heat for 7 to 10 mins Or until the toothpick comes out clean from the center.
  13. 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.
  14. 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.
  15. For chili oil dip just combine all the ingredients into a small bowl. You chili oil dip is ready.
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/white-dhokla-recipe/