Poha Dhokla
on Jan 09, 2024
Poha Dhokla is an instant version of Gujarat’s popular farsaan, Dhokla. It is best enjoyed with green chutney, fried chilies, and masala chai. Here is a simple step-by-step recipe to make it.
If you like this recipe, try Moong Dal Dhokla, and Rajasthani Makki Ka Dhokla.
We are not a snacking family. We have three meals a day and maybe a few cups of tea or coffee in between. That’s it. But we are also very social, and I keep inviting friends and family over tea, lunch, or dinner. It is then that I need new and unique snack and appetizer recipes. This poha dhokla has become my new favorite for breakfast or evening tea.
About Poha Dhokla
Poha Dhokla is just another version of Gujarat’s popular snack, Dhokla. It is soft and spongy and comes together in under 30 minutes.
While the traditional dhokla is made with rice and dal and takes longer to ferment, this instant dhokla is prepared with poha (flattened rice), sooji (sooji), and besan (gram glour) and needs no fermentation.
Serve it with Green Chutney and Masala Chai for breakfast or as a teatime snack. You can also pack it in an office or school lunch box.
Ingredients
For The Dhokla
You will need poha (flattened rice), sooji (semolina), besan (chickpea flour, gram flour), plain yogurt (dahi, curd), water, turmeric powder, ginger paste, sugar, salt, oil, green chili paste, and ENO fruit salt.
You can use any variety of poha. Since we are going to grind it, the thickness doesn’t matter. The same goes for sooji.
Skip sooji and increase the besan for a gluten-free version.
You can also use buttermilk instead of yogurt.
Adjust the amount of green chili paste as per your taste.
ENO fruit salt helps the poha dhokla rise, making it soft and fluffy.
For The Tempering
You will need oil, brown mustard seeds, cumin seeds, white sesame seeds (til), green chilies, curry leaves, and asafetida (hing).
Use any cooking oil to temper the poha dhokla.
How To Make Poha Dhokla
Make The Batter
Grease a dhokla steamer plate with oil and keep it aside.
Add the following ingredients to a grinder and grind to make a coarse powder.
- ½ cup poha
- ½ cup sooji
- ¼ cup besan
Transfer the powder to a mixing bowl.
Add ½ cup plain yogurt and ¾ cup of water and mix well using a wire whisk.
Add the following ingredients to the bowl and mix well to make a lump-free batter.
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger paste
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 2 tablespoon oil
- 1 teaspoon green chilli paste
Whisk the batter for 1 minute using a wire whisk. This step is important as it fills the air in the batter, making the dhokla spongy.
Cover the bowl with a lid and rest for 20 minutes.
Steam The Dhokla
Add 1 cup of water to a steamer and bring it to a boil over high heat.
In the meantime, add a few tablespoon of water to the rested batter and mix well to make an idli-like batter.
Add 1 teaspoon ENO fruit salt and mix well.
Pour the batter into the prepared steamer plate.
Sprinkle some red chili powder and black pepper powder over the batter. Keep the steamer plate inside the steamer and close the lid.
Steam for 10-12 minutes on high heat or until a knife inserted into the center of the dhokla comes out clean.
Remove the plate from the steamer and let the poha dhokla cool down for 10 minutes.
Cut the dhokla into square pieces using a knife. Take out the pieces gently and arrange them on the serving plate.
Temper The Poha Dhokla
Heat 1 tablespoon oil in a small pan over medium-high heat.
Once the oil is hot, add the following ingredients to the hot oil and let them crackle for 4-5 seconds.
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white sesame seeds
- 2 teaspoon chopped green chilies
- 10-12 curry leaves
- ½ teaspoon asafetida
Pour the tempering over the dhokla and serve.
Frequently Asked Questions
Substitute 1 teaspoon of Eno Fruit Salt with 2 teaspoon baking soda and ½ teaspoon citric acid or 1 teaspoon lime juice.
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Poha Dhokla Recipe
Ingredients
For The Dhokla
- ½ cup poha (flattened rice)
- ½ cup sooji (semolina)
- ¼ cup besan (gram flour, chickpea flour)
- ½ cup plain yogurt (dahi, curd)
- ¾ cup water (plus some more)
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger paste
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 2 tablespoons oil
- 1 teaspoon green chili paste
- 1 teaspoon ENO fruit salt
For The Tempering
- 1 tablespoon oil
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white sesame seeds (til)
- 2 teaspoons chopped green chillies
- 10-12 curry leaves
- ½ teaspoon asafetida (hing)
Instructions
Make The Batter
- Grease dhokla steamer plate with oil and keep it aside.
- Add poha, sooji, and besan to a grinder and grind to make a coarse powder.
- Transfer the powder to a mixing bowl.
- Add yogurt and water and mix well using a wire whisk.
- Add turmeric powder, ginger paste, sugar, salt, oil, and green chilli paste and mix well.
- Whisk the batter for 1 minute using a wire whisk. Cover the bowl with a lid and rest for 20 minutes.
Steam The Dhokla
- Add 1 cup of water to a steamer and bring it to a boil over high heat.
- In the meantime, add a few tablespoon of water to the rested batter and mix well to make an idli-like batter.
- Add ENO and mix well.
- Pour the batter into the prepared steamer plate.
- Sprinkle some red chili powder and black pepper powder over the batter. Keep the steamer plates inside the steamer and close the lid.
- Steam on high heat for 10-12 minutes or until a knife inserted into the center of the dhokla comes out clean.
- Remove the plate from the steamer and let the dhokla cool down for 10 minutes.
- Cut the dhokla into square pieces using a knife. Take out the pieces gently and arrange them on the serving plate.
Temper The Dhokla
- Heat oil in a small pan over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, sesame seeds, green chilies, curry leaves, and hing and let them crackle for 4-5 seconds.
- Pour the tempering over the dhokla and serve.
