Poha Dhokla Recipe
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Poha Dhokla is a variation of Gujarat’s popular snack, Dhokla. It is soft, spongy, and comes together in under 30 minutes.
While the traditional dhokla is made with rice and dal and requires longer fermentation, this instant dhokla is prepared with poha (flattened rice), sooji (semolina), and besan (gram flour) and does not need fermentation.
Serve poha dhokla 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. I like to eat Doodh Pheni with this dhokla for breakfast. Give this combo a try!
Table of Contents
We are not a family big on snacking. We have three meals a day and maybe a few cups of tea or coffee in between. That’s it. However, we are also very social, and I frequently invite friends and family over for 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.
If you like this recipe, also try Rajasthani Makki Ka Dhokla, Rava Dhokla, and Oats Dhokla.
Ingredients
For The Dhokla
- Poha (flattened rice) – You can use any variety. Since we are going to grind it, the thickness doesn’t matter.
- Sooji (semolina) – Use any variety of sooji. Skip sooji and increase the besan for a gluten-free version of poha dhokla.
- Plain yogurt (dahi, curd) – You can also use buttermilk as a substitute for yogurt.
- Green chili paste – Adjust the amount to your taste.
- ENO fruit salt – ENO fruit salt helps the poha dhokla rise, making it soft and fluffy.
- Others – You will also need besan (chickpea flour, gram flour), water, turmeric powder, ginger paste, sugar, salt, and oil.
For The Tempering
- Oil – Use any cooking oil to temper the poha dhokla.
- Seeds – You will need black mustard seeds, cumin seeds, and white sesame seeds (til).
- Others – You will also need green chilies, curry leaves, and asafetida (hing).
How To Make Pohe Ka Dhokla
Make The Batter
Step 1: Grease a dhokla steamer plate with oil and keep it aside.
Step 2: Add the following ingredients to a grinder.
- ½ cup poha
- ½ cup sooji
- ¼ cup besan
Step 3: Grind until a coarse powder is formed.
Step 4: Transfer the powder to a mixing bowl.
Step 5: Add ½ cup plain yogurt and ¾ cup of water, and mix well using a wire whisk.
Step 6: Add the following ingredients to the bowl and mix until a lump-free batter forms.
- ¼ teaspoon turmeric powder
- ½ teaspoon ginger paste
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 2 tablespoon oil
- 1 teaspoon green chilli paste
Step 7: 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
Step 8: 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.
Step 9: Add 1 teaspoon ENO fruit salt.
Step 10: Mix well.
Step 11: Pour the batter into the prepared steamer plate.
Step 12: Sprinkle some red chili powder and black pepper powder over the batter.
Step 13: Keep the steamer plate inside the steamer and close the lid.
Step 14: 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 poha dhokla into square pieces using a knife. Gently remove the pieces and arrange them on the serving plate.
Temper The Poha Dhokla
Step 15: Heat 1 tablespoon oil in a small pan over medium-high heat.
Step 16: Once the oil is hot, add the following ingredients and let them crackle for 4-5 seconds.
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon white sesame seeds
- 2 teaspoon chopped green chilies
- 10-12 curry leaves
- ½ teaspoon asafetida
Step 17: Pour the tempering over the dhokla and serve.
Poha Dhokla FAQs
Substitute 1 teaspoon of Eno Fruit Salt with 2 teaspoon baking soda and ½ teaspoon citric acid or 1 teaspoon lime juice.
Poha dhokla tastes best when served fresh, but if you have leftovers, store them in an airtight container in the fridge for 1-2 days. Reheat in a microwave or a steamer until hot and fluffy. If reheating the dhokla in the microwave, splash a teaspoon of water before heating to restore moisture.
You can also freeze it for up to a month. Wrap each piece in cling wrap, then put them in a freezer-safe bag and seal the bag tightly. Thaw and reheat before serving.
Other Indian Snack Recipes We Recommend
Indian Breakfast
Rava Appe Recipe (Suji Appe, Rava Paniyaram)
Indian Snacks
Dhebra Recipe
Indian Snacks
Spot Idli Recipe
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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 black 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 poha 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.