Poha Dhokla Recipe
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.
Servings: 4 people
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.
Video
Notes
Adjust the amount of green chili paste to taste.
You can substitute 1 teaspoon Eno Fruit Salt with 2 teaspoons of baking soda and ½ teaspoon of citric acid, or 1 teaspoon of lime juice.
Nutrition
Calories: 345kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 4mg | Sodium: 612mg | Potassium: 257mg | Fiber: 3g | Sugar: 4g | Vitamin A: 135IU | Vitamin C: 50mg | Calcium: 73mg | Iron: 2mg
