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Craving a light, fluffy, and utterly satisfying snack? Look no further than Dhokla! This steamed cake is a staple in many kitchens and a surefire way to brighten up your day. It’s naturally gluten-free, making it a perfect choice for anyone looking for a healthier alternative to fried snacks. The subtle sweetness and slight tanginess make it incredibly addictive. Get ready to unlock the secrets to creating this melt-in-your-mouth delicacy at home.
Rice Dhokla: A Flavorful Twist
This recipe offers a delightful variation on the classic dhokla, using rice to achieve a wonderfully soft and airy texture. The fermentation process adds a depth of flavor that simply can’t be beat. Imagine the subtle aroma filling your kitchen as it steams, a promise of the deliciousness to come.
Before we dive into the step-by-step instructions, let’s gather everything you’ll need to make this incredible dish. Here’s what you’ll need.
Ingredients:
- 1 cup Rice
- 1/2 cup Split chickpeas (Chana dal)
- 1/4 cup Sour Yogurt
- 1-2 Green Chilies, finely chopped
- 1 inch Ginger, grated
- 1 tsp Sugar
- 1/2 tsp Turmeric Powder
- 1/4 tsp Asafoetida (Hing)
- 1 tsp Fruit Salt (Eno)
- Salt to taste
- For Tempering:
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1-2 Green Chilies, slit
- Few Curry Leaves
- 2 tbsp Coriander Leaves, chopped for garnish
Instructions:
- Preparation is Key: Begin by washing the rice and chana dal thoroughly. Soak them together in enough water for at least 4-5 hours, or preferably overnight. This allows the grains to soften, resulting in a smoother batter.
- Grinding the Batter: Drain the soaked rice and dal. Grind them into a smooth batter using a blender or grinder. Add water gradually, just enough to achieve a consistency similar to pancake batter.
- Fermentation Time: Transfer the batter to a large bowl. Add yogurt, green chilies, ginger, sugar, turmeric powder, asafoetida, and salt. Mix everything well. Cover the bowl and let it ferment in a warm place for 8-10 hours, or until the batter has risen and become bubbly. The fermentation process is crucial for the signature sour taste and spongy texture.
- Steaming the Dhokla: Grease a steaming plate or a deep dish with oil. In a small bowl, dissolve fruit salt (Eno) in 1-2 tablespoons of water. Immediately add this mixture to the fermented batter and mix gently. You’ll notice the batter becomes light and airy.
- Ready to Steam: Pour the batter into the prepared steaming plate. Steam for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Tempering: While the dhokla is steaming, prepare the tempering. Heat oil in a small pan. Add mustard seeds and cumin seeds. When they splutter, add green chilies and curry leaves. Saute for a few seconds.
- Finishing Touches: Once the dhokla is steamed, let it cool slightly. Cut it into squares or diamonds. Pour the tempering evenly over the dhokla. Garnish with chopped coriander leaves.
- Serve and Enjoy: Serve the rice dhokla warm or at room temperature. It’s delicious on its own or with a side of green chutney or tamarind chutney.
With its perfect balance of savory, sweet, and tangy flavors, this rice dhokla recipe is sure to become a family favorite. Enjoy the process and savor every bite!
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Rice Dhokla Recipe By Niru Gupta - NDTV Food
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 <small>food.ndtv.com</small>Rice Dhokla Recipe by Niru Gupta - NDTV Food
rice dhokla recipe by niru gupta. Rice dhokla recipe by niru gupta