Stuffed White Dhokla / Rice Dhokla

 Rice Dhokla is a Gujarati cuisine. Dhokla can be eaten for breakfast ,as a main course as a side dish or as a snack. I have made besan dhokla and suji dhokla many times; it’s very healthy and contains little oil. When I was in Delhi I had stuffed besan dhokla, I got this idea from there and I tried it on the rice dhokla and was successful. Here is my recipe.

Serve 4

Ingredients

1 cup rice

½ cup urad dal (split black gram)

2-3 green chili paste

1tsp minced ginger

½ tbsp lemon juice

1 tsp fruit salt (Eno)

 1 tbsp Sugar

1 tsp oil

1-2 tsp sesame seeds and mustard seeds for garnish.

Few curry leaves

Salt to taste

Procedure

  For dhokla batter first we need to soak the rice and urad dal separately for at least 8 hours.

Now grind it separately. Grind the urad dal into a fine paste and the rice into a coarse paste.

 Mix the ground urad dal and rice paste together. Now keep the batter aside for 6-8 hours according to weather, till it becomes fermented. It will rise when it gets fully fermented.

 When batter becomes fermented add salt, minced ginger, green chili paste, sugar, lemon juice, and Eno.

Now bubbles start forming. Once the bubbles start, very gently stir the batter to mix well. To steam the dhokla, you need a thali (a plate.)Grease the plate with oil.pour the dhokla batter into plate.

Here I used pressure cooker separator).

Pour 1 cup water inside the cooker and keep a small bowl full of water inside the middle of the cooker. Keep it on medium high flame.

  As shown as in the picture.

Now keep your dhokla plate inside the cooker. Cover the lid of the cooker and take out the whistle and steam for about 10 minutes. Now check it with a knife /skewer in it.

Now spread green chutney on the cooked dhokla (as shown in the picture) and again steam it for 2-3 minutes. 

When it is done pour dhokla paste again on the green chutney and steam it for 7 minutes and check it with a knife/ skewer.

Let it cool for a few minutes and then cut out the pieces     ….diamond or square.

Now tempering

Add oil in a fry pan. Put mustard seeds in it, allow it sauté till crackling, add green chili, sesame seeds, and curry leaves. Let it sauté. Add 1 tbsp water, add sugar. When it will start to boil pour it on cooked dhokla. Garnish it with coriander leaves.

Enjoy the stuffed dhokla.

Note

Always use non basmati rice.

There should not be delay after the fruit salt (Eno) is added to the batter.