Poha Dhokla Recipe Whiskaffair

on Jan 09, 2024 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. 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.

½ cup poha ½ cup sooji ¼ cup besan

¼ teaspoon turmeric powder ½ teaspoon ginger paste 1 teaspoon granulated white sugar 1 teaspoon salt 2 tablespoon oil 1 teaspoon green chilli paste

Cover the bowl with a lid and rest for 20 minutes. In the meantime, add a few tablespoon of water to the rested batter and mix well to make an idli-like batter. 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.

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