Dhokla (With Left Over Rice) Recipe

Recipe By Slurrp

Dhokla is a popular Indian snack made from fermented batter. This variation of dhokla is made using leftover rice, which adds a unique texture and flavor to the dish. The batter is prepared by grinding the rice along with other ingredients like gram flour, yogurt, and spices. The batter is then fermented overnight, giving it a tangy and slightly sour taste. The fermented batter is steamed until it becomes fluffy and spongy. Dhokla is typically served with a side of green chutney and garnished with mustard seeds and coriander leaves.

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20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Dhokla (With Left Over Rice)
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ingredients serve

Ingredients for Dhokla (With Left Over Rice) Recipe

  • 0.33 cup Leftover Rice
  • 0.33 cup Gram Flour
  • 0.17 cup Yogurt
  • 0.33 teaspoon Ginger Paste
  • 0.67 Green Chilies, Finely Chopped
  • As required Salt To Taste
  • 0.33 teaspoon Oil
  • 0.33 teaspoon Oil
  • 0.33 teaspoon Mustard Seeds
  • as per your need A Few Curry Leaves
  • as per your need Chopped Coriander Leaves For Garnish

Directions: Dhokla (with Left Over Rice) Recipe

Cooking Directions

  • STEP 1.In a blender, grind the leftover rice along with gram flour, yogurt, ginger, green chili, and salt to make a smooth batter.
  • STEP 2.Transfer the batter to a bowl and let it ferment overnight or for at least 6-8 hours.
  • STEP 3.Grease a steamer plate or a baking dish with oil and pour the fermented batter into it.
  • STEP 4.Steam the batter for about 15-20 minutes or until a toothpick inserted comes out clean.
  • STEP 5.Once done, remove from the steamer and let it cool for a few minutes.
  • STEP 6.Cut the dhokla into square or diamond-shaped pieces.
  • STEP 7.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and green chilies.
  • STEP 8.Pour this tempering over the dhokla pieces and garnish with chopped coriander leaves.
  • STEP 9.Serve the dhokla with green chutney and enjoy!

Cooking Tips

  • Make sure the batter is well fermented to achieve a soft and fluffy texture.
  • You can add a pinch of turmeric powder to the batter for a vibrant yellow color.
  • To check if the dhokla is cooked, insert a toothpick in the center. If it comes out clean, it is ready.
  • You can also add grated coconut or sesame seeds as a topping for added flavor and texture.

Storage and Serving

  • Leftover dhokla can be stored in an airtight container in the refrigerator for up to 2-3 days.
  • To reheat, steam the dhokla for a few minutes or microwave it for a short duration.
  • Serve the dhokla as a snack or as a part of a meal. It pairs well with green chutney, tamarind chutney, or tomato ketchup.
Nutrition
value
354
calories per serving
11 g Fat6 g Protein57 g Carbs3 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    6g
  • Carbs
    57g
  • Fiber
    3g

MacroNutrients

  • Carbs
    57g
  • Protein
    6g
  • Fiber
    3g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    16mg
  • Iron
    3mg
  • Vitamin A
    38mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    < 1mg
  • Phosphorus
    121mg
  • Selenium
    < 1mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp