White dhokra
Steamed rice and urad dal dhokla with black pepper
Soft, white steamed squares of ground rice and urad dal, spiced with black pepper and green chilli and topped with a mustard and sesame tempering. They're a classic Gujarati farsan. Serve with green and red chutneys. For yellow dhokra, use bengal gram lentils (chana dal) instead of black gram lentils, and add a pinch of turmeric and some garlic paste to the batter.
- Total time
- 100 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the batter
For the tempering
For the topping
For garnishing
Method
0/11 doneStep 1: Soak 10 ½ oz rice and 3 ½ oz husked black gram lentils (urad dal) separately for 8–10 hours. Drain.
Step 2: Grind them coarsely with 1 ¼ cups warm water to make a batter of slightly pouring consistency.
Step 3: Add 2 tsp green chilli paste, 2 tsp black pepper, 2 tsp salt and 1 tsp sugar and mix.
Step 4: Bring water to the boil in a steamer and grease a 20 cm tray.
Step 5: Pour one cup of the batter into a small bowl. Add 1 tablespoon of 5 tbsp oil and ½ teaspoon of 2 ½ tsp fruit salt (Eno) and whisk until it rises.
Step 6: Spread the mixture in the greased tray. Lightly sprinkle with red chilli powder and ground black pepper.
Step 7: Steam for 10–15 minutes, until a skewer comes out clean. Remove the tray.
12 minStep 8: Cool, then cut into squares or diamonds and arrange in a serving dish.
Step 9: Make dhokra from the remaining batter in the same way.
40 minStep 10: Heat 4 tbsp oil for the tempering, add 1 tsp mustard seeds, 1 tbsp sesame seeds and asafoetida and, once they crackle, pour over the dhokra.
2 minStep 11: Garnish with 2 tbsp fresh coriander. Serve with green and red chutneys.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 5 g
- Carbs
- 31 g
- Fat
- 9 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does white dhokra take?
- About 100 minutes in total: 40 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of rice?
- Any long-grain rice, same amount.
- What can I use instead of husked black gram lentils (urad dal)?
- Bengal gram lentils (chana dal), same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Potato chakri
Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Bean sprouts
Sprouting whole green grams makes them crunchier, quicker to cook and more nutritious. All you need is muslin, water and a warm spot, and they're ready in 3–4 days. Use them in salads, bhel, usal and stir-fries. Any other whole pulse sprouts the same way.