April 15, 2014


Rice - 1 cup
Urad dal - 1/2 cup
Buttermilk - 1 cup
Salt - 1/4 tsp

For Seasoning:
Oil - 1 tsp
Cumin & Mustard seeds - 1/2 tsp
Asafoetida -  a pinch
Curry leaves -  few


  • Soak the rice and dal for 2-3 hours.
  • Grind the rice and dal along with the buttermilk and salt to a thick batter. Leave the batter for a few hours.
  • Pour the batter on to a greased plate and steam it for 5 minutes.
  • Cut it into desired shapes.
  • Heat oil and fry the seasoning ingredients till splutter. Pour it over the dhokla pieces.
  • Serve hot with curd, chutney or sauce.

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