Photograph of the finished Dhokla

India · Bánh gạo đậu urad hấp lên men Dhokla

Dhokla

45 min Hands-on time + 10 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 11.3 oz
  • Photograph of Hulled urad beans Hulled urad beans 4.2 oz
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Curry leaves Curry leaves 32 leaves
  • Photograph of Chilli Chilli 8
  • Photograph of Ginger Ginger 0.8 oz
  • Photograph of Shredded coconut Shredded coconut 2.1 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Coriander Coriander 0.6 oz

Method

  1. 1 Soak the rice and urad beans separately for 4 hours, then grind them into a paste.
  2. 2 Let it ferment for 6 hours in a warm place until it foams and turns slightly sour; this version is naturally fermented, so it doesn't require baking soda like dhokla made from besan.
  3. 3 Season with salt, crushed ginger and chili, then pour into the tray to a thickness of 2 cm.
  4. 4 Steam for 18 minutes; insert a toothpick in the center – if it comes out clean, it's cooked. Let cool for 10 minutes before cutting into squares.
  5. 5 Sauté mustard seeds with curry leaves, then pour over the dish, sprinkle with grated coconut and cilantro.

With an appliance

  • Microwave 30 min

    Replace step 4: Pour the batter into a glass tray, cover with perforated plastic wrap, then microwave on high power for 4 minutes and let it rest for 3 minutes to cook evenly. The cake rises faster but the surface is a bit dry, so drizzle 2 tablespoons of warm water on it immediately after removing it from the microwave.

Start cooking