Thursday, March 5, 2009



A deliciously sour, traditional Gujrati snack served for festival meals. Can also be served as a snack at tea time. Cooking Time : 40 min. Preparation Time : 30 min. Serves 6 to 8.

  • 3 cups rice
  • 1 cup urad dal
  • 1/2 cup sour curd
  • 2 tablespoons green chilli-ginger paste
  • 3/4 teaspoon soda-bi-carb

Method :

  1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina).
  2. Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
  3. Add the sour curds and hot water and make into a thick paste.
  4. Allow to ferment for at least 6 to 7 hours.
  5. Add the soda bi-cab, oil, asafoetida, green chilly-ginger paste and salt and mix well.
  6. Lightly grease a shallow metal dish [steel/aluminum ] with cooking oil and set aside
  7. Pour into the prepared dish and steam in the steamer/pressure cooker which is filled with water top a stand in water and place dish on stand cover with lid and steam (without weight) for 10 minutes.
  8. Remove from steamer and stand, covered for 5 minutes.
  9. Repeat with the rest of the batter.
  10. Cut into pieces and serve with oil and green chutney.
Handy Hints :

You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and Minced peas to the batter before steaming.


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