MyMusingsSangSpeak- Pet Puja- Rice Dhokla

Rice Dhokla

Rice Dhokla is much like the famous idli, except that curd is used here for fermentation. It has a distinct, slightly sour flavour because of the curd. I like this dhokla better than the besan (gram flour) dhokla. This dhokla is available at many outlets in Pune. I tried making it at home after reading it on the internet only recently and it turned out really yummy. You may use whole rice or idli rawa, whichever is readily available for this recipe.

Ingredients

Rice/Idli Rawa – 2 cups

Urad Daal (Split Black Gram without skin) – ¼ cup

Tuvar/Arhar Daal (Split Pigeon Peas) – 1 teaspoon

Chana Daal (Bengal Gram) – 1 teaspoon

Moong Daal (Green Gram split without skin) – 1 taespoon

Fenugreek seeds – ½ teaspoon

Water – As per requirement

Curds – 1 big cup

Salt – As per requirement

Soda Bi Carb – ½ teaspoon

Green Chillies – 2 nos

Ginger – 1inch piece

Oil – 2 tablespoons

Sesame seeds – 2 tablespoons

Mustard seeds – 1½ teaspoons

Asafoetida – A small pinch

Red chilly powder – ¼ teaspoon

Method

Wash and soak rice/idli rawa in water for 3 hours. Wash and soak all the daals together for 3 hours. After 3 hours, drain water from soaked rice and daals. Grind the soaked daals along with ginger and green chillies to a coarse paste, add curds if required and set aside. Grind the soaked rice/ idli rawa also coarsely with curds and add to the daal mixture. Mix well and set aside for fermentation for about 6-7 hours.

For cooking rice dhokla, take a flat-bottomed vessel and grease with oil. Add salt and soda bi carb to the rice dhokla mixture and mix well for about 2-3 minutes. Transfer the mixture to the greased vessel and steam cook for about 12-15 minutes in a pressure cooker without the whistle.

For tempering, heat oil, and add asafoetida and mustard seeds, once the mustard seeds splutter, add sesame seeds and remove from fire. Pour this on the cooked rice dhokla. Sprinkle red chilly powder on top. Rice Dhokla is ready to be served. Serve rice dhokla with chutney of your choice.
I made chutney with fresh cocnut, roasted groundnuts and roasted, puffed chutney daal.

Note- Preparation time is about 10 hours and cooking time is 25-30 minutes.