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Aug 18, 2020








    Samo Rice:- 1 Cup
    Sabudana Atta:- 1/4 Cup
    Curd:- 2 - 3 tablespoons
    Water as required
    Baking Soda:- 1 teaspoon
    Citric Acid:- 1/4th Teaspoon
    Sendha Namak to taste
    Crushed chilli ginger paste:- 1 tbsp
    Sugar:- 1 tbsp
    Lemon juice:- 1 tbsp
    Oil:- 1 tbsp
    Curry Leaves
    Green chillies
    Powdered sugar:- 1 tbsp
    Roasted Sesame seeds


1. In a bowl, add 1 cup samo rice and sabudana atta
2. Now, add in the curd and water (should be above an inch of the mix)
3. Let it sit for 3-4 hours and set aside
4. Once completely soaked, for a smooth batter, run a stick blender through it for a smooth batter
5. Now add baking soda, salt, citric acid, lemon juice, green chillies & ginger paste
6. Once done, whisk it to make the dhoklas fluffy
7. Oil the steaming tray or a plate well
8. Pour in the batter up to 3/4th height of the tray

Tip: in order to avoid your steamer from turning black, put in a slice of lemon in the water

9. Steam for 25-30 minutes or until the knife comes out clean.
10. Let it rest until slightly cool
11. Flip the pan or run the knife on the edges to unmould. Cut into squares.
12. Serve it in a plate and sprinkle the tadka over it

For the tempering/tadka:
1. Heat oil in a tadka pan
2. Add green chillies, curry leaves, sugar and water
3. Once the sugar dissolves, remove from the stove
4. Pour the mixture on the dhokla and serve

About Shreya JalavadiaFollow On


Think of her as a delicacy. She could be a red sauce penne pasta or refreshing strawberry smoothie. A little sweet, quite tangy and unapologetic on the palate. Her soul is that of a gastronome, mind of an illustrator and heart of a writer. She uses these ingredients to plate up tasty stories about food at India Food Network as an Associate Editor. Be it her blogs, articles, reviews or food shows; she promises a wholesome affair.

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