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Rasiya Dhokla By Chef Pankaj Bhadouria

Pankaj Bhadouria
Rasiya Dhokla is a tasty snack recipe from Gujarati cuisine. Chef Pankaj Bhadouria shares the recipe for this unique gravy-based snack.

Serves

3

Cooking Time

10-20 Min

Meal Type

savoury

Preparation Time

10-20 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Rasiya Dhokla

    • 1 ½ cup soaked split chickpeas

    • 1 cup soaked rice

    • 1 tbsp chopped ginger

    • 2 chopped green chillies

    • water as required

    • salt to taste

    • 1 tsp sugar

    • 1/4 cup curd

    • 1 tbsp fruit salt

    • oil for greasing

    • 2 tbsp oil

    • 1 tsp mustard seeds

    • 1 tsp cumin seeds

    • pinch of asafoetida

    • 7-8 curry leaves

    • 2 tbsp tamarind pulp

    • water as required

    • 2 tbsp jaggery powder

    • salt to taste

    • 1 tsp turmeric powder

    • 1 tsp red chilli powder

    • 2 green chillies

    • coriander sprig for garnish

PREPARATION

  1. 1

    In a blender add soaked split chickpeas, soaked rice, chopped ginger, chopped green chilli, water and make a smooth & consistent paste.

  2. 2

    Put this mixture in a bowl and ferment it for 8 hours.

  3. 3

    Add turmeric powder, salt, sugar, curd, fruit salt to the batter and mix well.

  4. 4

    Grease the steamer plate and then pour the batter into the plate.

  5. 5

    Steam the dhokla for 20-25 mins. Once cool remove the dhokla from the plate.

  6. 6

    Heat ghee in a pan, add mustard seeds, cumin seeds, asafoetida, curry leaves, tamarind pulp.

  7. 7

    Add water gradually and then add powdered jaggery, salt, turmeric powder, red chilli powder and mix.

  8. 8

    Cut the dhokla into cubes and add it to the pan. Mix well and serve hot.

STEP BY STEP