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Rasiya Dhokla By Chef Pankaj Bhadouria

Rasiya Dhokla

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

10-20 Min

Meal Type


Preparation Time

10-20 Min



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  • 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


  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.

Rasiya Dhokla is a gravy-like version of the popular khaman dhokla. It is made with a fermented batter of chana dal (Split Chickpea Lentil) and rice. The batter is steamed in a steamer. Once it is steamed, it is allowed to cool down and then cut into small pieces. Then a tempering is prepared with mustard seeds, cumin seeds, curry leaves, tamarind pulp, jaggery and red chilli powder. Dhokla pieces are dumped in this curry.

It is served with thepla and steaming hot chai. This rasiya dhokla is soft, delicious and truly finger-licking.

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