Poha Dhokla Recipe | Instant Dhokla Recipe | Instant Poha Dhokla

Ingredients

• 30 g (1 cup)poha (beaten rice)
• 60 g (½ cup)besan (gram flour)
• 60 g (½ cup)rava (semolina)
• 1 teaspooncrushed green chilli
• ½ teaspooncrushed ginger
• 120 g (½ cup)sour curd
• ½ teaspoonsugar
• 1½ teaspoonsEno fruit salt
• 480 ml (2 cups), plus as requiredwater
• ¼ teaspoonturmeric
• to tastesalt
• 30 ml (2 tablespoons)oil
• ½ teaspoonmustard seeds
• ½ teaspooncumin seeds
• ½ teaspoonsesame seeds
• 5–6curry leaves
• 2 teaspoonschopped coriander leaves

Instructions

1. 1

   Grind the poha

   Put 30 g (1 cup) poha in a grinder and pulse until coarsely ground; do not turn it into a fine powder.

2. 2

   Mix the batter

   In a mixing bowl, combine the ground poha with 60 g (½ cup) each of rava and besan, and 120 g (½ cup) sour curd. Add 480 ml (2 cups) water and whisk until smooth and free of lumps.

3. 3

   Season and rest

   Mix in 1 teaspoon crushed green chilli, ½ teaspoon crushed ginger, ¼ teaspoon turmeric, ½ teaspoon sugar and salt to taste. Set the batter aside for 10 minutes.

4. 4

   Prepare to steam

   Meanwhile, pour 2–3 cups water into the steamer and grease a plate with oil.

5. 5

   Add the Eno

   Whisk 1½ teaspoons Eno fruit salt gently into the batter. If the batter looks thick, add ½ cup water before adding the Eno.

6. 6

   Steam the dhokla

   Pour the batter into the greased plate and place it in the steamer. Cover and steam for 10–15 minutes, using high heat for the first 5 minutes and then reducing to medium.

7. 7

   Check and cut

   After 10 minutes, insert a toothpick into the dhokla. If it comes out clean, remove the plate from the steamer and cut the dhokla into squares.

8. 8

   Make the tempering

   Heat 30 ml (2 tablespoons) oil in a pan. Add ½ teaspoon mustard seeds and let them crackle, then add ½ teaspoon cumin seeds, ½ teaspoon sesame seeds and 5–6 curry leaves. Stir-fry for 1 minute over medium heat.

9. 9

   Finish and serve

   Pour the tempering evenly over the dhokla and sprinkle with 2 teaspoons chopped coriander leaves. Serve.

What is poha dhokla?

Dhokla is a steamed savoury snack associated with Gujarati cuisine, often served at breakfast or as a light bite. This version combines poha, or beaten rice, with gram flour, semolina and sour curd.

The poha gives the mixture its distinctive base, while the other ingredients help make a tender, spongy cake. A quick tempering adds the fragrant, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 41 calories, 1g protein, 4g carbs, 2g fat.

The poha, besan and rava provide most of the carbohydrates, while the oil in the tempering contributes much of the fat. Besan and curd provide some protein. Pair a serving with fresh vegetables or salad to add variety to the plate.

Why these ingredients work

Poha and flour: Coarsely grinding the poha lets it blend into the batter while keeping some texture. Besan and rava make up the rest of the dry mixture.

Curd and Eno: Sour curd brings tang, while Eno is stirred in just before steaming to help the batter rise. Keep the mixing gentle once it is added.

Getting a smooth batter

Water: Whisk it into the poha, flours and curd gradually enough to break up any lumps. The method allows for extra water if the rested batter seems too thick.

Rest: Leave the seasoned mixture for 10 minutes before adding the Eno. This gives the poha time to take up moisture.

Steaming and doneness

Heat: Steam over high heat for the first 5 minutes, then reduce to medium and continue for the stated 10–15 minutes. Keep the steamer covered while the dhokla cooks.

Check: Begin testing after 10 minutes with a toothpick. A clean pick indicates the centre is cooked; if batter clings to it, continue steaming and check again.

The finishing tempering

Crackling seeds: Let the mustard seeds crackle in the hot oil before adding the cumin, sesame and curry leaves. Fry the added spices for 1 minute over medium heat.

Even coverage: Pour the hot tempering across the cut dhokla so the pieces receive an even coating, then scatter the coriander over the top.

Serving ideas

Serve the squares warm or at room temperature as a breakfast dish or snack. They also make a handy addition to a larger spread of savoury bites.

For a more complete plate, pair them with fresh vegetables or a simple salad. Cut the dhokla after steaming, before adding the tempering, as directed.

Recipe notes & tips

• Grind the poha coarsely rather than making a fine powder.
• Whisk the batter until the visible lumps are gone before leaving it to rest.
• If the rested batter looks thick, add the stated extra water before mixing in the Eno.
• Stir the Eno in gently, then transfer the batter to the greased plate.
• Start checking for doneness after 10 minutes of steaming.
• Spread the tempering over the cut pieces so it reaches the whole batch.

Variations

• Adjust the chilli: Use less crushed green chilli for a milder batch.
• Add coriander: Scatter extra chopped coriander over the finished dhokla if you like.
• Change the seed balance: Keep the listed mustard, cumin and sesame seeds, or adjust their proportions to suit your taste.
• Serve with a dip: Offer a chutney alongside the pieces for a contrasting accompaniment.

Common mistakes to avoid

• Fine poha powder: It loses the intended coarse texture, so pulse the flakes briefly.
• Lumpy batter: Whisk the water into the dry ingredients and curd until the mixture is smooth.
• Skipping the rest: Leave the batter for 10 minutes before adding the Eno.
• Rough mixing after Eno: Whisk gently so the batter is not handled more than needed.
• Steaming only on high heat: Reduce the heat to medium after the first 5 minutes.
• Uneven tempering: Pour it over the cut pieces and spread it across the surface.

How to store

Keep leftover dhokla in a covered container in the fridge and eat within 2–3 days. Reheat gently in a steamer or microwave until warmed through.

Frequently asked questions