Tuesday 24 June 2014

Rice Dhokla Recipe with Spicy Green Chutney

Rice Dhokla Recipe with Spicy Green Chutney
Today in going to show u typical gujrati snack, the most favorite of all. It’s also called a khata dhokla Rice dhokla it’s my one of my favorite. It tastes like idlis. Urad dal and rice soaked fro overnight. Cover the batter with a lid and keep it in a closed cupboard for 6 to 8 hours(overnight) for fermentation. After soaked overnight the batter has looks soft and loose and dark. Lemon juice and curd makes dhokla really yummy and spongy. For steaming we can use stainless steel plate. We can also use square aluminum tin. Delicious and easy to make, the khatta dhokla or rice dhokla. Serve them hot with green chutney and tea.
  • 200 gm (1 3/4 cups) rice flour
  • ½ cup split black gram (urad dal)
  • 30 gm (1/4 cup) suji (semolina)
  • 100 ml (1/2 cup) yogurt
  • 2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
  • Sugar to taste
  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1-2 whole red peppers
  • A pinch of as afoetida powder
  • Water as required
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp oil
  • 2, 6" greased metal plates for cooking the dhokla
  1. Combine Rice flour, urad dal and oil.
  2. Just before mixing add green chilli paste, salt, curd and sugar mix all the ingredients properly.
  3. Add enough water so as to make a batter of dropping consistency.
  4. Add the lemon juice and asafetida and leave to ferment overnight.
  5. Keep the steamer over the stove for the water to boil. Keep aside to ferment for at least 8 to 10 hours.
  6. Pour batter into prepared plates, cover and steam for 20 minutes. Open the lid and with light fingers touch and check on the dhokla. When u touch the dhokla its little bit dry and spongy. That means u know the dhokla is done. Sprinkle just a few drops of water just to make sure the dhokla not to going to dry and remains soft. Use flat spoon to cut the dhokla into squares or diamomds.
  7. Remove, cool and cut into cubes.
  8. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 Tbsp water, bring to a boil and pour over the dhokla cubes.
  9. Serve it with spicy green chutney
  10. Garnish by sprinkling grated coconut and coriander leaves.
  • To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
  • Fermentation time of rice and urad dal may vary depending on the weather conditions.
  • Add the fruit salt to the batter just before steaming and then mix lightly with your hands.
  • If one wants a thin dhokla reduce the quantity of the batter and for a thick dhokla , add more batter.
Green Chutney Recipe
  • 1 1/2 cups roughly chopped coriander (dhania)
  • 4 green chillies , roughly chopped
  • 1 1/2 tsp lemon juice
  • 1 tbsp sugar
  • 4 tbsp freshly grated coconut
  • salt to taste
  1. Combine all the ingredients in a mixer and blend into a smooth mixture, using a little water.
  2. Store refrigerated in an air-tight container and use as required.

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  1. Looks so good! I haven't tried the urad dal variation. Must be delicious with this chutney!

    1. Green chutney and rice dhokla tastes gr8. thnx for the lovely comment.. :)

  2. I'm tempted but never tried neither am aware of this dish. I love anything with rice and with the chutney; yum.

    1. Try this yummy recipe dear its really delicious. thnx for ur comment. stay connected.

  3. Wow rice dhokla one of my favourite dish...............love to grab all.