How to make White Dhokla - White dhoklas are ideal for making dhokla sandwich for they make a nice colour contrast.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : Gujarati

Course : Snacks and Starters

White Dhokla Recipe Card

White Dhokla

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to White Dhokla checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Rajgire Ka Thepla, Besan ki Nankhatai, Crunchy Coconut Chicken, Olive ke Pakode.

Prep Time : 10-15 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for White Dhokla Recipe

  • Rice soaked for 4 hours and drained ½ cup

  • Split black gram skinless (dhuli urad dal) soaked for 4 hours and drained ½ cup

  • Yogurt ½ cup

  • Fruit salt 1 teaspoon

  • Ginger-green chilli paste 1 teaspoon

  • Salt to taste

  • Oil 2 tablespo + for greasing

  • Mustard seeds 1 teaspoon

  • Asafoetida ½ teaspoon

  • Curry leaves 8-10


Step 1

Grind together rice and black gram with ½ cup water in a mixer to a smooth and thick batter. Transfer into a bowl.

Step 2

Add yogurt and whisk. Cover with a lid and keep in a warm place to ferment overnight.

Step 3

Add fruit salt, ginger-green chilli paste and salt and mix. Add 1 tablespoon oil and mix well.

Step 4

Heat sufficient water in a steamer.

Step 5

Grease 2round steel dhokla plates and pour the prepared fermented batter equally into them. Place the plates in the steamer, cover and steam for 8-10 minutes. Remove from steamer and set aside.

Step 6

To prepare tempering, heat remaining oil in a small non-stick pan. Add mustard seeds and let them splutter. Add asafoetida and curry leaves and sauté for 10 seconds.

Step 7

Pour the tempering over the dhoklas and spread evenly.

Step 8

Cut into squares or diamonds and serve with chutney.