-
20
minPrep Time -
20
minCook Time -
40
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Snacks
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Classic Vegan Dhokla recipe offers a delightful way to enjoy a traditional Indian snack without any animal products. Made from fermented batter composed of rice and chickpeas, this light and spongy cake is steamed to perfection, offering a healthy yet satisfying option. Infused with a blend of spices and served with a tangy green chutney, each bite is a burst of flavors that pays homage to its Gujarati roots. Ideal for those seeking to explore plant-based versions of beloved Indian classics, this dhokla is perfect as an appetizer, snack, or even a light meal. Its fermentation process not only contributes to its unique texture but also enhances its nutritional profile, making it a wholesome choice for any time of day.
Ingredients
- 1 cup rice, soaked and drained
- 1 cup chickpea flour
- 1 tbsp lemon juice
- 2 tbsp semolina
- 1 tsp baking soda
- Salt to taste
- 2 green chilies, finely chopped
- 1 tbsp grated ginger
- For the tempering: mustard seeds, curry leaves, sliced green chilies, and coriander leaves
Steps:
- Blend the soaked rice with water to make a smooth paste.
- Mix the rice paste with chickpea flour, semolina, lemon juice, baking soda, salt, chilies, and ginger to form a batter. Let it ferment overnight.
- Pour the batter into a greased steaming tray. Steam for 20 minutes or until a toothpick comes out clean.
- Prepare the tempering by heating oil and adding mustard seeds, curry leaves, and green chilies. Pour over the steamed dhokla.
- Garnish with coriander leaves and serve with green chutney.
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