• 20
    min
    Prep Time
  • 20
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 250
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Snacks
  • Allergens:
  • Seasons:
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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:

  1. Blend the soaked rice with water to make a smooth paste.
  2. Mix the rice paste with chickpea flour, semolina, lemon juice, baking soda, salt, chilies, and ginger to form a batter. Let it ferment overnight.
  3. Pour the batter into a greased steaming tray. Steam for 20 minutes or until a toothpick comes out clean.
  4. Prepare the tempering by heating oil and adding mustard seeds, curry leaves, and green chilies. Pour over the steamed dhokla.
  5. Garnish with coriander leaves and serve with green chutney.

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