When you crave something spicy and tasty for evening tea, people often turn to samosas, pakoras, or savory snacks. However, if you are tired of fried snacks and want to try something new, this recipe is for you. When the desire arises to snack on something bright with tea, you can make rice dhokla. Although this may seem unusual, dhokla is not only made from chickpea flour but also from rice. Using raw rice, dry grain, and yogurt, you can achieve a very soft, fluffy, and porous dhokla.
Rice Dhokla Recipe:
Rice dhokla is distinguished by its light taste and soft texture. To prepare it, the rice is soaked, then ground together with dry grain and yogurt to form a batter. After that, ginger, green chili, cumin, and other spices are added to it. Instead of frying it in oil, the dhokla is steamed, making it a good option for a light evening snack.
Ingredients for Rice Dhokla
To prepare, you first need to grind the soaked rice, dry grain, and yogurt in a blender until you get a completely smooth batter. Then, salt, a little sugar, grated ginger, green chili, cumin, and oil are added to this mixture, thoroughly mixing all components.
Next, parchment paper is lined in a steamer or a deep mold. Eno or baking powder is added to the batter, sprinkling a small amount of water over it, and mixed very gently. It is important not to keep the batter for too long, but to immediately place it for steaming.
The batter is placed in the steamer and cooked for about 10-15 minutes. When the dhokla has fully risen and is cooked, it is taken out and allowed to cool slightly. After that, it is cut into the desired shape.
The true flavor of dhokla is enhanced by its tadka. For this, oil is heated in a pan, and mustard seeds, green chilies, and curry leaves are added to prepare the tadka. Then, the cut pieces of dhokla are added to this mixture and gently tossed. It is sprinkled with fresh coriander on top and served hot.
This rice dhokla will be delicious with evening tea, and it can also be served to children in a lunchbox or as a light snack.