Rice Dhokla, also called chawal dhokla, is a steamed snack from the Gujarati kitchen that uses a simple base of rice and urad dal ground to a coarse, rava-like texture. This version has a slightly denser bite and a mild flavour from the curd, quite different from the more familiar besan dhokla. The batter needs no long fermentation, so it is a practical choice when you want to make rice dhokla at home without planning too far ahead. A short steam of 15 minutes gives you firm, clean slices that hold together well when cut.
About the Recipe
The recipe starts by washing the rice and urad dal together, spreading them out to dry and then grinding to a rava consistency, meaning coarse rather than smooth. That texture gives the dhokla its body. Curd and hot water loosen the mixture into a pourable batter. Green chillies, ginger, asafoetida, oil and soda bicarb are ground separately and stirred in just before steaming. The soda bicarb is the only leavening here, so the batter should go into the steamer immediately once everything is combined.
Why You Will Love This Recipe
This rice dhokla recipe uses ingredients most Indian kitchens already have. Rice and urad dal are pantry staples, and the seasoning is straightforward with no complicated tempering or deep frying involved.
Once the batter is ready, the cooking time is just 15 minutes in a steamer. The rice base gives a milder flavour and a slightly more substantial texture than chickpea flour versions, making it filling enough to serve as a proper breakfast rather than just a light snack.
Cooking Tips
The most common mistake is grinding the rice and dal too fine. Stop at a rava or semolina-like consistency. A smooth powder will give you a dense, gluey result after steaming.
Make sure the steamer is already producing steam before the plate goes in. Add the soda bicarb mixture to the batter only when you are ready to transfer it to the plate, as it begins to work immediately. Grease the plate well so the pieces release cleanly when cut.
Top Tips
- Dry the washed rice and dal thoroughly before grinding so the grind stays even and does not clump.
- Keep the grind at a coarse, rava-like consistency. A smooth batter will produce a dense, sticky result.
- Mix in the soda bicarb and green chilli paste only when you are ready to steam. Delay will reduce the lift.
- Use a preheated steamer. Placing the plate into cold water and then heating wastes the soda bicarb’s leavening effect.
- Sprinkle the powdered black pepper on the batter in the plate just before steaming, not after, so it adheres to the surface.
- Let the dhokla rest for two to three minutes after removing from the steamer before cutting, so the pieces hold their shape.
Serving and Storing Suggestions
Serve Rice Dhokla warm, cut into small squares or rectangles, with mint chutney alongside. It also goes well with a simple green coriander chutney.
Leftover pieces can be stored in an airtight container in the refrigerator for up to a day. Reheat by steaming for three to four minutes rather than microwaving, which can make the texture rubbery. It is best eaten fresh on the day it is made.
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Nutrient Benefits
Rice and urad dal together provide carbohydrates and plant protein in a single dish. Urad dal also contributes iron and B vitamins. Curd adds calcium and a little more protein. Because the dhokla is steamed rather than fried, the oil content stays low.
Rice Dhokla
Ingredients
- 3 cup Rice
- 1 cup Urad Dal
- 1 cup Curd
- 3 cup Hot Water
- 6 Green Chillies
- as per taste Salt
- 1/2 inch Ginger
- a pinch Asafoetida Powder
- 1/2 tsp Soda Bicarb
- 2 tsp Oil
- 1 tsp Black Peppercorns powdered
Instructions
- Wash the rice and dal together.
- Spread out to dry under the sun and grind to a rawa consistency.
- Mix the water and curd in a large bowl.
- Add the ground rice and dal.
- Mix well and cover with a lid.
- Grind the green chillies, ginger, salt, asafoetida, oil and soda bicarb together.
- Add to the rice mixture.
- Transfer to a greased plate and sprinkle pepper on top.
- Steam cook for 15 minutes and remove.
- Cut into small pieces and serve with mint chutney.
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Frequently Asked Questions
Can I use store-bought rice flour and urad dal flour instead of grinding whole grains?
The recipe calls for washing the rice and dal together, drying them and grinding to a rava consistency. Pre-made flours tend to be finer than intended, and the dhokla may turn out denser. If you do use flour as a shortcut, look for a coarser rava-grade rice flour rather than the fine variety.
How do I know when the Rice Dhokla is fully cooked?
After 15 minutes of steaming, insert a clean knife or toothpick into the centre. If it comes out clean with no wet batter on it, the dhokla is done. If batter clings to the knife, steam for another two to three minutes and check again. Avoid opening the steamer lid too early, as this can cause the dhokla to sink in the middle.
Can I make Rice Dhokla without a steamer?
Yes. Use a large pot with a tight-fitting lid. Place a small stand or an inverted steel bowl at the bottom, add enough water to come just below the stand and bring it to a boil. Set the greased plate with the batter on the stand, cover the pot tightly and steam on medium heat for 15 minutes. The result is the same as using a dedicated steamer.
My dhokla turned out flat and did not rise. What went wrong?
The most likely cause is that the soda bicarb lost its effect before steaming. This happens when the seasoning mixture is added too early and the batter sits for a while before going into the steamer. Mix in the soda bicarb paste only when the steamer is already hot and you are ready to pour the batter onto the plate straight away. Also check that your soda bicarb is fresh and not past its use-by date.
What can I serve with Rice Dhokla apart from mint chutney?
Green coriander chutney is the most common alternative and works just as well. A simple tamarind chutney also pairs nicely with the mild flavour of the dhokla. Some people serve it with a small bowl of plain curd on the side. If you are serving it as part of a larger meal, it sits well alongside a light sambar.
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