Poha Dhokla

Poha Dhokla Video by Tarla Dalal

1. For the Poha dhokla, we need to first crush the poha, also known as beaten rice, coarsely. For that, take a small mixer and add the poha to it. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha. 
   
2. Shut the lid and slowly pulse once or twice it till coarsely crushed.  Keep aside.
   
3. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat.
   
4. To this, add 1 cup water.
   
5. Mix well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily.
   
6. To this, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away.
   
7. Also add the beaten rice to it.
   
8. Now add the green chilli paste. Alternately, you can even add finely chopped chillies. If you want, you can also use ginger paste. You can refer to the recipe of Green chilli paste for making it at home.
   
9. Finally add the salt.
   
10. Mix well with a spoon or a whisk.
    
11. Cover and keep aside for 10 minutes so that the rava and poha absorb the water and the batter comes together well. Since this is a quick poha dhokla recipe, it does not require fermentation. 
    
12. Meanwhile, heat enough water in a steamer.
    
13. Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy.
    
14. Add 2 tsp of water over it which will activate the fruit salt and make it foamy.
    
15. When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise.
    
16. Grease a 175 mm. (7”) diameter thali with a little oil. This will prevent the dhokla from sticking to the plate, making it easier to come out.
    
17. Pour the batter into this greased thali and shake the thali clockwise to spread the batter in an even layer.
    
18. Once the water is hot, place the thali in the steamer and steam for 10 to 12 minutes or till the dhoklas are cooked.
19. Remove the thali from the steamer.
    
20. Insert a toothpick or a knife in the center of the dhokla to see if it is cooked. If it comes out clean, it is cooked. Make sure a little steam has come off before you check the dhokla this way.
    

1. For the tempering of the poha dhokla, heat the oil in a small pan. 
   
2. Add the mustard seeds (rai) to it and wait for it to crackle.
   
3. When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. You can even add curry leaves at this point.
   

1. Pour the prepared tempering evenly the poha dhoklas.
   
2. Spread the tempering evenly with the help of a spoon.
   
3. Cool slightly, cut Poha dhokla into diamond shaped equal sized pieces. It is important to cool them slightly so that demolding them from the pan becomes easier.
   
4. Garnish Poha dhokla with coriander.
   
5. Serve Poha dhokla immediately with Green Chutney or Fresh garlic Chutney
   

1. If you like poha dhokla, then try our collection of dhokla recipes for breakfast. See below some popular options.
   • Khaman Dhokla
   • Moong dal dhokla
   • Khatta Dhokla
   • Sprouts Dhokla