Poha Dhokla


by
Poha Dhokla

5/5 stars  100% LIKED IT    14 REVIEWS ALL GOOD
पोहा ढोकला - हिन्दी में पढ़ें (Poha Dhokla in Hindi) 

Added to 248 cookbooks   This recipe has been viewed 153254 times

Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting.

These dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy dhoklas.

Check out our other filling and tasty quick breakfast recipes like Jowar Upma , Rice and Cucumber Pancakes , Almond Banana Smoothie and many more.

Enjoy how to make Poha Dhokla recipe with detailed step by step photos and video below.

Add your private note

Poha Dhokla recipe - How to make Poha Dhokla

Preparation Time:    Cooking Time:    Total Time:     Makes 15 pieces
Show me for pieces

Ingredients

For Poha Dhokla
1/2 cup coarsely crushed thick beaten rice (jada poha)
1/2 cup semolina (rava / sooji)
1 cup curds (dahi)
1 tsp green chilli paste
salt to taste
1 tsp fruit salt
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving With Poha Dhokla
green chutney
Method
For poha dhokla

    For poha dhokla
  1. To make poha dhokla, combine the curds and 1 cup of water in a deep bowl and mix well.
  2. Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes.
  3. Just before steaming, add the fruit salt and 2 tsp of water over it.
  4. When the bubbles form, mix gently.
  5. Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
  6. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
  7. Heat the oil in a small pan and add the mustard seeds.
  8. When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.
  9. Cool the poha dhokla slightly, cut into diamond shaped equal sized pieces and garnish with coriander.

How to pack poha dhokla

    How to pack poha dhokla
  1. Cool the poha dhoklas slightly, wrap in an aluminum foil and pack in a tiffin box.

Poha Dhokla Video by Tarla Dalal

Poha Dhokla recipe with step by step photos

How to make the Poha Dhokla

  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.

For the tempering of the Poha Dhokla

  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.

How to proceed for the Poha Dhoklas

  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

If you like poha dhokla, then try

  1. If you like poha dhokla, then try our collection of dhokla recipes for breakfast. See below some popular options.
Accompaniments

Carrot and Orange Juice 
Green Chutney, How To Make Green Chutney Recipe 
Khajur Imli ki Chutney 

Nutrient values (Abbrv) per piece
Energy48 cal
Protein1.2 g
Carbohydrates5.7 g
Fiber0 g
Fat1.9 g
Cholesterol2.1 mg
Sodium3.7 mg
Click here to view calories for Poha Dhokla

RECIPE SOURCE : Breakfast RecipesBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews

Poha Dhokla
5
 on 28 Aug 18 04:36 AM


hi, can we cook the dhokla in an oven if we don''t have a steamer?
| Hide Replies
Tarla Dalal    Hi Param, This is a steamer recipe moreover, you cannot make dhoklas in an oven but, a microwave is an alternative.
Reply
28 Aug 18 08:40 AM
Poha Dhokla
5
 on 15 Apr 18 02:21 PM


I really loves this recipe
Poha Dhokla
5
 on 30 Jan 18 09:18 AM


The best part of your recipes is the measures. I have been following your recipes since 35 yrs. At that time we had to buy your books which I did. Your recipes were so good that whatever I tried turned out well and of course they still do. I made the pizza base and it turned out well. Incidentally that was the very first Tarla Dalal recipe I tried. So glad for the net and your website.
| Hide Replies
Tarla Dalal    Hi, Thank you soo much for your kind words....
Reply
30 Jan 18 09:35 AM
Poha Dhokla
5
 on 20 Nov 17 09:44 AM


Poha Dhokla
5
 on 08 Aug 17 10:14 PM


Please let me know what can be used in place of fruit salt
| Hide Replies
Tarla Dalal    Fruit salt will have to be sued to get soft spongy dhoklas.
Reply
10 Aug 17 01:57 PM
Poha Dhokla
5
 on 31 Jul 17 11:46 AM


It''s very easy n quick to make n healthy too.
| Hide Replies
Tarla Dalal    Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Reply
31 Jul 17 04:53 PM
Poha Dhokla
5
 on 21 Jul 17 07:44 AM


It''s so quick and when I read i was super excited to try. But I don''t know what went wrong but the batter was thinking by adding buttermilk. It seems smooth for second and when I pour there are lumps. Again I need to add buttermilk. And final dhokla were not as fluffy plus it is a little sticky. Please tell me my errors
| Hide Replies
Tarla Dalal    Hi Yamini, do follow the video you will get more tips. https://www.youtube.com/watch?v=vKYQ9-FC8Eo
Reply
21 Jul 17 08:42 AM
Poha Dhokla
5
 on 15 Nov 16 01:38 PM


It was a very easy and tasty recipe. Thanks for the recipe. I loved it. And instead of chilli paste I used red chilli (not dry chilli, ripened chilli) and also onion.
| Hide Replies
Tarla Dalal    Hi Ashritha, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
15 Nov 16 02:51 PM
Ashritha S Rao    Thank you. I''''ve been following your website from last 1 year. Ive tried a lot of them, bcz from last year only I started cooking. After all these years of hostel life, it was not easy to learn cooking. Hope to see more of other Asian like Korean and Japanese veg recipes.
Edited after original posting.
Reply
18 Nov 16 04:03 AM
Poha Dhokla
5
 on 21 Jun 16 01:58 PM


Innovative recipe It''s vry easy and quick recipe
| Hide Replies
Tarla Dalal    Hi Urvashi, We are very happy to know you have enjoyed the Poha Dhokla recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
21 Jun 16 03:32 PM
Poha Dhokla
5
 on 19 May 16 03:50 PM


My 2 yrs old daughter has liked this dhokla.. Innovative recipe... Thanks Tarla Mam...
| Hide Replies
Tarla Dalal    Hi Kalpita, We are very happy to know you have enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
Reply
19 May 16 04:53 PM
View comment page:  ... 2