Snacks · Nashta
Dhokra
Steamed rice and lentil cakes
Soft, slightly sour (khatto) steamed cakes made from a fermented batter of coarsely ground rice and Bengal gram (chana dal) with sour curds, finished with a mustard-and-asafoetida tempering and cut into pieces. Not fried; eaten as an any-time snack or as a side with meals.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Grind the rice and Bengal gram together into a coarse flour.
In a vessel, mix the flour with the sour curds. Add the fenugreek seeds, baking soda and turmeric and mix well. Cover and leave to ferment for 9–10 hours, or overnight.
Stir the chopped coriander leaves, salt and water into the fermented batter.
In a separate vessel, heat the oil on a medium flame. When hot, add the mustard seeds and asafoetida and let them temper (vaghar).
When the mustard seeds start to pop, pour the tempering into the batter and mix well.
Grease a thali (plate) with the 1 tsp oil, pour in the batter and steam.
The dhokras puff up slightly when done. Take them out and cut into pieces.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Any-time snack; goes with meals or as a savoury side dish, usually with Dharan ji chutney.
Recipes mentioned here
Nutrition
EstimatedPer serving
180 kcal
- Protein
- 5 g
- Carbohydrate
- 34 g
- Fat
- 2 g
We estimate about 18 servings from the weight of the dish.
Whole recipe
3,220 kcal
- Protein
- 92 g
- Carbohydrate
- 611 g
- Fat
- 40 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos