snack · navratri · vrat · falahari · festive · no-onion-no-garlic · gujarati · dhokla · samak · steamed
Samak Rice Dhokla
Samak rice dhokla is a steamed vrat snack made from ground barnyard millet and sabudana, mixed with curd, ginger, green chilli and lemon into a smooth batter. Rest it for half an hour, or ferment it for a few hours if you want a tangier dhokla. Steam until a toothpick comes out clean, then pour over a tempering of jeera, til, curry leaves and green chillies. For a strict vrat, skip the Eno; the dhokla will be a little denser.
Cook along · 9 steps
Method
- 1
Lightly dry roast the samak rice for a couple of minutes, if desired. Let it cool completely.
- 2
Grind the samak rice and sabudana separately or together into a fine or slightly coarse powder.
- 3
Combine the ground samak-sabudana powder, curd, sendha namak, ginger paste, green chili paste, and lemon juice in a bowl.
- 4
Gradually add water and mix into a smooth, medium-thick batter. Rest for 15–30 minutes, or ferment for a few hours/overnight for a tangier taste.
- 5
Grease a steaming plate or tin with oil or ghee and bring water to a boil in a steamer or deep pan.
- 6
Just before steaming, add Eno or cooking soda to the batter along with 1 tsp hot oil. Gently mix until frothy, then immediately pour the batter into the greased pan.
- 7
Steam on medium-high heat for 12–20 minutes, or until a toothpick inserted in the centre comes out clean. Let the dhokla cool slightly before slicing.
- 8
Heat oil or ghee in a small pan. Add cumin or mustard seeds, sesame seeds, curry leaves, and slit green chilies, and let them crackle.
- 9
Pour the hot tempering evenly over the sliced dhokla and garnish with grated fresh coconut and chopped coriander. Serve warm with falahari chutney.
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