Looking for something light, tasty and quick to whip up for breakfast during the monsoon? A desi-style rice dhokla review of sorts comes from Suman Payak, a resident of Gangrar village in Bhilwara, who has shared her full recipe for the dish. It needs very few ingredients, minimal effort and comes together in a short time.
The biggest advantage of this dish is that along with being tasty, it is also light on digestion. That makes it a popular choice for breakfast, an evening tea-time snack, or even for packing in kids' tiffin boxes. Despite requiring little effort, this desi dish takes full care of the family's health while delivering on taste, and pairing it with green chutney, garlic chutney or tomato chutney doubles the enjoyment.
How the batter is prepared
According to Suman Payak, the process starts by washing one cup of rice thoroughly and soaking it in water for 4 to 5 hours. The soaked rice is then ground with a little curd, ginger, green chilli and salt to taste to form a thick batter. For an even softer dhokla, a small amount of semolina (sooji) can also be added to the mix. Once ready, the batter is covered and left to rest for 20 to 30 minutes. Just before steaming, ENO or a pinch of baking soda is gently folded into the batter.
Getting the steaming right
A plate or a dedicated dhokla stand is greased lightly with oil, and the prepared batter is poured into it. It is then steamed in a pre-heated steamer or a large vessel for 15 to 20 minutes. To check if it is cooked through, a toothpick or knife is inserted into the dhokla; if it comes out clean, the dhokla is ready. It is then left to cool for a few minutes before being cut into the desired shapes.
A tempering and coconut finish boosts the flavour
A separate tempering is prepared to enhance the dhokla's flavour. A little oil is heated in a small pan, and mustard seeds, cumin seeds, white sesame seeds, curry leaves and lengthwise-cut green chillies are lightly roasted in it. This tempering is then poured evenly over the steamed dhokla. Finishing it off with finely chopped coriander and grated coconut sprinkled on top lifts the taste even further.
What to serve it with
The finished rice dhokla can be served with green chutney, garlic chutney or tomato chutney. Requiring few ingredients and little time, this desi recipe is not just flavourful but also considered light on the stomach, making it a good breakfast choice for every member of the family through the monsoon season.
