Rice Dhokla is a healthy snack. I have used Gobindobhog rice which I have received as part of Belly Nirvana Campaign in association with Place of Origin. Gobindobhog rice is a type of fragrant rice which gives a nice flavour to your rice dhokla. If you prepare the rice flour well in advance the dhokla can be prepared instantly. This recipe calls for steaming method which is again a healthy method. It also requires very less oil.
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Yield / Serves
Gobindobhog Rice (Any Raw Rice) - 1 cup
Semolina - 1/3 cup
Curd - 1/2 cup
Asafoetida - a pinch
Sugar - 1 teaspoon
Lemon Juice - 1 teaspoon
Fruit Salt - 1/2 teaspoon
Salt to taste
Curry Leaves - few
Mustard seeds - 1 teaspoon
Refined Oil - 1 tablespoon + few drops
Dry Red Chilli - 1
Soak the rice for twenty minutes. After that wash the rice and drain the water.
Allow to dry the rice under sunlight. It might take 7 to 8 hours.
After that grind the rice to smooth rice flour.
Dry roast semolina for few minutes and allow it to cool.
Now take rice flour and semolina in a bowl and mix well.
Add curd, asafoetida, salt and sugar into the mixture and mix well.
Next add water to make the batter like dosa-batter consistency.
Keep it aside for 20 minutes.
In the mean time take a square plate and grease it.
After 20 minutes add fruit salt in the mixture and mix well.
Pour the mixture immediately in the greased plate.
Boil water in a steamer and allow the mixture to steam for 15 to 20 minutes covering with a lid.
After cooling take out the dhokla in a plate and cut into pieces.
Heat oil in a pan and add mustard seeds, red chilli and curry leaves. Once they start crackling add them on the top of dhokla pieces and serve hot.
You can also make in bulk quantity and store the rice flour in air tight container for future use.
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