Rice Flour Dhokla and Chutney

Rice Flour Dhokla and Chutney

Today’s recipe is rice flour dhokla and chutney. This has the exquisite flavour and melt-in-your-mouth texture. It is a beloved steamed savoury cake originating from Western India. Unlike the traditional gram flour (besan) version, rice flour primarily makes up this variant, giving it a unique, lighter, and exceptionally spongy consistency. You enjoy it guiltfree as it is a healthy, low-oil, and gluten-free (if pure rice flour is used) snack, breakfast, or side dish.

Curd, primarily a souring and fermenting agent, is added to these soft, porous squares. Its addition means the curd dominates the dhokla’s flavour with its tang and savoury-sour taste, leaving very few aromatic spices to contribute. A sizzling tempering (tadka) of mustard seeds, curry leaves, and asafoetida poured generously over the top completes the magic. This is a very easy, simple and no fail recipe. It turns out nice, white, spongy and fluffy and chutney adds nice taste and flavor to it.

Recommended Recipes

1. Easy and Quick Sandwich Dhokla – Marathi Recipe
2. Soft and Fluffy Nylon Dhokla – Marathi Recipe
3. Quick Breakfast Pohe Dhokla – Marathi Recipe
4. Rava Dhokla– Marathi Recipe
5. Idly Dhokla – Marathi Recipe

Some Interesting facts about Rice Flour Dhokla and Chutney :-

Forget the bright yellow, grainy besan (chickpea flour) version you might know. This is its quieter, more subtle cousin—the white dhokla, often called Khatta Dhokla due to the gentle, addictive tang. And then, there is the chutney. The chutney always accompanies dhokla. Its partner is a vibrant, zesty green paste—the quintessential Coriander and Mint Chutney. This combination always delights at a kitty party, a family gathering, a larger party, or even a small informal gathering!

Rice Flour Dhokla and Chutney

Print Recipe

Serves: 4 People Preparation Time: 30Minutes Cooking Time: 20Minutes 20Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

Dhokla

• 1 cup / 150 gm Rice flour
• 1/2 / 75 gm cup coarse Rava
• 1/3 cup / 100 ml Curd
• 1 1/4 cup / 200 ml Water
• Salt to taste
• 1 tsp Eno fruit salt
• Water as needed
• Red chili powder
• Black Pepper powder
• 1 tsp Oil
• 1/2 tsp Mustard seeds
• 2 slit Green chilies
• 2 dry Red chilies
• A pinch of Hing

Chutney

• 2 tbsp roasted Chana dal
• 2~3 Mint leaves
• 2 Green chilies
• Ginger knob
• 1 Garlic clove
• Coriander leaves
• Salt to taste
• 1/2 Lemon juice
• 2~3 Ice cubes

Instructions

Dhokla

Step 1: Mix rice flour, rava and curd well together and add a little water at a time to make semi thick batter.

Step 2: Add salt and mix well.

Step 3: Cover and rest the batter for 10 minutes.

Step 4: Heat up water in a steamer and bring it to boil. Line up a tray with butter paper and keep it aside.

Step 5: Add Eno fruit salt and water into the batter and mix in quickly.

Step 6: Transfer the batter into the tray and sprinkle red chili powder and black pepper powder on it.

Step 7: Place a stand at the base of the steamer and the tray on it.

Step 8: Close the lid and steam the dhokla on medium heat for about 10-12 minutes.

Step 9: Insert a toothpick or knife at the center of the dhokla. If it comes out clean, it means that the dhokla is steamed well. Take the tray out.

Step 10: For tadka heat up oil in a tadka pan and add mustard seeds.

Step 11: When mustard seeds pop up, turn the gas off and add green chilies, dry red chilies and hing.

Step 12: Cover and rest the tadka for about 5 minutes.

Step 13: When the dhokla cools down a little, loosen the edges and flip the dhokla over into a dish.

Step 14: Remove the butter paper and flip the dhokla over.

Step 15: Cut the dhokla into pieces and add the tadka on it.

Step 16: Take the pieces out and dhokla is ready. serve it with chutney.

Chutney

Step 17: Blend roasted chana dal, mint leaves, green chilies, ginger, garlic, coriander leaves and salt well together into coarse paste. Avoid use of water this time. This is dry Chutney

Step 18: Add lemon juice and ice cubes and blend it into chutney.

Step 19: Pour out the mixture into a bowl and chutney is ready.

Notes

• You can store this dry chutney in deep freezer for about a month or two. You can use this chutney for sandwich or dhokla or even bhel.
• You can use chilled water in place of ice cubes.

Recipe Video

Servings

This is a good alternative to regular besan dhokla. Serve our White Dhokla pieces warm, generously drizzled with the tempering, alongside a bowl of the electric Pudina Chutney. It’s the ultimate vegan and gluten-free savory treat—perfect for breakfast, an afternoon tea snack, or a light dinner.