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Samak chawal dhokla

About the Recipe


  • ¾ cup samak chawal

  • 1 cup vegan yoghurt

  • 1 tsp ginger paste

  • ½ tsp green chillies paste

  • 1 tsp sendha namak (rock salt)

  • 2 tsp coconut oil/ghee

  • 2 whole dry red peppers

  • Few curry leaves

  • 1 tsp cumin seeds

  • For garnishing coconut and fresh coriander, grated


  • Roast the rice in a pan very lightly and do not let it brown.

  • Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. It should become a bit spongy.

  • Grease a tin with little ghee and transfer the batter into it.

  • Place the tin into the steamer and let cook for 20 minutes and then let it cool.

Prepare seasoning:

  • Heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.

  • Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.

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