DHOKRA

(Steamed Rice & Lentil cakes)

Recipe Overview

Dhokra is a soft, steamed savoury cake made from fermented rice and lentil batter.

Light, airy, and mildly spiced, it is a wholesome preparation that combines the

goodness of fermentation with gentle seasoning.

Recipe Details

– Cuisine: Indian / Sindhi–Bhatia

– Course: Snack / Accompaniment

– Diet: Vegetarian

– Servings: 6 – 8 pieces

– Preparation Time: 20 minutes (+ fermentation time)

– Cooking Time: 20 minutes

– Difficulty Level: Moderate

Ingredients

Main Ingredients

– Rice – 3 cups

– Bengal gram – 1 cup

– Sour curds – 1 cup

– Fenugreek seeds – 1 tsp.

– Turmeric powder – ½ tsp.

– Baking soda – 1 tsp.

– Salt – to taste

– Green chillies – 3 nos.

– Fresh coriander leaves (chopped) – 1 tblsp.

For Tempering

– Oil – 1 tblsp.

– Mustard seeds – ½ tsp.

– Asafoetida – pinch

For Batter Adjustment

– Water – approx. 20 ml. (as required)

For Greasing

– Oil – 1 tsp.

Method

Step 1: Prepare the Flour

– Grind the rice and Bengal gram into a coarse flour.

Step 2: Prepare the Batter

– In a vessel, combine the flour with sour curds.

– Add fenugreek seeds, baking soda and turmeric powder.

– Mix thoroughly to form a thick batter.

Step 3: Fermentation

– Cover the batter and allow it to ferment for 9–10 hours or overnight.

– The batter will become slightly airy and develop a mild sourness.

Step 4: Final Mixing

– After fermentation, add chopped green chillies, coriander leaves, salt and

a little water to adjust the consistency.

– Mix well.

Step 5: Prepare the Tempering

– Heat oil in a small pan on a medium flame.

– Add mustard seeds and asafoetida.

– Once the mustard seeds start popping, add this tempering to the batter and mix well.

Step 6: Steam the Dhokra

– Grease a thali with oil.

– Pour the batter evenly into the thali.

– Steam on a medium flame until cooked through.

– The Dhokra will puff up slightly when done.

Step 7: Cut & Serve

– Allow it to cool slightly, then cut into pieces and serve.

Serving Suggestions

– Serve warm or at room temperature

– Pair with Dharan ji Chutney – https://panjakhada.com/dharan-ji-chutney/

– Can be enjoyed as a snack or as an accompaniment to meals

Chef’s Tip

– Proper fermentation is key to achieving a soft and fluffy texture

– Do not overmix the batter after fermentation, as it may reduce the airiness

– Steaming time should be monitored carefully to avoid drying out the Dhokra

Variations

– A traditional vegetable variation can be prepared by adding finely grated

bottle gourd (doodhi/lauki) or carrots to the batter before steaming, resulting

in a softer and more moist Dhokra.

– For a spicier version, increase the quantity of green chillies or add a pinch of red chilli

powder to the batter.

– Some households add a small quantity of ginger paste along with the green chillies

for additional flavour and aroma.

– Freshly grated coconut can be sprinkled over the steamed Dhokra before serving for

added texture and flavour.

– For a more festive presentation, garnish with chopped coriander leaves and a

light drizzle of tempered oil after steaming.

– Some families prepare a softer version by slightly increasing the proportion of curd

in the batter, resulting in a more delicate texture.

– A mixed lentil variation can be made by replacing part of the Bengal gram with

split green gram (moong dal), producing a lighter and milder flavour.

– For a tangier taste, allow the batter to ferment a little longer,

particularly during cooler weather.

Storage & Make-Ahead Tips

– Best consumed fresh on the same day

– Can be refrigerated for up to 1–2 days

– Reheat by steaming lightly before serving

Nutritional Insight 

– Good source of carbohydrates and plant-based protein

– Fermentation aids digestion and enhances nutrient absorption

– Low in fat as it is steamed rather than fried

Did You Know?

Fermented dishes like Dhokra not only improve flavour but also increase the

bioavailability of nutrients, making them easier for the body to absorb.

Cultural Notes

Dhokra is a simple yet nourishing preparation in Bhatia cuisine, often made in homes

as a light snack or accompaniment. Its reliance on fermentation reflects traditional

cooking practices that prioritise both flavour and digestive health.