(Steamed Rice & Lentil cakes)



Rice – 3 cups
Bengal Gram – 1 cup
Sour Curds – 1 cup
Water – 20 ml.
Fenugreek seeds – 1 tsp.
Mustard seeds – ½ tsp.
Turmeric powder – ½ tsp.
Oil – 1 tblsp.
Oil – 1 tsp. (for greasing)
Asafoetida – pinch
Baking soda – 1 tsp.
Green Chillies – 3 nos.
Salt – to taste
Fresh Coriander Leaves – 1 tblsp.


  1. Grind the rice and Bengal Gram to coarse flour.
  2. In a vessel, mix sour curds and flour. Add fenugreek seeds, baking soda and turmeric powder and mix thoroughly. Keep this batter covered with a lid or a cloth for fermentation for 9 – 10 hours or leave it overnight.
  3. To the fermented batter, add chopped coriander leaves, salt and water and mix well.
  4. In a separate vessel, heat oil on a medium flame. When hot, add mustard seeds and asfoetida. Let it temper.
  5. When the mustard seeds start popping, add the tempered mixture to the fermented batter. Mix well.
  6. Grease a thali and pour this batter in it. Steam the Dhokras.
  7. The steamed Dhokras will puff up slightly. When done, remove and cut into pieces.

To serve

Dhokras are any time snack. They can be served as an accomapniment to meals or can be served as a savoury dish. They are usually served with Dharan ji Chutney.

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