West Indian
Dhokla (Steamed Fermented Rice-Lentil Cake)
Print or share this recipe
Dhokla (Steamed Fermented Rice-Lentil Cake) is West Indian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre and the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Soak the rice and chana dal together for 4 to 5 hours, then drain and grind to a smooth, thick batter with a little water.
-
Cover the batter and let it ferment in a warm place for 6 to 8 hours, or overnight, until it turns light and faintly tangy.
-
Stir the turmeric, ginger-green chili paste, and salt into the fermented batter.
-
Grease a steaming tin, stir the eno into the batter until frothy, then pour it in right away and steam for 15 to 18 minutes until a toothpick comes out clean.
-
Let the cake cool a little, then cut it into squares while still in the tin.
-
Heat the oil in a small pan, let the mustard seeds, green chilies, and curry leaves sizzle, then stir in the sugar and a splash of water and pour the hot tempering evenly over the dhokla squares.
-
Scatter with cilantro and serve warm or at room temperature.
Watch how to cook Dhokla (Steamed Fermented Rice-Lentil Cake)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A West Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dhokla (Steamed Fermented Rice-Lentil Cake), read from the same composition Dinejot builds a real meal from.
-
The cooked vegetable
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Dhokla (Steamed Fermented Rice-Lentil Cake) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 240 kcal
- Protein
- 6 g
- Carbs
- 38 g
- Fat
- 7 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 380 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dhokla (Steamed Fermented Rice-Lentil Cake) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.