Rice and suji dhokla

Prep 2 h : 0 m
Cook 0 h : 30 m


  • 400g rice flour

    40g semolina

    200ml yogurt

    5g sugar

    ½ tsp turmeric powder

    50ml oil

    Water, as required

    2 tsp lemon juice

    A pinch of asafoetida

    Chopped coriander and grated fresh coconut, for garnishing

    For tempering

    2 tsp mustard seeds

    10 curry leaves

    3 green chillies, finely chopped


  • Mix together rice flour, semolina, yogurt, sugar, turmeric powder and oil in a smooth paste.

    Add water to make a smooth batter of dropping consistency.

    Add lemon juice and asafoetida.

    Leave to ferment for about 2 hours.

    Grease a tin and bring water to a boil in a steamer.

    Add salt in the batter and mix gently. Immediately pour the batter into the grease tin and place it in the steamer.

    Steam for 20 mins.

    Remove from the steamer and keep aside.

    For tempering, heat oil in a small pan. Add mustard seeds, curry leaves and green chillies. Saute for a few seconds and pour in some water carefully as the oil will splutter. Pour this over the prepared dhokla. Garnish with coriander and coconut and cut into cubes. Serve with green chutney.

    Recipe by Mahec, Le Meridien Dubai Hotel and Conference Centre, Al Garhoud