Gujrati Peela Dhokla | Steamed Lentil Cake

Gujrati Peela Dhokla | Steamed Lentil Cake is a savoury steamed Gujrati snack. The name Peela comes from the yellow lentils used in the Dhokla. It is spongy and makes an excellent breakfast or snack.

What is Dhokla?

Dhokla is a steamed savoury snack. Made with rice and lentils the soft and spongy Dhoklas make an excellent breakfast or a light meal. They are perfect for kids lunch boxes or as tea-time snacks.

Gujarat is a hub of Dhoklas and for a new person, it is very confusing to understand them. We have a huge variety of Dhokla. Khaman Dhokla or Nylon Dhokla is spongy and light . Made with fine chickpea flour, it is an instant version. Khatta Dhokla or Safed Dhokla or Edada is dense. Rice and urad dal are soaked and fermented for this dhokla., whereas rice and yellow lentils are used for Peela Dhokla.

Gujrati Peela Dhoklas require a bit of planning as we have to soak the rice and lentils. We also need fermenting time. My mother law made excellent Dhoklas and this is her recipe. I have to admit that even after so many years I am not as good as her.

Ingredients of Gujrati Peela Dhokla | Steamed Lentil Cake

Rice: Broken variety is the best to use for dhoklas.
Lentils: Mix equal portions of all three lentils.
Yoghurt: It helps the batter to ferment.
Garlic Paste: Jains can skip the garlic and instead use ginger.
Oil: Adding oil to the batter will make the dhoklas very soft.
Turmeric & Salt: we do not need any special spices, simply turmeric and salt go into this dhokla.
ENO / Fruit Salt: It gives a light fluffy texture to the dhokla and is the raising agent.

How to make Gujrati Peela Dhokla | Steamed Lentil Cake ?

At first, we will wash rice and lentils separately and soak them for at least 4-6 hours.
Next, we will grind both separately, making sure not to grind too smooth or too coarse. Mix the batters.
Then we will add salt and curd and leave it for a few hours to ferment.(this depends on the weather, if hot it shall require less time to ferment).
If you are in a rush you can go ahead without fermenting the better, all you need is about 1/4 tsp of citric acid.

Now add water to a steamer or dhokla maker and let the water boil.
In the meantime, we shall grease the dhokla trays or thalis.
Add garlic paste, green chilly paste, turmeric powder, oil and salt to the dhokla batter.
Mix well, the consistency of the batter should be like idli batter.
Now add the ENO sachet and give it a quick mix.
Pour into thalis, sprinkle red chilly powder and black pepper powder. Steam for 8 – 10 minutes or till done.
Test with a knife, it should come out clean.
If the Dhokla sticks to the knife, we have to cook longer.
Let cool for a few minutes.
Cut into pieces.

Tempering or the Vaghar

There are two ways to temper / vaghar this Dhokla

1. Heat oil in a small pan, add mustard seeds, curry leaves, asafoetida and green chillies. Pour this oil over the dhoklas. Sprinkle coriander leaves.
2. Instead of heating oil in a small pan, heat it in a kadai or wok and add the tempering ingredients. Add the Dhokla pieces to the Kadai. Mix well, and sprinkle coriander leaves.

Can we make Instant Dhokla?

Yes, you can make instant dhoklas either by pre-preparing the Dhokla Flour or by buying store-bought flour. You can even buy a premix.

How should I make my own Dhokla Flour?

To make your own Dhokla Flour – Wash and dry the rice and lentils. Mill them and make a Dhokla Flour. Store the flour for 2-3 months. You will need to add yoghurt and a pinch of citric acid to the flour and proceed in a similar manner.

What is the difference between Khaman and Dhokla?

Khaman and Dhokla are steamed Gujrati snacks.
Soaked and ground chana dal or Besan are used for Khaman. We have a wide variety of Khaman, the most popular being Nylon Khaman which is super soft and the Vateli Dal no Khaman
Coming to Dhokla, they are denser and made with a mix of rice and lentils. Again we have a variety of Dhoklas. The popular ones are Khatta Dhokla or Safed Dhokla and the Peela Dhokla.

How can we make the Dhokla more Healthy?

Dhoklas are protein-rich, but we can make them more healthy.

• You can add carrots, beans and green peas to your food processor and chop them finely. Add them to the prepared batter and proceed in the same way.

• Finely chopped spinach or pureed spinach can be added to the batter or make Stuffed Carrot and Spinach Dhoklas.

• Grated beetroot can be added to the dhoklas and make mini ones.

• Make a Dhokla Cake.

• Make a Dhokla Sandwich

Some of my favourite Dhoklas

Yellow Dhokla with Cheese

Spinach and Peanut Dhoklas

Chola Methi na Dhokla

Instant Corn Dhoklas

Tips to make spongy Dhoklas

1. Do not add too much water while grinding the batter. This can make the dhokla soggy.
2. Make sure to ferment the batter for at least 6-8 hours. Fermentation helps in rising the dhokla.
3. Always use the Fruit Salt that is fresh and add in the correct ratio.
4. Alternatively Baking Soda can be used.
5. Don’t let the batter sit for a long time after adding the baking soda or Eno.
6. Give a good mix after adding ENO, but at the same time do not overbeat.
7. After the Dhokla is out of the steamer, let it sit for 5-10 minutes before cutting into pieces .

This is my post under Easy Breakfast Recipes. I am reposting it with better pictures and modified content.