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5 from 2 votes

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.
Course Appetizer, Breakfast, Snack, Tea Time
Cuisine Gujrati
Keyword Easy Breakfast
Prep Time 12 hours
Cook Time 15 minutes

Equipment

  • Mixer/ Grinder
  • Steamer
  • Pan / Kadai / Wok

Ingredients

  • 2 cups Rice
  • 1 cup Bengal Gram + Pigeon Pea Dal + Split Black Gram all three daals in equal proportion
  • 1/4 cup Curd
  • 1 1/2 tbsp Garlic Paste
  • 3 Green Chillies roughly pounded
  • Pinch Turmeric
  • 1 sachet ENO
  • 2 tbsp Oil
  • Salt to taste
  • Red Chilly Powder
  • Black Pepper

Garnish

  • Oil
  • Mustard seeds
  • Pinch Asafoetida
  • Whole Green Chilly
  • Curry Leaves
  • Coriander Leaves

Instructions

  • Wash and soak the daals and rice for 4-6 hours.
  • Grind to a paste, making sure it is neither too smooth nor too coarse.
  • 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 one can go ahead without fermenting too,all you need is about 1/4 tsp of citric acid.
  • Place water to boil in a dhokla maker .
  • Grease the dholka 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.
  • Let cool for a few minutes.
  • Cut into pieces.

Tempering

  • Heat oil.
  • Add mustard, let it splitter.
  • As soon as the mustard cracks, add asafoetida, green chilly and curry leaves.Pour on the prepared cut dhoklas or add the dhoklas to it.
  • Mix well.
  • Sprinkle coriander leaves.

Notes

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