If you want to make market-like Dhokla at home, then this spongy Dhokla of Poha is the best option, the recipe is very easy.

Lifestyle News Desk, If you feel like eating something light and turmeric then you can eat Dhokla. Although Dhokla is made from gram flour but if you do not have gram flour then you can make delicious Dhokla from just Poha and eat it. If you are bored of eating Poha, then make Dhokla from it and eat it for breakfast. Poha Dhokla turns out to be very spongy and tasty. You can make it without any hassle. Dhokla made from Poha is so soft that even children can eat it easily. Know the easy recipe to make Poha Dhokla.

Recipe to make Dhokla from Poha
To prepare Dhokla from Poha, you need one cup of Poha and one cup of Semolina. For this, take one cup curd and half teaspoon baking soda and salt as per taste.

Unless the seasoning of mustard and chilli is added to Dhokla, its taste remains incomplete. To make tadka, take one teaspoon oil, 1 teaspoon mustard, 8-10 curry leaves, 4 chopped green chillies, a pinch of asafoetida and turmeric for colour.

Now let's start making Dhokla, first of all wash the Poha thoroughly twice and soak it in water for 2 hours. Now remove the extra water and grind the poha in a mixer. Make it like a paste. Mix semolina in it and add salt and keep it to set for 15 minutes.

When the time is over, beat the poha and semolina and add baking soda. Now grease a deep vessel and spread the batter. Place it on a stand or plate placed over water, cover and cook for 20-25 minutes.

Check once with a fork whether the Dhokla is cooked from inside or not. When the dhokla is cooked, add mustard and chilli seasoning to it once it cools down. This dhokla made from poha will taste even tastier than gram flour. The special thing is that it is very light.

To make tadka, heat 1 teaspoon oil in a pan and add mustard seeds, asafoetida, green chillies, turmeric and curry leaves. Add 1 teaspoon sugar and some water to it for sweetness. Spread this tempered water over the dhokla and then cut the dhokla and grind it.