Dhokla of fasting rice will be ready in minutes, know the complete recipe

Ratwale Rice Dhokla: Today we have brought a recipe for you that will double the taste of your food during fasting days. We are talking about “Fasting Rice Dhokla”. Fast food is often simple, but that does not mean that it cannot be delicious. This Dhokla is not only delicious but also very easy to make and will also provide you energy during the fast.

Fasting rice, which we also call Sama rice or Mordhan, is very nutritious in itself. These are gluten-free and a great alternative to grains during fasting days. So, without any further delay, let’s start making this amazing recipe.

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Ratwale Rice Dhokla

Vratwale Rice Dhokla is a light, healthy and delicious fasting recipe, which is eaten during fasting. It is prepared from sama rice (fast rice), curd and rock salt. Due to being cooked in steam, it becomes soft, spongy and easily digestible. Its taste is further enhanced by adding green chillies and light seasoning of ghee on top. This Dhokla is considered an excellent and filling option during fasts like Navratri and Ekadashi.

course Snack / Breakfast / Fasting Food

Cuisine Indian (Gujarati-style / Vrat Cuisine)

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Calories 75kcal

Ingredients

• 1 cup sama rice (Moradhan/fast rice)
• 1/2 cup Sago
• 1/4 cup Curd should not be sour)
• 1 Green chilly finely chopped, as per taste
• 1 inches ginger piece (grated
• 1/2 spoon Cumin
• 1/4 spoon baking soda
• rock salt as per taste
• Water as per requirement

For tempering:

• 1 big spoon Ghee
• 1/2 spoon Cumin
• curry leaves
• 2-3 Green chilly slit down the middle
• finely chopped coriander to decorate
• lemon juice optional

Instructions

Step 1: Soaking Sama Rice and Sago

• firstly, in a large bowl take 1 cup sama rice and 1/2 cup sago. Wash them thoroughly with water to remove any dirt. Then, add enough water to completely submerge the rice and sago. Soak it for at least 4-5 hours or overnight. By doing this they will become soft and easier to grind, and the batter will also become smooth. Soaking will make the dhokla light and fluffy.

Step 2: Preparing the Batter

• When the rice and sago are thoroughly soaked, drain off their excess water. Now, put the soaked rice and sago in a mixer grinder jar. Add 1/4 cup curd, chopped green chilli, grated ginger and 1/2 teaspoon cumin. Now, prepare a smooth batter by adding water little by little. The consistency of the batter should be like idli batter – neither too thick nor too thin.

Step 3: Fermentation of the Batter

• Take out the ground batter in a big bowl. Now cover it and keep it in a warm place for 4-6 hours or until light bubbles start appearing in it and it swells a little. Fermentation helps in making the dhokla light and spongy. If the weather is cold in your area, it may take a little longer. You can also keep it in the oven with the light on.

Step 4: Preparing to cook Dhokla

• When the batter is fermented, add rock salt as per taste and mix well. Now, pour water in a dhokla steamer or a big pan and keep it to heat. Grease the plate or mold in which you have to cook Dhokla with ghee or oil. Make sure the water is boiling and the steamer is hot.

Step 5: Adding Baking Soda/Eno

• Just before steaming the dhokla, add 1/4 teaspoon baking soda (or a small packet of fruit salt/eno) to the batter. Mix it gently in the batter. You will notice that the batter will immediately start becoming light and foamy. Don’t beat it for too long, just mix enough so that the soda dissolves well. This step makes the dhokla super spongy and springy.
• Step 6: Steaming the Dhokla
• Now, immediately pour the batter mixed with baking soda into the greased plate. Don’t fill it too much, about 1/2 inch thick layer is enough. Immediately place the plate in the hot steamer and cover tightly with a lid. Steam the dhokla on medium flame for 15-20 minutes. Do not open the lid in between. Take care that steam does not come out of the steamer.

Step 7: Checking the Dhokla

• After 15-20 minutes, remove the lid and insert a toothpick or knife into the center of the dhokla. If the toothpick comes out clean, it means the dhokla is completely cooked. If not, steam it for 5 more minutes. Once cooked, carefully take out the plate from the steamer and let it cool for 5-10 minutes. Do not try to cut the hot dhokla directly, otherwise it may break.

Step 8: Cutting Dhokla

• When the dhokla cools down a bit, use a sharp knife to cut it into the shape of your choice – square or diamond shaped. You can also run a knife around the edges of the plate to loosen the edges. Now take it out in a plate and keep it aside. Look how spongy and beautiful it looks!

Step 9: Preparing Tadka

• Now is the time to enliven Dhokla with delicious tadka! Heat 1 tablespoon ghee in a small pan or kadai. When the ghee becomes hot, add 1/2 teaspoon cumin seeds to it. When cumin seeds start crackling, add curry leaves and chopped green chillies. Fry for a few seconds until the chillies become slightly soft and the aroma of curry leaves starts coming out. Do not eat mustard seeds during the fast, hence use only cumin seeds.

Step 10: Pour tadka on dhokla

• Immediately spread the prepared tempering evenly on the cut dhokla pieces. If you want, you can also squeeze some lemon juice on the dhokla at this time, this will give a refreshing taste. Finally, garnish the dhokla with finely chopped coriander. Green coriander not only makes the dhokla beautiful but also adds a wonderful aroma.

Step 11: Serve and Enjoy

• And voila, your hot and delicious vrat rice dhokla is now ready to be served! Serve it with vrat wali green chutney (made from coriander and green chillies, with rock salt and lemon juice) or curd. Its soft, spongy texture and mild spicy taste will give you a satisfying meal even during fasting days. Children also like it very much, especially when they are fasting. You can eat this dhokla for breakfast, lunch or even evening snack.

Notes

Some additional tips:

• Importance of Fermentation: Fermentation makes the dhokla light and spongy. If you don’t want to make it right away, you can refrigerate the batter, but do so before adding the baking soda.
• Choice of curd: Do not use very sour curd, it may change the taste of Dhokla.
• Water quantity: While grinding the batter, add water slowly. The batter should neither be too thick that it becomes difficult to grind, nor so thin that the dhokla cannot set.
• Steaming: Make sure the water in the steamer is always boiling when you add the dhokla. Dhokla will not rise properly if put in cold water.
• Baking Soda/Eno: Always add it at the last moment, just before steaming. Putting it earlier will reduce its effect.
• Storage: Leftover Dhokla can be stored in an airtight container in the refrigerator for 2-3 days. Heat lightly before serving.
• For different tastes: If you do not eat curry leaves during the fast, you can skip it. You can add some chopped coriander leaves and ginger flakes for decoration.

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