poha dhokla recipe | quick poha dhokla | instant poha dhokla
by Tarla Dalal
Added to 271 cookbooks
This recipe has been viewed 260683 times
poha dhokla recipe | quick poha dhokla | instant poha dhokla | with 26 amazing images.
Our poha dhokla recipe is a instant poha dhokla with no soaking and no fermentation required. poha dhokla is made from easily available ingredients like poha, sooji and curds.
Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting.
You can whip instant poha dhokla up instantly by using beaten rice, which requires no soaking or fermenting.
These quick poha dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy poha dhokla.
Notes and tips on poha dhokla. 1. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha. 2. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat. 3. Mix batter well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily. 4. To the batter, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away. 5. Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy. 6. When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise.
Check out our other filling and tasty quick breakfast recipes like Jowar Upma , Rice and Cucumber Pancakes , Almond Banana Smoothie and many more.
Learn to make poha dhokla recipe | quick poha dhokla | instant poha dhokla | with detailed step by step photos and video below.
Add your private note
Poha Dhokla recipe - How to make Poha Dhokla
Preparation Time: Cooking Time: Total Time:
15Makes 15 pieces
For poha dhokla- To make poha dhokla, combine the curds and 1 cup of water in a deep bowl and mix well.
- Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes.
- Just before steaming, add the fruit salt and 2 tsp of water over it.
- When the bubbles form, mix gently.
- Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.
- Cool the poha dhokla slightly, cut into diamond shaped equal sized pieces and garnish with coriander.
How to pack poha dhokla- Cool the poha dhoklas slightly, wrap in an aluminum foil and pack in a tiffin box.
Poha Dhokla Video by Tarla Dalal
Poha Dhokla recipe with step by step photos
-
For the Poha dhokla, we need to first crush the poha, also known as beaten rice, coarsely. For that, take a small mixer and add the poha to it. We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha.
![]()
-
Shut the lid and slowly pulse once or twice it till coarsely crushed. Keep aside.
![]()
-
Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat.
![]()
-
To this, add 1 cup water.
![]()
-
Mix well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily.
![]()
-
To this, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away.
![]()
-
Also add the beaten rice to it.
![]()
-
Now add the green chilli paste. Alternately, you can even add finely chopped chillies. If you want, you can also use ginger paste. You can refer to the recipe of Green chilli paste for making it at home.
![]()
-
Finally add the salt.
![]()
-
Mix well with a spoon or a whisk.
![]()
-
Cover and keep aside for 10 minutes so that the rava and poha absorb the water and the batter comes together well. Since this is a quick poha dhokla recipe, it does not require fermentation.
![]()
-
Meanwhile, heat enough water in a steamer.
![]()
-
Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy.
![]()
-
Add 2 tsp of water over it which will activate the fruit salt and make it foamy.
![]()
-
When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise.
![]()
-
Grease a 175 mm. (7”) diameter thali with a little oil. This will prevent the dhokla from sticking to the plate, making it easier to come out.
![]()
-
Pour the batter into this greased thali and shake the thali clockwise to spread the batter in an even layer.
![]()
-
Once the water is hot, place the thali in the steamer and steam for 10 to 12 minutes or till the dhoklas are cooked.
-
Remove the thali from the steamer.
![]()
-
Insert a toothpick or a knife in the center of the dhokla to see if it is cooked. If it comes out clean, it is cooked. Make sure a little steam has come off before you check the dhokla this way.
![]()
-
For the tempering of the poha dhokla, heat the oil in a small pan.
![]()
-
Add the mustard seeds (rai) to it and wait for it to crackle.
![]()
-
When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds. You can even add curry leaves at this point.
![]()
-
Pour the prepared tempering evenly the poha dhoklas | quick poha dhokla | instant poha dhokla |.
![]()
-
Spread the tempering evenly with the help of a spoon.
![]()
-
Cool slightly, cut Poha dhokla into diamond shaped equal sized pieces. It is important to cool them slightly so that demolding them from the pan becomes easier.
![]()
-
Garnish Poha dhokla with coriander.
![]()
-
Serve poha dhokla | quick poha dhokla | instant poha dhokla | immediately with Green Chutney or Fresh garlic Chutney
![]()
-
If you like poha dhokla recipe | quick poha dhokla | instant poha dhokla | then try our collection of dhokla recipes for breakfast. See below some popular options.
-
We have used approximately 3/4 cup of jada poha, also known as thick beaten rice, which will give us 1/2 cup of coarsely crushed poha.
![]()
-
Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat.
![]()
-
Mix batter well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily.
![]()
-
To the batter, add the semolina. Semolina is also called sooji or rava. Rava acts as a binding agent here so that the dhokla doesn’t break away.
![]()
-
Just before steaming, add the fruit salt to the prepared poha dhokla batter. Fruit salt is sold in the market under the brand 'eno'. It is due to this ingredeint that that dhokla rises and becomes fluffy.
![]()
-
When the bubbles form, start mixing gently. It is important to not mix vigorously. If you do so, the fruit salt will lose all its power, and the dhoklas will not rise.
![]()
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per piece
| Energy | 48 cal |
| Protein | 1.2 g |
| Carbohydrates | 5.7 g |
| Fiber | 0 g |
| Fat | 1.9 g |
| Cholesterol | 2.1 mg |
| Sodium | 3.7 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe