Brown Rice Dhokla

Recipe by
Total Time:
16 hours 40 minutes
Serves:4
Rated : 5 Stars
5
Nutrition facts:

240 calories calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Caramelized Onion Tart with Olives, Best Spaghetti with Brussels Sprouts and Onions, Easy Quinoa with Caramelized Onions and Green Peppers

Rate This Recipe
5

Ingredients

  • 1 cup - brown Rice
  • 1 cup - white Rice
  • 3/4 cup - Urad Dal
  • 1/4 cup - Channa dal
  • 4-5 green chillies, minced
  • 340 gms - silken soft Tofu
  • 1/4 cup - Lemon juice
  • Eno Fruit Salt
  • Salt - to taste
  • Oil - 2 tbsp
  • 3 tsp - Mustard Seeds
  • 1/2 cup - finely chopped Coriander leaves
  • 1/4 cup - shredded Coconut
  • A little cayenne pepper - to sprinkle on the dosa (optional)

How to Make Brown Rice Dhokla

  • Soak the rice and the dals together for about 8 hours or overnight.
  • Drain, then blend with some water to make a rather smooth paste. You will need a fairly powerful blender for this.
  • Add the tofu and lemon juice and salt and blend a little more until everything is nicely mixed.
  • Set aside for 2-6 hours to ferment.
  • Grease a baking dish or any dish with sides at least 2-3 inches high. Heat about 1 inch water in a pan that the dish will fit into and let it come to a boil.
  • Pour the batter about 1 inch deep in the greased dish. Now add 1/2 tsp of Eno Fruit Salt and stir gently, in a single direction, until just mixed. You will start to see the dough bubble and fluff up right before your eyes.
  • Carefully place the pan inside the boiling water, reduce to a simmer, and sprinkle some cayenne on top. Cover the pan with a snug lid, and let the dhokla steam at least 10-15 minutes or until a toothpick inserted in the center comes out clean.
  • Remove, allow it to cool a little, and then cut into squares.
  • Heat the oil and sputter the mustard seeds. Pour over the dhokla pieces. Sprinkle the coriander and coconut on top.
  • Serve warm with some coconut chutney or just on its own.
  • Recipe courtesy: Holy Cow Vegan