Naina Singhania

White Dhokla

Makes – 4 people


  • Dhokla Batter 2 bowl (Grind 1 cup of rice and 1/3 cup of urad dal)
  • 3 tsp curd
  • 1 tbsp of ginger- garlic and chilli paste
  • 1 tsp Baking Soda
  • Salt to taste
  • 1 tsp oil

For the green chutney

  • 1 cup Coriander leaves
  • 1 Lemon (or as required)
  • 4 tsp roasted groundnut powder
  • 1 whole walnut
  • 2 green chillies
  • Salt to taste


  • Let the dhokla batter (do not make the batter very thick or too runny) ferment for 7-8 hours or overnight.
  • The next day, add in the curd, ginger- garlic and chilli paste, salt, soda to the batter. Mix it properly.
  • In the steamer, put some water. Keep a stand.
  • Grease a thali with oil. And pour a thin layer of the batter on the plate. Place this plate on the stand in the steamer.
  • Cover and let it cook on fast for 7-8 minutes, then on slow for 1 minute.
  • Once cooked, let it cool and cut into desired shapes.
  • Grind the ingredients listed under the ‘Green chutney’ and prepare the chutney. Keep it aside.
  • Add a tempering of mustard seeds and curry leaves on top of the dhoklas. Serve it with the green chutney.