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  • Writer's pictureDEVANSHI DOSHI

Dhokla Souffle

Author: Jain Recipes Category: - Lunch, Dinner Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 05 Hours

Cook Time: 15 Mins

Total Time: 5 Hours 15 Mins


Split skinless black gram (dhuli urad dal) 1/4 cup

Basmati rice 3/4 cup

Fenugreek seeds (methi dana) 1 teaspoon

Yogurt 1 1/2 tablespoons

Salt to taste

Turmeric powder 1/4 teaspoon

ghee + for greasing 1/2 tablespoon

mustard seeds 1 teaspoon

green chillies chopped 1-2

white sesame seeds 1/2 tables + for sprinkling

coriander leaves chopped 1 tablespoon

fruit salt 1 teaspoon

black peppercorns crushed + for sprinkling

red chilli powder + for sprinkling

fried curry leaves to garnish

green chutney to serve


Step 1.Take urad dal and add sufficient water, fenugreek seeds and soak for 5-6 hours. In another bowl, add rice with sufficient water for 5-6 hours.

Step 2.Separately grind soaked urad dal and soaked rice into a fine paste. Mix both the ground mixture and add yogurt, mix well.

Step 3.Add salt, turmeric powder and mix till well combined. Cover and set aside for 30 minutes.

Step 4.Heat ghee in a tempering pan, add mustard seeds, and let them splutter. Add green chillies, white sesame seeds and cook for a few seconds till the seeds change colour. Add chopped coriander and mix well.

Step 5.Heat sufficient water in a steamer. Meanwhile, grease mini ramekin moulds with ghee and sprinkle white sesame seeds on the sides.

Step 6.Add fruit salt and mix well. Pour the prepared batter till ¾ of the greased ramekins. Sprinkle crushed black peppercorns and a pinch of red chilli powder on all the ramekins.

Step 7.Place the ramekins in the steamer and steam for 8-10 minutes. Garnish each ramekin with curry leaves and serve hot with green chutney.

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