How to make Poha Dhokla -

Quick and easy, these dhoklas make a delicious snack. Poha Dhokla is another way of making dhokla using Poha or chuda as popularly known in India. Quick and easy, these dhoklas make a delicious snack. Feel like having poha dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting. These dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy dhoklas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pressed rice (poha) (पोहा), Semolina (rawa/suji) (रवा/सूजी)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Poha Dhokla checkout Kanda Poha, Chuara Matar, Poha Egg Fried Rice, Rice Flake Fish . You can also find more Snacks and Starters recipes like Cola Chicken Burger Noodle Wrapped Chicken Scrambled Tofu With Mushrooms Corn And Cheese Balls

Poha Dhokla

Poha Dhokla Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 0-5 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Poha Dhokla Recipe

  • Pressed rice (poha) ½ cup

  • Semolina (rawa/suji) ½ cup

  • Yogurt 1 cup

  • Green chilli paste to taste

  • Salt to taste

  • Fruit salt 1 teaspoon

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch


Step 1

Heat sufficient water in a steamer.

Step 2

Put yogurt and half cup water in a large mixing bowl and mix well to make buttermilk.

Step 3

Add pressed rice, semolina, green chilli paste and salt and mix well.

Step 4

Add fruit salt, mix gently and pour the mixture into greased steamer plates. Place them in the steamer and steam for ten to fifteen minutes. Remove from heat and set aside to cool.

Step 5

Heat oil in a small non-stick tempering pan. Add mustard seeds and asafoetida and let the seeds splutter.

Step 6

Pour the tempering over the dhoklas, cut into shapes of your choice and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.