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poha dhokla recipe | quick poha dhokla | instant poha dhokla

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.

Poha Dhokla

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Poha Dhokla recipe - How to make Poha Dhokla

Preparation Time:    Cooking Time:    Total Time:     15Makes 15 pieces

Ingredients


For Poha Dhokla
1/2 cup coarsely crushed thick beaten rice (jada poha)
1/2 cup semolina (rava / sooji)
1 cup curds (dahi)
1 tsp green chilli paste
salt to taste
1 tsp fruit salt
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving With Poha Dhokla
 green chutney

Method
For poha dhokla
    For poha dhokla
  1. To make poha dhokla, combine the curds and 1 cup of water in a deep bowl and mix well.
  2. Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes.
  3. Just before steaming, add the fruit salt and 2 tsp of water over it.
  4. When the bubbles form, mix gently.
  5. Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
  6. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
  7. Heat the oil in a small pan and add the mustard seeds.
  8. When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.
  9. Cool the poha dhokla slightly, cut into diamond shaped equal sized pieces and garnish with coriander.

How to pack poha dhokla
    How to pack poha dhokla
  1. Cool the poha dhoklas slightly, wrap in an aluminum foil and pack in a tiffin box.
Nutrient values (Abbrv) per piece
Energy48 cal
Protein1.2 g
Carbohydrates5.7 g
Fiber0 g
Fat1.9 g
Cholesterol2.1 mg
Sodium3.7 mg
Click here to view calories for Poha Dhokla
Poha Dhokla Video by Tarla Dalal
Poha Dhokla recipe with step by step photos

How to make the Poha Dhokla
    How to make the Poha Dhokla
  1. 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. 
  2. Shut the lid and slowly pulse once or twice it till coarsely crushed.  Keep aside.
  3. Take a deep bowl and add the curd to it. Curd makes the poha dhokla soft and pleasant to eat.
  4. To this, add 1 cup water.
  5. Mix well with a whisk or a spoon till smooth. Using a whisk is better as it removes all the lumps easily.
  6. 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.
  7. Also add the beaten rice to it.
  8. 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.
  9. Finally add the salt.
  10. Mix well with a spoon or a whisk.
  11. 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. 
  12. Meanwhile, heat enough water in a steamer.
  13. 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.
  14. Add 2 tsp of water over it which will activate the fruit salt and make it foamy.
  15. 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.
  16. 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.
  17. Pour the batter into this greased thali and shake the thali clockwise to spread the batter in an even layer.
  18. Once the water is hot, place the thali in the steamer and steam for 10 to 12 minutes or till the dhoklas are cooked.
  19. Remove the thali from the steamer.
  20. 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
    For the tempering of the Poha Dhokla
  1. For the tempering of the poha dhokla, heat the oil in a small pan. 
  2. Add the mustard seeds (rai) to it and wait for it to crackle.
  3. 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.

How to proceed for the Poha Dhoklas
    How to proceed for the Poha Dhoklas
  1. Pour the prepared tempering evenly the poha dhoklas | quick poha dhokla | instant poha dhokla |.
  2. Spread the tempering evenly with the help of a spoon.
  3. 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.
  4. Garnish Poha dhokla with coriander.
  5. Serve poha dhokla | quick poha dhokla | instant poha dhokla | immediately with Green Chutney or Fresh garlic Chutney

If you like poha dhokla, then try
    If you like poha dhokla, then try
  1. 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.

Tips for poha dhokla
    Tips for 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.

Reviews

Poha Dhokla
 on 17 Jun 21 09:22 AM
5

Yes... A delightful experience
Tarla Dalal
17 Jun 21 03:34 PM
   Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Poha Dhokla
 on 21 May 21 12:34 PM
5

Tarla Dalal
21 May 21 02:40 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Poha Dhokla
 on 19 Aug 20 07:51 AM
5

Hi, can we use Nylon Poha (patla poha) instead of Jada poha ??
Poha Dhokla
 on 20 Jul 20 07:26 PM
5

Poha Dhokla
 on 20 Jul 20 07:23 PM
5

Poha Dhokla
 on 24 Jun 20 10:07 AM
5

Tarla Dalal
01 Jul 20 09:47 AM
   Tejal, thanks for the feedback.
Poha Dhokla
 on 03 May 20 09:53 AM
5

It turned excellent and super soft in taste. Thank you for such lovely recipes!
Tarla Dalal
05 May 20 11:03 AM
   Hi, Happy to know you liked the recipe. Do try more recipe and let us know how you enjoyed them. Happy cooking!!
Poha Dhokla
 on 14 Apr 20 10:10 PM
5

Tarla Dalal
16 Apr 20 01:32 AM
   Thank you for your feedback Niraja. Happy cooking.!
Poha Dhokla
 on 19 Dec 19 09:46 PM
5

A simple but superb recipe.the dhoklas were nice and soft and very tasty.added a bit of ginger paste.with green chutney it tasted too good.everybody at home loved it.
Tarla Dalal
20 Dec 19 04:25 PM
   Hi, Happy to know you have liked the recipe, do keep trying more recipes and give us your feedback..
Poha Dhokla
 on 28 Aug 18 04:36 AM
5

hi, can we cook the dhokla in an oven if we don''t have a steamer?
Tarla Dalal
28 Aug 18 08:40 AM
   Hi Param, This is a steamer recipe moreover, you cannot make dhoklas in an oven but, a microwave is an alternative.
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