Go Back
–+ servings
Brown rice dhokla with cilantro and mustard seed garnish on blue plate.
Print Recipe Add to Collection
5 from 4 votes

Brown Rice Dhokla

A vegan recipe for brown rice dhokla, steamed, spongy, deliciously savory blocks made of lentils and brown rice.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 241kcal
Author: Vaishali · Holy Cow Vegan

Ingredients

  • 1 cup brown rice
  • 1 cup white rice
  • ¾ cup urad dal
  • ¼ cup chana dal
  • 4-5 green chili peppers (minced)
  • 12 oz silken tofu
  • ¼ cup lemon juice
  • ½ teaspoon Eno Fruit Salt (you can find this at any Indian grocery store-- it's primarily meant to fight indigestion)
  • Salt to taste
  • 1 teaspoon avocado oil or any neutral oil
  • 2-3 teaspoon mustard seeds
  • ¼ cup cilantro (finely chopped)
  • ¼ cup shredded unsweeteened coconut
  • cayenne (a pinch, to sprinkle on the dhokla, optional)

For serving

  • Coconut chutney

Instructions

  • 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, like a Vitamix or one of those hardy Indian blenders. I just put it into my dosa grinder which does a great job.
  • Add the tofu and lemon juice and salt and blend a little more until everything's nicely mixed.
  • Set aside for 2-6 hours to ferment. I would recommend two hours if you don't want your dhokla sour-- Desi and I prefer it that way.
  • 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 the 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.

Nutrition

Calories: 241kcal | Carbohydrates: 40g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 155mg | Fiber: 7g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 47mg | Iron: 2mg