Brown Rice Dhokla
A vegan recipe for brown rice dhokla, steamed, spongy, deliciously savory blocks made of lentils and brown rice.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 241kcal
- 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 soft 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
- A pinch of cayenne to sprinkle on the dhokla (optional)
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.
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