Nutrela Soya Dhokla | How to make Nutrela Soya Dhokla

By Nutrela Soya  |  7th Mar 2016  |  
4.7 from 2 reviews Rate It!
  • Photo of Nutrela Soya Dhokla by Nutrela Soya at BetterButter
Nutrela Soya Dhoklaby Nutrela Soya
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About Nutrela Soya Dhokla Recipe

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter and derived from rice and split chickpeas. Dhokla can be eaten for breakfast as a main course, as a side dish or a snack.

Nutrela Soya Dhokla

Ingredients to make Nutrela Soya Dhokla

  • 1 cup soya granules, soaked in water
  • 2 cups gram flour
  • 1 cup whisked yogurt
  • 1 tbsp lemon juice
  • 1 tsp mustard seeds
  • 1 tsp soda bicarbonate
  • 1/2 piece ginger
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 tbsp chopped coriander leaves
  • 1/4 cup grated coconut

How to make Nutrela Soya Dhokla

  1. Take the gram flour in a bowl. Add in yogurt, soaked soya granules and 1 cup of warm water and whisk well so that there are no lumps. The mixture should be of a slightly thick consistency. Add salt and leave it covered to ferment for 3-4 hours.
  2. Grind the green chillies and ginger into a paste. When the gram flour mixture has fermented, add the turmeric powder and green chilli- ginger paste. Adjust the seasoning and mix it well.
  3. Heat the steamer. Grease a dhokla mould or shallow cake tin.
  4. In a small bowl take soda bicarbonate, add 1 teaspoon of oil and lemon juice. Mix and add to the gram flour mixture and whisk briskly.
  5. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for 10-12 minutes.
  6. Once it is a little cooled, cut into square shapes and keep them in a serving bowl/plate.
  7. Heat remaining oil in a small pan. Add in mustard seeds, when the seeds begin to crackle, remove and pour it over the dhoklas.
  8. Serve it garnished with coriander leaves and coconut.

Reviews for Nutrela Soya Dhokla (2)

Shaila Menon3 years ago

Very tastey

Ashma Shaikh3 years ago