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Samak ke chawal ka dhokla

Archana Bhargava
720 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Medium
  • Navratas
  • Indian
  • Blending
  • Steaming
  • Snacks
  • Vegan

Ingredients Serving: 4

  1. 1 cup Samak ke chawal
  2. 1/2 cup Sabudana
  3. Salt to taste (Sendha Namak)
  4. 1 tbsp oil to put in the batter
  5. 1 tsp oil to grease the thali
  6. 1 tsp oil for tadka
  7. 1/4 tsp soda
  8. 2 chopped green chillies
  9. 1 tsp jeera
  10. 1 tsp sesame seeds


  1. Soak samak ke chawal and sabudana separately for at least 6 hours. Then grind them separately into a fine paste, it should neither be very thick nor very thin in consistency.
  2. After grinding them separately, mix them together in a bowl and leave it for fermentation for 4-6 hours.
  3. Heat water in a big vessel, let it boil. In the meantime, grease the thali, add salt and soda in the batter and pour the batter in the greased thali. Place a steel stand in the vessel and place the thali on it.
  4. Cover and cook for 15 minutes or till the dhokla is completely cooked, you can check by putting a knife in, if it comes out clean it means it is done. After it is done take it out and let it cool for sometime.
  5. Heat oil for tadka, put jeera, sesame seeds and green chillies. Let them splutter, pour the tadka on the dhokla. Before putting the tadka, cut the pieces but don't take them out . Serve hot with any chutney of your choice . Enjoy.

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