Dhoklaa (Steamed Rice & Lentil Cakes)


The batter

1 cups chokhaa (rice)

cup adad daal

cup chanaa daal (split chick peas)

cup tuvare daal (split pigeon beans)

1/8 teaspoon methi (fenugreek) seeds


6 tablespoon dahi (plain yogurt)


2 teaspoon salt

1 teaspoon aadu (ginger), grated

2 teaspoon lilu marchu (green chili), minced

teaspoon hardar (turmeric)

3 cloves lasan (garlic), minced

1 teaspoon dhaanaa jiru (powdered coriander & cumin seeds)

1 teaspoon saaker (sugar)

1/8 teaspoon hing (asafetida)


The steaming:

tel (oil)

baking soda

4 tablespoon limbu (lemon juice), optional


The vaghaar (optional)

4 tbl tel (oil)

1/8 tsp hing (asafetida)

tsp rai (mustard seeds)

tsp jiru (cumin seeds)


The garnish

Some kothmari (cilantro), chopped

Some naariyel (coconut meat), grated


1         Pick, wash and soak the mixed daals in warm water with fenugreek seeds for 6 to 8 hours.

2         Pick, wash and soak the rice, separate from the daals, in warm water for 6 to 8 hours.

3         Drain excess water and add yogurt to the soaked daal & rice

4         Grind daals and rice separately to get a slightly gritty texture.

5         Mix the ground daals and rice.

6         Leave the batter fermenting at room temperature for 8-16 hours. It should rise to 1 times its original height.

7         Add the salt, ginger, green chili, turmeric, garlic, coriander-cumin powder, sugar & asafetida to the batter.

8         Start the steamer.

9         In a cup, mix the oil and baking soda. If you have waited only 8 hours since grinding, add the lemon juice to the oil/soda mix.

10     To each cup of the batter, add 1 tsp of the oil/soda mix.

11     Spread in a pre-greased steaming dish & steam for 10 to 15 minutes. Let it cool for 2 to 3 minutes, then cut into diamond shapes. Remove from the steaming dish and repeat the steaming/cutting steps for the remainder of the batter.

12     In a skillet, heat the oil, then add the asafetida & mustard seeds. When the mustard seeds start crackling, add the cumin seeds. Wait until the cumin seeds also get jumpy, then add the dhoklaa pieces. Fry until each side is a golden brown.

13     Serve garnished with the cilantro & coconut, using a green chutney and yogurt mix as a dip.



Source: Kokila on January 1988, tested with Afshin and Pankaj for Thanksgiving 1990, and later refined by Kishor