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Monday, October 24, 2016

Sourdough Bread Dhokla

I had mentioned in my previous recipe that I am going to post this recipe for bread Dhokla. So here it is.  I  have already given  a description of  Dhokla in my previous post, so I don't need to repeat it.
Basically this is an instant recipe to  make Dhokla if you don't have time to soak any dal or Quinoa etc. I love sourdough bread, and I always have this  in my bread box.  I usually buy it from Costco, which is the best tasting sourdough bread so far that I have found in our town.  However you can use any slices of bread for this.

Again you will need special steamer to make the Dhokla with stainless steel plates (thali) 
Most of the Guju kitchen has these steamer. 
Whenever I don't have time to soak the dal, I usually make instant Dhokla from Cream of wheat and yogurt, but this time I thought why not try with bread.  One more hint, lot of people use Eno fruit salt instead of using baking soda, and that is fine, but I just used the regular baking soda and this worked fine.

  • 4 slices of Sour dough bread with edges cut off
  • If you regular bread slice you may need 8 slices as these sour dough bread slice are large and long.
  • These would make about 2 cups of crumbs.
  • 1 cup of cream of wheat
  • 2 cups of tart plain yogurt
  • 1 teaspoon of baking soda
  • 1 and 1/2 teaspoon of salt or to taste

  • 1 cup of water
  • 1/4 cup of oil to add in batter
  • Additional Vegetable cooking oil spray to coat the cooking metal trays (thalis)
  • If yogurt is not tart you may want to use juice from 1-2 fresh lime in the batter in addition to using it for garnish as well.

For Tempering:
  • 1/4 cup of oil
  • 2-3 Serrano peppers chopped
  • 1 tablespoon of black mustard seeds
  • 1 teaspoon of cumin seeds
  • Sprig of curry leaves
  • 1 teaspoon of turmeric powder
  • 1/8 teaspoon of asefoetida.
  • 2-3 pods of dried red chili peppers

For Garnish:
  • Juice from 1-2  fresh lime + little water
  • 1 tables spoon of sugar dissolved in lime juice and water.
  • 1 bunch of cilantro washed and chopped.
  • 1/4 cup of Grated fresh coconut or sweetened shredded coconut flakes. (optional)

  • Place  the bread slices with edges cut off in dry food processor bowl
  • Process them to crumbs with no lumps.
  • Transfer the crumbs in a bowl.
  • Add cream of wheat,  yogurt and  mix well.
  • Add water until thick batter consistency is acquired. 
  • Add lime juice, oil, salt and baking soda, mix well.

  • Let the batter sit for 10-15 min.
  • Heat the water in steamer and prep the thali spraying or coating with oil.
  • Pour 2-3 ladles of batter in thali (depending on desired thickness of  Dhokla)
  • Place it in steamer and let it cook for 12-15 min covered.
  • The Dhokla will rise.
  • Take the thali out and let it cool while you place the second prepped thali in the steamer.
  • Repeat the process until all the batter is gone.


  • When thali with cooked dhokla is cool, cut them in to desired squares or diamond.
  • Heat oil in a wok or pan.
  • When oil is hot add mustard seeds and cumin seeds.
  • When these crackle add asefoetida and curry leaves, may add dried chili pods at this time followed by turmeric powder and quickly add the cut pieces of Dhokla.

  • Gently toss Dhokla while pan still  on heat.
  • Then add lime juice mixed with sugar and sprinkle over the cooked Dhokla.
  • Gently toss the Dhoka and garnish with chopped cilantro, and coconut if desired.
  • Serve hot with cilantro mint pesto or any desired sauce or condiments.


Recipe and Photographs by Surekha.

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