Leftover rice from last night often ends
up becoming fried rice—or sitting forgotten in the refrigerator. But
with a few simple ingredients, you can give it a delicious makeover.
Turn that extra rice into soft, spongy dhokla for a quick and satisfying
breakfast.
This easy recipe uses
cooked rice, curd and semolina to create a light, fluffy texture. Add a
classic mustard seed and curry leaf tempering, and serve it warm with
green chutney.
Ingredients You’ll Need
For the dhokla batter:
1 cup cooked rice
1/2 cup curd
1/2 cup semolina (sooji/rava)
2 green chillies, finely chopped
Salt to taste
Eno fruit salt, as required
A little red chilli powder
Water, as required
Oil for greasing
For the tempering:
Oil
Mustard seeds
Asafoetida (hing)
Green chillies
Curry leaves
Sesame seeds
Sugar and water, for a mild sweet-and-tangy finish
Preparations
Step 1: Prepare The Batter
Add
the cooked rice and curd to a blender and grind until relatively
smooth. Transfer the mixture to a bowl, add semolina and mix well.
Let the batter rest for around 10 minutes so the semolina has time to absorb moisture.
Meanwhile, heat water in a large kadai or steamer and grease a dhokla plate with a little oil.
Step 2: Get The Consistency Right
After
10 minutes, check the batter and add a little water if required. The
consistency should be neither too thick nor runny—aim for something
similar to an idli or dosa batter.
Add
finely chopped green chillies and salt and mix. Just before steaming,
add the Eno and gently combine it with the batter. Avoid overmixing once
the Eno goes in.
Step 3: Steam The Dhokla
Immediately pour the batter into the greased plate and sprinkle a little red chilli powder over the top.
Place
the plate inside the preheated steamer or kadai, cover and steam for
around 15–20 minutes, or until the dhokla is cooked through. You can
insert a toothpick or knife into the centre; it should come out clean.
Switch off the heat and allow the dhokla to cool slightly before cutting it into squares or your preferred shape.
Step 4: Add The Tempering
Heat
a little oil in a pan. Add mustard seeds and allow them to crackle.
Follow with a pinch of hing, green chillies, curry leaves and sesame
seeds. Sauté briefly until aromatic.
Pour this hot tempering evenly over the steamed dhokla.
Step 5: Give It A Sweet-Tangy Finish
For
extra moisture and a mild sweet-and-tangy flavour, dissolve a little
sugar in water and drizzle the mixture over the dhokla. Let it soak in
for a few minutes.
Top with the
tempered green chillies and serve your leftover rice dhokla warm with
green chutney. It is an easy way to turn yesterday’s rice into a
completely different breakfast while cutting down on food waste.
Tip: If using leftover
rice, make sure it was refrigerated promptly after the previous meal
and has been stored safely. Avoid using rice that has been left at room
temperature for several hours.
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