Dr Priti Nanda SibalFounder - Functional medicine clinic

Samvat Rice Dhokla | By. Dr. Priti Nanda Sibal

Name: Samvat Rice Dhokla | By. Dr. Priti Nanda Sibal
Uploaded: 2022-04-08T09:54:05+00:00
Duration: 6 min 16 s
Channel: Dr Priti Nanda Sibal
Description: In this Food Medicine and Life video, Dr. Priti Nanda Sibal demonstrates how to make a light, fluffy samak (sama) rice dhokla that is ideal for summer…

8 Apr 2022 · 6 min

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6:16

In this Food Medicine and Life video, Dr. Priti Nanda Sibal demonstrates how to make a light, fluffy samak (sama) rice dhokla that is ideal for summer, Navratras, and fasting periods. She begins by soaking half a bowl of samak rice for 30 minutes, then blending it with water into a very fine batter, letting it rest for five minutes. Baking powder and a modest amount of salt are added, followed by a brief two‑minute rest before the batter is poured into an oiled container. Instead of a traditional steamer, she converts a kadhai into a makeshift steamer by adding water, placing a plate to create a gap, and steaming the batter with a lid. While the dhokla steams, she prepares a tempering (tadka) using just a few drops of oil, mustard and cumin seeds, curry leaves, methi leaves, a level tablespoon of castor sugar, a pinch of salt, and the juice of two lemons. After the dhokla is cooked, she cuts it into pieces, pours the hot tadka over the pieces so the flavors seep into every cell, and serves the airy, fragrant dhokla. Throughout, she offers practical tips—using coconut oil for greasing, adjusting salt for the later curry, and using common kitchen items to steam without a dedicated steamer—making the recipe accessible for home cooks seeking a nutritious, fasting‑friendly snack.

Chapters

Welcome to our channel Food Medicine and Life, and today we are going to make summer rice ka dhokla. You can have it during Navratras, during fasting period, and also whenever you want to eat it and you don't want dhokla. With besan. So what I've done is I've taken half bowl of samak rice and soaked them in water for about 30 minutes. Now I'm going to put them in the blender. I'm going to add water to this. Into a very, very, very fine consistency. Yes, you see, now it's completely blended. And so now this is blended, we will leave it for 5 minutes so that it rests and the consistency becomes slightly better. So now this is set, we've kept it for 5 minutes. I'm going to add baking powder in it. 1 teaspoon level baking powder, right? And some salt as per your taste. Now I'm adding little less salt here because I know that when I'm going to make the curry, I'm going to add a little more salt that time. So, and I will keep it for 2 minutes again. And then pour it in the container. Till then, I'm going to oil the base of the container in which I'm going to make my dhokla. Because today I'm going to make it in a kadhai so that even if you don't have a steamer, right, you can still enjoy lovely dough plov which we are going to make. So I'm just applying oil on the inner side, all three sides of the container, so that it's easy to take it out when the dough plov is steamed and ready. I've done it with coconut oil. You can do it with any oil or butter. So now 2 minutes are Done. I'm going to now pour it in the—
yes.
So now when our batter is ready, we're going to— I've kept this kadhai on the gas. I'm going to add a little water because we need to steam it. So we have to make this kadai into a steamer. You can use anything. I'm using this plate to create a gap. Yes, and then on top of it, I'm going to put this mixture.
Perfect.
And with steam, our samak rice dhokla will get ready. And cover this with the lid now, and the steamer is in place, and your dhokla has started steaming. So now we are going to make tadka for our dhokla. So I've taken just 2-3 drops of oil because I don't want to add too much so that the rye can blister in it. So now I am going to add a little rye in this oil and cumin seeds.
Let it blister.
We have these methi leaves. So now I have added 10 to 12 curry leaves in it and Now, yes, it's already blinking now, and we will now add water. Don't need too much water. In this now I'm going to add salt because, as you remember, we had added very little salt in our— We're going to add some castor sugar, which is— I'll show you how much it is. So level spoon, level tablespoon, right? And I'm going to mix it. Yes. And yes, now once this is all mixed, I'm going to switch off the gas and then add lemon juice of 2 lemons. And now our curry is ready and we will pour it on dhokla. So now samakrai jhokla is ready. I'm going to cut it. Yes, so I am cutting it first and then I am going to add my mixture so that it can seep in properly, right? But otherwise also it's come out so beautiful, light, and fluffy that the whole mixture is going to seep into every cell of our dough.
Perfect.
So the dough is ready and we can eat it.
It's looking so tempting.