I recently asked my husband to come up with some Indian dishes he would like to have that I haven’t made before (or ever heard of!) and he came up with rasiya dhokla and Gujarati mung bhaat. So here I present a fun dish of rice and gram flour dumplings in a yogurt soup. I think it is kinda like khadi!
Recipe is adapted from Simmer and Spice’s Rasiya Dhokla recipe. I upped the soupiness because my husband wanted the dumplings submerged.
1 cup raw rice (I used sona masuri)
1/2 cup besan flour (chick pea flour)
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon coriander powder
1 tablespoon olive oil
1 teaspoon mustard seeds
1/2-1 cup yogurt mixed with 3-4 cups water (should be really thin)
1 1/2 teaspoons turmeric
Pinch of sugar
Cilantro for garnish
- Cook rice and then let cool a little on a plate (so you can handle it). Mix rice with besan flour, turmeric, chili powder, coriander powder and salt. Add a little bit of water and form into little oval balls. If the rice sticks to your hands too much, rinse you hands in water. This made about 15 balls.
- Heat oil in a fairly big stock pan or skillet (so that there is lots of bottom surface) and add the mustard seeds. Once the mustard seeds start to pop, add the yogurt and water mixture, turmeric and a little salt. Bring to a boil.
- Add the dhokla in a single later and heat on low for 3-4 minutes, then flip them carefully and heat for another 3 minutes. Top with cilantro.