Rajasthani Kadhi Dhokla — the ultimate winter comfort food, these soft, satisfying dhoklas are made with in-season veggies and served with a creamy, tangy kadhi!

My mom makes so many different kinds of dhoklas back home in Jaipur and this is one of my favorites since it’s so easy and versatile. With whole wheat flour, bajra ka atta, and soaked moong dal in the dhoklas, these are both nutritious and pair perfectly with the soul-soothing kadhi!

WATCH HOW TO MAKE RAJASTHANI KADHI DHOKLA:

To make the kadhi, we’ll whisk together yogurt and besan until really smooth. Then, add in water and spices and ensure there’s no lumps in the mixture.

In a pan, heat oil and add in the whole spices, curry leaves, aromatics, and our besan and yogurt mixture. Now, continue to mix this while it comes up to a boil to prevent curdling, Add some water to thin the consistency, and let this simmer for 15-20 minutes.

For the dhoklas, we’ll add atta, bajra, sooji to replicate the texture of coarser flour which is traditionally used, and all of the spices. In goes some oil and give this a gentle mix. Now, we’ll add soaked moong dal, aromatics, in-season veggies, and baking soda for a soft texture.

Add in some yogurt and use your hands to help this come together. The vegetables will release their water as you knead but feel free to add more if you need. This should form a medium firm dough. Cover and let the dough rest before shaping them into dhoklas using oiled hands. Just look at how good they look!

Now, we’ll steam our dhoklas until soft and finish our kadhi off with a red chili tadka and some cilantro.

Top the dhoklas off with a generous drizzle of ghee and these are ready to serve!Pair with condiments like garlic chutney and green chutney and this is comfort in a bowl!

If you like this, please try my other recipes:

• Rajasthani Dal Baati – Masala & Plain Baati With Dal
• Makki ka Dhokla with Spicy Moong Dal
• Rajasthani Gatte Ka Pulao

4.5 from 2 votes

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Rajasthani Kadhi Dhokla

Prep Time

30 mins

Cook Time

45 mins

 

Rajasthani Kadhi Dhokla — the ultimate winter comfort food, these soft, satisfying dhoklas are made with in-season veggies and served with a creamy, tangy kadhi! My mom makes so many different kinds of dhoklas back home in Jaipur and this is one of my favorites since it’s so easy and versatile. With whole wheat flour, bajra ka atta, and soaked moong dal in the dhoklas, these are both nutritious and pair perfectly with the soul-soothing kadhi!

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: traditional

Custom Category: Indian Main Course, Lunch, Main Course, Traditional

Servings: 6

Calories: 387 kcal

Author: Nidhi Bothra

Ingredients

Kadhi:

• 1 cup yogurt
• 3 tbsp besan (gram or chickpea flour)
• 3 cups water
• 1 tsp salt
• 1/4 tsp red chili powder
• 1/4 tsp turmeric powder
• 2 tbsp ghee
• 1 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 cloves
• 1/2 tsp fenugreek seeds (methi dana)
• 1/4 tsp asafoetida powder (hing)
• 2 dried red chilies
• 7 curry leaves
• 1 tsp green chilies and ginger , minced
• 1 cup water , more as needed
• 2 tbsp cilantro , chopped

Tempering for Kadhi:

• 1 tbsp ghee
• 1/2 tsp red chili powder
• 2 clove garlic , sliced

Dhokla:

• 1 1/2 cups whole wheat flour
• 1/2 cup bajra (pearl millet) flour
• 2 tbsp semolina
• 1 tsp red chili powder
• 1 1/4 tsp salt
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 tsp coriander seeds , crushed
• 1/2 tsp fennel seeds (saunf) , crushed
• 1/4 tsp carom seeds (ajwain) , crushed
• 2 tbsp oil
• 1/4 cup yellow moong dal (petite split yellow lentils) , soaked
• 1 tsp ginger-chili paste
• 1/4 cup carrots , grated (or zucchini, bottle gourd, or peas)
• 1 cup mixed greens , chopped (I used spinach, cilantro, green onions, and methi)
• 1/4 tsp baking soda , or 1 tsp papad khar
• 2 tbsp yogurt
• 1/4 cup water , as needed

Instructions

Kadhi:

1. To make the kadhi, whisk together the besan and yogurt until it is smooth. Add in the water, salt, turmeric, red chili powder.

2. Heat oil in a pan and add in mustard seeds, cumin seeds, cloves, asafoetida, fenugreek seeds, dried red chilies, curry leaves, green chili ginger paste, and the besan-yogurt mixture. Continuously mix this until it comes up to a boil on medium heat to ensure it doesn’t curdle.

3. Adjust the consistency by adding water and let simmer for 20 minutes on low-medium heat.
4. Once ready, we’ll finish the kadhi with a tempering. In a small pan, heat some ghee, red chili powder, and garlic. Once sizzling, add this to the kadhi and take it off the heat. Finish with cilantro and your Rajasthani Kadhi is ready.

Dhokla:

1. In a large mixing bowl, add in all of your ingredients except the baking soda and yogurt. The semolina is added to replicate the texture of coarser flour that is traditionally used and the baking soda gives a soft texture.

2. Use your hands to mix everything, applying pressure to help the water from the vegetables release.
3. Add in your baking soda and yogurt and mix again. Add water as needed to form a medium firm dough. You probably won’t need more than 1/4 cup because the vegetables release their own water.
4. Let this rest covered on the counter for about 10 minutes.

5. Now, using oiled hands, divide the dough into about 8-10 parts. Shape each into a round dhokla and use your thumb to gently place a divet in the middle of the dhokla.

6. Steam them for 20-25 minutes minutes in a greased bamboo steamer, stainless steel steamer, or idli stand. For the first five minutes, do it on high heat. Then, reduce to medium heat for 10-15 mins. For the very last minute, make the flame higher and then turn off the heat.

7. Brush the dhoklas with ghee once done steaming as it enhances the flavor and will keep them moist.

Serving:

1. To serve, ladle your kadhi into a bowl and place 1-2 pieces of the dhokla inside. Garnish with garlic chutney, cilantro-mint chutney, and some cilantro . Enjoy!

Recipe Video

Nutrition Facts

Rajasthani Kadhi Dhokla

Amount Per Serving

Calories 387 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 22mg7%

Sodium 982mg43%

Potassium 473mg14%

Carbohydrates 51g17%

Fiber 7g29%

Sugar 5g6%

Protein 13g26%

Vitamin A 1280IU26%

Vitamin C 28mg34%

Calcium 139mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.