Dhokla premix is a kind of atta recipe you will usually get in many Gujarati homes. We keep a stock this atta in our kitchen to make dhoklas anytime. “Atta” means flour. Yes, you heard it right, You can make this flour at home. Trust me, this recipe is fuss free and requires less than 15 mins.
What is dhokla?
You will get “dhokla” in most of the gujju homes and in Gujarati market too. Dhokla is a savoury steam cake made from gram flour and sometimes made from lentils.
2 types of dhoklas
There are basically two types of dhoklas made in Gujarat. One is known as “khaman Dhokla” made from gram flour. another type of dhokla is known as “khatta dhokla” which is made by fermenting mix lentils flour.
Those who are new to Indian cooking, I highly suggest checking this lentils guide we have added on the blog before moving to the recipe.
The recipe I am going to share today is mix lentils flour which is common in our house.
what is this flour made of?
This flour is made of raw rice, split Bengal gram and split white lentils. However, you can add split green gram but we usually don’t add.
Quick points about this recipe
- This is an authentic flour recipe which is required to prepare khatta dhokla.
- you can make dhokla anytime if you have this flour ready.
- you can store this flour up to 6 months.
how to use this flour?
As the name suggests, You can make dhokla from this flour. You can prepare crispy pancakes and idlis using this flour too. I will share the detailed recipes of both soon.
how to make this dhokla premix powder?
Dhokla premix powder
Equipment
Ingredients
- 1 cup bengal gram split/chana dal
- ½ cup raw rice
- ¼ cup urad dal /white lentils split
Instructions
- If you get plenty of sunlight then transfer all the lentils in a large plate and put them under the direct sunlight for 2 to 3 hours at least. This step is must to avoid any moisture in lentils.
- If getting sunlight is hard for you then transfer all the lentils in a pan and dry roast them for 5 mins on medium flame.This step is must to avoid any moisture in lentils.
- cool it down completely.
- transfer into the mixer jar and churn.
- churn to a slightly coarse powder.
- store the powder in air tight container and use as required.
have a great day ahead!
We really can’t wait to try this mix. We have difficulty with gluten so different ideas are always welcome. My only issue is my food processor. I don’t think it can handle pulsing these into a smaller grain. Wishing you a super week ahead.
Ohhh, for your note, I am using regular Indian mixer grinder here 🙂
Hi Priya,
Looking to make this recipe. I was wondering if you made a post for any recipes using this flour.
Thank you.