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
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.
