Halwai February 23, 2018


• 3/4th cup of samwat ke chawal, dry roasted lightly, cooled
• 1 cup Dahi (yoghurt)
• 1 tsp. ginger, chopped
• Green chillies to taste
• 1 tsp. sendha namak (rock salt)
• 1 tbsp. oil
• For the tempering:
• 2 dry Red Chillies
• 6-7 Curry leaves
• ½ tsp. Cumin seeds
• 1 tbsp. oil


  1. Grind together the ginger and green chillies to a smooth paste.
  2. Mix rice and dahi into a smooth, thickish batter, add the ground paste, salt and oil and leave to ferment for 4-6 hours (depending on the weather) in a warm place. Should become a bit spongy.
  3. Grease a round tin, just before pouring in, beat the batter a bit and transfer into greased tin.
  4. Place tin into a steamer or in a larger vessel with lid which will accommodate the tin, let cook for 20 minutes.
  5. Test doneness with a skewer and if it comes out clean, remove from flame and let cool.
  6. Prepare tempering and pour over the dhokla.
  7. Cut into desired size pieces and serve garnished with hara dhani and coconut. Can be accompanied by coconut/green chutney.