Bread Dhokla Recipe | How to make bread dhokla | quick bread dhokla

What is Bread Dhokla?

Bread dhokla Recipe is a very soft dhokla prepared using bread, yogurt, and semolina. It is very easy to make and gives a good break from the regular dhoklas we make using semolina or gram flour or rice and lentils. It makes a great tiffin or lunch box option. It can also be made as a party appetizer.

Let’s talk about the ingredients

Bread dhokla uses bread, semolina, and yogurt. I have used regular white bread. You may make it with the brown one, but then you know you will have to compromise the taste and texture of bread dhokla. Yogurt… should be well whisked and should be fresh. I have flavored the dhokla with some ginger. For the tempering, I have added cumin, mustard, sesame seeds and green chilies, followed by garnishing of coriander.

How To Make Bread Dhokla

1. Grind bread slices : Break bread slices and put in a grinder. Grind to a coarse mix.


2. Mix all other ingredients for dhokla except fruit salt : Put ground bread slices in a mixing bowl. Add ½ cup semolina, salt to taste, ¼ tsp turmeric powder, 1 tsp ginger paste, 2 tsp oil, ¾ cup yogurt and ½ cup water. Mix everything.


3. Let the batter rest, thereafter add fruit salt : Leave the batter to rest for 15-20 minutes. After that, add 1 tsp fruit salt and mix well.


4. Steam bread dhokla : Pour the batter in a greased pan and put the pan in the steamer for 18-20 minutes. Check after 18 minutes by inserting a knife or toothpick. It should come out clean and if there is batter on it, steam it further for 2-3 minutes. Once done take it out. Let it cool down. Then cut into pieces.


5. Prepare tempering : Heat 2 tsp oil. Add ½ tsp mustard seeds and ¼ tsp sesame seeds. Add ½ tsp cumin seeds. Add a pinch of asafetida. Add the handful of curry leaves. Add 1-2 slit green chilli.


6. Add tempering on dhokla : Once the tempering is ready, pour it hot on the ready dhokla.


7. Garnish : Garnish with chopped coriander.


8. Bon appétit : Enjoy bread dhokla with green chutney.


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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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