Ingredients:
- Rawa (semolina) - 1 1/2 cups
- Sour buttermilk - 3 cups
- Turmeric powder - 1/2 tsp
- Ginger - 1" piece
- Green chillies - 4
- Salt - to taste
- Oil - 1 tsp
- Curry leaves - a few
- Mustard seeds - 2 tsp
- Sesame seeds (white) - 1 tsp
- Asafoetida - 1/2 tsp
- Eno fruit salt - 10 gms
- Chopped coriander - 1 tbsp
- Water as required
Method:
- Grind 2 chillies and ginger into a fine paste.
- In a bowl, mix rawa, buttermilk, salt, turmeric powder and the ground chilli - ginger paste. Mix well until it is of dosa batter consistency. If required, add some water.
- Keep aside for an hour.
- In a deep bottomed pan, add some water and bring to a boil. Place a small bowl in the centre so that it acts as a stand. Grease a deep plate.
- When the water is boiled and the vapour starts to rise, add the eno fruit salt to the prepared dhokla batter and immediately pour into the greased plate.
- Put the plate on the bowl in the deep bottomed pan and cover with a lid / big plate so that the steam does not escape.
- Let it cook on medium flame for about 10 minutes. Poke a knife into the dhoklas. If the batter does not stick to the knife, the dhoklas are done.
- Remove them from the fire and cool. Cut into squares.
- In a pan add oil, mustard seeds, sesame seeds. When they splutter, add asafoetida, curry leaves and finely chopped chillies. Add 1/4 cup water. (If you like the dhoklas sweet, you can add 1 tsp sugar along with the water).
- Pour this onto the dhokla plate. Garnish with chopped coriander.
- Serve with spicy mint chutney and sweet dates chutney.
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