Ingredients
Units
Scale
- 1 cup Daliya / broken wheat
- 1/2 cup semolina/ sooji
- 1 cup yogurt
- 2 green chilly/ finely chopped
- 1 Tsp grated ginger
- 4-5 curry leaves
- 1Tsp Sesame seeds
- 1Tsp Fennel seeds
- 1/4 Tsp hing
- 1/2 Tsp turmeric powder/haldi
- salt to taste
- 1 tsp fruit salt
- 2 tsp oil for tempering
Instructions
- Roast the Daliya and Soak the broken wheat ( daliya) & Semolina (Sooji) in yogurt,add grated ginger, green chilly and stir well.keep it aside for 30 min.
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- Add 1/2 cup water if batter is thick and adjust the consistency. Add salt to taste
- Heat 1/2 tsp oil in a pan. Add Turmeric powder (Haldi) and Asafetida (Hing).add this to the mixer .
- Meanwhile, prepare the steamer and grease two 8 inch steel plates or any moulds of choice with a little oil.
- Add the fruit salt to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.
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- Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
- remove the Dhokla stand from the stock pot. Let it cool for a few minutes.
- The next step is tempering. In a small pan heat the oil and add the mustard seeds and once they crackle, add the sesame seeds , Fennel seeds , curry leaves and green chilies and take the pan off the heat.
- Drizzle this tempering (tadka) over the dhokla using a spoon.
- Serve it with green chutney and sweet date chutney
- Prep Time: 0 hours
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: Indian