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Saturday, 13 September 2014

Kasuri Methi & Saffron Dhokla (Steamed Semolina Cake - Gujarati Snack)


          This is another version of the popular Gujarati snack - Khamun Dhokla. Here I took the liberty of using more of sooji and less of besan. I also used kasuri methi and saffron for added flavour. Best had as an evening snack. It is also a great lunch box lunch meal too.






  • 3/4 cup Sooji (semolina)
  • 1/4 cup besan (chickpea flour)
  • 1/2 cup yoghurt
  • salt to taste
  • 1 tsp. ginger-green chilies paste
  • 1/4 tsp. turmeric powder
  • 1 tbsp. lime juice
  • 1 tsp. sugar
  • 1 tbsp. oil
  • 1 tbsp. kasuri methi, crushed
  • few strands of saffron
  • 2 tbsp. oil
  • 1 tsp. mustard seed
  • pinch of asafoetida (hing)
  • 1 sprig curry lraves
  • 1 tbsp. fresh coconut, grated
  • 1 tsp. coriander leaves, chopped
  • 1 tsp. eno fruit salt



          Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.

          Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.

          Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.










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