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Wednesday, 25 March 2015

Carrot Dhokla - Gujarati Style

          This is a healthy version of the classic and delicious Gujarati snack - Dhokla which I made with carrots. As they are steamed it is a good option for young and old alike. It can be relished as an evening snack with tea or for breakfast. 

          They can very well be packed as a lunch box meal too. This is my version of an instant Dhokla where I gave a twist by adding some roasted panch phoron powder for a different flavour. They can be had as it is or with some green chutney.

  • 3/4 cup sooji (semolina)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. roasted panch phoron powder (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
  • 1/4 tsp. asafoetida
  • 1/2 cup carrot, grated
  • 1 tsp. red chili flakes
  • 1 tbsp. oil
  • buttermilk as required
  • 1 tsp. eno fruit salt


  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida


  • 1 tbsp. chopped coriander leaves
  • 1 tbsp. grated fresh coconut

          In a bowl, mix together sooji, salt, turmeric powder, asafoetida, panch phoron powder, carrot, chili flakes, oil with required quantity of buttermilk to form a batter of pouring consistency. Keep aside for 30 minutes.

          Just before steaming, add the eno fruit salt and mix well. Pour the batter onto a greased steel plate / container and steam for 12-15 minutes.

          When cool, cut into desired shapes and keep aside. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves.

          Add 2 tbsp. water to it and pour this tempering on the steamed dhoklas. Serve, garnished with coriander leaves and coconut.

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