Dhoklas are steamed Gujarati delicacy that can be literally relished any time of the day. So how about having some Tea Dhoklas? I added the brew of Earl Gray Tea bags for it. The inspiration was derived from the Italian dessert 'Tea Panna Cotta'.
Any flavoured tea bags can be used to dish out these amazing Dhoklas, which are perfect for a healthy lunch box meal, a light tea-time snack or for breakfast. Enjoy them as it is or with some green chutney. So do give it a try by checking a step by step method with pictures to prepare it.
- 3 Earl Grey tea bags
- 3/4 cup hot water
- 1 tsp. grated ginger
- 2-3 green cardamoms, bruised
- 1/2 cup sooji (semolina)
- 1/2 cup yoghurt
- salt to taste
- 1/2 tsp. turmeric powder
- 1-2 green chilies, ground
- 1/4 tsp. cinnamon powder
- 1 tsp. Eno fruit salt
- 1 tbsp. oil + 1 tsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- 1 tsp. sesame seeds
- 1 tbsp. fresh grated coconut
- 1 tsp. coriander leaves, chopped
In a bowl, add the hot water, tea bags, ginger and cardamoms. Cover and keep aside for 30 minutes to brew. Strain and keep the liquid aside.
In a bowl, mix together sooji, yoghurt, strained tea, salt, turmeric powder, green chilies and 1 tsp. oil. Cover and keep aside for 30 minutes.
Add the Eno fruit salt and mix well. Transfer to a greased plate / container and steam for 15-17 minutes (5 minutes on high flame and remaining on low flame).
When cool, run a knife around the edges and flip it over. Cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with the mustard seeds. Allow it to splutter.
Add the curry leaves and sesame seeds. Saute for a few seconds till light brown. Switch off the flame and add 2 tbsp. water to it.
Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Enjoy with green chutney or simply as it is for breakfast or as a tea-time snack.
In a bowl, add hot water, tea bags, ginger and cardamoms andbrew for 30 minutes.
Strain and keep the liquid aside.
yoghurt and green chilies.
Add cinnamon powder and Eno fruit salt. Whisk again.
Pour onto a greased plate and steam for 15-17 minutes. When cool, cut into
Temper the hot oil with mustard seeds and sesame seeds. Pour it over the
Dhoklas and garnish with coriander leaves and fresh grated coconut.