Dhokla is a traditional Gujarati steamed savoury snack, made of gram flour. However, I replaced it with Foxtail millet to come with this yummy breakfast / tea-time snack. It can also be packed as a lunch box meal, while travelling or as a party appetizer. Choice is yours.
It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, asafoetida, green chilies and curry leaves. They are then garnished with chopped coriander leaves. So check out a quick step by step pictorial recipe to prepare this soft and fluffy dhoklas.
Ingredients -
- 1 cup Foxtail millet flour (Kangni)
- 1/4 cup gram flour (besan)
- 1/2 cup yoghurt
- 1 tbsp. oil
- 1" ginger
- 2 green chilies
- water as required
- salt to taste
- 1/4 tsp. turmeric powder
- 1/2 tsp. roasted cumin powder
- 1 tsp. eno fruit salt
Tempering -
- 2 tbsp. oil
- 1/2 tsp. mustard seed
- 1/4 tsp. asafoetida
- 2 slit green chilies
- 1 sprig curry leaves
- 1 tsp. sesame seeds
- pinch of salt
- 1 tsp. lemon juice
- 1/3 cup water
- 1 tbsp. coriander leaves, chopped
Blend the yoghurt, green chilies and ginger. Keep aside.
Mix together Foxtail millet flour, gram flour, blended yoghurt, salt, oil, roasted cumin powder and turmeric powder with required quantity of water to form into a batter of pouring consistency. Keep aside for 30 minutes.
Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.
Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.
Sauté for a few seconds and switch off the flame. Add 1/3 cup water, lime juice and a pinch of salt.
Mix everything well and pour over the steamed Dhoklas. Garnish with coriander leaves and enjoy with green chutney.
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