Minty Semolina Dhokla (Steamed Cake - Gujarati Style)

            This is a classic Gujarati evening snack to be relished with tea / coffee. It can also be served as a light breakfast along with green chutney. I made a twist to the usual Dhokla recipe by adding some chopped mint leaves and almond powder to enhance the flavour. Healthy and nutritious, these can be a perfect lunch box meal too. At the same time, sumptuous and filling, these steamed and spongy treats can do wonders to your party menu.      

• 1/2 cup sooji / semolina
• 2 tbsp. yoghurt
• 1 tbsp. almond powder (opt)
• 1/2 cup mint leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1" ginger, grated
• 1 green chilies, chopped finely
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1 tbsp. oil
• 1 tsp. eno fruit salt

Tempering-

• 1 tbsp. oil
• 1 tsp. sesame seeds
• 1/2 tsp. mustard seeds
• 1/2 tsp. chili flakes
• coriander leaves to garnish

          In a bowl, mix together all the above mentioned ingredients (from sooji  -  1 tbsp. oil) with required quantity of water into a smooth batter of pouring consistency.

          Keep aside for 30 minutes. Just before steaming, add the eno salt and mix well. Transfer the contents to a greased container and steam for 15-17 minutes. When cool, cut into pieces of desired shapes.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, switch off the gas and add the sesame seeds and chili flakes. 

          Stir and add 2 tbsp. water. Pour this tempering over the dhoklas and serve.

       

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

          This is my version of the popular Gujarati snack - Khaman Dhokla. In this recipe, I added 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 leaves
• 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.