Mustard Dhokla

This is an amazing quick dhokla recipe to make for a snack. Just heat it for a few seconds in the microwave before serving.
2 cups coarse semolina
1 tbsp mustard oil
1 green chillie chopped
1 tsp haldi
1 cup yoghurt
1 cup water
Salt to taste
1 tbsp Eno
Green chilly chutney

2 tbsps mustard oil
2 tbsps canola oil
1 tsp cumin seeds
1 tsp mustard seeds
2 green chillies sliced
10 curry leaves
2 garlic pods julienne strips

Mix the mustard oil with the semolina using your hands and make sure there are no lumps. Add the green chilly, turmeric and salt and mix. Add the yoghurt and water, cover and leave for about 10 mins.

In the meantime, prepare your tadka - that means just frying all the ingredients in the mustard and canola oil and keep aside.

To steam the dhokla, you will need a large pot of water, an inverted bowl so the dish does not touch the water and a dish to steam the dhokla in. Stainless steel seems to be the traditional choice, however, I've used glass and its worked just fine.

When the water is ready, add the Eno to the dhokla mixture, give it a good stir and spread it in an oiled dish. I like to squirt chutney or chilli sauce all over the top. Steam for about 10 - 15 mins and when it's ready, pour the tadka over the top, cut and serve.

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