21 Oct Millet Dhokla / Gujarati Dhokla
Though a popular Gujarati Snack, Dhokla has found its way in all cuisines across the country. Normally made with Chick pea flour (besan) / Rawa, its quite a healthy snack being steamed one. I have made Barnyard Millet Dhokla instead of usual besan.
Try this crumbly soft Millet Dhokla for your breakfast or as an evening snack with tea.
- 1/2 cup Barnyard millet
- 3 tablespoon Sago (Sabudana)
- 1 cup groundnut curd (you can use normal curd if you want)
- 2 green chillies
- 1” piece ginger
- Salt to taste
- 1 teaspoon Eno fruit salt
- 1 tsp jaggery powder and 1 tsp lemon juice mixed in ¼ cup water
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp white sesame seeds
- 2 green chillies slit
- 1 tablespoon fresh grated coconut
- 1 tsp chopped coriander
- Dry grind the Barnyard millet and Sabudana in a mixer to a fine but coarse powder, as in fine rawa. (This can be stored in an airtight container for future use).
- Take the millet rawa in a bowl and mix the curd and salt.
- Pulse the chillies and ginger to a coarse paste and add it to the mixture. Rest for 15 minutes.
- Check the consistency after 15 minutes. It should be like idli batter. If its too thick, add some water.
- Boil the water in a steamer.
- Mix Eno fruit salt to the batter, give it a quick stir and immediately pour it in an oiled a plate or container and steam for 10 to 15 minutes. If a toothpick inserted comes out clean, dhokla is done.
- Let it cool.
- Make the tempering and add the water with lime and jaggery on it.
- Spoon this mixture on dhoklas, cut into squares and garnish with coriander and coconut.
This quantity of flour gives 10 dhoklas.