Sama Chawal Dhokla

Prep: 25 minutes (2-3 hours resting) | Cook: 20 minutes | Servings: 4

Ingredients

1 tbsp ginger-green chilli paste

2 Cup Katti Chaas/ Sour Buttermilk

1 ¼ Cup Sama Chawal/Barnyard Millet, rinsed

¼ tsp Oil, for greasing

Salt, to taste

2 tsp Lemon Juice

1 tsp Fruit Salt

For Tempering

2 tsp Oil

2 Green Chili, slit

Few Curry Leaves

1 tbsp Sugar

¼ Cup Water

Process

  • Make a fine paste of ginger and green chilli using little water. Keep aside.
  • Heat a pot on low flame. Add buttermilk and warm it up for 40-50 s
  • In a mixing bowl add sama chawal and pour warm buttermilk over it. Give a nice mix and rest for 2-3 hours, preferably overnight.
  • Heat water in steamer. Grease a cake tin or steel plate with oil
  • Add ginger-green chilli paste and sendha namak to the batter and mix nicely.
  • Lastly add lemon juice, fruit salt and mix well. Pour this batter in the greased plate or cake tin.
  • Place this tin in the steamer and cover with the lid.
  • Steam for 12-15 mins. Turn off the flame and remove. Let it rest for 10 mins.
  • Now make the tempering. Heat oil in tadka pan.
  • Add green chilis, curry leaves and let them splutter. Now carefully pour in water and add sugar, give a nice mix and turn off the flame.
  • Pour this hot tempering on the dhokla, let it sit for 5 mins. Cut into desired shape and serve.

 

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