
Ingredients
For Batter
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 Chilli, slit
Few Curry Leaves
1 tbsp Sugar
¼ Cup Water
Process
- Make a fine paste of ginger and green chillies 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 a pan.
- Add green chillies, curry leaves and let them splutter. Now carefully pour in water, add sugar, give it 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.
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg