Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack
Here in this recipe we are going to make dhokla with leftover chapati . roti 😍
INGREDIENTS
Leftover rotis – 4 or torn rotis – ¾ cup
Sour curd – ½ cup + ½ cup water mixed well [ 1 cup sour buttermilk ]
Fine rava – 1 cup
Ginger + green chilli paste – 1 tbsp
Salt
Turmeric – ½ tsp
Oil – 1 tsp + 1 tsp
Eno – 1 tsp
Mustard seeds – 1 tsp
Green chill slit – 2
Curry leaves few
Sesame – 1 tsp
Asafoetida a pinch
Water 4 to 6 tbsp
NOTE – Add lemon juice if your curd is not sour .
CLICK ON THE LINK FOR FULL VIDEO-
METHOD
Tear the rotis and soak it in buttermilk for 10 mins.
Transfer to mixie jar and grind into fine puree .[ don’t add water ]
Transfer the puree to a bowl .
Add rava and other ingredients one by one as shown in video and mix well .
Keep the batter aside for 10 mins for rava to absorb moisture .
After 10 mins give the batter a nice mix. .
Don’t make batter very thin.
Keep water to boil in a steamer and grease a tin / plate .
Add eno and beat the batter well for 1 min .
Pour the batter in greased tin and place it in the steamer
Steam for 10 – 15 mins on medium flame .
Steaming time depends on the size of the tin .Broader the tin lesser the steaming time.
Prepare the tempering and pour over the dokla and spread it .
