Soak 1 wati rice and 1/2 wati chana dal for 4 hours. Drain and grind with sour yoghurt, ginger and green chillies. Keep overnight to ferment. Add salt, tsp of sugar and some turmeric. Then steam with 1 tsp eno.for 10 minutes on medium high.Rest for 10 min before taking it out.Chonk:oil, rai, Kari patta, green chillies. add some water and a pinch if eno and boil. Pour this over Dhokla and let it rest.Assembly:Layer with cottage cheese,chutney. Sprinkle with shredded coconut and chopped…
Tricolor Dhokla Tiranga Suji Dhokla 1.5 cups sour curds salt to taste-about 1.5 tsps 1.5 cups fine semolina/suji/rawa 2 carrots, chopped and boiled 1Tomato, chopped A dash of chilli powder 2tbs grated coconut 1tsp ginger paste 1/2 cup prepared coriander/mint green chutney or paste 1.5 tsps Eno brand fruit salt For the tadka- 2tbs sesame oil A pinch of asafoetida/hing 1tsp mustard seeds 2tsps sesame seeds -2 Green chillies, slices, optional A pinch of red chilli powder or paprika
Green peas dhokla, easy and delicious dhoklas that are made nutritious by the addition of green peas, which are full of fibre and also impart a nice green colour. Besan is a versatile ingredient that is used to make most farsaans. Citric acid crystals are added to impart the required tanginess to this dhokla; you can also use lemon juice.
Moong dal dhokla, is rich in zinc, folic acid, iron and proteins. Adding methi leaves further increases the fibre, folic acid and iron content substantially. This suavely flavoured, zero-oil, popular gujarati farsaan is great for people who are counting their calories. Devour this any-time snack with green chutney, page…, for that extra zing.