Dhokla | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

A healthier version of the popular Indian snack Dhokla. Watch this video to find out how to make this recipe.

DHOKLA

Ingredients

1 cup rolled oats
1 cup broken wheat (dalia), soaked in warm water for 20-25 minutes
1 medium carrots, grated
¼ cup boiled and crushed sweet corn kernels
¼ cup boiled and crushed green peas
3 tablespoons chopped fresh coriander leaves
½ teaspoon sugar
1 tablespoon ginger-green chilli paste
Salt to taste
1 cup yogurt
½ cup gram flour (besan)
2 teaspoons oil + for greasing
1 teaspoon fruit salt
1 teaspoon mustard seeds
2-3 dried red chillies
6-7 curry leaves
Scraped fresh coconut for garnishing
Chopped fresh coriander leaves for garnishing

Method

1. Heat a non-stick pan. Add oats and dry-roast till fragrant. Remove from heat, cool and grind to a coarse powder. Transfer in a bowl.
2. Strain broken wheat and add along with carrots, sweet corn, green peas, coriander leaves, sugar, ginger-green chilli paste and salt and mix well.
3. Add yogurt and mix well. Add gram flour and little water and mix well into a thick batter. Set aside for 10-15 minutes.
4. Heat sufficient water in a steamer. Grease a baking tin with some oil.
5. Add 1 teaspoon oil and fruit salt to the batter and mix well.
6. Pour the batter in the greased tin filling half, put the tin in the steamer, cover and steam for 12-15 minutes. Remove from heat and cool.
7. Heat 1 teaspoon oil in a small non-stick tempering pan. Add mustard seeds and let it splutter. Add broken dried red chillies and curry leaves and sauté for 30 seconds.
8. Demould the dhokla, cut into pieces and place them on a serving platter. Pour over the tempering, garnish with coconut and coriander leaves. Serve immediately.
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