I love kadhi and wanted to add the flavours into the dhokla. I decided to make a mixture that goes into Gujarati kadhi and add this into the dhokla batter. As theres coriander and curry leaves the dhoka come out with a green hue. Let me show you how I made this green dhokla also know as leelo suji na dhokra.
Ingredients: Batter: 1 inch piece ginger
3 green chillies or to taste
7-8 curry leaves
1/2 cup yogurt
1/2 lemon juiced
5 coriander strands
2 tsp sugar
Water
1 cup fine white semolina/suji
1 tsp salt or to taste
1 tsp oil
1 sachet of eno fruit salt (5g/1tsp)
Tempering:
3 tbsp oil
2 tsp mustards seeds
2 cut green chillies
1 tsp sesame seeds
Coriander leaves to garnish
Method
In a grinder, grind together the ginger, green chillies, curry leaves, yogurt, lemon juice, corainder strands and sugar. Add a little water if you need to help grind everything to a smooth liquid.
Add this to the suji and mix. Add enough water to form a thick batter and leave to rest for 20 mintues.
While the batter rests, get the steamer ready to steam the dhokla and a thali/steel plate greased for the dhokla batter. Once the batter has rested add in eno fruit salt to the batter and mix vigorously in one direction only. The batter will become airy. Once fully combined add this into the thali/steel plate and place into the steam carefully. Steam for 20 minutes on high heat.
Stick a knife or toothpick into the dhokla and if it comes out clear the dhokla is fully cooked. Also it to rest for 5 mintues out of the steamer and cut into pieces. For the tempering heat up oil and add mustard seeds. Once they stop spluttering add in the green chillies, curry leaves and sesame seeds. Saute for a minute then pour it over the dhokla and garnish with coriander leaves.
Try this dhokla out this way as its something different to the traditional way. I always have a youtube video making this recipe:
Commentaires