I have my family members fasting 9 days for Navratri and we don’t want to eat fried stuff anymore, not that we don’t like it or we should totally give up on it,but steamed is much better than fried, agree?
Great, so today I share with you a recipe I learnt from my mother in law, a superb cook that she is this one is a favorite with all of us.
Buckwheat (kutto no daro): 1cup
Barnyard millet (Samo, Vrat ke chawal): ½ cup
Dahi: ½ cup
Oil /ghee: to grease the plate.
Ginger-chilly paste: 1 tbsp
Cumin seeds: 1 tsp for tempering
Salt (sendha namak): to taste
Caoriander: finely chopped to garnish.
Soak the buckwheat and Barnyard millet seperately in enough water for 2 hours.
Coarsely grind the buckwheat. Add the Barnyard millet and dahi to it and let it rest for an hour.
Add water to make the batter of pouring consistency just like normal idli or dhokla batter. Add salt and ginger -chilly paste and mix well. Your dhokla batter is ready.
Put a little water in the steamer and heat it. Meanwhile grease a small plate or thali with oil/ghee, pour the batter and steam. Allow it to cook well. This takes a little longer to cook than the regular dhokla. Check with a knife to see if it is done.
Remove it and temper it with curry leaves and jeera. You may use til too.
If on weight watchers avoid the tempering. Add roasted jeera powder to the batter.
Your garma-garam Dhoklas are ready!!!
Serve it with coriander chutney or yougurt dip.
Have it as an afternoon snack with green tea!
P.S.: These will not be fluffy like the regular dhoklas there is no fermentation here.
Share if you like it and do give me a feedback.