Learn Kuttu Dhokla Recipe this Navratri!
Buckwheat (Kutto ka Aata): 1 cup
Barnyard millet (Samo, Vrat ke chawal): ½ cup
Dahi: ½ cup
Oil /ghee: to grease the plate.
Ginger-chilli paste: 1 tbsp
Cumin seeds: 1 tsp for tempering
Salt (sendha namak): to taste
Coriander: finely chopped to garnish.
- Soak the buckwheat and Barnyard millet separately 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 -chilli 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.
- Add roasted jeera powder to the batter.
Your garma-garam Dhoklas are ready!!! Serve it with coriander chutney or yogurt dip.
Have it as an afternoon snack with green tea!
Note : These will not be fluffy like the regular dhoklas, there is no fermentation here.
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