- 10 mins
- 35 mins
Ingredients
- For Tempering:
- Vegetarian
- Preparation Time: 10 Min
- 1 Cup Samo Flour / Samo Powder/ Moraiyo Lot
- 2 tbsp Sabudana
- 1/2 Cup Yogurt
- Water as required
- 1 one inch Piece Ginger - Grated
- 1 Green Chili - Finely Chopped
- 1 tsp Fruit Salt
- 1 tbsp Oil
- Salt to Taste
- 2 tbsp Oil
- 1 tsp Cumin Seeds / Jeera
- 1 tsp Sesame Seeds / Til
- 1 Green Chili - Chopped
- For Garnishing:
- 2 tbsp Coriander Leaves - Finely Chopped
- Servings: 2
Preparation
Step 1
Cooking Time: 25 Min
Step 1: In a mixing bowl, mix together samo powder, sabudana, yogurt and water
Step 2: Mix well and make a smooth batter, it should be of thick consistency, keep aside for 5 to 6 hours
Step 3: Add green chili, ginger and salt. Mix well
Step 4: Heat steamer or pressure cooker with about 1 1/2 inches of water. Bring it to boil
Step 5: Grease a plate make sure it should fit in the steamer or cooker
Step 6: Once water comes to boil, add Eno and 1 tbsp of oil to batter and mix well. The batter will foam up
Step 7: Pour batter into plates fill only half way up, steam for about 15 minutes or till done
Step 8: Turn off the heat and remove dhokla plate and let it cool for some time
Step 9: Heat oil in a pan on medium-high heat
Step 10: Add cumin seeds and let it splutter
Step 11: Add sesame seeds and green chilies stir for minute
Step 12: Turn off the flame and pour it over the dhoklas
Step 13: Cut dhokla into square pieces and garnish with coriander