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• 1cup semolina
• 1/2 cup Jowari /millet flour
• 1/2 cup rice flour
• 1heaped tbsp ginger- green chili paste
• 1 cup curd + 3/4 cup water (add more water if paste is too thick)…
• 1/2tsp asafoetida/ hing
• 1tsp fennel/ saunf
• 1/4 cup chopped coriander leaves/ kotmir
• 1tsp garam masala
• 1tsp baking soda /soda-bicarbonate
• Salt to taste
• 1tsp sugar
• 1/4 cup grated carrots
• 2tsp pepper (coarsely ground)

1. Mix all ingredients except soda, carrot& pepper& keep aside for 30mins.
2. In a steamer boil water & in the meantime add soda to the batter & pour into greased moulds/ plates.
3. Sprinkle the carrots & some red chili powder on 1 pan& sprinkle pepper powder on to another pan just for variation.
4. Once water is steaming hot place the greased moulds into the steamer & steam 8-10mins.
5. Then remove moulds from steamer & semi cool 4-5mins & unmould or cut cubes/ diamond shapes.
6. Heat oil in a pan/ kadai, add hing, cumin /jeera & the Dhokla pieces & mix well gently till light golden.
7. Serve hot with green chutney.

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