Dhokla is a popular savoury snack known for its soft, spongy texture and mildly tangy flavour.
Serves 6 people.
Ingredients for Dhokla
1 tablespoon oil
1 cup cream of wheat (ravo)
1 ½ cup yogurt
¼ teaspoon baking soda
pinch of turmeric
1 tablespoon fresh coconut, grated – for garnish
Ingredients for Vagar (heating oil and spices)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
6 fresh or dry curry leaves
4 stems fresh coriander
2 green chilies
1 tablespoon oil
Directions
- Mix the dhokla ingredients (oil, cream of wheat, yogurt, baking soda, and turmeric) and steam in a pressure cooker (no whistle) for 15 minutes.
- Test if the dhokla is cooked by testing with a toothpick. If it comes out clean, then it’s done.
- Cut dhokla into squares.
- in 1 tablespoon oil, fry the vagar ingredients lightly, till the aroma exudes.
- sprinkle the vagar over the cut squares and garnish with some freshly grated coconut.
