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Kasuri Methi & Saffron Dhokla
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Chef :
Bethica DasKasuri Methi & Saffron Dhokla
#funwithflours - This is my version of the popular Gujarati snack - Khaman Dhokla. In this recipe I used more of sooji and less of besan. I also added kasuri methi and saffron for added flavour. Best had as an evening snack. It is also a great lunch box lunch meal too.
Ingredient
3/4 cup
Sooji (semolina)
1/4 cup
besan (chickpea flour)
1/2 cup
yoghurt
to taste
salt
1 tsp.
ginger-green chilies paste
1/4 tsp.
turmeric powder
1 tsp.
sugar
1 tbsp.
lime juice
2 tbsp.
oil
1 tbsp.
kasuri methi, crushed
as needed
few strands of saffron
1 tsp.
mustard seed
1 sprig
curry leaves
1 tsp.
coriander leaves, chopped
pinch
asafoetida (hing)
1 tbsp.
fresh coconut, grated
1 tsp.
eno fruit salt
Cooking instructions
* Step 1
Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.
* Step 2
Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.
* Step 3
Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.
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