Millet White Dhokla
- Cuisine
- Gujarati
- Contains
- sesame
1×
Ingredients
- 1 cup regular millet rice
- ¼ cup urad dal
- ½ cup curd (plant based) warmed
- 1 dried red chilli chopped
- 3 tbsp 2 to 3 tbsp water (room temperature) for grinding
- ½ tsp oil to be added later to the batter + for greasing
- 1 tsp Eno, salt to taste
- black pepper
- red chilli powder to taste
- roasted sesame seeds, as required (seeds to be washed and dried before Fagan Chaumasa)
Method
- Rinse the millet rice and urad dal thoroughly.
- Soak them together or separately in enough water for 3-4 hours.
- Drain them well and then grind them together with the chilli.
- Keep adding 2 to 3 tbsp water at intervals.
- The batter should be thick like the idli batter and the texture of the ground rice should be grainy.
- Pour the batter in a deep bowl or pan and add the yogurt and salt.
- Stir well and ferment for 7-8 hrs during the day or you can keep it under the sunlight.
- Before preparing the dhoklas, grease the dhokla pan and set aside.
- Also, preheat the steamer.
- First, add oil in the batter and stir well. Then add the fruit salt to the batter.
- Mix well in one direction and pour the batter into the greased pan.
- Sprinkle with black pepper powder, red chili powder, and roasted sesame seeds.
- Place the pan in the steamer.
- Cover and steam for 20-25 minutes on medium flame or till a toothpick comes out clean. When done, remove and set aside to cool slightly.
- Then, slice and put some peanut chutney in between two slices. Grill them lightly on a tawa and serve.
