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Home  »  Recipes  »  Snacks  »  Chawal ka Dhokla

Chawal ka Dhokla

A fermented and steamed cake, served as a snack
Recipe By : Niru Gupta
Type: Snacks Serving: 4-6 Cooking Time: 30 minutes after fermenting

Ingredients

  • Samwat/Parsai ke chawal*, dry roasted lightly and cooled 3/4 cup (90 gm)
  • Khatta Dahi (Sour yogurt) 1 cup (200 gm)
  • Ginger paste              1 tsp
  • Green chilli paste       to taste  
  • Sendha namak (white rock salt) 1 tsp
  • Sabut lal Mirch (Dry red peppers) 2 whole
  • Kadhi Patta (Curry Leaves) 6-7
  • Zeera (Cumin Seeds) 1/2 tsp   
  • Ghee       1 tbsp (15 gm)    
  • Hara dhania (Coriander leaves), chopped 1 tbsp
  • Grated fresh coconut (optional) 2 tbsp
  • Round tin, greased, 20 cm/8" 1
  • A steaming vessel or a bigger vessel with a lid, that will accomodate the tin
  • *a substitute for rice for people on a fast
 

Preparation

  • Mix rice and dahi into a smooth, fairly thick batter and add the ginger and chilli paste and salt.
  • Grease a tin and pour the batter into the tin.

  • Leave to ferment for 6-7 hours (depending on the weather) in a warm place. Should become a bit spongy.

  • Get the steamer ready

  • Place the tin into the steamer and let cook for 20 minutes. Test doneness with a skewer and if it comes out clean, remove from heat and let it cool.

  • Heat the ghee and add the lal mirch, kadhi patta and zeera, and sauté a little. Pour over the dhokla. Cut into serving pieces and serve garnished with the dhania and coconut. Can be served with a coconut or green chutney.

 
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