- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Cooking Time
Preparation Time : 60
Cook Time : 20
Total Time : 80
Ingredients
Serves 3
3 Earl Grey tea bags
3/4 cup hot water
1 tsp. grated ginger
2-3 green cardamoms, bruised
1/2 cup sooji (semolina)
1/2 cup yoghurt
1/2 tsp. turmeric powder
1 tsp. salt or to taste
1-2 green chilies, ground
1/4 tsp. cinnamon powder
1 tsp. Eno fruit salt
1 tbsp. oil + 1 tsp. oil
1/2 tsp. mustard seeds
1 sprig curry leaves
1 tsp. sesame seeds
1 tbsp. fresh grated coconut
1 tsp. coriander leaves, chopped
Directions
In a bowl, add the hot water, tea bags, ginger and cardamoms. Cover and keep aside for 30 minutes to brew. Strain and keep the liquid aside.
In a bowl, mix together sooji, yoghurt, strained tea, salt, turmeric powder, green chilies and 1 tsp. oil. Cover and keep aside for 30 minutes.
Add the Eno fruit salt and mix well. Transfer to a greased plate / container and steam for 17-20 minutes (10 minutes on high flame and remaining on low flame).
When cool, run a knife around the edges and flip it over. Cut into desired shapes. Heat 1 tbsp. oil in a pan and temper with the mustard seeds. Allow it to splutter.
Add the curry leaves and sesame seeds. Saute for a few seconds till light brown. Switch off the flame and add 1/4 cup water to it.
Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Enjoy with green chutney or simply as it is for breakfast.
Bethica Das
540 Recipes
