Buckwheat Dhoklas ( Acidity Recipe)
by Tarla Dalal
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Enjoy this non-fermented, quick version of the famous gujarati delicacy.
- Grind the buckwheat coarsely. Wash and drain well.
- Add the curds mixture and mix well.
- Add the ragi flour, ginger-green chilli paste and salt to the mixture and mix well to make the dhokla batter.
- Add the fruit salt to the batter and sprinkle a little water over it to enable bubbles to be formed.
- Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
- Steam for 15 to 20 minutes till the dhoklas are firm.
- Cool slightly and cut into diamond-shaped pieces.
- Serve hot garnished with coriander.
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