Buckwheat Dhoklas ( Cooking with 1 Tsp Oil Recipe)


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This combination of buckwheat, sanwa millet and curds makes an interesting recipe which is best enjoyed when served piping hot with a spoonful of low calorie green chutney. I've selected buckwheat as it abounds in fibre that will keep you satiated for a longer time and will prevent you from munching on calorie-laden snacks. Curds give a smooth creamy texture to the dhokla batter while enriching it with calcium which is necessary for healthy and strong bones. You can also have these dhoklas when you're on a religious fast as both these ingredients can be consumed during fasts.

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Preparation Time: 
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Makes 4 servings
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1 cup buckwheat (kutto or kutti no daro)
2 tbsp sanwa millet (sama)
3/4 cup fresh low fat curds (dahi)
1 tsp ginger-green chilli paste
1 tsp oil
a pinch of baking soda
salt to taste

Other Ingredients
oil for greasing

For The Garnish
1 tbsp chopped coriander (dhania)

  1. Wash and drain the buckwheat. Add the curds and sanwa millet and mix well. Allow to soak for at least 3 hours.
  2. Add the ginger-green chilli paste, oil, soda bi-carb and salt and mix well.
  3. Pour the batter into a 200 mm. (8") diameter greased thali.
  4. Steam for 12 to 15 minutes till the dhoklas are firm.
  5. Cool slightly and cut into diamond shaped pieces.
  6. Serve hot, garnished with the coriander.
Nutrient values per serving
AmtEnergyProteinChoFatVit AVit CCalciumIronF. AcidFibre
46 gm 156 kcal 5.4 gm 28.6 gm 2.2 gm 11.3 mcg 0.2 mg 75.0 mg 5.8 mg 0.0 mcg 3.6 gm
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 on 06 Nov 11 09:04 AM

Nice healthy recipe. The only thing i didnt like was that the dhoklas were slightly sticky. Maybe i need to adjust the sanwa millet.
 on 22 Aug 11 09:31 PM