Buckwheat Dhokla, Kutto na Dhokla
by Tarla Dalal
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Lots of nutrition comes to you in the form of this stomach-friendly dhokla. The batter is easy to make – just measure the buckwheat, mix it with curds and let the batter soak for 2 hours.
The non-fermented batter also makes this Buckwheat Dhokla a good option for those suffering from acidity. Just a tad of green chilli paste and ginger paste are used to flavour this dhokla, so that it is not too spicy. Enjoy it with non-spicy minty green chutney.
Also do try other stomach-friendly recipes to snack on like Nutritious Chilas and Potato Bajra Pancake .
- Clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out.
- Drain the excess water using a strainer.
- Combine the buckwheat, curds and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 6 hours.
- Add the green chilli paste, ginger paste and salt and mix very well.
- Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
- Repeat steps 5 and 6 to make 1 more thali.
- Cool slightly, cut into pieces and serve immediately.
- At step 3, allow the mixture to soak for at least 6 hours in summer season. In winter season the soaking time should be increased by 1 to 2 hours depending on the temperature. This will ensure soft dhoklas as the end result.
Nutrient values (Abbrv) per serving
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