Buckwheat Dhokla, Kutto na Dhokla


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Buckwheat Dhoklas ( Acidity Recipe)

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 39 cookbooks   This recipe has been viewed 40555 times

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 .

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Buckwheat Dhokla, Kutto na Dhokla recipe - How to make Buckwheat Dhokla, Kutto na Dhokla

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
  1. Wash the buckwheat in enough water at least 2 to 3 times.
  2. Drain the excess water using a strainer.
  3. Combine the buckwheat and curds in a deep bowl and mix well. Cover with a lid and keep aside to soak for 2 hours.
  4. Add the green chilli paste, ginger paste, salt and ¼ cup of water and mix very well.
  5. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
  6. Steam in a steamer for 15 minutes or till the dhoklas are cooked.
  7. Repeat steps 5 and 6 to make 1 more thali.
  8. Cool slightly, cut into pieces and serve immediately with minty green chutney.

Nutrient values (Abbrv) per serving
Energy156 cal
Protein5 g
Carbohydrates29.1 g
Fiber3.8 g
Fat1.9 g
Cholesterol2 mg
Sodium9.5 mg

RECIPE SOURCE : Acidity Cook BookBuy this cookbook

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Reviews

Buckwheat Dhoklas ( Acidity Recipe)
5
 on 03 Oct 11 01:18 PM


I liked the recipe very much.I would like to suggest a small change.If we add samo instead of ragi it will turn into a farali food