by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 72432 times
Snacks don't always have to be fat traps! With a bit of tact, you can make healthy versions of most of your all-time favourites. So, you get the best of both worlds – great taste and good health.
Here is a delicious Buckwheat Dhokla recipe that proves the point. Rutin found in buckwheat helps maintain blood flow and prevents fatty clot formation in the arteries.
It improves heart health and is beneficial for those suffering from heart ailments. Now, get ready for the surprise. There is no oil used in making this delectable snack, so it is good for those having high blood cholesterol levels also.
Its low GI makes it a suitable choice for diabetics too. A good source of plant protein - and many more nutritional benefits - make it a good snack for all!
- 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 4 to 5 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 4 hours in summer season. In winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. This will ensure soft dhoklas as the end result.
Nutrient values (Abbrv) per serving
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