Pesto Dhokla, Basil and Walnut Rava Dhokla
by Tarla Dalal
Added to 10 cookbooks
This recipe has been viewed 9337 times
Dhokla, the ever-popular Gujarati snack, gets an Italian makeover in this recipe. A quick-fix dhokla batter made with semolina, is perked up traditional Italian pesto paste, which is a blend of basil, walnuts and garlic perked up with lemon juice and olive oil.
Upon steaming, the dhokla acquires an exotic taste and texture. Do not temper the Pesto Dhokla as it will work against the Italian touch.
- Combine the semolina, curds, green chilli paste, oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.
- Add the pesto paste and mix well.
- Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
- Divide the batter into 2 equal portions.
- Pour a portion of the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.
- Steam in a steamer for 12 minutes. Keep aside.
- Cool slightly, cut into squares pieces.
- Repeat steps 5 and to 7 to make 1 more thali.
- Serve immediately with green chutney.
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