Poha Dhokla by Tarla Dalal
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Feel like having dhoklas for breakfast? You can whip them up instantly by using beaten rice, which requires no soaking or fermenting. These dhoklas also make a good tiffin option since they do not need reheating. Green chutney balances the not-so-spicy dhoklas.
Recipe Description for Poha Dhokla
- Combine the curds and 1 cup of water in a deep bowl and mix well.
- Add the semolina, beaten rice, green chilli paste and salt, mix well and keep aside for 10 minutes.
- Just before steaming, add the fruit salt and 2 tsp of water over it.
- When the bubbles form, mix gently.
- Pour the batter into a greased 175 mm. (7”) diameter thali and shake the thali clockwise to spread the batter in an even layer.
- Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Keep aside.
- Heat the oil in a small pan and add the mustard seeds.
- When the seeds crackle, add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.
- Cool slightly, cut into diamond shaped equal sized pieces and garnish with coriander.
- Cool slightly, wrap in an aluminum foil and pack in a tiffin box.
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