Steamed Jowar Dhokla with Sesame Tadka
Ingredients
- 1 cup sorghum flour
- 2 tablespoons semolina
- 3 tablespoons sour curd (optional)
- Approximately 1/2 cup water
- Small crushed ginger knob
- Finely chopped green chilies (to taste)
- Some finely chopped coriander leaves
- 1 teaspoon oil (for batter) + 1.5 tablespoons oil (for tadka)
- Salt (to taste)
- 1 teaspoon fruit salt (Eno)
- 1.5 teaspoons mustard seeds
- 1.5 teaspoons white sesame seeds
- Pinch of asafoetida
- Some curry leaves
- Some red chili powder or crushed black pepper
Preparation
Take a mixing bowl and add 1 cup sorghum flour
Add 2 tablespoons semolina
Add approximately 1/2 cup water gradually and stir well to achieve ribbon consistency
Rest the batter for a maximum of 15-20 minutes
Add a small crushed ginger knob, finely chopped green chilies to taste, some finely chopped coriander leaves, 1 teaspoon oil, and salt to taste
Keep the steamer on with water and a stand
Add 1 teaspoon fruit salt to the batter and mix it well
Pour the batter into a plate greased with oil, drizzle some red chili powder or crushed black pepper, and place the plate inside the steamer
Cover the steamer lid with a cloth to avoid water dripping on the dhokla and steam for 15-20 minutes on medium to high heat
Remove the plate from the steamer once the dhokla is cooked
To prepare the tadka, heat a pan and add 1.5 tablespoons oil
Add 1.5 teaspoons mustard seeds, 1.5 teaspoons white sesame seeds, a pinch of asafoetida, and some curry leaves
Cut the dhokla into pieces
Pour the tadka over the dhokla
Serve with green chutney
Tips
Besan can be added optionally to the semolina if desired
Adjust the consistency of the batter with water as needed before adding other ingredients
