Buckwheat Dhoklas ( Acidity Recipe)


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Enjoy this non-fermented, quick version of the famous gujarati delicacy.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1/2 cup buckwheat (kutto or kutti no daro)
1/4 cup curds (dahi) mixed with 1/2 cup of water
2 tbsp ragi (nachni / red millet) flour
1 tsp ginger-green chilli paste
salt to taste
1/4 tsp fruit salt
1/4 tsp oil for greasing
1 tbsp chopped coriander (dhania) for garnish

Method
  1. Grind the buckwheat coarsely. Wash and drain well.
  2. Add the curds mixture and mix well.
  3. Add the ragi flour, ginger-green chilli paste and salt to the mixture and mix well to make the dhokla batter.
  4. Add the fruit salt to the batter and sprinkle a little water over it to enable bubbles to be formed.
  5. Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
  6. Steam for 15 to 20 minutes till the dhoklas are firm.
  7. Cool slightly and cut into diamond-shaped pieces.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Acidity Cook BookBuy this cookbook
1 review received for Buckwheat Dhoklas ( Acidity Recipe)
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 Reviewed By
Foodie#383404October 03, 2011

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
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Reviewed October 03, 2011by Foodie#383404

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

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