Poha Dhokla Video by Tarla Dalal

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Poha Dhokla Video by Tarla Dalal. 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

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 15 pieces

Ingredients

For Poha Dhokla
1/2 cup coarsely crushed thick beaten rice (jada poha)
1/2 cup semolina (rava / sooji)
1 cup curds (dahi)
1 tsp green chilli paste
salt to taste
1 tsp fruit salt
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving With Poha Dhokla
green chutney

Method

For poha dhokla

To make {span class="bold1"}poha dhokla{/span}, 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 the {span class="bold1"}poha dhokla{/span} slightly, cut into diamond shaped equal sized pieces and garnish with coriander.

How to pack poha dhokla