The festive season is incomplete without sweet and spicy dishes. You have to shore up your health conscious self and enjoy delicious food. The look and taste of soft, juicy dhokla will just make you drowsy. But what if we tell you that you can give it a healthy twist while retaining its original taste and enjoy Dhokla without any guilt. Celebrity chef Sanjeev Kapoor is at your rescue. The chef shares an easy recipe to make juicy dhokla using oats and ragi. And it is no news that both oats and ragi have health benefits.
Check out Sanjeev’s recipe here:
Here is the list of ingredients required for Dhokla:
Ragi flour – 1 cup
Oats, powder – cup
Unpeeled black gram (Dhuli urad dal) flour – cup split
Curd (Matha) – cup
salt to taste
Cumin Powder – tsp
Red chili powder – tsp
Ginger-green chili paste – 1 tsp
Baking soda – tsp
Oil for greasing – 1 tbsp (cholesterol free)
Ingredients for Tempering:
Oil – 2 tbsp
Mustard seeds – 1 tsp
White Sesame – 2 tsp
Green chilies (chopped in the middle) – 1-2
Curry leaves – 6-8
Sugar – 1 tsp
chopped fresh coriander – for garnish
how to cook?
Phase 1In a bowl add millet flour, peeled black gram flour, oats powder, curd and 1¼ cups of water and whisk until a smooth batter is formed. Cover the batter and keep it aside to ferment for 6-8 hours.
Phase 2Add salt, red chili, ginger-green chili paste, cumin powder and baking soda. Mix it well.
step 3Take a dhokla plate and apply some oil on it.
step 4: Add 1 tbsp oil to the batter and mix it well. Pour the batter in a greased plate.
Step 5: Heat enough water in a steamer and place the plate in the steamer basket. Keep the steamer covered for 12-15 minutes.
Step 6: Remove the plate. Let it cool down a bit.
Step 7: Scrape the edges of the plate (with a light hand) and cut into squares.
Step 8To make tempering, take a pan and heat oil in it. Add mustard seeds and let it splutter. Now add sesame seeds, curry leaves, green chillies, sugar and mix well. Add a cup of water and mix. Pour this tempering over the dhokla.
Garnish the dhokla with green coriander. Serve it with green chutney.
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