Cooking Time
60 minutes
Ingredients
1 cup pearl millet flour
1 tablespoon clarified butter
½ liter water
1 cup wheat flour
1 cup gluten-free flour (fogla)
1 cup gram flour
1 cup moth flour
Carom seeds
Turmeric
Red chili powder
Coriander seeds
Water
Dry straw (Straw is used just to give aroma to the dhoklas)
Salt to taste
For Raita
1 cup curd
1 cup gluten-free flour (fogla)
Curry leaves
Green chilies
Turmeric
Red chili powder
Mustard seeds
Clarified butter
Directions
Preparation
Bajra Dhokla
1. Take 1 cup of pearl millet flour, add clarified butter, salt, and water and make a tight dough.
2. Take a portion of the dough, roll it and make a hole in the center (like a doughnut.)
Wheat Dhokla
1. Take 1 cup of wheat flour, add a pinch of salt, carom seeds, and 1 tablespoon of clarified butter, and make a tight dough.
2. Take a portion of the dough, roll it, and make a hole in the center (like a doughnut.)
Fogla Dhokla
1. Clean the gluten-free flour (fogla) by soaking it in water for 2-3 hours. Once the dust settles down, rinse the water down the drain.
2. Now wash the gluten-free flour (fogla) with water thrice.
3. Take a cup of gram flour, wheat, gluten-free flour (fogla), and moth flour and mix them.
4. Add coriander seeds, red chili, and salt.
5. Make a dough out of it.
6. Take a portion of the dough, roll it, and make a hole in the center (like a doughnut.)
Cooking
1. In the pressure cooker, add ½ liter of water.
2. Wash the straw and put it in the cooker for aroma.
3. Now put all the dhoklas inside and close the lid of the pressure cooker and let it cook on medium to high flame for 15 minutes.
4. After the dhoklas are cooked, serve with panchmel dal (protein-packed lentil dish) or raita.
Fogla Raita (yogurt sauce)
1. Boil gluten-free flour (fogla), strain it, and add curd and chopped onions.
2. Now make tempering by adding mustard seeds, a pinch of turmeric, red chili powder, and green chili.
3. Pour this tempering onto the curd.
4. Serve the raita with Dhoklas.
