Sambar Dhokla

Name: Sambar Dhokla
Cuisine: Indian
Ingredients: 1 cup besan (gram flour); 1 tbsp. semolina; 1/2 cup yoghurt; 2 tbsp. fresh coconut, grated; to taste salt; 1/4 tsp. turmeric powder; 2 tbsp. sambar powder; 1 tsp. coriander powder; 1-2 tbsp. roasted peanut powder; 1 tsp. eno fruit salt; First Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 tsp. grated ginger & garlic; 1-2 green chilies, chopped; Second Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1-2 fresh red chilies, chopped; 1 tsp. sesame seeds; 1 tsp. urad dal (split black gram); 1 tbsp. powdered sugar; 1 tsp. lime juice; as needed chopped coriander leaves & grated fresh coconut to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dussehra - Enjoy these dhoklas with a twist. I added some sambar powder for a South Indian flavour. The procedure remains very much the same, except for the change of few ingredients. Serve this delicacy, garnished with fresh grated coconut and chopped coriander leaves. These healthy fluffy bites can also be enjoyed with some coconut chutney.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 cupbesan (gram flour)
1 tbsp.semolina
1/2 cupyoghurt
2 tbsp.fresh coconut, grated
to tastesalt
1/4 tsp.turmeric powder
2 tbsp.sambar powder
1 tsp.coriander powder
1-2 tbsp.roasted peanut powder
1 tsp.eno fruit salt
First Tempering -
1 tbsp.oil
1/2 tsp.mustard seeds
1/4 tsp.asafoetida
1 sprigcurry leaves
1 tsp.grated ginger & garlic
1-2green chilies, chopped
Second Tempering -
1 tbsp.oil
1/2 tsp.mustard seeds
1 sprigcurry leaves
1-2fresh red chilies, chopped
1 tsp.sesame seeds
1 tsp.urad dal (split black gram)
1 tbsp.powdered sugar
1 tsp.lime juice
as neededchopped coriander leaves & grated fresh coconut to garnish

Saved

Steps

1

In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.
2

First Tempering - Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add ginger-garlic, green chilies and curry leaves. Saute for a few seconds.
3

Add this tempering to the gram flour mix along with yoghurt. Add required quantity of water and make a smooth batter of dropping consistency. Keep aside for 30 minutes.
4

In a pressure cooker, place a stand in it and bring sufficient quantity of water to a boil. Add the eno fruit salt to the batter and mix well.
5

Immediately pour the contents into a greased steel container / plate and gently place it inside the cooker. Steam on a low flame for 20 minutes. When cool, demould it and cut into desired shapes.
6

Second Tempering - Heat oil in a pan and temper with mustard seeds, fresh red chilies and curry leaves. After it stops crackling, add the sesame seeds and urad dal. Saute for a few seconds and switch off the flame.
7

Add 1/2 cup water, sugar and lime juice. Mix well and pour this tempering over the prepared dhokla. Serve, garnished with coconut and coriander leaves.