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Poha fennel dhokla
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A picture of Poha fennel dhokla.

Poha fennel dhokla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

Poha fennel dhokla

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom
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Ingredients

  • 2 cupspoha
  • 11/2 cupbuttermilk
  • 1/2 cupfinely chopped dill
  • to tasteSalt
  • 1 teaspoonginger paste
  • 1 teaspoongreen chilli paste
  • 1 teaspoonsugar
  • 1 tablespoonLemon juice
  • 1/2 teaspoonturmeric
  • 1/2 teaspoonchilli powder
  • 1 tablespoonoil
  • 1 teaspoonmustard seeds
  • 1 teaspooncumin seeds
  • Fortempering:-
  • 1 tablespoonOil
  • 1 teaspoonmustard seeds
  • 1 teaspooncumin seeds
  • 1 teaspoonsesame seeds
  • 5-6curry leaves
  • 2green chillies
  • 1 tablespoonchopped coriander leaves
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Steps

  1. 1

    Wash the poha thoroughly and leave it in a strainer for 5 minutes.
    In a pan heat oil and add cumin seeds and mustard seeds once it starts fluttering add the buttermilk, poha, dill, ginger paste, salt, lemon juice, sugar, turmeric powder and chilli powder and let it cook until it becomes thick. Turn off the gas and transfer to a greased tray.

    A picture of step 1 of Poha fennel dhokla.
    A picture of step 1 of Poha fennel dhokla.
    A picture of step 1 of Poha fennel dhokla.
  2. 2

    Sprinkle some chilli flakes and let it set for 10 to 12 minutes.

    A picture of step 2 of Poha fennel dhokla.
    A picture of step 2 of Poha fennel dhokla.
    A picture of step 2 of Poha fennel dhokla.
  3. 3

    Tempering
    In a pan heat oil and curry leaves add cumin seeds, mustard seeds and sesame
    seeds. Once it starts fluttering add green chillies and turn off gas. With a spoon pour the tempering on the dhokla. Cut in desired shapes and serve with sev and finely chopped onions.

    A picture of step 3 of Poha fennel dhokla.
    A picture of step 3 of Poha fennel dhokla.
    A picture of step 3 of Poha fennel dhokla.
  4. 4

    A picture of step 4 of Poha fennel dhokla.
    A picture of step 4 of Poha fennel dhokla.
    A picture of step 4 of Poha fennel dhokla.
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on July 30, 2019 15:33
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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