Sago, fox nuts and samak rice sandwich dhokla

Name: Sago, fox nuts and samak rice sandwich dhokla
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 1 cup soaked sago; 1 cup soaked fox nuts; 1 cup soaked samak rice; 1 tbsp baking soda; 1 eno sachte; 1 lemon juice; 1 tbsp sugar; to taste Rock Salt; as needed curry leaves; 1 tbsp crushed cumin seeds; 2 slit green chillies; As needed Water; 1 tbsp ghee; Few drops of orange edible colour

Winkle Joshi @winki12

Ludhiana, Punjab, India

#navratri
Sago fox nuts and samak rice all are fasting foods . Combination of all three makes a tasty and healthy meal . A oil free recipe for fasting.

Winkle Joshi @winki12

Ludhiana, Punjab, India

#navratri
Sago fox nuts and samak rice all are fasting foods . Combination of all three makes a tasty and healthy meal . A oil free recipe for fasting.

Saved

Ingredients

25 mnts

3 to 4 people

1 cupsoaked sago
1 cupsoaked fox nuts
1 cupsoaked samak rice
1 tbspbaking soda
1eno sachte
1lemon juice
1 tbspsugar
to tasteRock Salt
as needed curry leaves
1 tbspcrushed cumin seeds
2slit green chillies
As neededWater
1 tbspghee
Few drops of orange edible colour

Saved

Steps

25 mnts

1

Take a mixer jar. Add soaked sago, fox nuts and samak rice. Grind them in a fine smooth batter.add water if required.
2

Take a bowl. Pour batter in it. Add some salt, baking soda, some sugar and few drops of lemon in it. Mix it well and keep a side for 15 mnts.
3

After 15 mnts take big kadayi on gas. Add some water in it. Place a stand in it. Cover it
4

Grease a mould properly.
5

Divide batter in three equal parts.
6

Add orange colour in one part and mix properly
7

Add some eno in one part of batter add some water and mix it properly. Pour the batter in greased mould and placed the mould in preheated kadahi for 5 mnts.
8

After 5 mnts take bowl of orange batter.add eno and some water in it and mix properly.
9

Pour this batter on halfcooked batter. Spread properly covered tightly the kadahi and cook for another 5 mnts.
10

After 5 mnts take another last part of batter. Add eno and some water mix properly
11

Pour this batter as third layer on halfcooked orange layer. Cook it for another 7 to 8 mnts.
12

After 8 mnts insert a tooth pick in batter for check out that dhokla cooked or not.
13

Palced out the dhokla mould from kadahi and keep it aside for cooling down
14

After few mnts remoulade the dhokla in a plate and cut in pieces.
15

Take a pan add 1 tbsp ghee. Add crushed cumin seeds, let it spullter. Then add curry leaves and slit green chilli saute them for a mnt.
16

Then add 1 cup of water. Make a boil and add 1 tbsp sugar and some salt
17

Switch off the gas and let it cool down then add lemon juice in it.
18

Pour the tadka on dhokla and served with coriander mint chutney.