Foxtail Millet Dhokla

Name: Foxtail Millet Dhokla
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: Ingredients -; 1 cup Foxtail millet flour (Kangni); 1/4 cup gram flour (besan); 1/2 cup yoghurt; 1 tbsp. oil; 1 " ginger; 2 green chilies; water as required; salt to taste; 1/4 tsp. turmeric powder; 1/2 tsp. roasted cumin powder; 1 tsp. eno fruit salt; Tempering -; 2 tbsp. oil; 1/2 tsp. mustard seed; 1/4 tsp. asafoetida; 2 slit green chilies; 1 sprig curry leaves; 1 tsp. sesame seeds; pinch salt; 1 tsp. lemon juice; 1/3 cup water; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#SF - Dhokla is a traditional Gujarati steamed savoury snack, made of gram flour. However, I replaced it with Foxtail millet to come with this yummy breakfast / tea-time snack. It can also be packed as a lunch box meal, while travelling or as a party appetizer.

It is steamed to perfection, with a tempering of mustard seeds, sesame seeds, asafoetida, green chilies and curry leaves. They are then garnished with chopped coriander leaves and served with green chutney / coconut chutney.

Bethica Das @kitchen_flavours

Saved

Ingredients

20 minutes

4 servings

Ingredients -
1 cupFoxtail millet flour (Kangni)
1/4 cupgram flour (besan)
1/2 cupyoghurt
1 tbsp.oil
1" ginger
2green chilies
water as required
salt to taste
1/4 tsp.turmeric powder
1/2 tsp.roasted cumin powder
1 tsp.eno fruit salt
Tempering -
2 tbsp.oil
1/2 tsp.mustard seed
1/4 tsp.asafoetida
2slit green chilies
1 sprigcurry leaves
1 tsp.sesame seeds
pinchsalt
1 tsp.lemon juice
1/3 cupwater
1 tbsp.coriander leaves, chopped

Saved

Steps

20 minutes

1

Blend the yoghurt, green chilies and ginger. Keep aside.
2

Mix together Foxtail millet flour, gram flour, blended yoghurt, salt, oil, roasted cumin powder and turmeric powder with required quantity of water to form into a batter of pouring consistency. Keep aside for 30 minutes.
3

Add eno fruit salt to it and mix well. Pour into a greased steel container and steam for 20 minutes on a medium flame. When cool, cut into desired shapes.
4

Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, asafoetida, curry leaves and green chilies.
5

Sauté for a few seconds and switch off the flame. Add 1/3 cup water, lime juice and a pinch of salt.
6

Mix everything well and pour over the steamed Dhoklas. Garnish with coriander leaves and enjoy with green chutney.