Kasuri Methi & Saffron Dhokla

Name: Kasuri Methi & Saffron Dhokla
Cuisine: Indian
Ingredients: 3/4 cup Sooji (semolina); 1/4 cup besan (chickpea flour); 1/2 cup yoghurt; to taste salt; 1 tsp. ginger-green chilies paste; 1/4 tsp. turmeric powder; 1 tsp. sugar; 1 tbsp. lime juice; 1 tbsp. oil; 1 tbsp. kasuri methi, crushed; as needed few strands of saffron; 2 tbsp. oil; 1 tsp. mustard seed; 1 sprig curry leaves; 1 tsp. coriander leaves, chopped; pinch asafoetida (hing); 1 tbsp. fresh coconut, grated; 1 tsp. eno fruit salt

Bethica Das @kitchen_flavours

Sharjah (UAE)

#funwithflours - This is my version of the popular Gujarati snack - Khaman Dhokla. In this recipe I used more of sooji and less of besan. I also added kasuri methi and saffron for added flavour. Best had as an evening snack. It is also a great lunch box lunch meal too.

Bethica Das @kitchen_flavours

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Ingredients

3/4 cupSooji (semolina)
1/4 cupbesan (chickpea flour)
1/2 cupyoghurt
to tastesalt
1 tsp.ginger-green chilies paste
1/4 tsp.turmeric powder
1 tsp.sugar
1 tbsp.lime juice
1 tbsp.oil
1 tbsp.kasuri methi, crushed
as neededfew strands of saffron
2 tbsp.oil
1 tsp.mustard seed
1 sprigcurry leaves
1 tsp.coriander leaves, chopped
pinchasafoetida (hing)
1 tbsp.fresh coconut, grated
1 tsp.eno fruit salt

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Steps

1

Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.
2

Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.
3

Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.