Poha Dhokla Recipe with step-by-step guide and pictures- To be honest about it, though I am quite familiar with the popular Gujarati vegetable food item known as dhokla which is made from fermented batter derived out of powdered rice and chickpeas, I have neither heard of nor tasted Poha Dhokla that a friend of mine told me about while serving tea the other day.
However, from the recipe she outlined I could gather that this snack food is not only healthful for school going kids but also fairly easy and quick to prepare and therefore, as a mom to two small children, suits me fine. What’s more, its basic ingredient being flattened and dried rice, it can be cooked and prepared any time anywhere.
First of all, let me acquaint you with the substance called poha as also how Poha Dhokla differs with regular dhokla which is made from a fermented batter consisting of rice and chickpeas, which is nothing but common chana dal. However, with customary dhokla, these ingredients need to be soaked in water overnight, then grounded and allowed to ferment for quite a while before you start the actual preparation. With Poha dhokla, none of these tiresome exercises are required.
Here, all you have to do is to heat sufficient water in a steamer; put curd and some water in a large mixing bowl, add the poha, semolina, green chili paste; pour ½ teaspoon fruit salt (use Eno’s Fruit salt for the sake of convenience) into the mixture and place the whole thing in a steamer to stem for a few minutes. After allowing this (your poha dhokla is almost ready) to cool, heat oil in a small non-stick tempering pan, add mustard seed and asafetida into it and when the mustard seeds begin to splutter, pour the tempering over the dhokla, and et voila, your poha dhokla is now ready to serve.
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Poha Dhokla Recipe
- 1 cup Poha/ beaten rice
- 3/4 cup yogurt
- 1/2 cup suji
- 1-11/2 tsp salt or as per taste
- 1 tsp ginger Grated
- 1 tsp Green chilly paste
- 2 tsp oil
- curry leaves Few sprigs
- 1-11/2 tsp Yellow mustard seed
- 2 piece Green chilly slit lengthwise
- ½ tsp asafoetida
- If poha is thick then coarsely grind it but I have used a thin variety of poha
- In a mixing bowl add poha, suji, salt, curd,
- Dahi thoda khatta hai 2 din purana if you are using fresh curd then add it accordingly or increase the quantity
- Now add ginger-green chilly paste, mix it well
- The mixture has become thick so add 2-3 tbsp water or as required and mix it well
- Leave it to set for 15-20 minutes cover it and keep aside.
- After 20 minutes mixture has become dry than an add1/2 cup of water or as required and mix it well and make the medium thick batter
- Before adding eno grease the tin and keep the water hot 1/2 glass of water
- Keep a bowl in the center and fill it with water so that it will not float do not put container directly onto the pan
- Add ¾ tsp eno do not wait to mix it well and don’t over mix
- Immediately put into the greased mould tab so that it will evenly spread
- Now put the container in boiling heater cover it and cook it for 15-20 minutes
- After 15 minutes check dhokla by inserting the knife and if the knife does not come out clean then cover it again and cook for further 10 minutes
- Once cool down scratch the sides and take out from the pan
- For tempering put 2 tsp oil and make it hot now add yellow mustard seed and let it crackle
- Switch off the flame add curry leaves, green chilly, hing and mix it well
- Now spread the tadka on poha dhokla and cut into pieces
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