Poha Dhokla

Instructions

For Dhokla:

• Transfer the thick poha into a blender jar and blend it into coarse powder.
• Transfer the powder into a bowl.
• Add sooji, curd, salt and mix everything well together. Use raw sooji, no need to roast.
• Add water to adjust the consistency and mix well.
• Add turmeric powder, water and mix well.
• The consistency of batter should be medium, neither too stiff nor runny.
• Cover and rest it for about 10 minutes.
• Add eno fruit salt and a little water and mix well.
• Pour out the batter into a tin and spread it evenly. Do not fill the tin full.
• Heat up water in the steamer.
• Put the dhokla tin in the steamer and put the lid.
• Steam the dhokla on medium heat for about 10-15 minutes.
• Insert a tooth pick in the middle of the dhokla.
• If it comes out clean then dhokla is well steamed.
• Take the dhokla tin out and let it cool down completely.
• Loosen the sides of the dhokla with the help of a knife.
• Place a dish on the tin and flip it over.
• Dhokla is ready.

For Tempering:

• Heat up oil in a tadka pan.
• Add mustard seeds, hing and green chillies.
• Cover the pan and rest it for just about 2-3 minutes.
• Pour the tempering over the dhokla.
• Garnish with finely chopped coriander leaves.
• Cut the dhokla into pieces with the help of knife. Dhokla is already to serve.