There are so many fasts in our culture. We get bored of eating same dishes like, sabudana khichadi, sabudana vade, varai bhat and amti and so on. So here is a variation for you. Upas dhokla. Very quick and easy recipe. Have a go. Upas dhokla.
- 1 cup Varai
- 2 tsp Sabudana
- 1/2 cup curd
- Ginger-green chili paste
- 1/2 cup Water
- 1/4 tsp Baking soda
- Salt to taste
- Red chili powder
- Finely chopped Coriander leaves
- Take varai and blend it coarse in mixer. Do not take whole varai Make sure not to blend it into fine powder.
- Add sabudana. Blend sabudana coarse in mixer. Sabudana should retain its coarse texture.
- Add curd. Curd should be at room temperature.
- Add ginger-green chili paste to taste. Mix everything well together.
- Add 1/2 cup water and mix well.
- Cover and give it a standing time of about 15-20 minutes.
- After resting the batter, mix well again and add just 2 tsp water to adjust the consistency.
- Add baking soda and salt to taste. Mix the batter really good.
- Take pressure cooker. Place the dish that comes with cooker at the bottom. Add 1” water and bring it to boil on medium heat.
- Grease a pot that comes with cooker really good with oil from all sides.
- Pour the batter in the pot and put it in the cooker.
- Sprinkle red chili powder over the batter just for color. You can sprinkle cumin powder if you want.
- Close the lid. Do not remove the rubber ring in the lid. Remove the whistle.
- Close the lid and steam the dhokla on medium heat for 20 minutes.
- Loosen up the sides of dhokla and cut it into square pieces.
- For tadka, heat 1 tsp oil in a tadka pan.
- Add cumin seeds and let them sizzle up.
- Add green chillies and cover the pan for just about a minute.
- Add the ready tadka on dhokla. Add coriander. Upas dhokla is already.
- You can have it as it is. Also you can have this with tamarind chutney or upas chutney.