Feb 26, 2013

Dalia (Cracked/ Broken Wheat) Dhokla


  • 1 cup roasted dalia or broken wheat
  • 1 cup buttermilk or 1/2 cup sour plain yogurt 
  • 1 small carrot grated
  • 1-2 green chilly finely chopped
  • 1 tsp grated ginger
  • 4-5 curry leaves
  • 1 tsp sesame seeds  
  • 1 tsp ajwain / carom seeds
  • 2 tbsp finely chopped onion
  • 1 tbsp kasoori methi / dry fenugreek leaves
  • 1 tsp udad dal
  • 1/4 tsp hing
  • pinch of turmeric powder
  • salt to taste
  • 1 tsp ENO fruit salt
  • 2 tsp oil for tempering
  • 1 tsp cumin & mustard seeds
  • Soak dalia in buttermilk or yogurt for 30 min. Then add grated ginger, chopped chilly, ajwain , grated carrot & chopped onion.
  • Add little water if batter is thick and adjust the consistency. Add salt to taste and kasoori methi.
  • Heat 1 tsp oil in a pan. Add cumin, mustard seed, udad dal, sesame seeds, curry leaves & turmeric powder. When seeds starts popping, add some seasoning to dalia batter and mix well. Keep remaining seasoning aside for later use.
  • Allow batter to rest for 10 min.
  • Meantime, prepare a stock pot or pressure cooker with 1 cup water. Bring it to a boil.
  • Prepare dhokla stand plates by spraying cooking oil.
  • Once the Water comes to a boil, add ENO fruit salt to the batter and mix well. The batter will foam up.
  • Pour batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot.  If using a pressure cooker, do not place the weight or whistle on the cooker.
  •  Cover the stock pot and cook the Dhokla on medium heat for 15 minutes.
  •  Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
  •  Sprinkle chopped Cilantro Leaves on the Dhokla and pour above seasoned oil over the top.
  •  Cut Dhokla into desired square pieces and serve with mint/coriander chutney

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