Fusion Poha Dhokla
Fusion Poha Dhokla
25 mins
2
 |
 2 |
|
| Poha | – | ½ cup, coarsely grounded |
| Semolina/Suji | – | ½ cup |
| Curd | – | 1 cup |
| Water | – | 1 cup |
| Ginger | – | ¼ inch, grated |
| Green chili paste | – | ½ tsp |
| Baking Soda/Eno | – | 2 tsp |
| For tempering | ||
| Oil | – | 1 tbsp |
| Mustard seeds | – | ½ tsp |
| Hing | – | ¼ tsp |
| Curry leaves | – | 1 sprig |
| Coriander | – | ¼ cup, chopped |
 |
| In a bowl mix curd with 1 cup of water until smooth. Add the rest of the ingredients except baking soda and set aside for half an hour. Add water in a steamer and bring to boil. In a steel plate apply oil for greasing. In the batter add baking soda/Eno and mix well. Add the batter to the plate and steam for around 15 minutes. Remove and keep aside. In a tadka pan heat oil and add mustard seeds and let it splatter, add hing and curry leaves and cook for a while. Pour the tadka over the dhokla and spread evenly. Garnish with chopped coriander and serve with mint chutney. |