- 1 1/4 cup Sweet cornFrozen
- 1 cup Yogurtcurd
- 2 cups Semolina
- 1/2 tsp Green Chilicrushed into a paste
- 1 tsp Butter
- 1/2 tsp Lemon Juice
- 1/2 tsp salt
- 1/2 tsp Ginger paste
- Wateras required
- 2 tsp baking powderfor garnishing
- 1/2 cup Coriander leaves
Dhokla is a vegan food item that starts from the Indian territory of Gujarat. It is made with a matured batter obtained from rice and part chickpeas. Dhokla can be consumed for breakfast, an introductory course, a side dish, or a bite. Dhokla is fundamentally the same as Khaman, and the terms are now and again utilized reciprocally.
Dhokla is an exquisite cake made out of Bengal gram flour and is steamed to get a feathery surface. The dish possesses pride of spot in its condition of inception — Gujarat and has earned a top choice the nation over. It’s a low-calorie, stable, and protein-pressed bite. It’s cooked with practically no oil and sets aside next to no effort to plan. The maturation of the flour improves its nutritional worth. Dhokla has a low glycemic list, which makes it useful for people with diabetes.
CHOMPING ON SOMETHING HEALTHY
Some way or another, with regards to night snacks, the more significant part of us will undoubtedly consider something wicked and oily. Be it samosa, pakodas, chips, bondas; our lunchtime partners are generally a little high on the calorie side, wouldn’t you concur? However, to sum up, these lines would be a goof. For there is one well-known nibble from the western piece of the nation that we as a whole love to savor, but it has gotten away from the standing of being undesirable, cholesterol-raising, or calorie-loaded. We are discussing the much-cherished dhokla.
A GUJRATI DELIGHT LOVED BY EVERY INDIAN FOOD LOVER
Plume light and soft dhoklas are a Gujarati wonder we can never get enough of while having some Indian cuisine. Made with a matured player of gram flour (besan) and gentle flavors, dhoklas are extraordinarily demanded at any time. As far as we might be concerned, they make an incredible lunchtime nibble. One of the fascinating highlights about dhokla is how adaptable you can get with its base fixings.
On the off chance that you are not a besan fan, at that point, you can utilize rice flour, chana dal, or semolina. A few people likewise add sugar or sugar syrup to their dhokla, while some decide not to. What makes dhokla rank so high on wellbeing diagrams is its method of readiness, fixings utilized, and its matured nature. Steaming aides spare numerous calories and make the nibble light and heavenly.
In case our readers wish to nibble on some Indian food, here is a recipe for corn dhokla to enjoy on a bright sunny evening with your family.
Before starting, we need to defrost the frozen corns under running fresh water. Once done, we will shift them into a mixing jar and add some curd in the same jar. Blend both ingredients until they become smooth and turn them into a large bowl or further mixing.
Add in semolina, salt, ginger paste, and green chili paste with enough water to mix into the corn-curd mixture. Mix well and let it set aside.
On the other hand, brush a little butter on your dhokla mold (dhokla steaming plate) and set it aside as well.
Before setting your dhokla mixture into its mold, add the lemon juice and baking powder into it and whisk until the batter becomes bubbly.
Shift the mixture onto its mold and let it steam for 15-20 minutes. Before steaming, you can garnish your dhokla with a little spice like black pepper or chili powder for more flavor.
Once steaming is done, you will see the dhokla all fluffed up. Check with a toothpick by inserting it in dhokla, and if it comes out clean, it's ready to be eaten. ENJOY!