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Jowar Dhokla Recipe

A Power packed and wholesome breakfast idea which will keep you fuller and energetic throughout the day.

  • Prep time:
  • 40minutes
  • cook time:
  • 40minutes
  • serves:
  • 5

Ratings :

    • (0)

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Gujarati

Course : Snacks

Recipe Notes

~ Ordinary sooji can be used in place of chiroti suji.~ Idli cooker can also be used to steam the dhokla.~ Rest the better well so that fermentation takes place and taste is developed well.

Tags

  • #AnAajweek2
Ingredients

Ingredients For Jowar Dhokla Recipe

Methods
  • 1. In a bowl mix Jowar flour, chiroti suji and curd. Mix well so that there are no lumps.
  • 2. Now start adding water gradually to form a batter having semi thick consistency.
  • 3. Make a paste of ginger and two green chillies in mortar and pestle.
  • 4. Add this Ginger chilli paste to the batter along with some chopped coriander leaves. Mix everything well.
  • 5. Now add salt, baking powder, baking soda and juice of 1 lemon. Mix it well but only in one direction. Add 2 tsp oil and mix again. Keep it aside for 30 minutes.
  • 6. In another pan add 1 teaspoon oil and mustard seeds. Let it splutter. Next add curry leaves and green chillies. Saute it for 30 seconds.
  • 7. Next add one cup of water, juice of 1 lemon and 2 tbsp sugar. Bring everything to a boil and in the end add chopped coriander leaves. Keep it aside.
  • 8. Prepare a steamer in a heavy bottomed Pan or pressure cooker. Add water and a stand. Also Grease a mould or thali well with oil.
  • 9. After resting the batter for 30 minutes pour it in the greased pan. Keep the utensil in which you will steam the dhokla on high flame. When the water starts to simmer add the dhokla pan and steam for 30 to 35 minutes on medium high flame.
  • 10. After steaming do not demould the dhokla and keep it aside till it cools down completely.
  • 11. After it comes down to room temperature run a knife along the edges and the demould it.
  • 12. Cut it into desired shape and pour the tempering on all the pieces well. Keep it aside so that the tempering can be absorbed by the dhokla.
  • 13. Serve it along with your favourite chutney
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