Monday 22 June 2020

Dhokla with atukulu and vegetables (Dhokla with poha)

Dhokla is a vegetarian dish from Gujarat and neighboring states. It is mainly made with fermented batter made by mixing rice flour and besan (chickpea) flour. Dhokla is a popular breakfast dish or eaten as a snack item.

No vegetables are added to original dhokla. But, this version of dhokla, I have used poha (flat rice) as the main ingredient. Some besan (chickpea flour) and oats are added for binding the mixture together. Any available vegetables, finely chopped can be added. For quick fermentation, curd and baking soda are added. A spoon of lemon juice gives the additional flavour and helps in loosening of the mixture.

As no prior preparation or fermentation is needed and it is steam cooked, with lots of vegetables. this dish is good and ideal for either breakfast or snack. As poha, oats and besan are not heavy to digest and many vegetables are added it is a one pot whole some meal!

Poha dhokla can be served with green mint chutney and tomata ketchup. As I do not keep any ketchup at home. I made some tomato beetroot chutney to go with dhokla.

Idli making pot details are given in the blog post idli




































Ingredients:


  • 1 and 1/2 cups poha (medium thick)
  • 1/4 cup besan
  • 1/4 cup oats
  • 1/2 cup curd
  • 3 tablespoon onion chopped
  • 3 tablespoon capsicum chopped
  • 2 tablespoon carrots chopped
  • 2 tablespoon red capsicum chopped
  • 3 to 4 tablespoon methi leaves (fenugreek leaves) chopped
  • 3 tablespoon grated paneer
  • 2 teaspoon cilantro chopped
  • 1 or 2 green chiles chopped (according to taste)
  • 4 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon white til (sesame seeds)
  • Few curry leaves
  • 2 green chiles
  • 2 teaspoon lemon juice 



Spice powders:


  • 1 teaspoon eating soda (soda bicarb)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chile powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chat masala
  • 1 teaspoon chile flakes
  • A pinch of hing
  • Salt to taste


Directions:


  1. Roast oats in a thick pan for a minute or two.
  2. Add besan to the same pan and remove from heat.
  3. Wash poha in water, strain it and set aside after adding 2 or 4 spoons af water.
  4. Fine chop all the vegetables and set aside.
  5. You may add any available vegetable like green peas, shredded cabbage etc.
  6. Grind oats and besan coarsely.
  7. Take poha in a bowl.
  8. Add oats mixture.
  9. Add curd.
  10. Add powder masalas.
  11. Add salt.
  12. Mix together using a fork.
  13. Add all the vegetables one after the other.
  14. Add green chiles and cilantro. 
  15. Using your hand, mix the whole mixture thoroughly.
  16. Add 2 spoons of oil.
  17. Mix well. 
  18. If necessary, add a spoon or two of water.
  19. Make sure the mixture is not too wet.
  20. Add lemon juice.
  21. Mash well with your hand.
  22. Consistency should be less watery than onion pakodas mixture.
  23. Heat one or two cups of water in a idli making pot.
  24. Grease a cake pan or any cooker inset pan.
  25. Spread the poha mixture evenly in the pan.
  26. Place the pan on a stand in the idli pot.
  27. Cover the pot and let it cook, like when you make idli or dhokla.
  28. It is not necessary to put the pressure knob.
  29. After 10 minutes, remove the lid and check with a tooth pick, whether the material is cooked.
  30. If, the material is sticking to the tooth pick, cover and cook for a few more minutes.
  31. Once the mixture is cooked, remove from heat, remove the cover.
  32. Let the cake cool completely.
  33. If it is not at room temperature, it will break, when you try to reverse it onto a pan.
  34. Heat oil in a pan, add mustard seeds, til seeds, hing and red chile.
  35. Add green chile and curry leaves.
  36. Taking care not to break, place the cake on to the hot oil in the pan.
  37. Let it cook for a minute or two.
  38. Using a wide spatula, carefully reverse the cake.
  39. Let it cook for a minute and remove from heat.
  40. Now Dhokla with poha and vegetables is ready to serve.
  41. Dhokla can be served along with tomato ketchup and mint chutney.








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