Sabudana dhokla recipe: The time of Navratri is special when people are absorbed in devotion to Maa Durga and keep fast for nine days. During this time, the biggest question is that what should be eaten so that the stomach is also filled, tastes and the body also gets energy. Things like potatoes, sago and kuttu are usually used in every house on fast days, but if you want to try something new and healthy, then Sago Dhokla is a great idea. This dhokla, which gives light, bloated and spicy tasting, is fun to eat as well as health. Let us know its easy and instant recipe.
-Sabudana -1 cup (about 200 grams)
-Sama rice or Rajgira flour -1/4 cup
-Chet -1/2 cup
-The chili-2-3 (finely chopped)
-Dard -1 inch (tight)
-Sandha salt -according to taste
-Sachine -1 teaspoon
-Lell -1 tbsp
-The soda (eno) -1 tsp
-Pani -As per need
For tempering:
-Lell -1 tbsp
-Jeera -1 teaspoon
-Kay Leaf-5-6
-The chili -1 (beach cut)
-The coriander -finely chopped
Recipe
1. Prepare sago
First of all wash the sago thoroughly and soak it for 4-5 hours. Keep in mind that add water as much as the sago is completely submerged. When it swells, you should feel soft on pressing lightly.
2. Make a solution
Now add soaked sago, Sama rice or Rajgira flour, curd, green chillies, ginger, rock salt and sugar and mix well. This solution should not be too thick nor too thin.
3. Give rest
Keep this solution covered for 20-25 minutes so that all the ingredients are mixed well and the taste increases even more.
4. Prepare steamer
Put water in the idli maker or a big steamer and keep it to heat up. The vessel in which you are going to make Dhokla, apply oil and lubricate it so that the dhokla does not stick.
5. Mix soda
Just before cooking the dhokla, add eno or food soda and some water to the solution. Mix it lightly so that the batter blows. Keep in mind, do not add too much or else the batter can sit.
6. Cook Dhokla
Now pour the prepared solution in the smooth vessel and cook in a hot steamer on a low heat for 15-20 minutes. To check whether the Dhokla is cooked or not, put a knife in it, if the knife comes out clean then Dhokla is ready.
7. Pour tempering
Heat oil in a small pan. Add cumin seeds, curry leaves and green chillies and prepare the tempering.
8. Serve
When the Dhokla cools down, cut it into square pieces. Add hot tempering and chopped green coriander and serve. Whether it is coconut sauce or peanut dip, it tastes double with both.
Special tips
1. If you want, you can also add grated cheese to it, which will increase the taste further.
2. Always use yogurt fresh or else the batter can be sour.
3. Keep in mind that keep the batter in the steamer immediately after adding the eno, otherwise the dhokla will not bloom.
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