Healthy Colourful Dhokla
Servings - 6
INGREDIENTS
Semolina - 300 grams
Curd - 200 grams
Water - 150 milliliters
Ginger - 1 tablespoon
Green chili - 1 tablespoon
Salt - 1 teaspoon
Fruit salt - 1 teaspoon
Water - 2 tablespoons
Fruit salt - 1 teaspoon
Carrot puree - 50 grams
Spinach puree - 70 grams
Fruit salt - 1 teaspoon
Carrot puree - 50 grams
Fruit salt - 1 teaspoon
Oil - for greasing
Oil - 2 tablespoons
Mustard seeds - 1 teaspoon
White sesame seeds - 1 teaspoon
Curry leaves - 15 - 20
Green chili - 2 teaspoons
Red chili - 2 teaspoons
Asafoetida - 1/4 teaspoon
PREPARATION
1. In a bowl, add 300 grams semolina, 200 grams curd and 150 milliliters water. Whisk well until smooth. Cover and let it rest for 5–7 minutes.
2. After resting, transfer the mixture to a blender. Add 1 tablespoon ginger, 1 tablespoon green chili, and 1 teaspoon salt. Blend until smooth.
3. Divide the blended batter evenly into three portions.
4. Add 1 teaspoon fruit salt and 2 tablespoons water to one portion. Mix gently.
5. Pour the batter into a greased small bowl and keep aside.
6. Add 50 grams 1 teaspoon fruit salt and carrot puree to the second portion. Mix gently.
7. Pour into another greased bowl. Keep aside.
8. Add 1 teaspoon fruit salt and 50 grams spinach puree to the third portion. Mix gently.
9. Pour into a greased bowl.
10. Steam all three bowls in a steamer for 8–10 minutes or until cooked through.
11. Remove from the steamer and allow to cool slightly before demoulding.
12. For the tempering, heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 1 teaspoon white sesame seeds, 15 - 20 curry leaves, 2 teaspoons green chili, 2 teaspoons red chili, and 1/4 teaspoon asafoetida. Sauté for 1 - 2 minutes and remove from the heat.
13. Pour the tempering over the prepared dhokla.
14. Serve.