Dhoklas are savory, steamed snacks from Gujarat (western part of India). Buckwheat is called Kutu in Gujarati.
Buckwheat is a healthy grain not related to wheat thus making it gluten-free. This is one of the grain that is permitted during Indian fasts. Buckwheat is available as grouts, broken and flour. I have used all three types in variety of dishes. Not all nutritious things are boring and specially if there is something interesting to eat during Hindu fast; it is even better!
IngredientsBuckwheat (Kutto ka Aata): 1 cup
Barnyard millet (Samo, Vrat ke chawal): ½ cup
Dahi: ½ cup
Oil /ghee: to grease the plate.
Ginger-chilli paste: 1 tbsp
Cumin seeds: 1 tsp for tempering
Salt (sendha namak): to taste
Coriander: finely chopped to garnish
Method
* Soak the buckwheat and Barnyard millet separately in enough water for 2 hours.
* Coarsely grind the buckwheat. Add the Barnyard millet and dahi to it and let it rest for an hour.
* Add water to make the batter of pouring consistency just like normal idli or dhokla batter. Add salt and ginger -chilli paste and mix well. Your dhokla batter is ready.
* Put a little water in the steamer and heat it. Meanwhile, grease a small plate or thali with oil/ghee, pour the batter and steam. Allow it to cook well. This takes a little longer to cook than the regular dhokla. Check with a knife to see if it is done.
* Remove it and temper it with curry leaves and jeera. You may use til too.
* Add roasted jeera powder to the batter.