Poha dhokla is a quick and easy recipe. This can be a good breakfast option. This is made from thick poha that we use to make kanda poha. It needs no fermentation. We are not using chick pea flour.
Ingredients1 cup Thick Poha / Flattened rice
1/2 cup Sooji / Semolina
1/2 cup Curd / Yogurt
1 tsp Eno fruit salt
Salt to taste
1/2 tsp Turmeric powder
Finely chopped Green chili
1 cup Water
Oil
1/2 tsp Mustard seeds
A pinch of Hing / Asafetida
Few Green chillies
Method* Transfer the thick poha into a blender jar and blend it into coarse powder.
* Transfer the powder into a bowl.
* Add sooji, curd, salt and mix everything well together. Use raw sooji, no need to roast.
* Add water to adjust the consistency and mix well.
* Add turmeric powder, water and mix well.
* The consistency of batter should be medium, neither too stiff nor runny.
* Cover and rest it for about 10 minutes.
* Add eno fruit salt and a little water and mix well.
* Pour out the batter into a tin and spread it evenly. Do not fill the tin full.
* Heat up water in the steamer.
* Put the dhokla tin in the steamer and put the lid.
* Steam the dhokla on medium heat for about 10-15 minutes.
* Insert a tooth pick in the middle of the dhokla.
* If it comes out clean then dhokla is well steamed.
* Take the dhokla tin out and let it cool down completely.
* Loosen the sides of the dhokla with the help of a knife.
* Place a dish on the tin and flip it over.
* Dhokla is ready.
* Heat up oil in a tadka pan.
* Add mustard seeds, hing and green chillies.
* Cover the pan and rest it for just about 2-3 minutes.
* Pour the tempering over the dhokla.
* Garnish with finely chopped coriander leaves.
* Cut the dhokla into pieces with the help of knife. Dhokla is already to serve.