Barnyard Millet Dhokla | Varai Sabudana Dhokla
a variation to the regular dhokla using barnyard millet and sago (sabudana)
Servings 28 pieces
Ingredients
- 1 cup of barnyard millet/ varai/ samak/bhagar
- 2 tbsp sago / sabudana
- 1 cup curds
- 3 green chillies
- a small piece of ginger
- ¼ tsp baking soda
- salt to taste
For Tempering
- 1 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 2 green chillies, slit
- few curry leaves
Instructions
- Into a mixer jar add 1 cup of barnyard millet and 2 tbsp sabudana.
- Blend to a fine powder. Transfer this to a mixing bowl.
- Add curds and mix well. Keep aside for 30 minutes.
- In the meanwhile make green chilly and ginger paste by crushing green chillies and ginger using a mortar and pestle.
- After30 minutes, add salt and ginger chilly paste to the dhokla batter.
- Add around ¼cup water and mix well to make a thick batter. Also add ¼ tsp baking soda to the batter. Mix well.
- Grease a dhokla plate and pour in the batter.
- Place the dhokla plate in a steamer in which water is already boiling. Steam for 10 minutes.
- Once it’s steamed, let it cool slightly before cutting it into squares or diamonds—whatever shape you prefer.
- For the tempering, heat oil in a tadka pan.
- Add mustard seeds, sesame seeds, few green chillies, and some curry leaves.
- Let them splutter, and then pour this tadka over the dhokla pieces.
- Finally, garnish with some chopped coriander leaves.
- Serve your delicious Barnyard Millet Dhokla with green chutney.