LEFTOVER ROTIS DHOKLA / CHAPATI DHOKLA / BHAKRI DHOKLA / ROTI DHOKLA
BY DISHA LAHORI
Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states. It is made with a fermented batter derived from rice and split chickpeas. Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack
Here in this recipe we are going to make dhokla with leftover chapati . roti π
INGREDIENTS
NOTE β Add lemon juice if your curd is not sour .
CLICK ON THE LINK FOR FULL VIDEO-
METHOD
Tear the rotis and soak it in buttermilk for 10 mins.
Transfer to mixie jar and grind into fine puree .[ donβt add water ]
Transfer the puree to a bowl .
Add rava and other ingredients one by one as shown in video and mix well .
Keep the batter aside for 10 mins for rava to absorb moisture .
After 10 mins give the batter a nice mix. .
Donβt make batter very thin.
Keep water to boil in a steamer and grease a tin / plate .
Add eno and beat the batter well for 1 min .
Pour the batter in greased tin and place it in the steamer
Steam for 10 β 15 mins on medium flame .
Steaming time depends on the size of the tin .Broader the tin lesser the steaming time.
Prepare the tempering and pour over the dokla and spread it .
Slice into desired shape and size.
Serve with green chutney + sweet chutney .
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