Barnyard Millet Dhokla
Ingredients
Pre-soaked barnyard millet, ground to a batter – 1½ cups
Curd – ½ cup
Eno or fruit salt – 1 tsp
Turmeric – ¼ tsp
Green chilli-ginger paste – 1 tsp
Mustard seeds, sesame seeds, curry leaves, green chilli – for tempering
Oil, sugar, salt, coriander – as required
Curd – ½ cup
Eno or fruit salt – 1 tsp
Turmeric – ¼ tsp
Green chilli-ginger paste – 1 tsp
Mustard seeds, sesame seeds, curry leaves, green chilli – for tempering
Oil, sugar, salt, coriander – as required
Method
1. Mix the millet batter with curd, turmeric, green chilli-ginger paste, sugar and salt to a thick, pourable consistency.
2. Just before steaming, fold in the fruit salt gently — the batter will turn light and frothy.
3. Pour into a greased plate and steam for 15–18 minutes, until a toothpick comes out clean.
4. Cool slightly and cut into squares.
5. Temper mustard seeds, sesame seeds, curry leaves and green chilli in hot oil, and pour over with a little water.
6. Garnish with coriander and serve with green chutney.
2. Just before steaming, fold in the fruit salt gently — the batter will turn light and frothy.
3. Pour into a greased plate and steam for 15–18 minutes, until a toothpick comes out clean.
4. Cool slightly and cut into squares.
5. Temper mustard seeds, sesame seeds, curry leaves and green chilli in hot oil, and pour over with a little water.
6. Garnish with coriander and serve with green chutney.
Made with Pre-Soaked Barnyard MilletShop the millet used in this recipe
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