Browntop Millet Dhokla
Ingredients
Pre-soaked browntop 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 until the batter turns 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 until the batter turns 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 Browntop MilletShop the millet used in this recipe
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