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The ingredients needed to cook Kasuri Methi & Saffron Dhokla:
- Get 3/4 cup Sooji (semolina)
- Get 1/4 cup besan (chickpea flour)
- Get 1/2 cup yoghurt
- Provide to taste salt
- Use 1 tsp. ginger-green chilies paste
- Get 1/4 tsp. turmeric powder
- Use 1 tsp. sugar
- Take 1 tbsp. lime juice
- Use 1 tbsp. oil
- Get 1 tbsp. kasuri methi, crushed
- Provide as needed few strands of saffron
- Get 2 tbsp. oil
- You need 1 tsp. mustard seed
- Use 1 sprig curry leaves
- Take 1 tsp. coriander leaves, chopped
- Get pinch asafoetida (hing)
- Provide 1 tbsp. fresh coconut, grated
- Get 1 tsp. eno fruit salt
Steps to make Kasuri Methi & Saffron Dhokla:
- Mix together sooji, besan, salt, turmeric powder, sugar, 1 tbsp. oil, ginger-green chilies paste, lime juice, kasuri methi and yoghurt with enough water into a thick batter of pouring consistency. Keep aside for 15 minutes.
- Add the eno fruit salt along with a tbsp. water to the batter and mix gently. Pour on a greased steel container or plate and sprinkle the saffron over it. Steam for 15 minutes. When cool enough, cut into desired shapes.
- Heat 2 tbsp. oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida and curry leaves. Stir for a few seconds and add little water and switch off the flame. Pour this tempering on the steamed dhoklas and serve, garnished with coconut and coriander leaves.
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