Poha Dhokla


1/2 cup poha

1/2 semolina (sooji)
1 cup cup curd
1 tsp green chilli paste

1 tsp fruit salt

½ tsp sugar

Salt as per taste

For tempering

 1 tbsp oil

1/2 tsp mustard seeds
a pinch  of asafoetida

5-6 curry leaves

2 green chilly (slit length wise)

for garnishing
1 tbsp coriander finely chopped

Method (How to make poha dhokla)

Beat the curd with one cup of water and keep aside.

Soak poha with one cup water and keep aside for 10 minutes.

Now mix the semolina, soaked poha, green chilli paste and salt in the beaten curd, mix well and keep aside for 10 minutes.

At last, add fruit salt in this mixture and give it a one side stir. Do not mix for a long time

Prepare a steamer or pressure cooker by adding enough (3-4 cups) water in it and put it on a high flame to get steam

Grease a tray or any other utensil with oil, which you can put into the steamer or cooker.

Pour enough mixture in this utensil and make a thick and equal layer of this mixture and put it in the steamer.

Close with lid, if you are using cooker remove the vessel and gasket. Cook for 15-20 minutes on medium flame.

After 15-20 mins check by inserting a knife, if batter doesn't stick to the knife then poha dhokla

Heat the oil in a small tadka pan and add the mustard seeds, curry leaves, slit green chilles and.

At last  add the asafoetida. Sauté on a medium flame for a few seconds and pour this tempering over the dhoklas.

Cut into diamond shaped equal sized pieces and garnish with chopped coriander.

Serve hot with green chutney.