Buckwheat Dhokla Recipe (High Fibre Buckwheat Dhokla)

Ingredients

• 1 1/4 cups buckwheat (kuttu or kutti no daro)
• 1/2 cup sour curds (khatta dahi)
• 1 tsp green chilli paste
• 1/4 tsp ginger (adrak) paste
• salt (namak) to taste
• 1/2 tsp fruit salt (optional)

Steps

1. To make buckwheat dhokla, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out.
2. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours.
3. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently.
4. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
6. Repeat steps 5 and 6 to make 1 more thali.
7. Cool slightly, cut into pieces and serve buckwheat dhokla immediately.
8. At step 3, allow the mixture to soak for at least 4 hours in summer season. In winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. This will ensure soft dhoklas as the end result.