Patra Dhokla Bytes With Meethi Chutney

Ingredients

• 2 cups colocasia leaves, finely chopped / 6 large colocossia leaves
• 1 tsp salt
• 1 tsp carom seeds (ajwain)
• 1 tbsp green chilli – ginger paste
• 1 tsp coriander seeds & fennel seeds coarse powder
• 1 tsp black pepper powder
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida
• 1-2 tsp tamrind pulp (imli) (boil tamrind in water & squeeze out thick pulp)
• 2 tsp jaggery, grated
• 1 tsp coriander – cumin seeds powder
• 1 tsp red chilli powder
• 2 tsp hot oil (for softness)
• 1-1 1/4 cup besan
• Water as required (lumpy mixture)
• 1/2 tsp oil to grease the thali / plate
• 1 tsp eno fruit salt + 1 tsp water to activate eno
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp asafoetida
• 1 tsp sesame seeds
• 1 tsp chopped coriander
• 2 tbsp dried mango powder (amchur)
• 1/2 tsp roasted cumin seeds powder
• 1 tsp sanchal powder
• 1/2 tsp coarsely crushed fennel seeds
• 3 tbsp jaggery
• 1 tsp sugar(for thickness)
• 1/2 tsp coriander – cumin seeds powder
• 1/2 tsp red chilli powder
• 2-3 pinches asafoetida
• 1 tsp desicated coconut
• Salt to taste
• 2 cups Water (add slowly as per requirement) (The batter should be thick dropping paste)
• Toothpicks

Steps

1. Wipe the Colocasia leaves with a wet cloth & chop them finely. Take them in a bowl.
2. Add salt, carom seeds, green chilli – ginger paste, coarsely crushed coriander & fennel seeds powder, black pepper powder, asafoetida & red chilli powder.
3. Heat oil & add in the mixture. Add besan & mix well, taking care that leaves are more than besan. Add water to make a semi thick batter.
4. Heat the steamer. Grease a thali / plate with oil. Add eno & water on top of eno. Bubbles will form. Mix gently.Now pour the batter in the greased thali / plate & with the back of a spoon level the batter.
5. Steam the dhokla for 5 -7 minutes. Check after 7 minutes. Cool a little & cut into pieces.
6. Tempering: Heat oil, add mustard seeds, when they splutter,add cumin seeds.Add asafoetida & switch off the flame. Add sesame seeds. Add Dhokla Patra Bytes in this tempering & cook till nice & crispy. Remove the Patra dhokla in a serving plate.
7. Instant Meethi Chutney: In a pan take dried mango powder, roasted cumin seeds powder, sanchal powder, coarsely crushed fennel seeds powder, jaggery, sugar, coriander – cumin seeds powder, red chilli powder & salt.
8. Add water & mix well. Cook the mixture till the required thickness is obtained. (The chutney will thicken on cooling, so set the consistency accordingly.
9. Remove the portion of Chutney in a small bowl and serve with Patra Dhokla, an easy & quick version of a very popular Gujarati snack, Patra. Serve it as a quick byte along with Prasad to the Lord first & than to the guests.🙏🌸🙏🌸🙏🌸🙏🌸🙏