Dokla a snack prepared with Besan flour (Channa flour or chickpea flour) and butter milk. Besan flour is naturally higher in protein than wheat-based flour. Besan flour contain iron, magnesium and phosphorus. Besan flour does not contain gluten and it makes a good substiture for wheat flour in gluten free diets. We can have these Khandvi Dokla for breakfast, as snack or for dinner too. This perticular recipe does not contain much oil too. Fresh coconut gives a good aroma and adds to the taste. All age group will definitely enjoy eating Khandvi Dokla.
Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch
Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.
3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.
4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.
5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.
4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.
5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh
6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.
Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3
Things Needed :
Channa flour (besan) : 1 Cup
Butter milk :3 Cups
Green chilly : 1 to 2
Mustard seeds: 1/2 Tea spoon
Oil: 1 Tea spoon
Salt: to taste
Sugar : 1 tea spoon
Coconut: 1/2 cup (2 to 3 Table spoons)
Pepper Powder :1/2 Tea spoon
Jeera Powder : 1/2 Tea spoon
Curry leaves : 5 to 6
Coriander leaves : 2 Table spoons
Ingh : a pinch
Method :
1. Wash and cut green chilly, curry leaves and coriander leaves. Grate coconut and keep it aside.
2. Apply oil on two plates and keep it aside.
3. Take a big pan add 3 cups of butter milk and add the besan flour. Add salt, pepper powder and jeera powder. Mix it nicely.
4. Now keep the pan on the fire and stir on low flame till it thickens. Mix it nicely and stir till it starts leaving the pan.
5. Now pour the ready besan on the greesed plate and spread it evenly in to a thin layer.
4. Cut these spread mixtrue into stripes and roll immediately and arrange them on a plate or a tray.
5. Now keep a small pan on the fire and heat. Put a tea spoon of oil. Put mustard seeds, green chilly cuts and urd dal. Let it spurt. Add curry leaves and ingh
6. Put off the gas and put a spoon of sugar to mustard mixuture. Add a table spoon of water to the oil mixture and mix it well and pour it on the arranged Khandvi dokla. Now put coconut and coriander leaves on the top and serve these dokalas with any kind of chutney or pickle.
Note : If you have a curd , put two cups of water and mix it well and change the curd in to butter milk ( use a hand mixer or use a mixi).
Using pepper and jeera powder will enrich the aroma and good for health too. You can also prepare doklas without using these powders. You can use more sugar if you like sweet taste.
Time : 20 to 30 Minutes
Serves :2 to 3
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