Gluten-Free Barnyard Millet DhoklaVeg
Enjoy a soft and spongy snack with this healthy, gluten-free Barnyard Millet Dhokla. Perfect for breakfast or as a light evening treat, this dish is crafted from nutritious millet and sabudana, fermented with yogurt for a tangy flavor. Steamed to perfection and finished with a classic tempering of mustard seeds, curry leaves, and sesame, this dish is both wholesome and delicious. Ideal for those seeking a quick, nutritious, and naturally gluten-free culinary experience.
Ingredients
1 cup Barnyard Millet
2 tbsp Sago pearls (Sabudana)
1 cup Yogurt
as needed Water
1 Green Chilli
1 tsp Ginger
3 tsp Salt
1 tsp Eno fruit salt
2 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Sesame Seeds
5 Curry Leaves
1 tsp Sugar
Cilantro: For garnish
Instructions
1
Grind 1 cup of barnyard millet and 2 tablespoons of sabudana together until they reach a coarse, semolina-like consistency.
2
Transfer the ground mixture to a bowl, add 1 cup of yogurt and approximately half a cup of water, and mix well. Let the batter rest for 20 minutes to allow the grains to absorb the liquid.
3
Stir in crushed ginger, green chili, and salt. Adjust consistency with a little extra water if needed; it should resemble an idli batter.
4
Place a stand in a pan, add 1 cup of water, and bring it to a boil.
5
Stir in 1/2 teaspoon of Eno fruit salt with 1 tablespoon of water to activate it. Pour the batter into a greased pan, tap it twice to level, and steam on medium flame for 15 minutes.
6
While the dhokla is steaming, heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, and 5-6 curry leaves. Once they splutter, add 1/4 cup of water and 1 teaspoon of sugar. Bring to a quick simmer and turn off the heat.
7
After steaming, let the dhokla cool for 10 minutes. Remove it from the pan, slice it into pieces, and pour the prepared tempering water over the top. Garnish with fresh cilantro and serve warm.
