Now give a healthy twist to your traditional dhoklas by preparing it with soya flour. Soya flour can give you the much-needed dose of iron and folic acid as well as boost your intake of protein. Having this for your breakfast can also provide you with the necessary carbohydrates to kick-start your day. You can also try this healthy
nachni dhokla. Some of the Gujarati delicacies are high in calories! Find out the
calories in your favourite dhokla, thepla and handvo. Ingredients- 1/2 cup soya flour
- 3/4 cup besan (Bengal gram flour)
- 1 and 1/2 tbsp samolina
- 2 tsp sugar
- 1 tsp lemon juice
- 1 tsp ginger-green chilli paste
- 1 tsp fruit salt
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp sesame seeds (til)
- 1/2 tsp finely chopped green chillies
- A pinch of asafoetida (hing)
- Salt to taste
For the garnish
- 1 tbsp finely chopped coriander (dhania)
For serving
Method
- Combine the besan, soya flour, semolina, sugar, lemon juice, ginger-green chilli paste, salt and 3/4 cup of water in a bowl and mix well to make a thick batter.
- Just before steaming, add the fruit salt to the batter and sprinkle 2 tsp of water of it.
- When the bubbles form, mix gently.
- Pour the mixture into a greased 175 mm (7") diameter thali and steam in a steamer for about 10 minutes.
- For the tempering, heat the oil in a small non-stick pan and add the mustard seeds, sesame seeds, green chillies and asafoetida.
- When the mustard seeds crackle, pour the tempering over the steamed dhoklas.
- Garnish with coriander and cut into pieces.
- Serve immediately with green chutney.
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