Dhokla is one of my favourite snack recipe. It is a staple snack dish of Gujarat. The original one is made by the fermented batter of chickpeas. This one which I am presenting today is actually a “leftover ka makeover”. I had lot of leftover khichdi which could either be used in stuffing paranthas the other day. I have prepared Dhoklas with my leftover khichdi. THEY ARE NOT AS SPONGY AS THE REGULAR KHAMMAN DHOKLA. bUT, THEY ARE VERY SOFT AND THUS ARE VERY FLAVOURFUL AND YES HEALTHY TOO.

Ingredients:
Leftover khichdi: 2 cups
Rawa/sooji: 1/2 cup
Curd/dahi: 1 cup
Water: 1 cup
Grated ginger: 1 tbsp
Chopped green chillies: 1 tsp
Salt: as per taste
Red chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Asafoetida: a pinch of
Lemon juice: 1 tbsp
Fruit salt: 1 tsp

—For tempering:
Oil: 1 tbsp
Mustard seeds: 1 tsp
Dried red chillies: 2-3nos.
Kasuri methi: 1 tsp
Chopped green chillies: 1 tsp
Curry leaves: 7-8nos.
Chaat masala powder: 1 tsp

Method:
1. Take the khichdi in a bowl and add curd to it. Mix it thoroughly. Add rawa to the bowl and add more curd to it. Whisk it nicely. Cover the bowl with a lid and keep it aside for 20 minutes.


2. After 20 minutes, beat the khichdi mixture with a beater so that the mixture will be smooth and silky.WhatsApp Image 2019-04-24 at 11.52.54 AM
3. Add all the ingredients viz., water, grated ginger, green chilli, salt, red chili powder, turmeric powder, asafoetida to it. Add lemon juice and fruit salt to the mixture and mix it thoroughly.


4. Pour the mixture into a greased tray of a steamer and steam it for 20-25 minutes. Take out of the steamer and cut into squares.


5. For tempering the dhoklas, heat a wok and add oil to it. Add dried red chilies and mustard seeds to it. Add curry leaves and green chili. Now add dhokla squares to the wok. Season the dhokla squares with salt and kasuri methi. Toss the dhokla into the wok to cover the dhokla with the tempering completely. Add chaat masala powder to the dhokla, toss and serve.