Buckwheat Corn Dhokla Recipe
Buckwheat Corn Dhokla is a healthy version of dhokla prepared using buckwheat, sweet corn and curd. Buckwheat is high in soluble fiber and it’s a natural gluten free whole grain. Buckwheat provides a high level of protein.
Ingredients
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1 cup Buckwheat Flour (Kuttu Ka Atta)
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1 cup Sweet corn
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1/2 cup Curd (Dahi / Yogurt)
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sour
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2 tablespoons Sama Flour (Little Millet)
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2-1/2 teaspoon Green Chilli Paste
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Salt
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to taste
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1/4 teaspoon Enos Fruit Salt
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Oil
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as required
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For seasoning
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Oil
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as required
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1/4 teaspoon Sesame seeds (Til seeds)
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1/4 teaspoon Cumin seeds (Jeera)
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1/4 teaspoon Mustard seeds (Rai/ Kadugu)
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1/2 Lemon juice
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2 sprig Coriander (Dhania) Leaves
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finely chopped
Instructions
Step 1
To begin making the Buckwheat Corn Dhokla recipe, In a bowl, combine buckwheat flour, sama flour, green chilli paste, salt and fruit salt
Step 2
Mix them together
Step 3
Add corn kernels to the flour mixture and keep it aside for an hour
Step 4
Grease the dhokla plate with oil and pour the buckwheat wet mixture to the plate
Step 5
Steam in idli cooker for 20 minutes
Step 6
Buckwheat takes longer time to cook than the usual sooji or besan
Step 7
Hence, check dhokla often and water in the vessel
Step 8
Cook until the dhoklas are cooked well
Step 9
The dhokla is cooked when a toothpick inserted in the center of the dhokla comes out clean
Step 10
In a small tadka pan, heat oil over medium heat
Step 11
Add mustard seeds once the oil is hot
Step 12
Once the seeds splutter, add cumin seeds and sesame seeds
Step 13
Cook until they turn slightly brownish
Step 14
Pour the tempering on top of the dhokla
Step 15
Squeeze lemon at the time of serving
Step 16
Serve Buckwheat Corn Dhokla with Dhaniya Pudina Chutney and have it with cup of Ginger-Holy Basil Tisane | Adrak Tulsi Chai Recipe and enjoy a nutrient rich breakfast