Fermentation Time : 2 to 3 hours.
1/2 cup buckwheat (kutto or kutti no daro)
¼ cup soya curds/ low fat sour curds (dahi)
2 tsp ginger-chilli paste
2 tbsp ragi (nachni / red millet) flour
1/4 tsp fruit salt
salt to taste
1/4 tsp oil for greasing
For the garnish
1 tbsp chopped coriander (dhania)
Grind the buckwheat coarsely. Wash, drain and keep aside.
Add ½ cup water to the soya curds and whisk well. Add this to the buckwheat.
Add ragi flour and ginger chilli paste to the mixture, and mix well to make the dhokla batter. Keep aside to ferment for 2 to 3 hours.
Add salt to the batter and mix well.
Just before steaming add ¼ packet of fruit salt to the batter and sprinkle a little water to enable bubbles to be formed.
Mix gently and pour the batter into a 200 mm. (8") diameter greased thali.
Steam for 15 to 20 minutes till the dhoklas are firm.
Cool slightly and cut into diamond-shaped pieces.
Serve hot garnished with coriander
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