Green peas dhoklas

Protein: 8.1 gm per serving

Preparation time: A few minutes

Cooking time: 10 to 12 minutes

Ingredients/ Preparation

Ingredients for the batter

  • 1 cup green peas purée
  • 1 tsp ginger and green chilli paste
  • 1 cup Bengal gram flour (besan)
  • ½ tsp citric acid crystals (nimbu ke phool)
  • 2 tbsp powdered sugar
  • 1/3 cup grated paneer
  • Salt to taste
  • Oil for greasing
  • 1 ½ tsp fruit salt

Ingredients for tempering

  • 1 tsp urad daal (split black gram)
  • 2 tbsp oil
  • 1 tsp mustard seeds (rai/sarson)
  • A pinch asafetida (hing)
  • 1 tsp green chillies, finely chopped

Ingredients for garnish

  • 2 tbsp grated paneer
  • 2 tbsp coriander leaves finely chopped

Recipe/ procedure for the batter

  • Combine all the ingredients except the fruit salt in a bowl and then add half a cup of water in it and mix it well to make a batter of dropping consistency.
  • Just before steaming add the fruit salt it and then add 2 tsp of water over it.
  • When the bubbles form then mix it gently.
  • Pour the batter immediately into a greased plate and shake the plate clockwise to spread it to make an even layer.
  • Steam for 10 to 12 minutes or till the dhoklas are cooked then keeps it aside.

Recipe/ procedure

  • Heat the oil in a small pan and add the mustard seeds.
  • When the seeds crackle, add the green chillies, asafetida and urad dal and mix it well then sauté on a medium heat for a second.
  • Remove from the heat and add 1 tbsp water and mix it well then pour the tempering over the dhoklas.
  • Cool it slightly and cut into equal pieces then serve immediately garnished with coriander leaves and paneer.

Tip: – to make 1 cup green peas puree, blend 1 ½ cups of fresh green peas in a mixer till smooth.

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