KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA)

KATHIAWADI LASANIYA KHATTA DHOKLA (KATHIAWADI GARLIC WHITE DHOKLA)
Kathiawadi cuisine hails from Kathiawar in Saurashtra region of India and other areas in Southern Gujarat.
Kathiawadi cuisine is usually spicy, they add onion and garlic in many of their preparations.
What I love about Kathiawadi cuisine is the lack of sweetness in their preparations which suits my palate.
Today I’m going to share with you’ll the recipe of Kathiawadi Lasaniya Dhokla, which packs a punch of flavours and gives your taste palates a jolt.
This variety of dhokla hasn’t been blogged much about.
This is a healthy recipe since it’s made with Broken wheat (dalia).
It’s a no fail recipe provided you follow the recipe given here to the “T”
Do Try this recipe.

Ingredients 

Dalia / Broken wheat - 1 cup
Semolina (Rava / Suji) - ½ cup
Yogurt (Dahi) - 1 cup
Green chilly - 3 (Small size)
Ginger - ½ inch
Garlic – 2-3 pods
Oil – 1 tsp
Baking Powder – ½ tsp
Baking soda – ¼ tsp
Asafoetida (Hing) – ¼ tsp
Salt as per taste

Tempering
Mustard seeds – 1 tsp
Sesame seeds – 2-3 tsp
Curry Leaves – 1 sprig 

Green chillies - 2 whole with stem slit for decoration 

Oil – 1 tbsp
Coriander leaves – For Garnish

Method
Pound the Green chilli, ginger and garlic into a coarse paste.
Take a big bowl, add 1 cup of Broken wheat(dalia), ½ cup Semolina (Rava/Sooji) and 1 cup thick Yogurt, add salt, asafoetida(hing), chilly-ginger-garlic paste and 1.5 tsps of Sesame seeds.
Add ¼ cup water if the batter is thick.
Mix well.
Keep it aside for 30 min.
Let it marinate in the spices and let the dalia and semolina soak in the yogurt and water.
Meanwhile, prepare the steamer and grease your dhokla plates or any moulds of choice with a little oil.
Check your Dhokla batter, Your batter should be like the idli batter
Add the Baking Powder – ½ tsp and Baking soda – ¼ tsp to the Dhokla batter, mix well and immediately pour the batter into the prepared plates/moulds.
Do not beat the mix vigorously after adding the baking powder and soda. Just whisk it gently so that it mixes into the batter evenly. 

Use an Idli / Dhokla Steamer pot and cook the Dhokla on medium heat for 15-20 minutes.
After 20 mins, take a tooth pick and check. If it comes out clean then your dhoklas are done. Turn off the gas and let it sit for about 5-10 minutes. After which you can remove the stand. Let it cool for a few minutes.
Take a knife and cut into desired shape.
The next step is tempering. In a small pan heat the oil and add the mustard seeds and once they crackle, add the sesame seeds, curry leaves and green chilies and take the pan off the heat.
Drizzle this tempering (tadka) over the dhokla using a spoon.
Garnish with freshly chopped coriander leaves and Serve hot. Enjoy this snack with tea or as a starter.

Serving Instructions

· Serve it hot with some oil (Preferably Peanut or Sesame oil). The reason it’s served with oil is because it’s a bit spicy and the oil dip brings down the spice and enhances the flavour of the dhokla

· Serve hot with green chutney and sweet date chutney as preferred

Tips

· Use Roasted Dalia/Semolina. If not roasted and kept. Roast the Dalia and Semolina and keep aside. Wait for it to cool

· For those who do not have an Idli/Dhokla steamer can use the pressure cooker without the weight(whistle) or use plates and place onto a stand in a wok with water and cover and steam cook.


Variations

· You can use Eno fruit salt – ½ tsp instead of the Baking powder and Baking soda.