Faraali Buckwheat Dhokla
by Kajal P Jobanputra

This dhokla has buckwheat, curd, coriander and mint.

Faraali Buckwheat Dhokla

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Faraali Buckwheat Dhokla recipe - How to make Faraali Buckwheat Dhokla

Tags

Gujarati Farsans

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 4Makes 4 servings
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Ingredients

For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil

For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut

For The Garnish
chopped mint
paneer (cottage cheese) , mashed

Method
For the dhoklas

Dry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.
Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.
Grease a dhokla plate and pre-heat it for 8 minutes.
Pour dhokla batter.
Steam it for 12 to 15 minutes.
Cool it. Cut into desired shapes.

For coriander dip –

In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.
Add the cashewnuts and mix well.
Serve dhoklas with this dip.
Garnish with mint and paneer.

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