buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity |
by Tarla Dalal

buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | with 24 amazing images.

buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity is a filling snack which can also be enjoyed for breakfast. Learn how to make kuttu dhokla - health snack for acidity.

To make buckwheat dhokla for acidity, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out. Drain the excess water using a strainer. Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours. Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently. Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked. Repeat to make 1 more thali. Cool slightly, cut into pieces and serve immediately.
Lots of nutrition comes to you in the form of this stomach-friendly no fermentation dhokla. The batter is easy to make – just measure the buckwheat, mix it with curd and let the batter soak for 4 hours. The non-fermented batter also makes this a good option for those suffering from acidity.

Just a tad of green chilli paste and ginger paste are used to flavour this kuttu dhokla - health snack for acidity, so that it is not too spicy. Enjoy it with non-spicy minty green chutney. Also do try other stomach-friendly recipes to snack on like Nutritious Chilas and Potato Bajra Pancake.

Tips for buckwheat dhokla for acidity. 1. We do not recommend the use of sour curd, as that might aggravate acidity. 2. Also do not keep the batter to soak for more than the time mentioned as that too might make the batter sour. 3. Though these dhoklas are not fermented and thus a better option than fermented dhoklas for those who suffer from acidity, each individual is different and the foods that suit each person may also vary. Hence we recommend you try this snack in small quantity and check if it suits your digestive system.

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Buckwheat Dhokla, Kutto na Dhokla recipe - How to make Buckwheat Dhokla, Kutto na Dhokla

For Buckwheat Dhokla
1 1/4 cups buckwheat (kuttu or kutti no daro)
1/2 cup curd (dahi)
1/2 tsp green chilli paste
1/4 tsp ginger (adrak) paste
salt to taste
1/2 tsp fruit salt

For Serving With Buckwheat Dhokla
minty green chutney

Method
For buckwheat dhokla

To make buckwheat dhokla for acidity, clean and wash the buckwheat in enough water only once. Washing it more will cause the starch to drain out.
Drain the excess water using a strainer.
Combine the buckwheat, curds and 1/3 cup of water in a deep bowl and mix well. Cover with a lid and keep aside to soak for at least 4 to 5 hours.
Add the green chilli paste, ginger paste and salt. Add 1/2 tsp fruit salt (optional). Let the bubbles form. Mix batter gently.
Pour half the batter into a greased 175 mm. (7") diameter thali and spread evenly by rotating the thali clockwise.
Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Repeat steps 5 and 6 to make 1 more thali.
Cool the buckwheat dhokla for acidity slightly, cut into pieces and serve immediately.

Handy tip:

At step 3, allow the mixture to soak for at least 6 hours in summer season. In winter season the soaking time should be increased by 1 to 2 hours depending on the temperature. This will ensure soft dhoklas as the end result.

Nutrient values (Abbrv) per serving

Energy	156 cal
Protein	5 g
Carbohydrates	29.1 g
Fiber	3.8 g
Fat	1.9 g
Cholesterol	2 mg
Sodium	9.5 mg

Click here to view calories for Buckwheat Dhokla, Kutto na Dhokla

Buckwheat Dhokla, Kutto na Dhokla recipe with step by step photos

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what is buckwheat dhokla made of ? See below image of list of ingredients for buckwheat dhokla for acidity.

Washing buckwheat

In a deep glass bowl, put 1 1/4 cups buckwheat.
Add enough water to cover the buckwheat as we need to wash it.
Wash with your fingers only once as we want to remove the starch from the buckwheat.

Clean buckwheat (kuttu ).
Drain the excess water using a strainer.
This is the clean buckwheat ready to use to make buckwheat dhokla.

Batter for buckwheat dhokla for acidity

To make buckwheat dhokla for acidity recipe | no fermentation dhokla | dhokla recipe without fermentation | kuttu dhokla - health snack for acidity | take the washed buckwheat. Buckwheat is a very good source of Iron and good to prevent anaemia. Rich in folate and good food for pregnant women. Buckwheat keeps your heart healthy and high in fibre and diabetic friendly. Buckwheat is a rich plant based source of protein and excellent option for Vegetarians. See here for 13 benefits of buckwheat and why it's good for you.
Add the 1/2 cup sour curds. To make curds sour, I leave out my packaged dahi for 2 hours and they are good to use for the batter. Curd is one of the richest source of protein, calcium and minerals. They help in weight reduction, good for your heart and build immunity. Being low in sodium, it is safe to be eaten by individuals with high blood pressure. The only difference between curds and low fat curds is the fat level. Read the benefits of curds to include in your daily diet.

Add 1/3rd cup water to adjust the consistency of the mixture.
Mix well so as to get a uniform mixture.
Cover with a lid and keep aside to soak the batter for 4 to 5 hours. In summer season you may need to soak only for 4 hours, while in winter season the soaking time should be increased to 5 hours and if needed to 6 hours depending on the temperature. This will ensure soft dhoklas as the end result. You can also make the batter and keep it in the fridge overnight, as the sour curd will turn the batter sour if left out.
This is what the soaked batter looks like after soaking.
Mix the soaked batter once with a spoon.

Add 3/4th to 1 teaspoon green chilli paste. We have used 1 tsp as buckwheat is bland in taste. However, you can adjust the quantity of the green chilli paste as per your spice level.
Add 1/4 teaspoon ginger (adrak) paste. Ginger is an effective cure for congestion, sore throat, cold and cough. It aids digestion and relieves constipation. Ginger was found as effective as drugs in relieving menstrual pain. Ginger is effective in decreasing the cholesterol levels in patients with high cholesterol. Ginger significantly reduces symptoms of nausea in pregnant ladies. See here for 16 Super Health Benefits of Adrak, Ginger.
Add salt to taste. We added 1/2 tsp salt. The best is to taste the batter and adjust the salt.
Mix the batter well.
Add 1/2 tsp fruit salt (optional). This makes the dhokla soft and we prefer to use it. If you don't use it then it's okay but the dhokla will be a bit heavier.

Let the bubbles form. You don't need to add water over the fruit salt.
Mix batter gently. Don't over mix or whisk it as your dhoklas will turn flat.

Steaming the buckwheat dhokla for acidity

Grease a 175 mm (7 inch) thali with a little oil including the sides of the thali.
Pour half the batter into the thali in a clockwise direction.
Place the thali in a hot steamer.

Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked
This is what the dhoklas look like after steaming in the thali.
Repeat steps 4 and 5 to make 1 more thali.
Cool slightly and cut the dhokla into diamond shape. This will give you 16 pieces per thali.
Serve buckwheat dhokla for acidity immediately with some green chutney.

Health Benefits of Buckwheat Dhokla for acidity

Non Fermented Buckwheat Dhokla for Acidity.
Excess sour and spice flavours always causes and aggravates acidity. So these dhoklas are a wise choice than fermented recipes like dhokla, idli, etc. for people suffering from acidity.
Have them for breakfast or evening snack.
Pair them with a non spicy green chutney.
Though these dhoklas are not fermented and thus a better option than fermented dhoklas for those who suffer from acidity, each individual is different and the foods that suit each person may also vary. Hence we recommend you try this snack in small quantity and check if it suits your digestive system.

pro tips for Buckwheat Dhokla for acidity

To make curds sour, I leave out my packaged dahi for 2 hours and they are good to use for the batter.
Add 3/4th to 1 teaspoon green chilli paste. We have used 1 tsp as buckwheat is bland in taste. However, you can adjust the quantity of the green chilli paste as per your spice level.
Cool slightly and cut the buckwheat dhokla into diamond shape. This will give you 16 pieces per thali.
You can add 3/4th tsp adrak green chilli paste instead green chilli and ginger paste.
Add 1/2 tsp fruit salt (optional). This makes the dhokla soft and we prefer to use it. If you don't use it then it's okay but the dhokla will be a bit heavier.