Pav Bhaji Dhokla ( Non- Fried Snacks )
by Tarla Dalal
Dhoklas are favourite farsaan…usually the dhoklas are tempered or served with chutney. Here i have experimented with the style of serving by sandwhiching pav bhaji between khaman dhokla. Make sure you make the bhaji a little dry so that it can be sandwiched properly. You can use your imagination and try a variety of dhoklas using different stuffing like cheese slices, schezuan sauce, grated paneer etc. Once you taste this dhokla , i am sure you will be tempted to try more.
Pav Bhaji Dhokla ( Non- Fried Snacks ) recipe - How to make Pav Bhaji Dhokla ( Non- Fried Snacks )
Preparation Time: Cooking Time: Total Time:
Makes 12 to 15 dhoklas
1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
3 1/2 tsp sugar
1 tsp ginger- green chilli paste
1/2 tsp citric acid (nimbu ka phool)
1 tsp lemon juice
salt to taste
1 1/2 tsp fruit salt
1/4 tsp oil for greasing
To Be Ground Into A Chilli-garlic Paste
3 to 4 kashmiri chillies , deseeded and soaked in warm water
3 to 4 clove garlic (lehsun) , roughly chopped
For The Bhaji
2 tbsp butter
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 chopped capsicum
3/4 cup tomatoes puree
1 tsp chilli powder
1 1/2 tbsp pav bhaji masala
salt to taste
1 cup boiled and mashed potatoes
1/4 cup boiled green peas
2 tbsp finely chopped coriander (dhania)
Other Ingredients
4 to 5 tbsp grated processed cheese
- Method
- Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water as required (approximately ¾ cup) to make a thick batter.
- Just before steaming, add the fruit salt and add 2 tsp of water over it.
- When the bubbles form, mix gently.
- Pour the batter immediately into a greased 125 mm. (5") diameter thali and shake the thali clockwise to spread the batter in an even layer.
- Steam for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
For the bhaji
- For the bhaji
- Heat the butter in a kadhai and add the cumin seeds.
- When the seeds crackle, add the chilli garlic paste and sauté on a medium flame, while stirring continuously.
- Add the onions and sauté on a medium flame till for 4 to 5 minutes or till the raw smell disappears.
- Add the tomato puree and ¼ cup of water, mix well and simmer till the oil separates.
- Add the chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.
- Add the potatoes and green peas and mash thoroughly using a potato masher, adding ¼ cup of water if required and cook for another 2 to 3 minutes. Keep aside.
How to proceed
- How to proceed
- Cut a dhokla piece horizontally into half.
- Spread a tbsp of the bhaji evenly on piece of dhokla.
- Place the other piece of dhokla over the bhaji and press gently.
- Repeat with the remaining dhoklas and bhaji to make more pav bhaji dhoklas. Serve immediately garnished with cheese.
Handy tip:
- Handy tip:
- Always use your hands while mixing the batter to break lumps of the besan, sugar and citric acid crystals.
| Energy | 92 cal |
| Protein | 3.8 g |
| Carbohydrates | 12.7 g |
| Fiber | 2.5 g |
| Fat | 2.9 g |
| Cholesterol | 7.1 mg |
| Vitamin A | 173.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 8.9 mg |
| Folic Acid | 25.3 mcg |
| Calcium | 39 mg |
| Iron | 0.9 mg |
| Magnesium | 21.8 mg |
| Phosphorus | 67.2 mg |
| Sodium | 60.3 mg |
| Potassium | 138.5 mg |
| Zinc | 0.3 mg |