Rice Mooli Methi Dhokla
by damyantiben
09 Dec 2012
This recipe has been viewed 10287 times
Here we can use left over rice. It is a spicy recipe to warm up the winters. We can make it into dhokla or muthiya form as desired. For dhokla make batter for muthiya knead the dough.
Rice Mooli Methi Dhokla recipe - How to make Rice Mooli Methi Dhokla
Preparation Time: Cooking Time: Total Time:
Makes 8 to 12 servings
1 cup grated radish (mooli)
1 cup cooked rice
1 cup whole wheat flour (gehun ka atta)
1/4 cup semolina (rava)
1/2 cup besan (bengal gram flour)
1/2 cup chopped fenugreek (methi) leaves
1/4 cup chopped radish (mooli) leaves
salt to taste
1 tbsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp garam masala
2 tsp lemon juice
1 tbsp sugar
1 tbsp oil
1/2 tsp fruit salt
2 tbsp chopped coriander (dhania)
water as required
For The Tempering
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)
Method
- Method
- Combine all the ingredients and mix well.
- Make soft thick cake like batter and pour it into greased thali.
- Arrange thalis in dhokla stand and steam it for 15 minutes.
- Let the steam escape.
- Cut in to squares and pur the tempering on top.
- Garnish and serve fresh with chunda and tea.
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