Kutti dal na dhokla / buckwheat grits dhokla
Healthy and delicious steamed snack made with kutti dal or buckwheat grits is full of nutrition and can be prepared in less than 30 minutes.
Kutti dal or buckwheat grits is a lesser known grain and a quick search will tell you its amazing nutritional values. A good source of fiber, this superfood made as dhokla is yet another Gujarati steamed snack that can be enjoyed at any time of the day. This recipe requires overnight fermentation so the planning is necessary but the actual cooking time is less than 20 minutes!
I make it with sour yogurt which gives the dhokla a tang which goes perfectly well with the nuttiness of kutti dal. It has got minimal ingredients and is best enjoyed with ghee and koro sambar, which is a powder of red chilies with fenugreek and mustard seeds.
Recipe Card
Kutti dal na dhokla / buckwheat grits dhokla
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
5 minutes (does not involve soaking time)
COOK TIME
20 mins
SERVINGS
makes 36 dhoklas
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Snacks
Prep Time: 5 minutes (does not involve soaking time) | Cook Time: 20 mins | Servings: makes 36 dhoklas
Healthy and delicious steamed snack made with kutti dal or buckwheat grits is full of nutrition and can be prepared in less than 30 minutes.
Ingredients
- 1 cup kutti dal/buckwheat grits
- 2 cups thin buttermilk (½ cup sour yogurt + 1 ½ water)
- Paste of 4 green chilies + ½ inch ginger
- 1 tsp cumin powder
- Salt to taste
- 3 tbsp peanuts for garnish
Method
- Soak kutti dal with watery thin buttermilk and keep aside for fermentation overnight or for at least 6 hours.
- Next morning, add chili-ginger paste, cumin powder and salt and mix well.
- Roast peanuts till aromatic and then grind it in a coarse powder. Keep it aside.
- Prepare the steamer pan/ dhokla pan with two greased plates.
- Divide the batter in 2 ensuring that you get the liquid and the grits altogether.
- Sprinkle the prepared peanut powder all over the batter on both the plates.
- Steam the plates for 10-12 minutes till the skewer inserted comes clean.
- Cool the dhokla in the plates for 15 minutes.
- With a sharp knife, cut the dhokla in square shapes and remove gently.
- Enjoy the dhokla with ghee.
Notes
- The grits tend to sit at the bottom due to its weight. Divide the mix into 2 while constantly stirring the mix so that you can have an equal distribution of grits and buttermilk.
- Dhokla can be stored for a day, beyond that, they might turn sticky.
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