Millennium Post

Sorghum Dhokla with scraped coconut

Sorghum Dhokla with scraped coconut
Ingredients:
Jowar ka atta200gm
Semolina120gm
Ginger (paste)15gm
Green chilies (paste)5gm
ENO fruit salt2 pkts
Curd250gm
Water150ml
Lemon juice1nos
For tempering
Oil refined2 tsp
Mustard seed2gms
Cumin seeds2gms
Curry leaf1gm
Sugar100gm
Water200ml
Fresh coriander25gms
Crated coconut50gms

Method:
Mix semolina with curd and water for 10-15 minutes Now add all the ingredients except ENO salt, mix well to combine. Now add ENO and immediately pour the mixture in to a greased plate Steam for 25 minutes over low flame, remove from heat and set aside for 15 minutes. Heat up the oil for tempering. And add all the ingredients except sugar and water. When starts to crackle add water and sugar bring it to boil and pour that mixture over Dhokla. Garnish with fresh coriander and scraped fresh coconut
(Courtesy – Chef Alok Verma, The Imperial)
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