Name: Sambar Dhokla with Coconut Chutney - Fusion Style recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup besan (gram flour); 1 tbsp. semolina; 1 cup yoghurt; 2 tbsp. fresh coconut, grated; salt to taste; 1/2 tsp. turmeric powder; 2 tbsp. sambar powder; 1 tsp. coriander powder; 1-2 tbsp. roasted peanut powder; 1 tsp. eno fruit salt; First Tempering -; 1 tbsp. oil; 1/2 tsp. mustard oil; 1/4 tsp. asafoetida; 1 sprig curry leaves; 1 tsp. grated ginger & garlic; 1-2 green chilies, chopped; Second Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 sprig curry leaves; 1-2 fresh red chilies, chopped; 1 tsp. sesame seeds; 1 tsp. urad dal; 1 tbsp. powdered sugar; 1 tsp. lime juice; chopped coriander leaves & grated fresh coconut to garnish

ABOUT Sambar Dhokla with Coconut Chutney - Fusion Style RECIPE

I gave a twist to the original Dhokla by adding some sambar powder for a South Indian flavour. Serve this simple and wholesome delicacy, garnished with fresh grated coconut and chopped coriander leaves. These healthy fluffy bites can be enjoyed with some coconut chutney.

Ingredients Serving: 4

1 cup besan (gram flour)
1 tbsp. semolina
1 cup yoghurt
2 tbsp. fresh coconut, grated
salt to taste
1/2 tsp. turmeric powder
2 tbsp. sambar powder
1 tsp. coriander powder
1-2 tbsp. roasted peanut powder
1 tsp. eno fruit salt
First Tempering -
1 tbsp. oil
1/2 tsp. mustard oil
1/4 tsp. asafoetida
1 sprig curry leaves
1 tsp. grated ginger & garlic
1-2 green chilies, chopped
Second Tempering -
1 tbsp. oil
1/2 tsp. mustard seeds
1 sprig curry leaves
1-2 fresh red chilies, chopped
1 tsp. sesame seeds
1 tsp. urad dal
1 tbsp. powdered sugar
1 tsp. lime juice
chopped coriander leaves & grated fresh coconut to garnish

Instructions

In a bowl, whisk together gram flour, semolina, salt to taste, turmeric powder, sambar powder, coriander powder, coconut and powdered peanuts.
Add the first tempering along with the yoghurt.
Add required quantity of water and make a smooth batter of dropping consistency. Keep aside for 30 minutes.
Add the eno fruit salt to the batter and mix well.
Immediately pour the contents into a greased steel container / plate and gently place it inside the cooker.
Steam on a low flame for 20 minutes. When cool, demould it and cut into desired shapes.
The second tempering....
Pour this tempering over the prepared dhokla.
Garnish with coconut and coriander leaves.
Serve along with coconut chutney a la South Indian Style.

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