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Home / Recipes / Sambar Dhokla with Coconut Chutney - Fusion Style

Photo of Sambar Dhokla with Coconut Chutney - Fusion Style by Bethica Das at BetterButter
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Sambar Dhokla with Coconut Chutney - Fusion Style

Jun-29-2018
Bethica Das
30 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Fusion
  • Simmering
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 1 cup besan (gram flour)
  2. 1 tbsp. semolina
  3. 1 cup yoghurt
  4. 2 tbsp. fresh coconut, grated
  5. salt to taste
  6. 1/2 tsp. turmeric powder
  7. 2 tbsp. sambar powder
  8. 1 tsp. coriander powder
  9. 1-2 tbsp. roasted peanut powder
  10. 1 tsp. eno fruit salt
  11. First Tempering -
  12. 1 tbsp. oil
  13. 1/2 tsp. mustard oil
  14. 1/4 tsp. asafoetida
  15. 1 sprig curry leaves
  16. 1 tsp. grated ginger & garlic
  17. 1-2 green chilies, chopped
  18. Second Tempering -
  19. 1 tbsp. oil
  20. 1/2 tsp. mustard seeds
  21. 1 sprig curry leaves
  22. 1-2 fresh red chilies, chopped
  23. 1 tsp. sesame seeds
  24. 1 tsp. urad dal
  25. 1 tbsp. powdered sugar
  26. 1 tsp. lime juice
  27. chopped coriander leaves & grated fresh coconut to garnish

Instructions

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

Reviews (1)  

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Shikha Roy
Jul-04-2018
Shikha Roy   Jul-04-2018

I will surely try this.

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