Name: Tomato Dhokla recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Sooji/ Rawa 1/2 cup; Curd 1/2 cup; Salt to taste; Ginger paste 1/2 tsp; Red chilli powder 2 tsp; Home-made tomato ketchup/ puree (if using puree, add 1 tsp sugar and increase the red chilli powder by 1 tsp) 1/2 cup; Spicy pumpkin seeds 1 tbsp; Coconut (grated) 1 tbsp; Eno fruit salt 1/2 tsp; Oil 2 tbsp; Mustard seeds 1 tsp; Sesame seeds 1 tsp; Green chilli 2; Asafoetida powder 1/2 tsp; Corriander leaves (chopped) 1 tbsp

ABOUT Tomato Dhokla RECIPE

Your imagination runs wild when you have loads of farm fresh tomatoes lying on the counter, staring at you to be picked up. This is a tweak into the traditional dhokla recipe by adding in tomatoes, not as puree, but as home-made ketchup. But puree could also be used by adding few ingredients for flavor. Do try out the recipe below to enjoy the khatta meetha bites.

Ingredients Serving: 8

Sooji/ Rawa 1/2 cup
Curd 1/2 cup
Salt to taste
Ginger paste 1/2 tsp
Red chilli powder 2 tsp
Home-made tomato ketchup/ puree (if using puree, add 1 tsp sugar and increase the red chilli powder by 1 tsp) 1/2 cup
Spicy pumpkin seeds 1 tbsp
Coconut (grated) 1 tbsp
Eno fruit salt 1/2 tsp
Oil 2 tbsp
Mustard seeds 1 tsp
Sesame seeds 1 tsp
Green chilli 2
Asafoetida powder 1/2 tsp
Corriander leaves (chopped) 1 tbsp

Instructions

Whisk the curd and salt.
Add in the sooji slowly to this curd and mix well. Let it rest for half an hour.
Next add the grated coconut, ginger paste, red chilli powder, and tomato ketchup. Mix well.
Preheat the oven to 160 degree centigrade.
Finally add the Eno fruit salt and mix well.
Grease a baking tin, put in the pumpkin seeds and then pour the batter.
Bake for 20-25 minutes.
Allow to cool.
For tempering, heat oil and splutter the mustard seeds.
Add in asafoetida powder, sesame seeds, and green chillies. Saute for a minute.
Turn the flame off.
Pour this above the dhokla and garnish with coriander leaves.

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