Wednesday, January 30, 2008
I think leftover dhokla gets new avtaar just like any leftovers magiacally transform themselves in different parts of India. but the tempering for this "vagharela" meaning tempered Dhokla needs to have garlic and boriya chilies to get the authentic flavor.
Here's how I make it -
2 cups leftover steamed khatta dhokla
salt to taste
1 tbsp oil
4 cloves of garlic, sliced
3 boriya chilies
1 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp asafoetida
2 tbsp chopped cilantro or coriander leaves
1. Heat oil.
2.Add all the ingredients for tempering. As garlic changes the color, add dhokla pieces.
3. Stir fry till all the dhokla is nicely coated with spices and turns brownish.
4. Garnish with cilantro/coriander leaves
5. Serve hot.
If boriya chilies are not available, use any dry red chilies.