Wednesday, January 30, 2008

Vagharela Dhokla

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 -

Vagharela Dhokla
Ingredients
2 cups leftover steamed khatta dhokla
salt to taste

Tempering
1 tbsp oil
4 cloves of garlic, sliced
3 boriya chilies
1 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp asafoetida

Garnish
2 tbsp chopped cilantro or coriander leaves

Method
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.

Note -
If boriya chilies are not available, use any dry red chilies.

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