Thursday, February 5, 2015
I spotted some pre-cut banana leaves while browsing our China town. They came handy as they serve as wrapper for making this dhokla.
Multi grain Steamed cake wrapped in Banana leaves
1 1/4 cup handvo flour
1 cup buttermilk - preferably sour
1/2 tsp turmeric powder
1 tsp Gujarati pickle masala/sambar powder
1/2 tbsp. ginger-green chili paste
salt to taste
1/2 tbsp. sugar or jaggery
1/2 tbsp. white sesame seeds
1 cup surti lilva
1/2 tsp baking soda
1 tbsp. oil
A generous pinch of freshly ground black pepper
Oil for greasing/roasting
1. Mix handvo flour with buttermilk till there are no lumps. Adjust the quantity of buttermilk. Cover and set aside in a warm place for about 8 hours.
2. Stir in all the remaining ingredients except black pepper powder and oil for roasting/greasing. Adjust water to get a smooth idli batter consistency.
5. Sprinkle some black pepper powder on top.
8. Serve with green garlic chutney.
1. Damni Dhokla is traditionally served after steaming. I , however, shallow fried it as a variation. This step of shallow frying is not necessary.
2. Instead of Surti lilva, you can use grated cabbage, grated bottlegourd/dudhi or even green peas.
3. Handvo loat/flour is easily available at the Indian stores.