Buckwheat Dhoklas Recipe
The buckwheat dhoklas are an americanised version of a popular indian snack. The soaked buckwheat and millet mix is combined with oil green chilies and baking soda and steamed. Garnished with corainder, they can be served with a sweet or spicy chutney.This is a special low sugar recipe great for diabetics as well as for people on low carb diet. Adapted from the Lantus book of recipes.
Ingredients
1 cup kutto or kutti no daro (buckwheat)
2 tablespoons sama (sanwa millet)
3/4 cup fresh low fat curd
1 teaspoon ginger-green chilli paste
1 teaspoon oil
A pinch soda bi carb
Salt to taste
Other ingredients
oil for greasing
For the garnish
1 tablespoon chopped coriander
Directions
Wash and drain the buckwheat.
Add curd and sanwa millet and mix well.
Allow to soak for at least 3 hours.
Add ginger-green chilli paste, oil, soda bi-carb and salt and mix well.
Pour the batter into a 200 mm (8") diameter greased thali.
Steam for 12 to 15 minutes till the dhoklas are firm.
Cool slightly and cut into diamond shaped pieces.
Serve hot garnished with chopped coriander.
Add curd and sanwa millet and mix well.
Allow to soak for at least 3 hours.
Add ginger-green chilli paste, oil, soda bi-carb and salt and mix well.
Pour the batter into a 200 mm (8") diameter greased thali.
Steam for 12 to 15 minutes till the dhoklas are firm.
Cool slightly and cut into diamond shaped pieces.
Serve hot garnished with chopped coriander.
