Producer: Priyanka Das Editor: Sujata Singh
When talking about Gujarati cuisine, one of the first things that comes to mind is a plate of tasty dhoklas.
Coming with a soft and spongy texture that is clearly hard to resist, the yummy snack is a perfect choice for a healthy meal, especially for breakfasts.
Besides Gujarat, the love for dhokla is extended to other parts of the country as well and people also make them at home.
Those who love chaat as a snack can prepare this dish with leftover dhokla. All you need to do is top your dhokla pieces with yoghurt, mint leaves, tamarind chutney, bhujiya, chopped onions, chillies, and veggies of your choice.
Another interesting way to make the best use of leftover dhokla is by preparing it with gravy. In this case, the pieces of dhokla need to be served with a gravy prepared with a tamarind-jaggery base.
For this, you need to cut the dhokla into small pieces and top them up with spicy tempering, grated coconut, pomegranate seeds, and bhujiya for some extra crunch. The result is a lovely burst of crunch and textures.
You need to take dhokla batter, add salt to it, and prepare it in the steamer. Later, prepare the stuffing with corn kernels, capsicum, cottage cheese, green chillies, chaat masala, coriander leaves, and salt. Put the stuffing between two pieces of dhokla and then grill them on a nonstick pan.
Prepare your dhokla in the form of round pizza breads. For the topping, saute capsicum, corn, and green chillies, with dry oregano, salt, black pepper, and pizza sauce, and cook for 1 to 2 minutes. Next, spread the pizza sauce on the dhokla, and add the topping and cheese. Put the prepared dhokla pizza on a nonstick pan and cook on low heat till the cheese melts.