Kuttu ka Dhokla (Buckwheat steamed savoury cake) is a delicious dish made with kuttu ka atta (buckwheat flour). This flour is commonly used during the Navratri festival to prepare various dishes, as it is considered Sattvic (light and pure) food. Tap to read its recipe!
Ingredients
Take one cup kuttu ka aata, one-fourth cup little millet (sama flour), half cup curd, one green chilly paste, five leaves of coriander, and three-fourth teaspoon of enos fruit salt.
What more do you need?
One teaspoon black pepper powder, salt as per taste, kashmiri red chilli powder, more coriander leaves, one tablespoon grated fresh coconut, and oil.
Preparation
Take a mixing bowl, add kuttu ka aata, sama ke chawal, yoghurt, chilli paste, coriander leaves, black pepper powder, and salt as per taste and rest for 10 minutes.
Stir
After 10 minutes, add a tablespoon of oil and enos fruit salt into the batter, and stir until mixed properly.
Grease
Grease the dhokla plates and pour the dhokla batter into them. Sprinkle red chilli powder on the batter and steam the batter on high heat in a dhokla and idli steamer.
Steam
After steaming for 10-15 minutes, poke the dhokla with a knife. If the knife comes out clean, it means dhokla is ready.
Garnish and Serve
Garnish the Kuttu ka dhokla with coriander leaves and one tablespoon of grated fresh coconut and serve.
Information Credits
This information is sourced from a trusted food website, Archana’s Kitchen. You can make alterations to this recipe as per your taste and preference.