Faraali Buckwheat Dhokla

Preparation:15 mins
Cook: 20 mins
Total Time: 35 mins
Servings: Makes 4 servings

Ingredients

For The Dhoklas
2 cups buckwheat (kutto or kutti no daro)
2 tbsp curds (dahi)
salt to taste
3 tsp ginger-green chilli paste
1 tsp freshly ground black pepper powder
2 tsp roasted and powdered peanuts
2 tsp roasted and powdered sesame seeds (til)
3/4 cup chopped coriander (dhania)
1 tbsp waterchestnut (shingoda) flour
2 tsp oil

For The Coriander Dip
2 cups curds (dahi)
salt to taste
1 cup chopped coriander (dhania)
1 tsp chopped green chillies
1 tsp powdered peanuts
1 tsp roasted and chopped cashewnut

For The Garnish
chopped mint
paneer (cottage cheese) , mashed

Method

For the dhoklas
For the dhoklasDry roast the buckwheat and add the curds, salt,oil, shingara flour and mix well. cover and keep aside for 6 to 7 hours. Blend in a mixer to a smooth paste.Add the coriander, pepper powder, ginger-green chilli paste, peanuts powder and sesame seeds powder and mxi well.Grease a dhokla plate and pre-heat it for 8 minutes.Pour dhokla batter.Steam it for 12 to 15 minutes.Cool it. Cut into desired shapes.
For coriander dip –
For coriander dip –In a grinder , combine the curd, coriander, salt, green chilli, peanuts powder and blend into a smooth paste.Add the cashewnuts and mix well.Serve dhoklas with this dip.Garnish with mint and paneer.