Finger Millets (Ragi/Nachni) Flour Healthy Dhokla Recipe by Rita Talukdar Adak
Finger Millets (Ragi/Nachni) flour Healthy Dhokla Cooking Instructions 25 minutes 1 Take a bowl add finger millets flour, besan, semolina, salt and mix it well. Then add oil curd and little water and whisk till a smooth batter is formed. Cover and set aside to ferment for 30 minutes. 2 Take a grinder jar add green chillies, garlic cloves, ginger piece and coursely blend it. And mix it dhokla batter. 3 Now add eno and little water and mix it well. 4 Now grease the dhokla container and pour the dhokla batter. Heat sufficient water in a kadai and place the dhokla thali cover and steam for 12-15 minutes. 5 Remove the dhokla thali and allow to cool slightly. Scrape the sides of the thali and cut into squares. To make the tempering, heat the oil in a tadka pan add mustard seeds and let them splutter now add hing, curry leaves, tempering is ready, now pour this onto the dhokla. 6 Finger Millets dhokla is ready. 7 1 Take a bowl add finger millets flour, besan, semolina, salt and mix it well. Then add oil curd and little water and whisk till a smooth batter is formed. Cover and set aside to ferment for 30 minutes. 1 Take a bowl add finger millets flour, besan, semolina, salt and mix it well. Then add oil curd and little water and whisk till a smooth batter is formed. Cover and set aside to ferment for 30 minutes. 2 Take a grinder jar add green chillies, garlic cloves, ginger piece and coursely blend it. And mix it dhokla batter. 2 Take a grinder jar add green chillies, garlic cloves, ginger piece and coursely blend it. And mix it dhokla batter. 3 Now add eno and little water and mix it well. 3 Now add eno and little water and mix it well. 4 Now grease the dhokla container and pour the dhokla batter. Heat sufficient water in a kadai and place the dhokla thali cover and steam for 12-15 minutes. 4 Now grease the dhokla container and pour the dhokla batter. Heat sufficient water in a kadai and place the dhokla thali cover and steam for 12-15 minutes. 5 Remove the dhokla thali and allow to cool slightly. Scrape the sides of the thali and cut into squares. To make the tempering, heat the oil in a tadka pan add mustard seeds and let them splutter now add hing, curry leaves, tempering is ready, now pour this onto the dhokla. 5 Remove the dhokla thali and allow to cool slightly. Scrape the sides of the thali and cut into squares. To make the tempering, heat the oil in a tadka pan add mustard seeds and let them splutter now add hing, curry leaves, tempering is ready, now pour this onto the dhokla. 6 Finger Millets dhokla is ready. 6 Finger Millets dhokla is ready. 7 7 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Air Fryer Buffalo Chicken Wings Air Fryer Lemon Pepper Chicken Wings Smothered Turkey Wings Sous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts Easy Homemade Salsa Air Fryer Buffalo Chicken Wings Air Fryer Lemon Pepper Chicken Wings Smothered Turkey Wings Sous Vide Turkey Thigh w/ a Béchamel Mac n Cheese and deep fried Brussel Sprouts Easy Homemade Salsa Chicken Curry Rice Millets vegetable noodles(Sorghum variety name) Sorgum flour dal ke dulha Potato and soya mince bake Galka nu shak/Sponge Guard Subzi/Turai ki sabzi/Masala Turai Sabzi Ragi flour and makhana smoothie Chicken grill patty BADAMI Mango SHAKE 🥭 Paneer butter masala Butter Pasta Alfredo Chicken Curry Rice Millets vegetable noodles(Sorghum variety name) Sorgum flour dal ke dulha Potato and soya mince bake Galka nu shak/Sponge Guard Subzi/Turai ki sabzi/Masala Turai Sabzi Ragi flour and makhana smoothie Chicken grill patty BADAMI Mango SHAKE 🥭 Paneer butter masala Butter Pasta Alfredo