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Bajra Dhokla 
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Featured Recipes for Bajra Dhokla
This is a short recipe of yummy garlic dhoklas ,for all u snack lovers.It is healthy & light & nutritious
INGREDIENTS:
** 1 small katori of bajra atta
** 1/4 small katori of wheat,rice & jowar atta each
** 6 pods of garlic
** 1 spoon of ground green cillies
** 2 teaspoons of oil, a pinch of aesofotida ,salt & soda-bi-carb
** 4 tablespoons of sour curds
** a bunch of chopped coriander leaves for garnishing
** 2 teaspoons of oil, a pinch of rye & jeera each for baghar
** 3 teaspoons of fresh ground coconut (optional)
** 1/2 glass of water
mix all the 4 types of atta with curds, water ,salt,oil & aesofotida & soda-bi-carb to form a thick batter & keep aside for four hours. Grind garlic pods to a paste & mix in it too. After 4 hours put 1 litre of water in a shallow pan.Cover with lid & put to boil. Take a thali, grease it with oil, pour 3 to 4 teaspoons of batter & put to steam till fluffy & soft.Check witha knife to ascertain the dhoklas are cooked or no after 15 minutes of cooking on the flame. After that remove from fire ,allow it to cool & pour the baghar of rye,jeera & oil & top with coriander & optional cocconut shreddings
SERVE THIS RECIPE HOT WITH FRESH GREEN CHUTNEY!!!!!
INGREDIENTS:
** 1 small katori of bajra atta
** 1/4 small katori of wheat,rice & jowar atta each
** 6 pods of garlic
** 1 spoon of ground green cillies
** 2 teaspoons of oil, a pinch of aesofotida ,salt & soda-bi-carb
** 4 tablespoons of sour curds
** a bunch of chopped coriander leaves for garnishing
** 2 teaspoons of oil, a pinch of rye & jeera each for baghar
** 3 teaspoons of fresh ground coconut (optional)
** 1/2 glass of water
mix all the 4 types of atta with curds, water ,salt,oil & aesofotida & soda-bi-carb to form a thick batter & keep aside for four hours. Grind garlic pods to a paste & mix in it too. After 4 hours put 1 litre of water in a shallow pan.Cover with lid & put to boil. Take a thali, grease it with oil, pour 3 to 4 teaspoons of batter & put to steam till fluffy & soft.Check witha knife to ascertain the dhoklas are cooked or no after 15 minutes of cooking on the flame. After that remove from fire ,allow it to cool & pour the baghar of rye,jeera & oil & top with coriander & optional cocconut shreddings
SERVE THIS RECIPE HOT WITH FRESH GREEN CHUTNEY!!!!!
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