Hello !!!!!!!!!
Today’s Post is all about Millets. Millets are mostly cultivated in Asia and Africa. They have gained a lot of popularity these days. There are different types of Millets. Millets are gluten free and an exceptional source of Nutrients to gluten intolerant people. There are many types of Millets. Today I am sharing a recipe using Barnyard Millet.
Barnyard Millets are Low in Calories , Rich in Fiber, Low in Glycemic Index , Gluten free and also rich source of Iron. I am sharing a simple Dhokla recipe that is made using Barnyard Millet. This is my contribution for 108th #Foodiemonday #Bloghop theme #Millets.
Recipe for SAMVAT KE CHAWAL KA DHOKLA /BARNYARD MILLET STEAMED CAKES:
Ingredients for Dhokla Batter:
1 Cup Barnyard Millets (Soaked for 5 hrs)
1/3 Cup Rava(soaked for 5 hrs)
1 Tsp Cumin / Jeera Roasted and crushed
Salt to Taste
1/4 Tsp Haldi / Turmeric
3 Tbsp Buttermilk
4-5 Tbsp Water
1 Tbsp Lemon Juice
1.5 Tsp Baking Powder
1 Tsp Sugar
1 Tsp Oil for greasing
For Tempering:
4 Green chillies chopped
15 Curry leaves roughly torn
1 Tsp Mustard seeds
2 Tsp Oil
Apinch of Hing / Asafoetida
Method:
Soak barnyard millet and rava for 5 hours. Drain the water and grind the millet and rava to get a fine paste.Ensure there are no grains. To this mixture add buttermilk, lemon juice,roasted and crushed Cumin,salt, haldi,sugar and baking soda. Mix all the ingredients and then add water as needed to get a nice lump free mixture. Blend it with  hand mixture to incorporate more air in the mixture.This will make the dhoklas light and fluffy. Transfer this mixture to a greased plate and steam it for 15 to 20 mins. You can insert a toothpick to check it is perfectly steamed.
Remove from the steamer and allow it to cool. In a wok add oil. Once the oil is hot add mustard seeds, curry leaves and chopped chillies and hing. Pour the tempering on the steamed cake /dhokla ,cut into desired shape and serve it with green chutney.
Enjoy!!!!!!!!!!!!!!
Lovely! I’m always looking out for new things to make with millets, and am so going to try this out soon. 🙂 Do you think I could use proso millet or kodo millet in place of barnyard millet?
Superb share Preethi. Dhokla looks soft and spungy. Loved it.
Yummy dokhras, healthy and light on the tummy. I love making them.
Looking forward to try this during Navratri
Fantastic share, Preethi! Bookmarked to try.
Yummy dhokla – looks delicious Preethi
Lovely recipe…Loved the pictures !!
Super soft delicious Dhokla!
Fantastic recipe Preethi……will try to do it myself 🙂
I am always ready to make dhoklas 　 They are looking so perfect,beautiful color.
Superb share di dhokla using millet, its awesome !!
Thank you Sasmita.
Lovely and delicious share! 🙂
Excellent looking,healthy and delicious looking Dhokla!