Kodo millet Dhokla — Easy 7 step recipe

Kodo Millet Dhokla puts a new spin on the classic dhokla mixing the airy spongy feel of this well-liked Indian snack with the huge health perks of kodo millet. The usual dhokla often made from rice and chickpea flour, is already a fan favorite savory treat, but switching rice for kodo millet turns this dish into a nutrition marvel. It keeps its trademark taste and fluffiness, and also brings extra health benefits making it a great pick for people looking for a healthier gluten-free option.

Why Kodo millet?

Kodo millet, a grain that doesn’t get much attention but packs a nutritional punch, has lots of fiber, antioxidants, and key minerals like iron, calcium, and magnesium. It gives you complex carbs, which keep you energized for a long time and help control your blood sugar. Since it has no gluten and little fat, kodo millet works great for people who can’t eat gluten or want to watch their weight. Eating kodo millet often can improve your digestion, boost your heart health, and lower your cholesterol. It’s a smart choice to add to a well-rounded diet.

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A healthier version of Dhokla

Unlike regular dhokla, Kodo Millet Dhokla sits easier in your stomach and goes down smoother, while keeping the tangy sweet, and soft tastes that dhokla fans love. You can enjoy it for breakfast, as a snack, or on the side of your meal. This millet version gives you a healthy, worry-free treat that packs both flavor and good stuff in every mouthful. Lets see how to prepare the ehalthy, and tasty Kodo millet Dhokla.

Ingredients:

• Kodo millet – 2 tbsp
• Greek yoghurt – 1 tbsp
• Ginger paste – ¼ tsp
• Green chillies – as per taste
• Curry leaves – 6-7
• Mustard seeds – ¼ tsp
• Coriander – for garnishing
• Salt – as per taste
• Oil – ½ tsp

Alos read: Delicious Bajra suji fingers recipe

Method of preparation:

• Roast the millet in a pan very lightly and do not let it brown.
• Prepare the batter by mixing rock salt, chilli paste, ginger paste, and yoghurt. Leave the mixture to ferment overnight. Should become a bit spongy.
• Grease the dhokla plates with a little oil. Pour the batter into the plates and fit them into the stand. Keep the stand in the steamer and steam for 15 – 20 minutes.
• Take the stand out and remove the plates.
• Cut the dhokla into squares but do not separate them. Heat oil in a non – stick pan, add curry leaves, green chilies, mustard seeds and sauté till the seeds splutter.
• Pour this mixture over the dhokla in each plate.
• Separate the dhokla squares and serve with mint/ coriander chutney.

Also read: Banyard millet cabbage muthias recipe

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