Ragi n Chia Dhokla | Easy Cooking | Home Recipes | LoveBites

ragi flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour offers similar nutrients while being gluten-free.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt is thicker and creamier, while buttermilk is more affordable.

chia seeds

🥗Healthier: flaxseeds

💰Cheaper: sesame seeds

Flaxseeds provide omega-3s at a lower cost.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black pepper

Cumin seeds add flavor with a different spice profile.

Soak chia seeds in water to bloom.

In a bowl, add ragi flour, semolina, raw cane sugar, jaggery, citric acid, and salt; mix well.

Add yogurt, ginger and green chili paste, bloomed chia seeds, and some water to the dry ingredients; mix until well combined.

Add a bit of oil and mix again until incorporated; cover and let it rest for half an hour.

After resting, add baking soda and a bit of water to activate the fruit salt; mix well.

Grease a tin and pour the batter into it, evening out the surface.

Prepare the steamer with boiling water and place the batter tin inside; cover and steam for 15-20 minutes until risen.

After steaming, let it cool for 2 minutes before removing from the tin.

For tempering, heat oil in a pan, add mustard seeds, asafoetida, slit green chilies, and curry leaves; sauté briefly.

Add sesame seeds and sauté for another 30 seconds; then add raw cane sugar and a bit of water to dissolve the sugar.

Once the dhokla has cooled, loosen the sides with a knife and invert onto a plate.

Pour the tempering over the dhokla and sprinkle with grated coconut and coriander; serve with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens