ROTI DHOKLA

Dhokla , spongy, soft and tangy treat from Gujarat, which spreads its fame all over India. Dhokla can be prepared from various flours and Ingredients. It can be prepared by soaking rice and pulses and then grind it into batter or can be prepared from semolina, gram flour etc. For spongy dhokla , fermentation of batter is important. But in this fast era, many instant processes are also there.
Today made dhoklas from leftover rotis. Saw a video and got this idea to use leftover rotis.

Preparation time: 30
minutes
Cooking time : 30 minutes
Serves: 4 persons

Ingredients:
6 fulka rotis
2 cups sour buttermilk
3/4 cup semolina
1 tbsp oil
1 tbsp ginger-chilli-garlic paste
1/2 tsp turmeric powder
1 heaped tsp fruit salt/ cooking soda
Salt to taste

For tempering:
1 tbsp oil
1 tsp mustard seeds
Pinch of asafoetida
8-10 curry leaves
Finely chopped coriander for garnish

Method:

1. Cut rotis in pieces and soak it into butter milk for 15 minutes.

2. After 15 minutes grind it smooth, add little water.

3. Then add semolina into this batter, mix well , cover and rest it for 5 minutes.

4. After 5 minutes, add ginger-chilli-garlic paste, turmeric powder ,salt and oil into the batter and mix well. Add little water as due to semolina it becomes thick. Take care that batter do not become thin.

5. Heat the steamer, grease the plate or thali with oil.
6. Last add fruit salt to the batter and stir in one direction so it mixes well and batter becomes lighter and smooth.

7. Pour this batter into the greased plate ,sprinkle red chilli powder and put this plate into the steamer to cook.

8. Once it cooks properly, remove it , after a while, cut dhokla into pieces.

9. You can enjoy it with oil or chutney or you can give temper to it.
10. For temper , heat oil , prepare temper with tempering ingredients and pour it over dhokla.

11. Garnish with coriander and enjoy dhokla with or without tempering.