Thalipeeth Bhajani Dhokla
This Thalipeeth Bhajani Dhokla turns our roasted multigrain atta into a soft savoury snack with a lightly spongy crumb and a simple mustard tempering. Curd helps the batter develop body while the final texture remains slightly rustic, which suits the flour blend well.
Ingredients:
- 200g Aazol’s Thalipeeth Bhajani: Roasted Multigrain Atta
- 180g plain curd
- 140–160ml water, added as needed
- 3g salt
- 2g baking soda
- 10g lemon juice
- 15g oil, divided
- 4g mustard seeds
- 10g coriander leaves, finely chopped
- 15g fresh grated coconut
- A few curry leaves
- Optional accompaniment: green chutney
Instructions:
1. Mix the bhajani, curd, most of the water and salt in a bowl to make a thick batter. Rest it for 10 minutes, then adjust with the remaining water if needed. The batter should be thick but pourable.
2. Grease a small steaming tin or tray with a little of the measured oil. Set up a steamer or a large pan with a rack and bring the water to a simmer.
3. Just before steaming, stir the lemon juice into the batter, then add the baking soda and mix quickly but gently. Pour the aerated batter into the prepared tin immediately.
4. Steam for 16–18 minutes, or until the surface is set and a skewer inserted into the centre comes out clean. Cool for 5 minutes, then unmould and cut into 6 equal pieces.
5. Heat the remaining oil in a small pan, add the mustard seeds and let them crackle. Add the curry leaves and switch off the heat.
6. Spoon the tempering over the dhokla, then finish with coriander and grated coconut. Serve warm or just cooled, with green chutney if desired.
Enjoy this soft Thalipeeth Bhajani Dhokla with its light tempering and gently rustic multigrain texture!
